Experience the vibrant taste of the streets with this Street Corn Chicken Rice Bowl! Combining juicy grilled chicken, sweet and smoky corn, and a medley of fresh toppings over a bed of fluffy rice, this bowl delivers bold flavors in every bite. It’s the perfect dish to bring a burst of excitement to your everyday meals!
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a game-changer for busy nights. It’s quick to prepare, taking just 35 minutes from start to finish. The combination of tender chicken, sweet corn, and creamy sauce creates a flavor explosion that will leave everyone asking for seconds. Plus, it’s versatile! You can easily customize it to suit your family’s tastes, making it a perfect weeknight meal that everyone will enjoy.
Ingredients for Street Corn Chicken Rice Bowl
Gathering the right ingredients is key to creating a mouthwatering Street Corn Chicken Rice Bowl. Here’s what you’ll need:
Cooked white rice: This serves as the hearty base of your bowl, providing a comforting foundation.
Boneless, skinless chicken breasts: Tender and juicy, they soak up all the delicious flavors from the spices.
Olive oil: A healthy fat that helps to season and cook the chicken perfectly.
Chili powder: Adds a warm kick, giving your dish that authentic street corn flavor.
Garlic powder: A must-have for that aromatic depth that elevates the entire dish.
Cumin: This spice brings a warm, earthy note that complements the other flavors beautifully.
Salt and pepper: Essential for enhancing the overall taste of your ingredients.
Corn: Fresh, frozen, or canned, it adds sweetness and texture to the bowl.
Mayonnaise: This creamy base helps create a luscious sauce that ties everything together.
Sour cream: Adds tanginess and creaminess, balancing the flavors perfectly.
Lime juice: A splash of brightness that cuts through the richness of the sauce.
Cotija cheese: This crumbly cheese adds a salty, creamy finish; feel free to substitute with feta or omit for a dairy-free option.
Fresh cilantro: A burst of freshness that brightens up the dish.
Avocado: Sliced for creaminess and healthy fats, it’s a delightful addition.
Lime wedges: Perfect for squeezing over the top, enhancing the flavors even more.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
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How to Make Street Corn Chicken Rice Bowl
Step 1: Prepare the Creamy Sauce
Start by mixing the mayonnaise, sour cream, lime juice, and half of the cotija cheese in a medium bowl. Stir until everything is well combined and creamy. This sauce is the heart of your Street Corn Chicken Rice Bowl, adding a rich and tangy flavor that perfectly complements the other ingredients. Set it aside while you prepare the chicken and corn. Trust me, this sauce will elevate your dish!
Step 2: Season the Chicken
Next, take your boneless, skinless chicken breasts and drizzle them with olive oil. Sprinkle chili powder, garlic powder, cumin, salt, and pepper over the chicken. Rub the spices into the meat, ensuring every inch is coated. This seasoning not only enhances the chicken’s flavor but also gives it a beautiful color when cooked. Let it sit for a few minutes to absorb those delicious spices.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat and add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. This ensures your chicken is juicy and safe to eat. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, making every bite tender and flavorful.
Step 4: Sauté the Corn
In the same skillet, add the corn and sauté for about 3-4 minutes. You want it heated through and slightly charred for that delicious street corn flavor. The leftover spices from the chicken will add an extra layer of taste to the corn. Stir occasionally to ensure even cooking. This step is quick but adds a wonderful texture to your bowl!
Step 5: Assemble the Bowls
Now it’s time to bring everything together! Start by placing 1 cup of cooked rice in each bowl. Top it with sliced chicken, sautéed corn, and a generous drizzle of the creamy sauce you prepared earlier. Sprinkle the remaining cotija cheese and chopped cilantro over the top for added flavor. Finally, add avocado slices and serve with lime wedges on the side. Your Street Corn Chicken Rice Bowl is ready to enjoy!
Tips for Success
Marinate the chicken for at least 30 minutes to enhance flavor.
Use fresh corn when in season for the best taste and texture.
Don’t skip the resting time for the chicken; it makes a big difference!
Feel free to customize the sauce with your favorite spices or herbs.
For a spicier kick, add diced jalapeños to the sautéed corn.
Equipment Needed
Skillet: A non-stick skillet works best, but any frying pan will do.
Medium bowl: For mixing the creamy sauce; a large mixing bowl can also work.
Meat thermometer: To ensure your chicken is cooked perfectly; a simple knife can check doneness too.
Cutting board: Essential for slicing the chicken and avocado.
Knife: A sharp chef’s knife makes prep easier.
Variations
Spicy Street Corn Chicken Rice Bowl: Add diced jalapeños or a splash of hot sauce to the creamy sauce for an extra kick.
Vegetarian Option: Substitute the chicken with grilled zucchini or portobello mushrooms for a hearty, meat-free meal.
Quinoa Base: Swap out the white rice for quinoa to boost the protein and fiber content.
Southwestern Twist: Incorporate black beans and diced bell peppers for added flavor and nutrition.
Low-Carb Version: Use cauliflower rice instead of white rice for a lighter, low-carb alternative.
Serving Suggestions
Pair your Street Corn Chicken Rice Bowl with a refreshing side salad for a light meal.
Serve with tortilla chips and salsa for a fun, crunchy contrast.
A chilled glass of iced tea or a fruity mocktail complements the flavors beautifully.
Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Street Corn Chicken Rice Bowl
Can I make the Street Corn Chicken Rice Bowl ahead of time?
Absolutely! You can prepare the chicken and sauce in advance. Just store them separately in the fridge. When you’re ready to eat, simply reheat the chicken and assemble the bowls. This makes it a fantastic option for meal prep!
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta is a great alternative. It offers a similar crumbly texture and salty flavor. For a dairy-free option, you can simply omit the cheese or use a dairy-free cheese substitute.
How can I make this dish spicier?
For a spicy kick, add diced jalapeños to the sautéed corn or mix in a dash of hot sauce into the creamy sauce. You can also sprinkle some cayenne pepper over the chicken before cooking for an extra layer of heat!
Is this Street Corn Chicken Rice Bowl gluten-free?
Yes! This recipe is naturally gluten-free, making it a perfect choice for those with gluten sensitivities. Just ensure that any additional ingredients you use, like sauces or toppings, are also gluten-free.
Can I use brown rice instead of white rice?
Definitely! Brown rice is a nutritious alternative that adds more fiber to your meal. Just keep in mind that it may require a longer cooking time, so plan accordingly. Your Street Corn Chicken Rice Bowl will still be delicious!
Final Thoughts
Creating this Street Corn Chicken Rice Bowl is more than just cooking; it’s about bringing joy to your family’s table. The vibrant colors and bold flavors make it a feast for the eyes and the palate. I love how this dish transforms a simple weeknight into a special occasion, all while being quick and easy to prepare. Whether you’re enjoying it with your family or impressing friends, this bowl is sure to spark smiles and satisfied bellies. So, roll up your sleeves and dive into this culinary adventure—you won’t regret it!
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring seasoned chicken, sautéed corn, and a creamy sauce.
Ingredients
Scale
2 cups cooked white rice
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (fresh, frozen, or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges for serving
Instructions
In a medium bowl, combine the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Mix well and set aside.
Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
Heat a skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
In the same skillet, add the corn and sauté for about 3-4 minutes until heated through and slightly charred.
To assemble the bowls, place 1 cup of cooked rice in each bowl. Top with sliced chicken, sautéed corn, and a generous drizzle of the creamy sauce.
Sprinkle the remaining cotija cheese and chopped cilantro over the top. Add avocado slices and serve with lime wedges on the side.
Notes
For added flavor, consider marinating the chicken in lime juice and spices for at least 30 minutes before cooking.
You can substitute the cotija cheese with feta or omit it for a dairy-free option.
For a spicy kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
