Welcome, food lovers! Today, I’m thrilled to share a vibrant and flavorful dish that will bring a touch of Mexican street food straight to your kitchen—Street Corn Chicken Rice Bowl. This recipe is the perfect fusion of juicy grilled chicken, zesty street corn, and aromatic cilantro-lime rice, making it a wholesome and satisfying meal. Whether you’re cooking for a busy weeknight dinner or looking for something special to meal prep, this recipe checks all the boxes. Let’s dive right into it!
Introduction
If you love Mexican-inspired flavors and want a dish that’s packed with taste and textures, this Street Corn Chicken Rice Bowl is for you. Combining tender, spiced chicken with creamy street corn and refreshing cilantro-lime rice, this recipe brings the best of both worlds: flavor and ease. The street corn element—also known as elote in Mexican cuisine—adds an authentic touch that sets this dish apart. Imagine smoky grilled corn with tangy mayo, a sprinkle of cotija cheese, and a dash of chili powder. Now, pair that with juicy marinated chicken and a bowl of lime-infused rice, and you’ve got a dish that’s hard to resist!
Ingredients
To prepare this comforting Street Corn Chicken Rice Bowl, you’ll need:
For the Chicken:
- 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
F or the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta, crumbled
- Fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
For Toppings (optional):
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Extra crumbled cotija cheese
- Additional lime wedges
How to Make Street Corn Chicken Rice Bowl
Follow these steps to create your own delicious Street Corn Chicken Rice Bowl:
1. Marinate the Chicken:
In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Cook the Chicken:
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into thin strips.
3. Prepare the Street Corn:
If using fresh corn, grill the cobs until lightly charred, then cut the kernels off. If using frozen or canned corn, heat in a skillet over medium heat until warm. In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika (optional), and crumbled cotija cheese. Stir in the warm corn kernels until fully coated. Add fresh cilantro and mix well.
4. Prepare the Rice:
In a large bowl, toss the cooked rice with lime juice and chopped cilantro until well combined.
5. Assemble the Bowls:
Divide the cilantro-lime rice evenly among your bowls. Top each bowl with sliced chicken and a generous portion of the street corn mixture. Add any optional toppings like sliced avocado, diced tomatoes, sliced jalapeños, extra cheese, and lime wedges.
6. Serve:
Serve the bowls warm with extra lime wedges on the side for a fresh squeeze of citrus. Enjoy!
Helpful Tips
For the best results, make sure to marinate the chicken for as long as possible—this allows the spices to infuse deeply, resulting in incredibly flavorful chicken. If you’re short on time, even a quick 30-minute marinade will do wonders! Don’t forget to taste the street corn mixture before serving and adjust the seasoning to your liking.
Cooking Tips
- Grill it right: Make sure your grill is properly preheated before cooking the chicken. This ensures that you get those beautiful grill marks and that the chicken cooks evenly.
- Perfect corn char: If you’re using fresh corn, getting a light char on the cobs really enhances the smoky flavor, making it even more authentic.
- Cilantro-lime rice hack: To add more depth to the cilantro-lime rice, you can use a bit of the marinade’s lime zest or add a touch of garlic powder to the rice.
Serving Suggestions
Pair this bowl with a side of chips and guacamole or even a light black bean salad for extra flavor. To elevate the dining experience, serve with refreshing drinks like agua fresca or margaritas. This dish is also perfect for meal prepping—you can store it in individual containers and have a wholesome lunch ready for the week!
Nutritional Information
This meal is a balanced mix of protein, healthy fats, and carbohydrates, making it an excellent option for a satisfying yet nutritious meal.
Nutritional Information (per serving)
- Calories: 480
- Carbohydrates: 42g
- Protein: 36g
- Fat: 18g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 620mg
- Potassium: 750mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 12% DV
- Iron: 15% DV
Storage and Leftovers
Refrigerate: Store any leftover Street Corn Chicken Rice Bowl in an airtight container in the fridge for up to 4 days.
Reheat: To reheat, place the chicken and rice in a microwave-safe dish and heat in 30-second intervals until warmed through. For the best results, reheat the street corn mixture separately to maintain its creamy texture.
Pro Tip: Leftovers can easily be transformed into burritos or tacos. Just wrap the ingredients in a tortilla for a completely new meal!
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat? Yes, you can swap the chicken for beef, shrimp, or even tofu for a vegetarian version. Adjust the marinade time accordingly depending on the protein used.
2. Can I make this dish vegan? Absolutely! Simply replace the chicken with a plant-based protein like tofu or tempeh, and use vegan mayonnaise and cheese for the street corn.
3. What other toppings can I add? Feel free to get creative with toppings! Roasted peppers, salsa, or even a dollop of sour cream are great additions.
Related Recipes
Looking for more delicious bowl recipes? Check out these options:
Conclusion
I hope you give this Street Corn Chicken Rice Bowl a try! It’s the perfect way to enjoy a flavorful and filling meal that brings a taste of street food into your own home. Don’t forget to share your experience, and feel free to experiment with toppings and variations to make it your own. Happy cooking!
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Street Corn Chicken Rice Bowl – Flavorful & Easy Recipe
Description
Hello, and welcome to this mouthwatering recipe for Street Corn Chicken Rice Bowl! This dish is a delightful fusion of flavors that brings together tender grilled chicken, creamy street corn, and zesty cilantro-lime rice. Whether you’re hosting a family dinner or simply craving a comforting meal, this dish is sure to satisfy. In this article, I’ll guide you through every step of the process, provide nutritional information, and even answer some frequently asked questions.
Ingredients
- For the Chicken:
- 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta, crumbled
- Fresh cilantro, chopped
- For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- For Toppings (optional):
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Extra crumbled cotija cheese
- Additional lime wedges
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into thin strips.
- Prepare the Street Corn: If using fresh corn, grill the cobs until lightly charred, then cut the kernels off. If using frozen or canned corn, heat in a skillet over medium heat until warm. In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika (optional), and crumbled cotija cheese. Stir in the warm corn kernels until fully coated. Add fresh cilantro and mix well.
- Prepare the Rice: In a large bowl, toss the cooked rice with lime juice and chopped cilantro until well combined.
- Assemble the Bowls: Divide the cilantro-lime rice evenly among your bowls. Top each bowl with sliced chicken and a generous portion of the street corn mixture. Add any optional toppings like sliced avocado, diced tomatoes, sliced jalapeños, extra cheese, and lime wedges.
- Serve: Serve the bowls warm with extra lime wedges on the side for a fresh squeeze of citrus. Enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinating time: For maximum flavor, marinate the chicken for at least 30 minutes, but for even better results, let it marinate for 4 hours or overnight.
- Grilling the corn: If you don’t have access to a grill, you can roast the corn in a hot skillet for a similar charred effect.
- Rice options: You can swap white rice for brown rice or even quinoa for a healthier alternative.
