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Street Corn Chicken Rice Bowl | Zesty, Flavorful Dinner Recipe

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/street-corn-chicken-rice-bowl-zesty-flavorful-dinner-recipe/