Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Street corn chicken rice bowl

  • Author: Emily

Description

The Street Corn Chicken Rice Bowl is more than just a meal; it’s a celebration of flavors and textures inspired by the vibrant cuisine of Mexico. At its core, this dish combines four main components: grilled chicken, seasoned rice, street corn, and an array of fresh toppings. Each component plays a crucial role in creating a balanced and flavorful bowl.

Ingredients

Scale

Ingredients List (with measurements)

Here’s what you’ll need to make a delicious Street Corn Chicken Rice Bowl:

  • 2 boneless, skinless chicken breasts
  • 1 cup long-grain rice
  • 2 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings:
    • Chopped cilantro
    • Diced avocado
    • Sliced jalapeños
    • Hot sauce

Instructions

Step-by-Step Instructions

Now that you have your ingredients and tools ready, let’s walk through the steps to make the perfect Street Corn Chicken Rice Bowl:

  1. Marinate the chicken: In a mixing bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1 tablespoon of chili powder, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 15 minutes (or longer if time allows).
  2. Cook the rice: While the chicken marinates, rinse 1 cup of long-grain rice under cold water to remove excess starch. Cook the rice according to the package instructions, typically using a 2:1 water-to-rice ratio. Once cooked, fluff the rice with a fork and set aside.
  3. Grill the corn: Preheat your grill or grill pan to medium heat. Brush the corn with olive oil and place it on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is charred on all sides. Remove from the grill and let cool slightly before cutting the kernels off the cob.
  4. Grill the chicken: After the corn is done, place the marinated chicken on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
  5. Prepare the corn mixture: In a mixing bowl, combine the grilled corn kernels with 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled cotija cheese, and a squeeze of lime juice. Mix well to coat the corn evenly. Season with additional chili powder, salt, and pepper to taste.
  6. Assemble the bowl: Start by adding a generous scoop of rice to each serving bowl. Top the rice with slices of grilled chicken, then spoon the street corn mixture over the top. Add optional toppings like chopped cilantro, diced avocado, sliced jalapeños, and a drizzle of hot sauce.
  7. Serve and enjoy: Your Street Corn Chicken Rice Bowl is ready to be served! Garnish with extra lime wedges for an added burst of freshness.

Notes

Notes on Variations

The Street Corn Chicken Rice Bowl is a versatile dish that can be easily adapted to suit different tastes or dietary needs:

  • Vegetarian Version: Replace the chicken with grilled tofu, black beans, or roasted vegetables for a vegetarian option.
  • Add Beans: Incorporate black beans or pinto beans into the bowl for added protein and fiber.
  • Different Proteins: Try using grilled shrimp, steak, or even ground turkey instead of chicken for a new twist on the recipe.
  • Low-Carb Option: Substitute the rice with cauliflower rice to make the dish lower in carbohydrates.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfulside.com/street-corn-chicken-rice-bowl/