Here’s a tasty recipe for a Street Corn Chicken Rice Bowl that combines grilled chicken, street corn flavors, and a hearty rice base. This bowl is packed with vibrant flavors and textures!
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Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1 tbsp mayo
- 1 tbsp sour cream
- 1-2 tbsp cotija cheese (or feta, if you prefer)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Juice of 1/2 lime
- Fresh cilantro, chopped (optional)
For the Rice:
- 1 cup jasmine rice or white rice (cooked)
- 1 tbsp olive oil or butter
- Salt, to taste
- Lime zest (optional)
Toppings (optional but recommended):
- Fresh cilantro
- Sliced avocado
- Crumbled tortilla chips
- Extra lime wedges
- Hot sauce or your favorite salsa
Instructions:
1. Marinate and Cook the Chicken:
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice. Add the chicken breasts or thighs and coat them well. Let marinate for at least 15-20 minutes, or up to overnight in the fridge.
- Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes, then slice it into thin strips or cubes.
2. Make the Street Corn:
- Heat a skillet over medium heat and melt the butter. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes until lightly charred and heated through (you can also use leftover or canned corn).
- In a bowl, mix the mayo, sour cream, chili powder, garlic powder, cotija cheese, lime juice, and cilantro (if using). Once the corn is cooked, stir in this mixture and toss until the corn is coated evenly.
3. Prepare the Rice:
- Cook the rice according to package instructions. Once done, stir in olive oil or butter, salt, and optional lime zest for extra flavor.
4. Assemble the Bowl:
- In a bowl, start with a base of rice. Top with a generous serving of the street corn mixture, followed by the sliced chicken.
- Add any optional toppings like avocado, fresh cilantro, crumbled tortilla chips, extra lime wedges, or hot sauce.
5. Serve and Enjoy:
- Serve the bowl with an extra sprinkle of cotija cheese or fresh herbs, and dig in!
Tips:
- For extra smokiness, you can grill the corn along with the chicken.
- Feel free to swap in brown rice or quinoa if you want a different base.
- If you like it spicier, add jalapeño slices to the toppings.
Enjoy your flavorful Street Corn Chicken Rice Bowl! Would you add any extra toppings or modify the recipe to suit your taste?
