why make this recipe
The Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that combines the flavors of grilled corn and tender chicken, all on a bed of fluffy rice. This recipe brings a taste of summer to your table and allows you to enjoy the freshness of each ingredient. It’s a complete meal that is perfect for lunch or dinner, and it is easy to prepare. The mix of textures and flavors will please anyone who tries it!
how to make Street Corn Chicken Rice Bowl
Ingredients:
- Chicken Breast (about 1 pound): Boneless, skinless chicken breast is ideal. Substitute with turkey or tofu for a protein alternative.
- Rice (1 cup): Jasmine or basmati rice works best for its aroma. Quinoa or cauliflower rice can be used for a healthier or low-carb option.
- Corn (1 cup): Fresh or frozen corn adds sweetness. Consider using canned corn in a pinch.
- Avocado (1 large): Creamy avocado enhances texture. Swap with guacamole if desired for added flavor.
- Cilantro (¼ cup, chopped): Fresh cilantro brightens the dish. Use parsley for a milder alternative.
- Lime (1, juiced): Fresh lime juice adds acidity. Bottled lime juice can suffice, but fresh is always better!
- Cheese (½ cup): Cotija or feta cheese is traditional. Use dairy-free cheese for a vegan twist.
- Chili Powder (1 teaspoon): This brings warmth and slight heat. Adjust to taste or use paprika for a milder flavor.
- Salt and Pepper to taste
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A squeeze of fresh lime juice
- A pinch of chili powder
- Salt and pepper to taste
Directions:
Cook the Rice
Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!Prepare the Chicken
Season the chicken breasts with salt, pepper, and chili powder, ensuring even coverage for maximum flavor. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink.Sauté the Corn
In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor. This step elevates the flavor profile of your dish and adds a nice crunch!Chop and Mix
Once the chicken is cooked, allow it to rest for a few minutes before chopping it into bite-sized pieces. In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.Serve and Garnish
Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. You can add extra lime wedges and hot sauce on the side for those who like a bit more kick. It makes a great meal for sharing or a quick weekday dinner.
how to store Street Corn Chicken Rice Bowl
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best taste, avoid mixing in the avocado until you’re ready to serve. You can reheat the ingredients together on the stove or in the microwave.
tips to make Street Corn Chicken Rice Bowl
- Use fresh corn when it’s in season for maximum sweetness.
- For additional flavor, marinate the chicken briefly in lime juice and spices before cooking.
- Adjust the chili powder to your liking; if you prefer less heat, opt for paprika instead.
variation
Try adding black beans or roasted peppers for a different twist. You can also serve the bowl over a bed of greens instead of rice for a lighter option!
FAQs
Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but keep in mind that it may require a longer cooking time.
Can I make this dish vegan?
Absolutely! Use tofu or chickpeas instead of chicken and opt for vegan cheese and sour cream.
How can I make the chicken more flavorful?
You can marinate the chicken in spices and lime juice for a couple of hours before cooking to enhance its flavor.
Street Corn Chicken Rice Bowl
Ingredients
Method
- Start by cooking the rice according to the package instructions. While it cooks, prepare the rest of your ingredients.
- Season the chicken breasts with salt, pepper, and chili powder. Heat a skillet over medium heat and add a splash of olive oil.
- Once hot, add the chicken and cook for about 5-7 minutes on each side, or until no longer pink.
- In the same skillet, add the corn when the chicken is almost done. Sauté for about 3-5 minutes until it achieves a slightly smoky flavor.
- Once the chicken is cooked, allow it to rest for a few minutes before chopping into bite-sized pieces.
- In a large bowl, combine the rice, sautéed corn, chopped chicken, cilantro, and lime juice.
- Divide the mixture into serving bowls and top with slices of avocado and a sprinkling of cheese.