A comforting bowl of Street Corn Chicken Rice Bowl awaits you with its delightful crunch and creamy goodness. Imagine biting into juicy pieces of seasoned chicken mingling with sweet grilled corn, fresh cilantro, and a drizzle of zesty lime crema that dances on your taste buds like it’s auditioning for America’s Got Talent.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen corn instead of fresh?
- What can I substitute for chicken in this recipe?
- How spicy is this Street Corn Chicken Rice Bowl?
- 📖 Recipe Card
This dish isn’t just about flavor; it’s a celebration! Whether you’re hosting a casual BBQ or enjoying a cozy weeknight dinner, this Street Corn Chicken Rice Bowl brings everyone together. It’s time to roll up your sleeves and dive into the kitchen—you’re going to love every bite!
Why You'll Love This Recipe
- This Street Corn Chicken Rice Bowl comes together in under 30 minutes for a quick yet satisfying meal.
- Packed with vibrant flavors and textures that are sure to please everyone at the table.
- The colorful ingredients create an eye-catching presentation that will impress your guests.
- Perfect as a main dish or as leftovers for lunch the next day—if there are any left!
Sharing this recipe at my last family gathering caused quite the stir—everyone wanted seconds and even thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts; adjust based on how many famished mouths you have to feed.
- Fresh Corn: Choose sweet, plump ears of corn for grilling; fresh is always better than frozen.
- Cilantro: Use fresh cilantro for its bright flavor—substituting with dried just won’t cut it!
- Lime Juice: Fresh-squeezed lime juice adds the perfect zing; bottled just doesn’t have that same feisty edge.
- Mayonnaise: Regular mayonnaise works well here; it helps create that creamy texture we all love in elote.
- Chili Powder: Adds warmth without overwhelming heat; feel free to adjust according to your spice tolerance.
- Cooked Rice: Use any type you prefer—white or brown—and make sure it’s fluffy!
- Cheese (Cotija or Feta): Crumbled cheese adds that salty kick; you can also use queso fresco if you prefer.
For the Sauce:
- Sour Cream: Adds creaminess; full-fat works best but low-fat can be used if you’re feeling virtuous.
- Garlic Powder: For an aromatic punch without the chopping hassle—win-win!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cooking this Street Corn Chicken Rice Bowl is not only straightforward but also fun—let’s dive in!
Prepare Your Grill or Pan: Heat your grill or skillet over medium-high heat. Lightly grease with olive oil or cooking spray to avoid sticky situations.
Season the Chicken: Rub your chicken breasts with salt, pepper, chili powder, and lime juice until evenly coated. Let them marinate while you get everything else ready.
Grill the Corn: Place fresh corn directly on the grill (or in a hot pan) until charred and tender. This should take about 10-12 minutes; turn occasionally for even browning.
Cook the Chicken: Grill seasoned chicken for about 6-7 minutes per side until cooked through (internal temperature should reach 165°F). Let them rest before slicing.
Create Your Toppings: In a small bowl, mix mayonnaise, sour cream, more lime juice, garlic powder, and chopped cilantro until smooth. This creamy sauce is pure bliss!
Assemble Your Bowls: In bowls, layer cooked rice first, followed by sliced grilled chicken and grilled corn. Drizzle generously with sauce and sprinkle cheese on top.
Your delicious Street Corn Chicken Rice Bowl is ready to be devoured! Enjoy that burst of flavors reminding you of summer barbecues each time you take a bite!
You Must Know
- The Street Corn Chicken Rice Bowl combines vibrant flavors and textures, making it a family favorite.
- You can easily adjust spice levels to suit your taste.
- The dish’s bright colors and enticing aromas make it a feast for both the eyes and the palate.
Perfecting the Cooking Process
Start by grilling or pan-searing the chicken until golden, then prepare the rice while it cooks. Finally, mix in the toppings to create a harmonious blend of flavors.
Add Your Touch
Feel free to swap out the chicken for tofu or shrimp. Add jalapeños for extra heat or avocado for creaminess, tailoring each bowl to your preference.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave, adding a splash of water to keep it moist.
Chef's Helpful Tips
- Use fresh corn for a sweet crunch; it’s worth the effort!
- Marinate chicken ahead of time for deeper flavor.
- Don’t skimp on lime juice; it brightens up all the ingredients beautifully.
Sharing this recipe instantly brings back memories of summer cookouts with friends, where laughter mixed with delicious food created unforgettable moments around the grill.
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works well and saves prep time without compromising flavor.
What can I substitute for chicken in this recipe?
Tofu or grilled shrimp makes excellent substitutes, offering different textures and tastes.
How spicy is this Street Corn Chicken Rice Bowl?
The spiciness depends on your toppings; add jalapeños for additional heat if desired.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: Serves 4
Description
Savor the vibrant fusion of juicy chicken, sweet grilled corn, and a creamy sauce in this quick and delicious Street Corn Chicken Rice Bowl, ready in under 30 minutes!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn
- 1 cup fresh cilantro, chopped
- Juice of 2 limes
- ½ cup mayonnaise
- 2 tsp chili powder
- 2 cups cooked rice (white or brown)
- ½ cup crumbled Cotija or feta cheese
- ½ cup sour cream
- 1 tsp garlic powder
Instructions
- Preheat grill or skillet over medium-high heat and lightly grease.
- Season chicken breasts with salt, pepper, chili powder, and lime juice; let marinate for 10 minutes.
- Grill corn for about 10-12 minutes until charred and tender. Grill chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Let rest before slicing.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, and cilantro to create the sauce.
- To assemble, layer cooked rice in bowls, top with sliced chicken and grilled corn, drizzle with sauce, and sprinkle cheese.
Notes
- Substitute chicken with tofu or shrimp for variety.
- Add jalapeños for extra heat or avocado for creaminess.
- Store leftovers in an airtight container for up to three days; reheat with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 bowl (500g)
- Calories: 610
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
