Ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat? This Street Corn Chicken Rice Bowl combines the smoky, tangy flavors of Mexican street corn with juicy chicken and fluffy rice for a meal that’s sure to delight.
Why This Recipe Works
- The combination of smoky grilled chicken and creamy street corn creates a perfect balance of flavors and textures.
- Using pre-cooked rice saves time without sacrificing quality, making this recipe a weeknight winner.
- The addition of fresh lime juice and cilantro brightens up the dish, adding a refreshing contrast to the rich flavors.
- Customizable toppings allow everyone to tailor their bowl to their taste preferences.
- It’s a one-bowl meal that’s both satisfying and easy to clean up after.
Ingredients
- 2 cups cooked white rice
- 1 lb chicken breast, diced
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Prepare the Chicken
Season the diced chicken with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and cook the chicken until it’s golden brown and reaches an internal temperature of 165°F, about 6-8 minutes. Remove from heat and set aside.
Step 2: Make the Street Corn
In the same skillet, add the corn kernels and cook over medium heat until they start to char slightly, about 5 minutes. In a mixing bowl, combine the mayonnaise, sour cream, chili powder, and half of the lime juice. Stir in the corn until well coated.
Step 3: Assemble the Bowls
Divide the cooked rice among four bowls. Top with the chicken, street corn, and a sprinkle of cotija cheese. Drizzle with the remaining lime juice and garnish with chopped cilantro.
Step 4: Serve and Enjoy
Serve the bowls immediately, encouraging everyone to mix the ingredients together before eating to enjoy the full range of flavors.
Tips and Tricks
For an extra smoky flavor, try grilling the chicken and corn instead of cooking them on the stove. If you’re short on time, rotisserie chicken makes a great substitute for the cooked chicken breast. To make the dish spicier, add a diced jalapeño to the corn mixture. For a healthier version, substitute Greek yogurt for the mayonnaise and sour cream. Always let the chicken rest for a few minutes after cooking to ensure it stays juicy.
Recipe Variations
- Swap the white rice for brown rice or quinoa for a whole grain option.
- Use shrimp or tofu instead of chicken for a different protein.
- Add black beans or diced avocado for extra fiber and healthy fats.
- Try different cheeses like feta or queso fresco in place of cotija.
- For a vegan version, omit the cheese and use vegan mayonnaise and sour cream.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble the bowls when ready to serve. Just be sure to store the ingredients separately in the refrigerator to maintain their freshness.
How can I make this dish spicier?
To add more heat, increase the amount of chili powder or add a diced jalapeño to the corn mixture. You can also serve the bowls with hot sauce on the side.
What can I use instead of cotija cheese?
If cotija cheese is hard to find, feta cheese makes a great substitute. It has a similar salty and tangy flavor that complements the dish well.
Summary
This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that’s perfect for any night of the week. With its combination of smoky chicken, creamy corn, and fluffy rice, it’s a dish that’s sure to become a favorite.