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Why Make This Recipe
Street Corn Chicken Rice Bowl is a delicious and filling dish that brings together savory grilled chicken, creamy corn, and fluffy rice. It’s perfect for a quick weeknight dinner or a satisfying lunch. The flavors are vibrant and remind you of traditional street corn, making it a favorite for many. Plus, it’s easy to make and can be adjusted to fit your taste.
How to Make Street Corn Chicken Rice Bowl
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 2 cups cooked white rice
- 1 1/2 cups corn (fresh, canned, or thawed from frozen)
- 2 tbsp mayo
- 2 tbsp sour cream
- 1/2 tsp lime juice
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 2 tbsp chopped fresh cilantro
- Crumbled cotija or feta (optional)
Directions:
- Season Chicken: Rub chicken with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Grill or sear until cooked through, about 5–6 minutes per side.
- Make Corn Sauce: In a bowl, mix mayo, sour cream, lime juice, chili powder, and cumin. Stir in corn and chopped cilantro. Warm slightly in a skillet or microwave.
- Assemble Bowl: Layer cooked rice into bowls. Top with sliced grilled chicken and the creamy street corn mixture.
- Garnish: Sprinkle with extra cilantro and cheese if desired. Serve warm!
How to Serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm in individual bowls. You can add extra toppings like diced avocado, lime wedges, or hot sauce for an extra kick. This dish pairs well with a light salad or some tortilla chips on the side.
How to Store Street Corn Chicken Rice Bowl
To store leftovers, place the chicken, rice, and corn mixture in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, microwave until warmed through.
Tips to Make Street Corn Chicken Rice Bowl
- Marinate the chicken for an hour before cooking for even better flavor.
- Use leftover rotisserie chicken to save time.
- If you prefer a spicier dish, add more chili powder or a splash of your favorite hot sauce.
Variation
You can make this dish vegetarian by replacing chicken with grilled vegetables like zucchini, bell peppers, or mushrooms. This way, you still get a hearty and satisfying meal.
FAQs
1. Can I use frozen corn?
Yes, frozen corn works well and is a great timesaver. Just thaw it before mixing it into the sauce.
2. What type of rice is best for this bowl?
White rice is standard, but brown rice or quinoa can also be used for a healthier option.
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3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and corn sauce ahead of time. Just assemble the bowl when you are ready to eat.
Street Corn Chicken Rice Bowl
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt & pepper, to taste
For the Rice Bowl
- 2 cups cooked white rice
- 1 1/2 cups corn (fresh, canned, or thawed from frozen)
- 2 tbsp mayo
- 2 tbsp sour cream
- 1/2 tsp lime juice
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 2 tbsp chopped fresh cilantro
- Crumbled cotija or feta (optional)
Instructions
Preparation
- Rub chicken with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
Cooking
- Grill or sear chicken until cooked through, about 5–6 minutes per side.
Making Corn Sauce
- In a bowl, mix mayo, sour cream, lime juice, chili powder, and cumin.
- Stir in corn and chopped cilantro. Warm slightly in a skillet or microwave.
Assembling the Bowl
- Layer cooked rice into bowls.
- Top with sliced grilled chicken and the creamy street corn mixture.
Garnishing
- Sprinkle with extra cilantro and cheese if desired. Serve warm!