If you’re looking for a colorful and tasty meal, the Street Corn Chicken Rice Bowl is the dish for you! This bowl is packed with flavors and is fun to make. It’s perfect for busy weekdays or a special weekend dinner. Let’s dive into why you should try this recipe!
Table of Contents
Why Make This Recipe
This dish is not only delicious but also very satisfying. You get juicy grilled chicken, sweet corn, and fluffy rice all in one bowl. It’s a great way to enjoy a balanced meal with protein, vegetables, and carbs. Plus, it’s easy enough for anyone to prepare, even if you’re new to cooking. Your family will love it, and you will too!
How to Make Street Corn Chicken Rice Bowl
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon lime juice
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt, to taste
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- Salt, to taste
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped
- Lime wedges
Directions
Prepare the Chicken: In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper. Rub this mixture on the chicken. Let it sit for at least 15 minutes. Grill it over medium-high heat for 6-7 minutes on each side until cooked through. Remove from the grill and let it rest before slicing.
Prepare the Rice: Rinse the rice to remove extra starch. Boil 2 cups of water or chicken broth in a saucepan. Add the rice and a pinch of salt. Simmer for 15-20 minutes for white rice or 40-45 minutes for brown rice. Stir in lime juice and fluff it with a fork.
Prepare the Street Corn: In a skillet, melt the butter and cook the corn until it’s slightly charred, about 5-7 minutes. Mix the corn with mayonnaise, cotija cheese, lime juice, chili powder, and salt.
Prepare the Dressing: In a bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, salt, and pepper until it’s smooth.
Assemble the Bowl: Start with a base of rice. Top it with sliced chicken, a scoop of street corn, and drizzle with the dressing. Garnish with chopped cilantro and lime wedges.
How to Serve Street Corn Chicken Rice Bowl
Serve this bowl warm, and enjoy it fresh. It’s great as a hearty lunch or a filling dinner. Pair it with some extra lime wedges on the side for a zesty kick!
How to Store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the microwave before serving.
Tips to Make Street Corn Chicken Rice Bowl
- Let the chicken marinate longer for more flavor.
- Use grilled corn if you have it for an extra smoky taste.
- You can swap cotija cheese with feta if you prefer.
Variation
Feel free to add other veggies to the bowl, like bell peppers or avocados. You can also use cauliflower rice instead of regular rice for a low-carb option!
Street Corn Chicken Rice Bowl
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon lime juice
- 2 cups corn kernels fresh, frozen, or grilled
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1/4 cup crumbled cotija cheese or feta cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt to taste
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- Salt to taste
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro chopped
- Lime wedges
Instructions
- Prepare the Chicken: In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper. Rub this mixture on the chicken. Let it sit for at least 15 minutes. Grill it over medium-high heat for 6-7 minutes on each side until cooked through. Remove from the grill and let it rest before slicing.
- Prepare the Rice: Rinse the rice to remove extra starch. Boil 2 cups of water or chicken broth in a saucepan. Add the rice and a pinch of salt. Simmer for 15-20 minutes for white rice or 40-45 minutes for brown rice. Stir in lime juice and fluff it with a fork.
- Prepare the Street Corn: In a skillet, melt the butter and cook the corn until it’s slightly charred, about 5-7 minutes. Mix the corn with mayonnaise, cotija cheese, lime juice, chili powder, and salt.
- Prepare the Dressing: In a bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, salt, and pepper until it’s smooth.
- Assemble the Bowl: Start with a base of rice. Top it with sliced chicken, a scoop of street corn, and drizzle with the dressing. Garnish with chopped cilantro and lime wedges.
Notes
- Let the chicken marinate longer for more flavor.
- Use grilled corn if you have it for an extra smoky taste.
- You can swap cotija cheese with feta if you prefer.
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FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly! Just thaw it before cooking.How can I make it spicier?
Add some chopped jalapeños or a pinch of cayenne pepper to the chicken marinade for extra heat.Is this recipe kid-friendly?
Absolutely! The flavors are mild, and kids usually love the sweet corn and chicken.
Now you’re ready to make this delightful Street Corn Chicken Rice Bowl! Enjoy all the deliciousness packed in one bowl!
