why make this recipe
Street Corn Chicken Rice Bowl is a vibrant and tasty meal that combines juicy chicken, flavorful rice, and the sweetness of corn. It is easy to make and full of fresh ingredients, making it a great option for a busy weeknight dinner or a fun weekend meal. Plus, you can customize it with your favorite toppings!
how to make Street Corn Chicken Rice Bowl
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional toppings:
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
- Hot sauce
Directions:
Step-by-Step Instructions
- Start by cooking the rice according to the package instructions. Set it aside when done.
- While the rice is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and chili powder.
- Place the chicken in the skillet and cook for about 6-7 minutes on each side or until the chicken is cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing.
- While the chicken cooks, grill or boil the corn for about 5-7 minutes until tender. Once cooked, cool slightly, then cut the kernels off the cob.
- In a small bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt. This will be your creamy dressing.
- To assemble the bowl, start with a base of rice. Add the sliced chicken on top, followed by the sweet corn and the creamy dressing. Sprinkle with cotija cheese and any optional toppings you like.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. You can offer lime wedges on the side for a fresh squeeze, which adds a nice touch. This dish can be served as a main course and is perfect for sharing with family or friends.
how to store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The rice and chicken can be kept for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through. If you have the toppings, store them separately for the best freshness.
tips to make Street Corn Chicken Rice Bowl
- For extra flavor, marinate the chicken in lime juice and chili powder for 30 minutes before cooking.
- Use leftover grilled chicken or rotisserie chicken to save time.
- Feel free to swap out ingredients based on your preferences; black beans or bell peppers can be great additions.
variation
You can make a vegetarian version by replacing the chicken with grilled zucchini or mushrooms. For a spicy kick, add diced jalapeños to the bowl or mix hot sauce into the creamy dressing.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice ahead of time. Just reheat before serving.
2. Is there a substitute for cotija cheese?
Yes, you can use feta cheese or even shredded cheddar cheese if you can’t find cotija.
3. Can I use frozen corn?
Yes, frozen corn is a great alternative. Just cook it according to the package instructions before adding it to your bowl.
Street Corn Chicken Rice Bowl
A vibrant meal combining juicy chicken, flavorful rice, and sweet corn, perfect for busy weeknights or weekend fun.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: Chopped cilantro, Diced avocado, Sliced jalapeños, Hot sauce
Instructions
- Cook the rice according to the package instructions. Set aside when done.
- Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and chili powder.
- Cook the chicken in the skillet for about 6-7 minutes on each side until cooked through and golden brown. Remove from heat and let rest before slicing.
- Grill or boil the corn for about 5-7 minutes until tender. Cool slightly and cut the kernels off the cob.
- Mix mayonnaise, sour cream, lime juice, and a pinch of salt in a small bowl for the creamy dressing.
- To assemble the bowl, start with a base of rice, add sliced chicken, corn, creamy dressing, cotija cheese, and any optional toppings.
Notes
For extra flavor, marinate the chicken in lime juice and chili powder for 30 minutes. Store leftovers in an airtight container for up to 3 days.