Street Corn Chicken Rice Bowl
Enjoy a flavorful Street Corn Chicken Rice Bowl with smoky grilled chicken, creamy street corn, and seasoned rice, perfect for a quick, delicious meal!
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts - Grilling or searing brings out their juicy, tender quality.
- 1 tablespoon olive oil – Helps lock in moisture and flavor.
- 1 teaspoon smoked paprika – Adds a subtle smokiness.
- 1 teaspoon garlic powder – Enhances the savory depth.
- ½ teaspoon cumin – Brings warm earthy notes.
- ½ teaspoon chili powder – Just the right kick of spice.
- Salt and black pepper – Season to taste.
For the Street Corn Mixture:
- 2 ears of corn grilled and cut off the cob (or 1½ cups frozen corn, thawed) – Provides the classic charred sweetness.
- ¼ cup mayonnaise – The creamy base that ties everything together.
- ¼ cup sour cream – Balances richness with a slight tang.
- ½ teaspoon chili powder – Infuses a mild heat.
- Juice of 1 lime – Adds a burst of citrusy freshness.
- ¼ cup crumbled cotija cheese or feta – Brings a salty, creamy bite.
- ¼ cup chopped fresh cilantro – A bright herbaceous finish.
For the Rice Bowl:
- 2 cups cooked rice white, brown, or cauliflower rice – A hearty base to soak up all the flavors.
- 1 tablespoon butter optional – Adds extra richness to the rice.
- ½ teaspoon salt – Enhances the overall taste.
Toppings (Optional, But Highly Recommended!):
- Diced avocado – For a creamy buttery contrast.
- Jalapeño slices – If you love a spicy kick.
- Extra cotija cheese – Because you can never have too much!
- Hot sauce or Tajín – For an extra burst of flavor.
Instructions
Step 1: Cook the Chicken
- For the best flavor, searing the chicken locks in juices while creating a lightly charred crust. Here’s how to do it:
- Heat the Pan: Place a large skillet over medium-high heat and add a drizzle of olive oil. Let it warm up until it shimmers.
- Sear the Chicken: Add the marinated chicken breasts or thighs to the pan in a single layer. Cook for about 5-6 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/75°C).
- Get the Pan Ready: Heat a large skillet over medium-high heat with a touch of olive oil. Wait until the oil shimmers before adding the chicken.
- Pro Tip: For extra smoky flavor, cook the chicken on an outdoor grill instead of a skillet!
Step 2: Cook the Rice
- The rice serves as the hearty base of this dish, soaking up all the delicious street corn flavors. Follow these steps for perfectly fluffy rice:
- Rinse the Rice: If using white or jasmine rice, rinse it under cold water until the water runs clear. This removes excess starch for a fluffier texture.
- Cook It: In a pot, combine 1 cup of rice with 2 cups of water (or broth for extra flavor). Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes.
- Fluff and Keep Warm: Once cooked, remove from heat and let it sit for a few minutes before fluffing with a fork.
- With the chicken cooked and the rice perfectly fluffy, you're ready for the next step—assembling your Street Corn Chicken Rice Bowl!
Step 3: Cook the Street Corn
- Cook the Corn: Grill 2-3 ears of corn for 10-15 minutes or boil for 5-7 minutes until tender. Let cool and cut the kernels off the cob.
- Mix Ingredients: In a bowl, combine the corn with 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon chili powder, 1 tablespoon lime juice, and 1/4 cup crumbled Cotija cheese. Season with salt and pepper.
- Add Fresh Herbs: Toss in 2 tablespoons of chopped cilantro or parsley just before serving.
Notes
Nutrition Information (Per Serving):
- Calories: 520
- Protein: 38g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 6g
- Sugar: 5g