If you’re looking for a quick and delicious meal that brings the vibrant flavors of Mexican street corn to your dinner table, then the Street Corn Chicken Rice Bowl is just what you need! This delightful dish combines tender chicken, fluffy rice, and the irresistible taste of elote, all topped with creamy sauce and fresh toppings. It’s a colorful and hearty meal that’s perfect for busy weeknights or casual gatherings.
Imagine a bowl filled with perfectly seasoned chicken and rice, enhanced by the sweet and smoky flavors of grilled corn, tangy lime, and a drizzle of creamy sauce. The Street Corn Chicken Rice Bowl is not only a feast for the senses but also a versatile dish that can be customized to suit your taste. It’s a healthy, satisfying option that everyone will love!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of grilled corn, spices, and creamy sauce creates a mouthwatering experience.
- Customizable: Add your favorite toppings or switch up the proteins to make it your own.
- Healthy Option: Packed with protein and fresh ingredients, it’s a nutritious meal choice.
Ingredients List
To create your Street Corn Chicken Rice Bowl, gather the following ingredients:
- 1 cup cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Chicken
- Season Chicken: In a bowl, toss the diced chicken with chili powder, cumin, salt, and pepper until well coated.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, or until fully cooked and no longer pink. Remove from heat and set aside.
Step 2: Cook the Corn
- Sauté Corn: In the same skillet, add the corn and cook for 3-4 minutes until slightly charred and heated through. This step enhances the corn's natural sweetness and adds flavor.
Step 3: Make the Sauce
- Mix Sauce: In a small bowl, combine mayonnaise and lime juice. Stir until smooth and set aside.
Step 4: Assemble the Bowls
- Layer Ingredients: In serving bowls, start with a base of cooked rice. Top with the sautéed chicken and charred corn.
- Add Toppings: Drizzle the creamy lime sauce over the top and sprinkle with crumbled cotija cheese and fresh cilantro.
Step 5: Serve
- Garnish and Enjoy: Serve with lime wedges on the side for an extra burst of freshness. Enjoy your Street Corn Chicken Rice Bowl!
Variations & Substitutions
- Vegetarian Option: Substitute the chicken with black beans or grilled vegetables for a hearty vegetarian bowl.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the chicken for an extra kick.
- Different Grains: Use quinoa or cauliflower rice instead of traditional rice for a low-carb option.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through, adding a splash of water to keep the rice moist.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in the Street Corn Chicken Rice Bowl.
What type of rice is best for this bowl?
You can use any type of rice you prefer, including brown rice, jasmine rice, or even cauliflower rice for a lighter option.
Can I prepare this dish ahead of time?
While the components can be prepared ahead of time, it's best to assemble the bowls just before serving to keep the ingredients fresh.
What can I serve with this dish?
This bowl pairs well with a side of tortilla chips, guacamole, or a fresh salad for a complete meal.
Conclusion
Dive into the deliciousness of the Street Corn Chicken Rice Bowl! This quick and easy recipe combines the vibrant flavors of Mexican street corn with tender chicken and fluffy rice, making it a perfect meal for any occasion. With its fresh ingredients and customizable options, it’s sure to become a favorite in your home.
We’d love to hear how your Street Corn Chicken Rice Bowl turns out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes and culinary inspiration, visit https://eldralys.com/ and keep exploring the joys of cooking! Enjoy every flavorful bite of your Street Corn Chicken Rice Bowl!
Print
Street Corn Chicken Rice Bowl: A Flavorful Fiesta in a Bowl
- Total Time: 25 minutes
- Yield: 2 bowls 1x
Description
This Street Corn Chicken Rice Bowl is a quick, flavorful meal that brings the bold taste of Mexican street corn together with juicy chicken and fluffy rice—perfect for weeknights or meal prep!
Ingredients
- 1 cup cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season and Cook Chicken: Toss diced chicken with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat, cook chicken for 6–8 minutes until fully cooked. Set aside.
- Char Corn: In the same skillet, sauté corn for 3–4 minutes until lightly charred.
- Make Sauce: In a bowl, mix mayonnaise and lime juice until smooth.
- Assemble Bowls: Add cooked rice to each bowl, then top with cooked chicken and corn. Drizzle lime mayo over the top and sprinkle with cotija cheese and cilantro.
- Serve: Garnish with lime wedges and serve immediately.
Notes
Substitute chicken with black beans or grilled vegetables for a vegetarian version. Add jalapeños for heat or use cauliflower rice for a low-carb twist. Prep components ahead, but assemble just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
Leave a Reply