What type of chicken is best for Street Corn Chicken Rice Bowls?

Boneless, skinless chicken breasts or thighs work wonderfully for this recipe. Chicken breasts are leaner and cook quickly, while thighs offer a richer flavor and stay incredibly juicy. Dice them into bite-sized pieces for even cooking and easy eating.

Can I make this Street Corn Chicken Rice Bowl dairy-free?

Yes, you can! For the creamy lime sauce, use a dairy-free mayonnaise. Instead of cotija cheese, consider a sprinkle of nutritional yeast for a cheesy flavor, or omit it altogether and let the other bold flavors shine.

What's the best way to get charred corn for this recipe?

The key to delicious charred corn is high heat. If using fresh corn, cut it off the cob and sautu00e9 in a hot, dry skillet or cast iron pan until lightly browned. Frozen corn also works well; just ensure it's thawed and patted dry before adding to the hot pan to achieve those desired charred edges.

Are there other toppings I can add to my Street Corn Chicken Rice Bowl?

Absolutely! Feel free to customize your bowl with extra toppings like diced avocado, sliced red onion or pickled red onions, a dollop of sour cream or Greek yogurt, or a dash of your favorite hot sauce for an extra kick of heat.

Zesty Street Corn Chicken Rice Bowl: Your New Favorite Weeknight Meal

Name: Zesty Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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)

Description

A vibrant and flavorful bowl featuring tender seasoned chicken, charred corn, fluffy rice, and a zesty lime crema, inspired by Mexican street corn.

Ingredients

Scale

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)

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Instructions

Step 1: In a medium bowl, season the diced chicken breasts with chili powder, cumin, salt, and pepper, ensuring each piece is evenly coated.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the corn. Cook for 3-4 minutes, stirring occasionally, until the corn kernels are lightly charred and heated through, enhancing their natural sweetness.
Step 4: Prepare the creamy lime sauce by whisking together the mayonnaise and lime juice in a small bowl until smooth.
Step 5: To assemble, divide the cooked rice among your serving bowls. Top each with the cooked chicken and charred corn.
Step 6: Drizzle generously with the prepared creamy lime sauce. Sprinkle with crumbled cotija cheese and fresh cilantro for garnish.
Step 7: Serve immediately with extra lime wedges on the side for a fresh squeeze. Enjoy!

Notes

For a vegetarian option, substitute chicken with black beans or grilled bell peppers and zucchini. Adjust chili powder and cumin to your spice preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 5g
Sodium: 650mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Description

Ingredients

Instructions

Notes

Nutrition

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