Description
Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl blends the vibrant flavors of Mexican street corn with tender grilled chicken over a bed of fluffy rice. It’s a deliciously hearty dish that’s perfect for lunch or dinner, combining creamy, tangy, and smoky notes for a truly satisfying meal. This bowl is highly customizable—add your favorite toppings for a personal touch!
2 boneless, skinless chicken breasts
2 cups cooked rice
2 ears corn, husked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled Cotija cheese
1/4 cup chopped cilantro
1 lime, cut into wedges
1 tsp chili powder
Salt & pepper
2 tbsp olive oil
Directions:
1. Grill seasoned chicken until cooked through.
2. Grill corn until charred, mix with mayo, sour cream, Cotija, cilantro, chili powder, lime juice.
3. Assemble rice, chicken, and street corn in bowls. Add desired toppings.
Prep Time: 20 mins
Kcal: 450
Step-by-Step Guide
Follow these detailed instructions for a perfect Street Corn Chicken Rice Bowl.
- Prepare the Chicken: Pound the chicken breasts to an even thickness. Rub with olive oil, chili powder, salt, and pepper. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- Grill the Corn: Brush the husked corn with olive oil and season lightly. Grill for about 10 minutes, turning occasionally, until kernels are charred in spots. Let cool slightly, then cut the kernels from the cob.
- Make the Street Corn Salad: In a medium bowl, combine the grilled corn kernels, mayonnaise, sour cream, half of the crumbled Cotija cheese, half of the chopped cilantro, and the juice from half the lime wedges. Mix until well combined.
- Assemble the Bowls: Divide the cooked rice between two bowls. Top with sliced grilled chicken and a generous scoop of the street corn salad. Garnish with the remaining Cotija cheese and cilantro.
Serving Suggestions
This bowl is a complete meal but can be enhanced with these additions:
- Extra lime wedges for squeezing.
- Sliced avocado or a dollop of guacamole.
- Pickled red onions for a tangy crunch.
- A drizzle of hot sauce or crema.
- Warm tortillas or tortilla chips on the side.
How-to Summary
In short: Season and grill chicken and corn. Mix the charred corn with creamy, tangy ingredients to create the street corn salad. Layer cooked rice, sliced chicken, and the corn salad in a bowl. Finish with cheese, cilantro, and a squeeze of fresh lime.
Frequently Asked Questions
Can I make this with frozen corn? Yes. Use 1.5 cups of thawed frozen corn. For best flavor, char it in a hot, dry skillet for a few minutes before mixing.
What can I use instead of Cotija cheese? Feta cheese is the best substitute, offering a similar salty, crumbly texture. Parmesan can work in a pinch.
How can I meal prep this bowl? Store the cooked chicken, rice, and street corn salad separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.
Is there a lighter alternative to the creamy sauce? You can use Greek yogurt in place of both the mayo and sour cream for a high-protein, tangy alternative.
Can I cook the chicken indoors? Absolutely. Use a stovetop grill pan, or cook in a regular skillet over medium heat for the same amount of time.
Common Mistakes to Avoid
- Overcooking the Chicken: Pounding it to an even thickness ensures it cooks through without drying out.
- Skipping the Char on the Corn: The smoky, charred flavor is essential for authentic street corn taste.
- Mixing the Corn Salad Too Early: Assemble it just before serving to prevent it from becoming watery.
- Underseasoning: Taste the corn salad and adjust salt, lime, and chili powder before assembling the bowls.
Conclusion
This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed meal that successfully brings the excitement of street food to your home kitchen. It’s a fantastic balance of creamy, smoky, and fresh elements, all built on a satisfying base. With its simple preparation and endless customization options, it’s sure to become a regular in your weekly dinner rotation.