Street Corn Chicken Rice Bowl Recipe

There's nothing quite like the comforting blend of flavors in a Street Corn Chicken Rice Bowl. Imagine smoky grilled chicken, creamy corn topped with zesty lime, and a bed of fluffy rice soaking in all that deliciousness.

I first came across this dish during a summer cookout, where everyone was raving about its bold flavors and vibrant colors. It quickly became a household favorite, perfect for weeknight dinners or meal prepping for busy weeks. Let’s dive into why this dish deserves a spot in your meal rotation.

Why You'll Love This Street Corn Chicken Rice Bowl

Get ready to meet your new favorite one-bowl meal! This Street Corn Chicken Rice Bowl is a perfect blend of texture, flavor, and convenience.

First off, it’s incredibly easy to make. With just a handful of pantry staples and fresh ingredients, you can have this dish ready in under 40 minutes. Perfect for those nights when you want something delicious without a lot of effort.

The flavors are out of this world. The smoky grilled chicken pairs beautifully with the creamy, tangy street corn topping. Add to that a hint of spice and the freshness of cilantro and lime, and you’ve got a meal that hits all the right notes.

It’s also customizable! Whether you prefer brown rice, quinoa, or even cauliflower rice, this recipe adapts to fit your preferences. Plus, you can adjust the spice level to suit your taste buds.

Lastly, it’s a nutritious choice. Packed with protein from the chicken, fiber from the corn, and healthy carbs from the rice, this bowl is as satisfying as it is wholesome.

Ingredients Notes

The magic of this Street Corn Chicken Rice Bowl lies in its simple yet impactful ingredients. Each one plays a crucial role in delivering the bold, irresistible flavors.

• Chicken: Boneless, skinless chicken thighs are ideal for this recipe. They stay juicy and flavorful when grilled. However, chicken breasts or tenders work just as well if you prefer a leaner option. Season them generously with a blend of chili powder, cumin, garlic powder, and smoked paprika for that signature smoky flavor.
• Corn: Fresh corn is the star here. Grill it on the cob for those beautiful char marks and a slightly smoky taste. If fresh corn isn’t in season, frozen or canned corn can be substituted. Just sauté it in a hot skillet to mimic that grilled effect.
• Rice: Use jasmine or basmati rice for their aromatic qualities. Brown rice or quinoa are great alternatives if you’re looking for something heartier. Cook the rice in chicken broth instead of water for an extra layer of flavor.
• Cheese: Cotija cheese is the traditional choice for street corn, offering a salty, crumbly texture. Feta cheese works as a substitute if you can’t find cotija.
• Toppings: Fresh cilantro, lime wedges, and a sprinkle of chili powder are essential for finishing this dish. Optional toppings like avocado slices, pickled onions, or a dollop of sour cream can take it to the next level.

Special Equipment: If you have a grill pan or outdoor grill, it’s perfect for getting those beautiful char marks on the chicken and corn.

How To Make This Street Corn Chicken Rice Bowl

Creating this flavor-packed bowl is simpler than you might think. Let’s break it down step by step

1. Cook the Rice
   Start by cooking 1 cup of rice according to the package instructions, substituting chicken broth for water. Once cooked, fluff with a fork and keep warm.
2. Prepare the Chicken
   In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, and a pinch of salt. Rub this seasoning all over the chicken thighs. Heat a grill pan over medium-high heat, add a drizzle of olive oil, and cook the chicken for about 5-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.
3. Grill the Corn
   If using fresh corn, brush the cobs with a bit of oil and grill them until slightly charred, turning occasionally. Once cool, cut the kernels off the cob. For frozen or canned corn, heat it in a hot skillet until it develops some color.
4. Assemble the Street Corn Mixture
   In a bowl, combine the grilled corn with mayo, sour cream, lime juice, chili powder, and a sprinkle of cotija cheese. Mix well and adjust seasoning to taste.
5. Assemble the Bowls
   Divide the cooked rice between bowls. Top with sliced chicken, a generous spoonful of the street corn mixture, and any desired toppings like fresh cilantro, avocado slices, or more cotija cheese. Serve with lime wedges on the side.

This entire process takes about 35-40 minutes, making it an ideal quick meal for busy days.

Storage Options

The Street Corn Chicken Rice Bowl is just as delicious the next day! Here’s how to store and reheat it properly.

• Refrigeration: Store each component separately in airtight containers. The chicken and corn mixture will stay fresh for up to 4 days, while the rice can last up to a week.
• Freezing: The grilled chicken and rice freeze well for up to 2 months. However, avoid freezing the street corn mixture, as the texture of the mayonnaise and cheese can change.
• Reheating: Warm the rice and chicken in the microwave or on the stovetop, then add the corn mixture just before serving. This keeps the flavors vibrant and the textures intact.

Variations and Substitutions

This recipe is incredibly versatile! Here are a few ways to make it your own:

• Vegetarian Option: Swap the chicken for grilled portobello mushrooms or roasted chickpeas for a hearty meat-free version.
• Spice Level: Add diced jalapeños to the corn mixture or a drizzle of hot sauce for an extra kick.
• Grain Swaps: Try quinoa, farro, or cauliflower rice for a different base. Each one brings its own unique texture and flavor.
• Protein Alternatives: Replace chicken with grilled shrimp, steak, or even tofu for variety.
• Dairy-Free: Use vegan mayo and skip the cheese, or replace it with a dairy-free alternative.

No matter how you customize it, this Street Corn Chicken Rice Bowl is guaranteed to be a crowd-pleaser. Experiment with different ingredients and let your creativity shine!

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