Street Corn Chicken Rice Bowl is a vibrant and satisfying dish that brings the bold, smoky flavors of street corn together with tender chicken and fluffy rice. Topped with a tangy lime crema and a sprinkle of fresh cilantro, this bowl offers the perfect balance of savory, sweet, and tangy notes. The crispy corn adds a delightful crunch, while the seasoned chicken brings in rich protein, making it a well-rounded meal that’s both delicious and filling. Perfect for lunch or dinner, this flavorful bowl is a fun twist on classic street food that will leave everyone craving more!
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a game-changer for busy nights. It’s quick to prepare, taking only 30 minutes from start to finish. The combination of tender chicken, sweet corn, and creamy sauce creates a flavor explosion that will have your family asking for seconds. Plus, it’s versatile! You can easily customize it to suit your family’s tastes, making it a go-to recipe for any occasion.
Ingredients for Street Corn Chicken Rice Bowl
Gathering the right ingredients is key to making a delicious Street Corn Chicken Rice Bowl. Here’s what you’ll need:
Cooked white rice: This serves as the hearty base of your bowl, providing a comforting texture.
Boneless, skinless chicken breasts: A lean protein that cooks quickly and absorbs all the wonderful spices.
Olive oil: Perfect for sautéing, it adds a rich flavor and helps keep the chicken moist.
Chili powder: This spice brings a warm kick, enhancing the overall flavor profile.
Garlic powder: A must-have for that aromatic depth that makes everything taste better.
Cumin: This earthy spice adds a hint of warmth, reminiscent of Mexican cuisine.
Salt and pepper: Essential for seasoning, they elevate the flavors of all the ingredients.
Corn: Whether fresh, frozen, or canned, it adds sweetness and a delightful crunch.
Feta cheese: Crumbled on top, it provides a creamy, tangy contrast to the other flavors.
Mayonnaise: This forms the base of the creamy sauce, adding richness.
Lime juice: A splash of acidity that brightens the dish and balances the flavors.
Fresh cilantro: Chopped for garnish, it adds a fresh, herbal note that ties everything together.
Avocado: Sliced for creaminess, it complements the dish beautifully.
Lime wedges: Serve on the side for an extra zing when you dig in.
For those looking to spice things up, consider adding diced jalapeños or a dash of hot sauce to the creamy sauce. If chicken isn’t your thing, grilled shrimp or tofu can be great substitutes. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Street Corn Chicken Rice Bowl
Now that you have all your ingredients ready, let’s dive into making this delicious Street Corn Chicken Rice Bowl. Follow these simple steps, and you’ll have a meal that’s sure to impress!
Step 1: Prepare the Chicken
Start by heating a large skillet over medium heat. Add a tablespoon of olive oil to the pan. While it warms up, season your boneless, skinless chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. This spice blend will give your chicken a fantastic flavor.
Once the skillet is hot, place the chicken in the pan. Cook for about 6-7 minutes on each side. You want the chicken to be golden brown and cooked through, with no pink in the center. After cooking, remove the chicken from the skillet and let it rest for a few minutes. This helps keep it juicy. Then, slice it into bite-sized pieces.
Step 2: Sauté the Corn
In the same skillet, add your corn. Whether you’re using fresh, frozen, or canned corn, it’s all good! Sauté the corn for about 3-4 minutes. You want it heated through and slightly charred for that delicious flavor. The little bits of caramelization will add a lovely sweetness to your bowl.
Step 3: Make the Creamy Sauce
While the corn is cooking, grab a small bowl. Mix together the mayonnaise, lime juice, and a pinch of salt. This creamy sauce is what ties all the flavors together. If you like a little heat, feel free to add diced jalapeños or a dash of hot sauce to the mix!
Step 4: Assemble the Bowls
Now it’s time to bring everything together! Start by dividing the cooked white rice among four bowls. Top each bowl with the sliced chicken, sautéed corn, crumbled feta cheese, and avocado slices. Drizzle the creamy sauce over the top, and don’t forget to sprinkle some chopped cilantro for that fresh touch.
Serve with lime wedges on the side for an extra burst of flavor. Your Street Corn Chicken Rice Bowl is now ready to be enjoyed!
Tips for Success
Prep your ingredients ahead of time to save precious minutes during cooking.
Use a meat thermometer to ensure your chicken reaches 165°F for perfect doneness.
For extra flavor, marinate the chicken in the spices for 30 minutes before cooking.
Don’t skip the resting time for the chicken; it keeps it juicy.
Feel free to customize toppings based on your family’s preferences!
Equipment Needed
Large skillet: A non-stick skillet works wonders for easy cooking and cleanup.
Cutting board: Essential for slicing your chicken and prepping ingredients.
Sharp knife: A good knife makes cutting chicken and veggies a breeze.
Measuring spoons: Handy for precise seasoning and sauce preparation.
Mixing bowl: Perfect for combining your creamy sauce ingredients.
Variations
Vegetarian Option: Swap the chicken for grilled tofu or chickpeas for a hearty plant-based meal.
Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the chicken for an extra layer of heat.
Different Grains: Use quinoa or brown rice instead of white rice for a nutritious twist.
Cheese Alternatives: Try goat cheese or a dairy-free cheese option for a different flavor profile.
Seasonal Veggies: Incorporate seasonal vegetables like bell peppers or zucchini for added color and nutrition.
Serving Suggestions
Pair your Street Corn Chicken Rice Bowl with a refreshing side salad for a light meal.
A chilled glass of iced tea or a fruity lemonade complements the flavors beautifully.
For presentation, serve in colorful bowls and garnish with extra cilantro and lime wedges.
Can I make the Street Corn Chicken Rice Bowl ahead of time?
Absolutely! You can prepare the chicken and sauté the corn in advance. Just store them in airtight containers in the fridge. When you’re ready to eat, simply reheat everything and assemble your bowls. It’s a great way to save time on busy nights!
What can I substitute for chicken in this recipe?
If chicken isn’t your thing, don’t worry! You can easily swap it for grilled shrimp or tofu. Both options will still provide a delicious protein base for your Street Corn Chicken Rice Bowl.
How can I make this dish spicier?
If you love a little heat, consider adding diced jalapeños to the creamy sauce or sprinkling cayenne pepper on the chicken. You can also drizzle some hot sauce over the finished bowl for an extra kick!
Is this recipe gluten-free?
Yes! The Street Corn Chicken Rice Bowl is naturally gluten-free, making it a perfect choice for those with gluten sensitivities. Just ensure that any sauces or additional ingredients you use are also gluten-free.
Can I use brown rice instead of white rice?
Definitely! Brown rice is a fantastic alternative. It adds a nutty flavor and extra fiber to your Street Corn Chicken Rice Bowl. Just keep in mind that it may require a longer cooking time.
Final Thoughts
Creating a Street Corn Chicken Rice Bowl is more than just cooking; it’s about bringing joy to your family’s table. The vibrant colors and bold flavors make every bite a celebration. I love how this dish transforms a simple weeknight dinner into a delightful experience. It’s quick, satisfying, and can be customized to fit everyone’s tastes. Plus, the smiles on my family’s faces as they dig in are priceless. So, whether you’re a busy mom or a professional, this recipe is your ticket to a delicious meal that feels special without the fuss. Enjoy every moment!
A flavorful and satisfying Street Corn Chicken Rice Bowl featuring seasoned chicken, sautéed corn, and a creamy sauce.
Ingredients
Scale
2 cups cooked white rice
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (fresh, frozen, or canned)
1/2 cup crumbled feta cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges for serving
Instructions
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
In the same skillet, add the corn and sauté for 3-4 minutes until heated through and slightly charred.
In a small bowl, mix together the mayonnaise, lime juice, and a pinch of salt to create a creamy sauce.
To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, sautéed corn, crumbled feta cheese, and avocado slices.
Drizzle the creamy sauce over the top and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy sauce.
You can substitute the chicken with grilled shrimp or tofu for a different protein option.
