Hey y’all! If you’re on the hunt for a dish that’s bursting with flavor, look no further than this Street Corn Chicken Rice Bowl. It’s the perfect blend of savory grilled chicken, zesty street corn, and fluffy rice, making it an ideal choice for any meal time. Whether it’s a family dinner, a cozy night in, or a lively gathering with friends, this dish is sure to delight. Let’s get cooking!
Why You’ll Love This
- Easy to prepare and perfect for busy weeknights.
- Combines bold and vibrant flavors in every bite.
- Customizable to fit various dietary preferences.
- A great option for meal prepping and leftovers.
- Kid-friendly and sure to please even picky eaters.
Ingredients
- 2 cups cooked white or brown rice
- 1 pound boneless, skinless chicken breast, diced
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Salt and pepper to taste
Directions
Step 1: Prepare the Chicken
In a medium bowl, combine diced chicken, smoked paprika, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 7-10 minutes.
Step 2: Cook the Street Corn
In the same skillet, add corn kernels and cook over medium-high heat until slightly charred, about 5-7 minutes. Stir occasionally.
Step 3: Mix the Sauce
In a small bowl, whisk together mayonnaise and lime juice. Set aside.
Step 4: Assemble the Bowl
Divide the cooked rice between serving bowls. Top with cooked chicken and charred corn. Drizzle the lime mayonnaise over the top, then sprinkle with cilantro and crumbled cotija cheese.
Notes
- For additional flavor, marinate the chicken in lime juice for 30 minutes before cooking. Learn more
- If cotija cheese is unavailable, feta cheese is a great substitute.
- Use grilled corn on the cob for a smoky taste.
Variations
- Vegetarian: Swap chicken for black beans or grilled tofu.
- Spicy: Add chopped jalapeños or a dash of hot sauce.
- Low-carb: Use cauliflower rice instead of regular rice.
Required Equipment
- Skillet
- Mixing bowls
- Whisk
- Knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Suggested Pairings
Pair this Street Corn Chicken Rice Bowl with a fresh green salad, a side of guacamole, or a refreshing glass of iced tea.
Pro Tips
- Use a hot skillet to get that perfect char on your corn. Learn more
- Make sure to let the chicken rest for a few minutes before cutting to retain juiciness.
- For extra zest, add a sprinkle of lime zest over the bowls before serving.
FAQ
- Can I make this dish ahead of time? Yes, it’s great for meal prep! Simply store each component separately and assemble when ready to eat.
- What can I substitute for cotija cheese? Feta cheese is a great alternative if cotija is not available.
- Is this dish gluten-free? Yes, as long as the ingredients used are certified gluten-free.