Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe: A Flavorful Family Favorite

If you’re searching for a weeknight dinner that combines vibrant flavors with a satisfying texture, look no further than the Street Corn Chicken Rice Bowl. This recipe brings together juicy chicken, sweet corn, and a creamy, tangy dressing, topped with the delightful crumbles of cotija cheese. I’ve made this dish countless times in my kitchen, and each time, it garners enthusiastic murmurs around the dining table. It’s fast, fun, and sure to become a family favorite!

What Makes This Recipe Special

There are many reasons to fall in love with this Street Corn Chicken Rice Bowl recipe. It’s a one-bowl wonder, combining protein, grains, and vegetables, making it a great option for a wholesome meal. The preparation is a breeze, taking just about 30 minutes from start to finish, perfect for busy weeknights or when entertaining guests. Plus, it’s budget-friendly! With just a handful of ingredients, you can create a dish that’s both filling and flavorful.

“Not only was it quick to make, but the flavors were absolutely out of this world! Perfect for my family who loves a little kick!” – A Happy Home Cook

Step-by-Step Guide to Cooking It

Making this dish is as easy as pie! In just a few simple steps, you’ll have a delicious Rice Bowl ready to serve. First, you’ll season and cook the chicken, then prepare a delightful corn mixture to top your rice. The best part? It’s all assembled in one bowl, making both cooking and cleanup a breeze!

1. Start by prepping and seasoning your chicken.
2. Cook the chicken in a skillet until it’s perfectly done.
3. Meanwhile, prepare the corn by mixing it with mayonnaise, sour cream, cotija cheese, lime juice, and cilantro.
4. Assemble the bowl: layer in rice, top with chicken, and finally, add your corn mixture.

What You’ll Need

Gathering your ingredients is key! Here’s what you’ll need for the Street Corn Chicken Rice Bowl:

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• 1 lb chicken breast or thighs
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• 1 tbsp olive oil
• 1½ cups corn (fresh, frozen, or canned)
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Greek yogurt
• ¼ cup cotija cheese (or feta)
• ½ tsp chili powder (for the corn mix)
• Juice of ½ lime
• 1 tbsp chopped cilantro
• 2 cups cooked rice
• Optional toppings: avocado, jalapeños, green onions, hot sauce

Feel free to substitute ingredients based on your availability or preferences!

Cooking Steps

Now, let’s dive into the cooking process:

1. Season the Chicken: Combine chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning onto the chicken pieces.
2. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until cooked through. Remove from heat and chop into pieces.
3. Prepare the Corn Mixture: In a bowl, mix together the corn, mayonnaise, sour cream (or yogurt), cotija cheese, lime juice, cilantro, and a sprinkle of chili powder.
4. Assemble the Bowls: Begin with a base of cooked rice, then layer the chopped chicken and top generously with the corn mixture.
5. Add Optional Toppings: If desired, finish with sliced avocado, jalapeños, green onions, or a drizzle of hot sauce.

Best Way to Serve

This Street Corn Chicken Rice Bowl is perfect as a standalone dish, but you can take it to the next level with some incredible side options. Consider pairing it with a fresh green salad drizzled with lime vinaigrette for a refreshing contrast. You could also serve grilled vegetables on the side, or light nachos for an extra crunch.

Storage Tips

Leftover Street Corn Chicken Rice Bowl? No problem! Store any uneaten components separately in airtight containers. The chicken and corn mixture will last about 3-4 days in the refrigerator. When reheating, ensure the chicken is heated all the way through to an internal temperature of 165°F for food safety. If you want to make ahead, consider prepping the chicken and corn mixture in advance and assembling when you’re ready to eat.

Pro Chef Tips

1. Marinade Magic: If you have time, marinate the chicken in the spices for a few hours or overnight for even more flavor.
2. Fresh or Frozen Corn: If you’re using fresh corn, grill it for that smoky flavor that will elevate your dish.
3. Creamy Alternative: For a lighter option, substitute mayonnaise with Greek yogurt for a tangy twist that’s just as tasty.

Creative Twists

Change up the flavors with these variations:

• Southwest Style: Add black beans and diced tomatoes for a heartier option.
• Different Cheese: Try using shredded cheddar or pepper jack for a spicier kick.
• Herb Infusion: Incorporate other herbs like parsley or dill if cilantro isn’t your favorite.

Your Questions Answered

What’s the prep time for this recipe?

Preparation takes about 10-15 minutes, making it ideal for busy days.

Can I use other proteins?

Absolutely! Feel free to swap the chicken for tofu, shrimp, or even beef for a different protein profile.

How can I adjust for dietary restrictions?

To make this dish gluten-free, ensure all labeled ingredients are certified gluten-free. You can easily make this dairy-free by substituting the cheese and creamy components with dairy-free alternatives.

With this recipe in your culinary arsenal, you’ll be able to whip up a delightful meal that’s packed with flavor and sure to impress anyone at the table. Enjoy the burst of flavors in every bite!

Street Corn Chicken Rice Bowl

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A flavorful weeknight dinner featuring juicy chicken, sweet corn, and a creamy dressing, topped with tangy cotija cheese.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• 1 tbsp olive oil
• 1½ cups corn (fresh, frozen, or canned)
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Greek yogurt
• ¼ cup cotija cheese (or feta)
• ½ tsp chili powder (for the corn mix)
• Juice of ½ lime
• 1 tbsp chopped cilantro
• 2 cups cooked rice
• Optional toppings: avocado, jalapeños, green onions, hot sauce

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Instructions

1. Season the chicken by combining chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning onto the chicken pieces.
2. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until cooked through. Remove from heat and chop into pieces.
3. In a bowl, mix together the corn, mayonnaise, sour cream (or yogurt), cotija cheese, lime juice, cilantro, and a sprinkle of chili powder to prepare the corn mixture.
4. Assemble the bowls starting with a base of cooked rice, layer the chopped chicken, and top generously with the corn mixture.
5. Finish with optional toppings as desired.

Notes

Store leftover components separately in airtight containers. Chicken and corn mixture will last about 3-4 days in the refrigerator. For enhanced flavor, consider marinating the chicken for a few hours or overnight.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 480mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken rice bowl, street corn, quick dinner, flavorful meal, family favorite