A bowl of happiness awaits you with this Street Corn Chicken Rice Bowl.
tender, juicy chicken mingling with sweet corn that’s charred to perfection, all resting on a fluffy bed of rice. It’s like a fiesta in your mouth! The best part? The colors pop like a piñata at a birthday party! This recipe is not just food; it’s an experience that’ll make your taste buds dance the cha-cha.
I remember the first time I made this dish; it was during one of those “I have no idea what to cook” evenings. You know the ones where you stare blankly into your fridge like it’s going to magically provide you with gourmet options? Well, I found some leftover grilled chicken and corn from taco night and decided to get creative. Spoiler alert: it turned out fantastic! Now, every time I whip up this dish, my family gathers around the table as if I’m serving up gold bars. Let’s dive into how you can create your own version of this delightful bowl.
Why You'll Love This Recipe
- This delightful Street Corn Chicken Rice Bowl is simple to prepare and bursts with flavor
- Customize it with your favorite toppings for added flair
- The visual appeal makes it irresistible on any table setting
- Perfect for busy weeknights but impressive enough for casual gatherings
I once made this dish for friends who were skeptical about corn in savory meals. Their faces lit up after the first bite—priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless Skinless Chicken Breasts: Use about 3-4 breasts; they’re perfect for grilling or baking.
- Fresh Sweet Corn: Look for bright yellow kernels; they add sweetness and crunch.
- Jasmine or Basmati Rice: These fragrant varieties elevate the dish and balance flavors beautifully.
- Avocado: Creamy avocado slices give a rich texture and coolness that complements the spices.
- Chili Powder: Adds warmth and depth; adjust based on your spice preference.
- Lime Juice: Freshly squeezed lime juice brightens flavors and gives that zesty kick.
- Cilantro: Fresh cilantro adds aromatic freshness; use generously if you’re a fan!
- Feta Cheese (optional): Crumbled feta provides a salty tang that enhances all the flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by gathering all your ingredients on the counter—this helps streamline the cooking process and keeps you organized.
Cook the Rice: In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat and simmer until fluffy—about 15-20 minutes.
Grill or Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and chili powder before cooking them for about 6-7 minutes per side until cooked through.
Sauté the Corn: In another pan, add some oil along with fresh corn kernels over medium heat. Cook until they are slightly charred and fragrant—about 5-7 minutes.
Add Flavor Boosters!: Once done cooking, mix lime juice and chopped cilantro into your sautéed corn while it’s still warm to keep those flavors vibrant.
Assemble Your Bowls: Start layering! Place rice as your base in each bowl followed by sliced chicken, sautéed corn on top, then finish with avocado slices and optional feta cheese for extra flavor.
Now you have a colorful Street Corn Chicken Rice Bowl that’s ready to impress everyone at your table! Remember that cooking should be fun—feel free to customize toppings or add whatever you have lying around in your kitchen!
And there you have it! Your very own Street Corn Chicken Rice Bowl that’s not only mouthwatering but also brings smiles around the dinner table. Enjoy!
You Must Know
- The Street Corn Chicken Rice Bowl brings together vibrant flavors and textures
- This dish is a fiesta in a bowl, and you can customize it easily to suit your taste buds
- The creamy sauce and crunchy toppings create a delightful balance that makes every bite memorable
Perfecting the Cooking Process
Start by marinating the chicken for maximum flavor. While it soaks up those tasty juices, prepare the rice and corn mix to ensure everything is ready at the same time.
Add Your Touch
Feel free to swap out ingredients! Try using quinoa instead of rice or add black beans for an extra protein boost. Don’t shy away from experimenting with spices either.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply microwave until warm, stirring occasionally to maintain texture.
Chef's Helpful Tips
- For the best flavor, let the chicken marinate overnight if possible; it makes a world of difference
- Don’t overcook your corn; you want it tender-crisp for that perfect bite
- Drizzle extra sauce on top just before serving for added creaminess
The first time I made this dish, it was for a casual get-together with friends. Their eyes lit up as they took their first bites, and I felt like a culinary rockstar!
FAQ
What can I substitute for chicken in the Street Corn Chicken Rice Bowl?
Try using grilled tofu or chickpeas for a delicious vegetarian option.
Can I make this recipe ahead of time?
Yes! Prepare all components beforehand and assemble just before serving.
What toppings are best for this rice bowl?
Chopped cilantro, lime wedges, and crumbled cheese add fantastic flavor and freshness!
Street Corn Chicken Rice Bowl
- Total Time: 45 minutes
- Yield: Serves 4
Description
Enjoy the vibrant flavors of this Street Corn Chicken Rice Bowl, featuring juicy chicken, sweet corn, and fresh toppings for a satisfying meal that’s perfect for any occasion.
Ingredients
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn kernels
- 1 cup jasmine or basmati rice
- 1 medium avocado, sliced
- 2 tsp chili powder
- Juice from 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled feta cheese (optional)
Instructions
- Gather all ingredients on your counter for easy access.
- In a medium saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and chili powder. Cook for about 6-7 minutes per side until cooked through.
- In another pan, heat oil over medium heat and add fresh corn kernels. Cook until slightly charred and fragrant, about 5-7 minutes.
- Mix lime juice and cilantro into sautéed corn while warm.
- Layer rice in each bowl, then top with sliced chicken, sautéed corn, avocado slices, and optional feta cheese.
Notes
- For added flavor, marinate the chicken before cooking.
- Substitute quinoa for rice or add black beans for extra protein.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 105mg