Table of Contents
Why Make This Recipe
Street Corn Chicken Rice Bowls are a delicious and colorful meal that’s not only easy to prepare but also packed with flavor. Combining tender chicken, fragrant rice, and a creamy corn topping, these bowls can bring the taste of street food right to your home. They are perfect for a quick weeknight dinner or meal prep for the week. Plus, everyone loves the sweet and smoky flavor of charred corn!
How to Make Street Corn Chicken Rice Bowls
Ingredients:
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 cups long-grain white rice, cooked
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 2 cups sweet corn kernels, charred or roasted
- 0.25 cup mayonnaise
- 0.25 cup non-fat Greek yogurt
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon smoked paprika
- 0.25 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
Directions:
- In a medium bowl, whisk together the olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice.
- Add the chicken cubes into the marinade and let them sit for 10 minutes to soak in the flavors.
- Heat a large skillet over medium-high heat and cook the marinated chicken until its internal temperature reaches 165°F (about 8-10 minutes).
- In another bowl, mix the cooked rice with the chopped cilantro and 1 tablespoon of lime juice.
- Prepare the street corn mixture by mixing the corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeño in a bowl.
- Assemble the bowls by placing a layer of cilantro lime rice at the bottom, followed by the cooked chicken on top.
- Finish each bowl by adding a generous portion of the street corn salad mixture.
- Serve immediately, or store them in airtight containers for up to 4 days.
How to Serve Street Corn Chicken Rice Bowls
Serve the bowls warm and enjoy them fresh. You can also offer extra lime wedges on the side for those who love a zesty kick. These bowls are great for lunch or dinner and can be garnished with extra cilantro if desired.
How to Store Street Corn Chicken Rice Bowls
To keep your Street Corn Chicken Rice Bowls fresh, store them in airtight containers in the refrigerator. They will last for up to 4 days. Make sure to keep the corn topping separate if possible, adding it just before serving.
Tips to Make Street Corn Chicken Rice Bowls
- Make sure the chicken is cooked through for food safety; use a meat thermometer for accuracy.
- For added flavor, marinate the chicken for a longer time if you have it.
- Feel free to adjust the toppings and spices based on your taste preferences.
Variation
You can customize the bowls by using shrimp or tofu instead of chicken. You can also switch out the rice for quinoa or cauliflower rice for a healthier option.
FAQs
Can I make this recipe in advance?
Yes, you can prepare the chicken and rice ahead of time, and store them in separate containers until you are ready to assemble the bowls.What can I use instead of cotija cheese?
If cotija cheese is not available, you can use feta cheese or even parmesan for a similar flavor.Is it necessary to char the corn?
Charring the corn adds a lovely smokiness to the dish, but you can use canned or frozen corn if you prefer. Just make sure to cook it until heated through.
Street Corn Chicken Rice Bowls
A vibrant and flavorful meal combining tender chicken, fragrant rice, and a creamy corn topping, perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 cups long-grain white rice, cooked
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 2 cups sweet corn kernels, charred or roasted
- 0.25 cup mayonnaise
- 0.25 cup non-fat Greek yogurt
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon smoked paprika
- 0.25 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
Instructions
- Whisk together the olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice in a medium bowl.
- Add the chicken cubes into the marinade and let sit for 10 minutes.
- Heat a large skillet over medium-high heat and cook the marinated chicken until its internal temperature reaches 165°F (about 8-10 minutes).
- Mix the cooked rice with the chopped cilantro and 1 tablespoon of lime juice in another bowl.
- Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeño in a bowl.
- Assemble the bowls with a layer of cilantro lime rice, followed by the cooked chicken, and top with the street corn mixture.
- Serve immediately or store in airtight containers for up to 4 days.
Notes
For a zesty kick, serve with extra lime wedges. Store the corn topping separately if possible.