Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowl is a delightful fusion dish that brings together the flavors of Mexican street corn with tender chicken and fluffy rice. This recipe is a perfect blend of savory, spicy, and creamy elements that will tantalize your taste buds. Whether you are a fan of Mexican cuisine or looking to try something new, this dish is sure to impress with its vibrant colors and bold flavors.
Imagine digging into a bowl filled with juicy grilled chicken, charred sweet corn, creamy avocado, and tangy lime crema all layered over a bed of warm rice. Each bite offers a burst of flavors and textures that will transport you to the bustling streets of Mexico. This Street Corn Chicken Rice Bowl is not only delicious but also easy to make, making it an ideal choice for a quick weeknight dinner or a casual gathering with friends.
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Cuisine Type: Mexican
Course: Main Course
Dietary Labels: Gluten-Free
Why You’ll Love This Recipe
– The combination of smoky grilled chicken, charred corn, and creamy avocado creates a satisfying and flavorful meal.
– This recipe is versatile and can be easily customized to suit your taste preferences, whether you prefer it spicier or milder.
– It is a wholesome and balanced dish that provides a good mix of protein, vegetables, and grains in one bowl.
Ingredients
For the Chicken Rice Bowl:
– 1 lb boneless, skinless chicken breasts
– 2 ears of corn, husked
– 1 avocado, sliced
– 2 cups cooked rice
– 1/4 cup chopped fresh cilantro
– Lime wedges for serving
For the Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons mayonnaise
– Zest and juice of 1 lime
– 1 clove garlic, minced
– Salt and pepper to taste
Pro Tip: Use fresh, sweet corn for the best flavor. You can also grill the corn for added smokiness.
Equipment Needed
– Grill or grill pan
– Mixing bowls
– Chef’s knife
– Cutting board
– Skillet
Step-by-Step Instructions
1. Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper.
2. Grill the chicken for 6-7 minutes per side or until cooked through. Let it rest before slicing.
3. Grill the corn for about 10 minutes, turning occasionally until charred. Cut the kernels off the cob.
4. In a small bowl, mix together the ingredients for the lime crema. Season with salt and pepper.
5. To assemble the bowls, divide the rice among serving bowls. Top with sliced chicken, grilled corn, avocado, and cilantro. Drizzle with lime crema and serve with lime wedges.
Pro Tips for Success:
– Marinate the chicken in a mix of lime juice, olive oil, and spices for extra flavor.
– Make a vegetarian version by substituting grilled tofu for the chicken.
– Add a sprinkle of crumbled cotija cheese for a salty kick.
Substitutions & Variations
– For a vegan option, swap the chicken with seasoned black beans or grilled portobello mushrooms.
– Spice up the dish by adding chopped jalapeños or a dash of hot sauce.
– Serve the bowl with a side of fresh salsa or guacamole for extra flavor.
Storage & Make-Ahead Tips
– Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.
– To reheat, gently warm the chicken and corn in a skillet over low heat and microwave the rice until hot.
– You can prepare the lime crema a day in advance for quick assembly when ready to serve.
Serving Suggestions
– Pair this dish with a refreshing cucumber salad or a side of tortilla chips and salsa.
– Garnish the bowls with a sprinkle of Tajín seasoning or crushed red pepper flakes for an extra kick.
– Serve with a cold Mexican beer or a fruity margarita for a complete dining experience.
Nutrition Information (Per Serving)
Calories: 480 | Protein: 28g | Carbohydrates: 45g | Fat: 20g | Fiber: 6g | Sugar: 3g | Sodium: 320mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the components ahead of time and assemble the bowls when ready to eat.
2. Can I bake instead of fry?
While grilling adds a smoky flavor, you can bake the chicken and corn in the oven if needed.
3. What can I substitute for sour cream?
Greek yogurt or a dairy-free yogurt alternative can be used as a substitute.
4. How do I know when the chicken is done?
Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
5. Can I freeze leftovers?
It is not recommended to freeze this dish as the texture may change upon thawing.
6. How long do the bowls last?
Enjoy the bowls fresh for optimal taste and texture.
Recipe Notes
This Street Corn Chicken Rice Bowl Recipe is a versatile and satisfying meal that captures the essence of Mexican street food in a wholesome bowl. Feel free to adjust the spice levels, add your favorite toppings, and make it your own signature dish to enjoy with family and friends.
Street Corn Chicken Rice Bowl Recipe
A delightful fusion dish that combines the flavors of Mexican street corn with tender chicken and fluffy rice. This vibrant and flavorful Street Corn Chicken Rice Bowl is a perfect blend of savory, spicy, and creamy elements that will impress your taste buds. Whether for a quick weeknight dinner or a casual gathering, this dish is easy to make and sure to please.
Ingredients
-
1 lb boneless, skinless chicken breasts
-
2 ears of corn, husked
-
1 avocado, sliced
-
2 cups cooked rice
-
1/4 cup chopped fresh cilantro
-
1/2 cup sour cream
-
2 tablespoons mayonnaise
-
1 lime (zest and juice)
-
1 clove garlic, minced
-
Salt
-
Pepper
Directions
-
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper.
-
Grill the chicken for 6-7 minutes per side or until cooked through. Let it rest before slicing.
-
Grill the corn for about 10 minutes, turning occasionally until charred. Cut the kernels off the cob.
-
In a small bowl, mix together the ingredients for the lime crema. Season with salt and pepper.
-
To assemble the bowls, divide the rice among serving bowls. Top with sliced chicken, grilled corn, avocado, and cilantro. Drizzle with lime crema and serve with lime wedges.
