Description: A vibrant and flavorful dish that combines the best of Mexican street corn with seasoned chicken and fluffy rice. This recipe is easy to customize with your favorite toppings, making it a perfect weeknight meal.
Ingredients:
Chicken:
- 2 chicken breasts, diced into ½-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Rice:
- 1 cup long-grain rice, cooked according to package directions
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned – if canned, drain well)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese (or queso fresco)
- ½ teaspoon chili powder
- Juice of ½ lime
- Salt, to taste
Optional Toppings:
- Diced avocado
- Diced tomatoes
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
Preparation:
Step 1: Prepare the Chicken. In a medium bowl, combine the diced chicken breasts with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Toss to ensure the chicken is evenly coated with the spices. Allow the chicken to marinate for at least 10-15 minutes (or longer, if time allows) to allow the flavors to meld.
Step 2: Cook the Chicken. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer (avoid overcrowding the pan; cook in batches if necessary). Cook the chicken for about 5-7 minutes, flipping occasionally, until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
Step 3: Prepare the Rice. While the chicken is cooking, prepare the rice according to package directions. Once the rice is cooked, fluff it with a fork. In a medium bowl, combine the cooked rice with the juice of one lime and chopped cilantro. Stir well to evenly distribute the lime juice and cilantro throughout the rice.
Step 4: Make the Street Corn. In a separate medium bowl, combine the corn kernels (if using frozen corn, thaw it first) with mayonnaise, crumbled cotija cheese, chili powder, and lime juice. Season with salt to taste. Stir well to ensure all the ingredients are thoroughly combined. Taste and adjust seasonings as needed. Add more chili powder for extra heat, or more lime juice for added tanginess.
Step 5: Assemble the Rice Bowls. Divide the cilantro-lime rice evenly among bowls. Top with the cooked chicken and a generous portion of the street corn mixture. Add your favorite toppings, such as diced avocado, diced tomatoes, sliced jalapeños, extra cotija cheese, and a drizzle of hot sauce (if desired). Serve immediately and enjoy!
Why You Will Love This Recipe
This Street Corn Chicken Rice Bowl is a guaranteed crowd-pleaser for several reasons:
- Bursting with Flavor: The combination of smoky, savory chicken, tangy cilantro-lime rice, and sweet, creamy street corn creates a symphony of flavors that dance on your taste buds. Each bite is an explosion of deliciousness.
- Customizable: This recipe is incredibly versatile and can be easily customized to suit your personal preferences and dietary needs. Add or subtract toppings, adjust the spice level, or swap out ingredients to create your own unique version of the dish.
- Easy to Make: Despite its complex flavors, this recipe is surprisingly easy to make, making it perfect for busy weeknights. It requires minimal cooking skills and can be prepared in under 30 minutes.
- Healthy and Nutritious: This rice bowl is packed with protein, fiber, and essential nutrients, making it a healthy and satisfying meal. It’s also a great way to incorporate more vegetables into your diet.
- Perfect for Meal Prep: This recipe is ideal for meal prepping. Prepare the components ahead of time (chicken, rice, and street corn) and store them separately in the refrigerator. When you’re ready to eat, simply assemble the bowls and add your favorite toppings.
Serving Suggestions:
- Serve with a side of tortilla chips and salsa for a complete Mexican-inspired meal.
- Garnish with a dollop of sour cream or Greek yogurt for added creaminess.
- Serve with a side salad for a lighter and healthier meal.
- Wrap the rice bowl components in a warm tortilla for a delicious and portable burrito.
Tips:
- For extra flavor, marinate the chicken in a mixture of lime juice, garlic, and spices for at least 30 minutes before cooking.
- If you don’t have cotija cheese on hand, you can substitute it with queso fresco or crumbled feta cheese.
- For a spicier street corn, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture.
- To save time, use pre-cooked rice or rotisserie chicken.
- If you’re using canned corn, make sure to drain it well to prevent the street corn mixture from becoming watery.
- Get creative with your toppings! Add black beans, bell peppers, or roasted vegetables for extra flavor and nutrition.
- Adjust the amount of mayonnaise in the street corn mixture to your liking. Some people prefer a creamier consistency, while others prefer a lighter dressing.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information: (per serving, approximate)
- Calories: 550
- Protein: 35g
- Sodium: 600mg
Conclusion
The Street Corn Chicken Rice Bowl is a delightful and flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish to serve at your next gathering, this recipe is sure to impress. With its vibrant flavors, customizable toppings, and easy preparation, it’s a recipe you’ll want to make again and again. So gather your ingredients, put on your apron, and get ready to enjoy a taste of Mexico in every bite!
Questions and Answers About This Recipe
- Can I use frozen corn for the street corn? Yes, you can definitely use frozen corn! Just make sure to thaw it completely before mixing it with the other ingredients. You can thaw it in the refrigerator overnight or quickly thaw it under running water.
- What can I substitute for cotija cheese? If you can’t find cotija cheese, you can substitute it with queso fresco, which is another crumbly Mexican cheese. Feta cheese is another alternative, although it has a saltier flavor than cotija.
- Can I make this recipe vegetarian? Absolutely! Simply omit the chicken and add black beans or grilled tofu for a vegetarian option. You can also add other vegetables like roasted bell peppers or zucchini to make it even more filling.
- How long will the leftovers last? Leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to store the components separately (chicken, rice, and street corn) to prevent the rice from becoming soggy.
- Can I make this recipe ahead of time? Yes, you can prepare the chicken, rice, and street corn ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply assemble the bowls and add your favorite toppings. This makes it a great option for meal prepping.
