The aroma of grilled chicken mingles with the sweet scent of corn, creating a symphony of flavors that dance in your mind. Picture this: tender chicken marinated to perfection, nestled on a bed of fluffy rice, topped with vibrant corn and a drizzle of zesty sauce, all inviting you to dive in. This Street Corn Chicken Rice Bowl is not just a meal; it’s an experience that’ll have your taste buds doing the cha-cha. For more inspiration, check out this lunch recipes recipe.
I remember the first time I made this dish for my family. My kids were skeptical—”what’s street corn doing in our dinner?” But after the first bite, they transformed from picky eaters into enthusiastic fans, clamoring for seconds and declaring it their new favorite! It’s the perfect dish for summer barbecues or cozy weeknight dinners, promising a burst of flavor that’ll keep you coming back for more. For more inspiration, check out this dinner options recipe.
Why You'll Love This Recipe
- This Street Corn Chicken Rice Bowl is super easy to make, perfect for busy weeknights
- The combination of flavors will make your taste buds sing
- Its colorful presentation is sure to impress at any gathering
- Enjoy it as-is or customize with your favorite toppings for endless versatility
Sharing this recipe always brings smiles and compliments from friends who can’t get enough of it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Choose about 3-4 breasts based on how many you’re feeding; they cook quickly and evenly.
- Fresh Corn: Use sweet corn kernels; you can cut them fresh off the cob or use frozen for convenience.
- Rice: Choose jasmine or basmati rice for a fragrant base; both cook beautifully and absorb flavors well.
- Avocado: Ripe avocados add creaminess; look for ones that yield slightly when gently pressed.
- Lime Juice: Fresh lime juice brightens the flavor; bottled won’t do this dish justice.
- Cilantro: Fresh cilantro adds freshness; if you’re not a fan, feel free to skip it!
- Spices (Chili Powder & Cumin): These spices enhance flavor depth; adjust amounts based on your spice preference.
- Sour Cream or Greek Yogurt: Either works well here for creaminess; opt for full-fat versions for a richer taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by gathering all ingredients and prepping them. Chop the chicken into bite-sized pieces and set aside while you prepare other components.
Marinate the Chicken: In a bowl, combine lime juice, chili powder, cumin, salt, and pepper. Add chicken pieces and let them marinate while you prep the rice and corn.
Cook the Rice: Rinse jasmine rice under cold water until clear. Cook according to package instructions with double the amount of water; fluff it up once done.
Sauté Corn and Chicken Together: In a hot skillet with oil, toss in marinated chicken. Cook until browned and cooked through for about 7-10 minutes. Then add corn kernels until they begin to caramelize.
Assemble Your Bowl: Layer fluffy rice at the bottom of each bowl. Top with sautéed chicken and corn mixture, then add diced avocado and fresh cilantro.
Add Finishing Touches!: Drizzle sour cream or Greek yogurt on top followed by an extra squeeze of lime juice. Serve immediately and enjoy!
This Street Corn Chicken Rice Bowl is not just food but a celebration of flavors that will leave everyone at your table smiling!
You Must Know
- This delightful Street Corn Chicken Rice Bowl combines vibrant flavors and textures
- The creamy, zesty toppings elevate the dish, making it perfect for a quick weeknight meal or a festive gathering
- Plus, it’s customizable for even the pickiest eaters!
Perfecting the Cooking Process
To create your Street Corn Chicken Rice Bowl, start by cooking chicken in a skillet while boiling rice. Once the chicken is nearly done, add corn and seasonings for flavor infusion.
Add Your Touch
Feel free to swap out chicken for shrimp or tofu. Add jalapeños for heat or avocado for creaminess. Customize toppings like cheese, cilantro, or lime juice to match your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave until warmed through, adding a splash of water if rice seems dry.
Chef's Helpful Tips
- For a smoky flavor, grill the corn before adding it to your bowl; it really amps up the taste!
- Always season your chicken well—don’t skimp on spices!
- Lastly, let the dish rest for a few minutes before serving; flavors will meld beautifully
Cooking this dish always reminds me of that summer cookout with friends when I accidentally made enough food to feed a small army. Everyone loved it so much that I had them take home leftovers!
FAQ
What can I use instead of rice in my Street Corn Chicken Rice Bowl?
Quinoa or cauliflower rice are excellent alternatives if you’re looking for something different.
How can I make my Street Corn Chicken Rice Bowl spicier?
Add sliced jalapeños, cayenne pepper, or hot sauce to kick up the heat!
Can I prepare this dish ahead of time?
Yes! Prep all ingredients and store separately until ready to assemble and serve fresh.
Street Corn Chicken Rice Bowl
- Total Time: 35 minutes
- Yield: Serves 4
Description
Experience the vibrant flavors of our Street Corn Chicken Rice Bowl! This easy-to-make dish features tender marinated chicken, sweet corn, and creamy avocado on a bed of fluffy jasmine rice, all drizzled with zesty lime juice. Perfect for family dinners or summer gatherings, it’s a crowd-pleaser that guarantees seconds!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup jasmine rice
- 1 ripe avocado
- Juice of 2 limes
- 1/4 cup fresh cilantro (optional)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
Instructions
- Chop chicken into bite-sized pieces.
- In a bowl, mix lime juice, chili powder, cumin, salt, and pepper. Add chicken pieces and let them marinate while preparing the rice and corn.
- Rinse jasmine rice until water runs clear. Cook according to package instructions with double the amount of water; fluff once done.
- Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for about 7-10 minutes until browned and cooked through. Stir in corn until caramelized.
- Layer rice at the bottom of each bowl, top with chicken-corn mixture, diced avocado, cilantro, and drizzle with sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 90mg