Street Corn Chicken Rice Bowls

There’s something incredibly satisfying about a comforting bowl of Street Corn Chicken Rice Bowls. It takes me back to warm summer evenings spent at food festivals, where the aroma of freshly grilled corn mingles with spices and the sound of laughter fills the air. On one such evening, I stumbled upon a vibrant food truck serving up bowls that captured the essence of summer in every bite. After tasting that incredible fusion of flavors, I knew I had to recreate it in my own kitchen. This dish combines juicy, seasoned chicken with sweet corn, zesty toppings, and a creamy sauce that’ll make your taste buds dance. Every bite is a celebration of summer, and it’s so easy to make, you’ll find yourself craving it again and again!

Street Corn Chicken Rice Bowls Shopping List

Creating the perfect Street Corn Chicken Rice Bowls starts with a few key ingredients that work harmoniously together. The combination of juicy chicken, sweet corn, and vibrant toppings comes together for a truly unforgettable dish. Each ingredient enhances the next, creating a well-balanced and flavor-packed meal.

• Cooked rice: The bed of your bowl, providing a hearty and satisfying base.
• Chicken breasts: Lean protein that absorbs flavors and stays juicy when cooked properly.
• Seasonings: A blend of chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper brings depth.
• Olive oil: Essential for cooking and adds richness.
• Corn kernels: Sweet and tender, they add the beloved street corn flavor.
• Onion: Diced and sautéed, bringing sweetness and flavor.
• Jalapeño: For those who want a little kick, easily adjustable.
• Mayonnaise & Mexican crema: Creates a creamy sauce that holds everything together.
• Tajín: Adds a unique tanginess that elevates the dish.
• Lime: Freshly squeezed lime juice brightens the flavors.
• Milk: Used to thin the sauce to your desired consistency.
• Avocado: Adds creaminess and a fresh taste.
• Cotija cheese: A crumbly cheese that enhances the texture.
• Cilantro: Fresh herbs that add a pop of color and flavor.
• Lime wedges: For serving and an extra zesty flavor.

Making This Street Corn Chicken Rice Bowls

Let’s dive into the steps for making your own Street Corn Chicken Rice Bowls. It’s a fun, interactive process that allows you to enjoy a little cooking creativity. Follow along for flavorful results!

1. Start by making the sauce: In a mixing bowl, combine mayonnaise, Mexican crema, tajín, juice from one lime, and milk. Adjust the thickness of the sauce according to your preference. Set it aside, and let those flavors meld together while you prepare the rest.
2. Prepare the chicken: Take 2 lbs of chicken breasts, sliced in half to make thin filets. Season both sides generously with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. This step is crucial as it infuses the chicken with rich flavor.
3. Heat a skillet over medium heat and drizzle in 2 tablespoons of olive oil. When the oil is hot, carefully add the seasoned chicken to the skillet. Cook until the chicken is golden and cooked through, approximately 5 to 7 minutes on each side. Use a meat thermometer to ensure it reaches 165 degrees. Once cooked, transfer to a plate and let it rest.
4. For the street corn: In the same skillet, if necessary, add a touch more olive oil. Toss in the corn kernels, diced onion, and, if using, jalapeño. Increase the heat to high and cover with a lid. This will help the corn char nicely. Stir occasionally, cooking until the corn is tender and begins to get a char, about 4-5 minutes. Remove from heat and mix in half of the prepared sauce to create a creamy corn mixture.
5. Now it’s assembly time! In your serving bowl, start with a generous scoop of cooked rice. Top it with your perfectly cooked chicken, followed by a hefty scoop of the creamy street corn mixture. Don’t be stingy; make it look inviting!
6. Garnish your bowls with fresh avocado chunks, a sprinkling of cotija cheese, and a handful of chopped cilantro. A squeeze of lime over the top will elevate the flavor even more.
7. Serve your Street Corn Chicken Rice Bowls immediately with additional lime wedges on the side and extra sauce drizzled on top, if desired. Enjoy every vibrant bite!

How to Switch It Up

One of the best aspects of a recipe like the Street Corn Chicken Rice Bowls is its flexibility! Here are some great tips to make it your own:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.
• Freezing: You can freeze the chicken and street corn mixture separately for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: These bowls pair wonderfully with a side of black beans or a light salad.
• Vegetarian option: Swap the chicken for grilled zucchini or portobello mushrooms for a delightful vegetarian twist!
• Grain base: Consider using quinoa or cauliflower rice as a low-carb alternative to regular rice.

Serve This Street Corn Chicken Rice Bowls With

When it comes to serving your Street Corn Chicken Rice Bowls, a few thoughtful additions can elevate the meal even further. Here are some ideas:

• Fresh salad: Serve with a side salad of mixed greens, cucumber, and radishes dressed in a light vinaigrette to balance the richness of the bowls.
• Grilled vegetables: Offer grilled veggies like bell peppers and zucchini for a colorful accompaniment.
• Chips and salsa: A bowl of crispy tortilla chips with fresh salsa or guacamole makes for a fun appetizer before the main dish.
• Fresh fruit: A light fruit salad with seasonal fruits can serve as a refreshing palate cleanser.
• Occasions: Perfect for casual gatherings, potlucks, or weeknight dinners, these bowls are sure to impress!

FAQ

Conclusion

The Street Corn Chicken Rice Bowls are a delightful combination of flavors and textures, making them a standout in any meal rotation. I encourage you to try this recipe and discover how easy it is to create something so delicious and satisfying at home. Whether for a quick weeknight dinner or a gathering with friends, these bowls are sure to impress and become a favorite for everyone who tries them!

Street Corn Chicken Rice Bowls

The ultimate comfort food, Street Corn Chicken Rice Bowls combines juicy chicken, sweet corn, and zesty toppings for a flavor explosion. This easy weeknight dinner is perfect for any occasion and will have everyone asking for seconds!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 ½ cups cooked rice for serving
• 2 lbs chicken breasts sliced in half, to make thin filets
• to taste seasonings chili powder, cumin, paprika, garlic powder, oregano, salt and pepper
• 2 tablespoons olive oil
• 2 ½ cups corn kernels fresh cut from cob, or frozen
• ½ of an onion diced onion
• 1 small jalapeño deveined and seeded, diced (optional)
• ⅓ cup mayonnaise (80g)
• ½ cup Mexican crema or sour cream (120g)
• 2 ½ teaspoons tajín or more, to taste
• 1 small lime juice from
• 2-3 tablespoons milk to thin sauce
• a pinch fine sea salt
• 1 ripe avocado chopped
• ½ cup cotija cheese shredded
• ½ cup chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• Knife
• Kitchen Scale, optional
• Mixing Bowl
• Oil Sprayer

Method

 

1. Mix sauce ingredients in a bowl: mayonnaise, Mexican crema, tajín, lime, and milk. Set aside.
2. Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat. Add olive oil and once hot, add chicken and cook until cooked through (165 degrees), flipping once. Remove to a plate.
3. To the same skillet, add a little more olive oil, if needed. Add corn kernels, diced onion, and jalapeño. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat. Stir in half of the sauce to make a creamy street corn mixture.
4. Spoon cooked rice into a bowl. Top with chicken, a big scoop of street corn, and garnish with avocado, cotija cheese, and cilantro. Serve with a lime wedge and extra sauce drizzled on top if desired.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.
• Tip 2: You can freeze the chicken and street corn mixture separately for up to 3 months. Thaw overnight in the fridge before reheating.
• Tip 3: These bowls pair wonderfully with a side of black beans or a light salad.
• Tip 4: Swap the chicken for grilled zucchini or portobello mushrooms for a delightful vegetarian twist!
• Tip 5: Consider using quinoa or cauliflower rice as a low-carb alternative to regular rice.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.