Street Corn Chicken Rice Bowl

why make this recipe

Street Corn Chicken Rice Bowl combines the smoky flavors of street corn with tender chicken and hearty rice. It’s a delicious and filling meal that is perfect for lunch or dinner. With a mix of fresh ingredients and spices, this bowl is not only tasty but also colorful and healthy. Plus, it’s easy to prepare, making it great for busy weeknights!

how to make Street Corn Chicken Rice Bowl

Ingredients:

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 chicken breasts (grilled and sliced)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup black beans (drained and rinsed)
• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro (for garnish)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions:

1. Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and black pepper. Set aside.
2. In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.
3. Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
4. Drizzle the lime crema over the bowl and garnish with fresh cilantro.
5. Serve immediately and enjoy!

how to serve Street Corn Chicken Rice Bowl

Serve the Street Corn Chicken Rice Bowl warm. You can place it on a flat plate or in a deep bowl. Add extra lime wedges on the side for a fresh burst of flavor. It also pairs well with tortilla chips or a simple side salad.

how to store Street Corn Chicken Rice Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The Street Corn Chicken Rice Bowl can last for up to 3 days. To reheat, simply microwave it until warm.

tips to make Street Corn Chicken Rice Bowl

• Make sure to use fresh corn if possible for the best flavor.
• For a spicier kick, add some jalapeños or hot sauce.
• You can customize the toppings according to your taste. Avocado or guacamole can be great additions!

variation (if any)

You can turn this recipe into a vegetarian option by replacing the chicken with grilled tofu or adding more beans and vegetables. Quinoa can also be used instead of rice for a different base.

FAQs

1. Can I use frozen corn?
Yes, frozen corn works great for this recipe. Just thaw it before cooking.

2. Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time. Store them separately and assemble just before serving for the best texture.

3. Is the lime crema necessary?
While it adds a wonderful flavor, you can skip it or replace it with a different dressing if you prefer.