Street Corn Chicken Rice Bowl

Indulge in a vibrant fusion of flavors with the Street Corn Chicken Rice Bowl. This dish brings together tender, spiced chicken, creamy Mexican street corn, and fluffy rice, all topped with a tangy lime-infused sauce. It’s a delightful combination that captures the essence of Mexican street food in a hearty, satisfying meal.

Why You’ll Love This Recipe

This bowl is a celebration of textures and tastes:

• Flavorful Chicken: Marinated with a blend of spices, the chicken offers a smoky and savory profile.
• Creamy Street Corn: Inspired by traditional elote, the corn is mixed with a creamy, tangy sauce and cheese.
• Zesty Lime Rice: The rice base is infused with lime, adding a refreshing citrus note.
• Customizable Toppings: Personalize your bowl with toppings like fresh cilantro, jalapeños, or avocado.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon lime juice
• Salt and pepper to taste

For the Mexican Street Corn:

• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon butter
• 3 tablespoons mayonnaise
• 1/4 cup cotija or feta cheese, crumbled
• 1 jalapeño, seeded and diced
• 2 green onions, diced
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• Juice of 1 lime
• Zest of 1 lime
• Salt to taste

For the Sauce:

• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon taco seasoning
• Salt to taste

Optional Toppings:

• Fresh cilantro leaves
• Sliced jalapeños
• Avocado slices
• Lime wedges

Step-by-Step Directions

1. Marinate the Chicken:

• In a bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper.
• Coat the chicken breasts with the marinade and let them sit for at least 15 minutes, or up to an hour for deeper flavor.

2. Cook the Rice:

• Rinse the rice under cold water until the water runs clear.
• In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt.
• Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
• Remove from heat, fluff with a fork, and stir in lime juice and zest.

3. Prepare the Mexican Street Corn:

• If using fresh corn, cut the kernels off the cob. For frozen corn, thaw and drain any excess water.
• In a skillet over medium-high heat, melt the butter. Add the corn and cook until slightly charred, about 5-7 minutes.
• In a bowl, combine the charred corn, mayonnaise, cotija cheese, diced jalapeño, green onions, cilantro, minced garlic, chili powder, lime juice, salt, and pepper. Mix well.

4. Cook the Chicken:

• Preheat a grill or skillet over medium heat.
• Cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
• Let the chicken rest for a few minutes before slicing.

5. Prepare the Sauce:

• In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, taco seasoning, and a pinch of salt until smooth.

6. Assemble the Bowls:

• Divide the lime-infused rice among serving bowls.
• Top with sliced chicken and a generous scoop of the Mexican street corn mixture.
• Drizzle with the prepared sauce.
• Add optional toppings as desired.

Variations

• Protein Alternatives: Substitute chicken with grilled shrimp, steak, or tofu for a different protein source.
• Grain Base: Use brown rice, quinoa, or cauliflower rice as a base instead of white rice.
• Spice Level: Adjust the heat by adding more or less jalapeño or chili powder to suit your preference.
• Cheese Options: Swap cotija or feta cheese with Parmesan or a dairy-free alternative if needed.

Servings and Timing

• Servings: This recipe yields 4 bowls.
• Preparation Time: Approximately 20 minutes.
• Cook Time: Approximately 30 minutes.
• Total Time: Approximately 50 minutes.

Storage and Reheating Instructions

• Storage: Store leftover components (chicken, rice, corn mixture, and sauce) separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat chicken and rice in the microwave or on the stovetop until warmed through. The corn mixture can be served cold or warmed slightly. Assemble the bowls just before serving.

Frequently Asked Questions

Can I use frozen corn for the street corn mixture?

Yes, frozen corn works well. Thaw and drain it before charring in the skillet to achieve a smoky flavor.

What can I substitute for cotija cheese?

Feta cheese is a good alternative due to its similar crumbly texture and salty taste.

Is this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Ensure that any store-bought seasonings or sauces used are certified gluten-free.

How can I make this dish dairy-free?

Use dairy-free mayonnaise and substitute the cheese with a dairy-free alternative or omit it entirely. For the sauce, use a dairy-free yogurt or sour cream substitute.

Can I prepare components of this dish ahead of time?

Absolutely. You can marinate the chicken, cook the rice, and prepare the corn mixture in advance. Store them separately and assemble the bowls when ready to serve.

What other toppings can I add to this bowl?

Feel free to add toppings like black beans, diced tomatoes, shredded lettuce, or pickled red onions to enhance the bowl’s flavor and texture.

How can I make the dish spicier?

Increase the amount of diced jalapeño in the corn mixture, add a dash of hot sauce to the sauce, or sprinkle crushed red pepper flakes over the assembled bowl.

Can I grill the corn instead of charring it in a skillet?

Yes, grilling the corn on the cob before cutting off the kernels adds a delightful smoky flavor to the dish.

What type of rice works best for this recipe?

Long-grain white rice is recommended for its fluffy texture, but jasmine or basmati rice are also excellent choices.

How do I ensure the chicken stays moist?

Avoid overcooking the chicken by using a meat thermometer to check for an internal temperature of 165°F (74°C). Letting the chicken rest after cooking helps retain its juices.

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