Street Corn Chicken Rice Bowl

Indulge in a vibrant fusion of flavors with the Street Corn Chicken Rice Bowl—a delightful combination of juicy grilled chicken, charred sweet corn, and creamy lime-infused sauce, all nestled atop a bed of fluffy rice. This dish brings the essence of Mexican street food to your kitchen, offering a satisfying and wholesome meal that’s both easy to prepare and packed with taste.

Why This Recipe Is Appealing

The Street Corn Chicken Rice Bowl captures the beloved flavors of Mexican street corn, or “elote,” blending them seamlessly with tender chicken and hearty rice. The smoky charred corn, tangy lime, and creamy cotija cheese create a harmonious medley of tastes and textures. This bowl is not only delicious but also versatile, making it perfect for meal prepping, family dinners, or casual gatherings with friends.

Ingredients

For the Rice:

• 1 cup uncooked wild rice or your preferred rice variety
• 2 cups water or chicken broth
• Pinch of salt

For the Mexican Street Corn Mixture:

• 2 ears of corn, husked
• 1 tablespoon olive oil
• 1 jalapeño, seeded and diced
• 2 green onions, diced
• 3 tablespoons mayonnaise
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lime
• 1/2 cup cotija cheese, crumbled
• Salt and black pepper, to taste
• 1/4 teaspoon chili powder

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chili powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil

For the Sauce:

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon taco seasoning
• 1-2 teaspoons lime juice
• Salt, to taste

Optional Toppings:

• Additional chopped cilantro
• Lime wedges
• Extra cotija cheese

Step-by-Step Directions

1. Cook the Rice:
   • Rinse the rice under cold water. In a medium saucepan, combine the rice, water or broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and liquid is absorbed (about 45 minutes for wild rice). Once cooked, fluff with a fork and set aside.
2. Prepare the Corn:
   • Using a sharp knife, carefully cut the kernels off the corn cobs. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they become slightly charred (approximately 10 minutes). Remove from heat and let cool slightly.
3. Make the Mexican Street Corn Mixture:
   • In a large bowl, combine the charred corn, diced jalapeño, green onions, mayonnaise, chopped cilantro, minced garlic, lime zest and juice, crumbled cotija cheese, chili powder, salt, and black pepper. Mix thoroughly and adjust seasoning to taste. Refrigerate until ready to use.
4. Cook the Chicken:
   • In a small bowl, mix together the garlic powder, smoked paprika, cumin, chipotle chili powder, salt, and black pepper. Season both sides of the chicken breasts with the spice mixture.
   • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing.
5. Prepare the Sauce:
   • In a bowl, whisk together the sour cream, mayonnaise, taco seasoning, lime juice, and a pinch of salt until smooth. Adjust lime juice and salt to taste.
6. Assemble the Bowls:
   • Divide the cooked rice among serving bowls. Top each with slices of grilled chicken and a generous portion of the Mexican street corn mixture. Drizzle the prepared sauce over the top and garnish with additional cilantro, cotija cheese, and lime wedges, if desired.

Possible Variations

• Protein Alternatives: Substitute the chicken with grilled shrimp, steak, or roasted vegetables for a vegetarian option.
• Grain Base: Replace wild rice with brown rice, quinoa, or cauliflower rice for different textures and nutritional profiles.
• Spice Level: Adjust the heat by adding more or less jalapeño or incorporating a dash of hot sauce into the sauce mixture.
• Cheese Options: If cotija cheese is unavailable, feta cheese serves as a suitable alternative.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes (includes rice cooking time)
• Total Time: 1 hour

Storage and Reheating Instructions

• Storage: Store any leftovers in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the rice and chicken in the microwave until warmed through. The Mexican street corn mixture can be served cold or at room temperature. Assemble the bowls just before serving to maintain freshness.

Frequently Asked Questions

How can I char the corn without a grill?

You can achieve a charred effect by cooking the corn kernels in a hot skillet over medium-high heat, stirring occasionally until they develop a slight char.

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be used. Pat it dry before charring to prevent excess moisture.

What is cotija cheese, and where can I find it?

Cotija is a crumbly Mexican cheese with a salty flavor, often found in the cheese section of grocery stores or at Latin markets.

Is there a dairy-free alternative for the sauce?

For a dairy-free version, use dairy-free mayonnaise and sour cream substitutes available at most supermarkets.

How can I make this dish spicier?

Increase the amount of diced jalapeño or add a pinch of cayenne pepper to the Mexican street corn mixture or sauce.

Can I prepare components of this dish in advance?

Yes, the rice, corn mixture, and sauce can be prepared ahead of time and stored separately in the refrigerator. Cook the chicken fresh for optimal taste.

What other toppings can I add to this bowl?

Avocado slices, diced tomatoes, black beans, or pickled red onions make excellent additions.

How do I prevent the chicken from drying out?

Avoid overcooking the chicken by using a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).

Can I grill the chicken instead of pan-searing?

Absolutely, grilling the chicken adds a smoky flavor that complements the dish well.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Ensure that any store-bought seasonings or sauces used are certified gluten-free if necessary.

Conclusion

The Street Corn Chicken Rice Bowl is a delightful medley of flavors and textures that brings the zest of Mexican street food into a convenient, nourishing meal. Its versatility allows for personalization, making it a go-to recipe for various dietary preferences and occasions. Enjoy crafting this bowl and savoring each vibrant bite!

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