Street Corn Chicken Rice Bowl

Description

The Street Corn Chicken Rice Bowl is a delightful fusion of tender grilled chicken, seasoned rice, and the vibrant flavors of Mexican street corn. This dish combines juicy chicken, grilled corn, cotija cheese, and a tangy lime sauce, offering a harmonious blend of textures and tastes that make it both satisfying and irresistible.

Why This Recipe is Appealing

This bowl captures the essence of traditional Mexican street food, particularly elote, or Mexican street corn, known for its smoky, creamy, and tangy profile. By incorporating grilled chicken and rice, it transforms into a hearty meal that’s both nutritious and flavorful. The combination of charred corn, creamy sauces, and zesty lime creates a symphony of flavors that dance on the palate.

Ingredients

For the Rice:

• 2 cups cooked wild rice or your preferred rice variety

For the Mexican Street Corn Mixture:

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

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and 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 crumbled cotija cheese
• Sliced avocado
• Diced tomatoes

Step-by-Step Directions

1. Prepare the Rice:
   • Cook the wild rice according to package instructions. Once cooked, set aside and keep warm.
2. Char the Corn:
   • Using a sharp knife, carefully cut the kernels off the corn cobs.
   • Heat 1-2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they become slightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
3. Prepare the Mexican Street Corn Mixture:
   • In a large bowl, combine the charred corn, diced jalapeño, green onions, mayonnaise, chopped cilantro, minced garlic, kosher salt, black pepper, chili powder, lime zest, lime juice, and crumbled cotija cheese. Mix thoroughly to combine. Taste and adjust seasonings if necessary. Set aside.
4. Cook the Chicken:
   • In a small bowl, mix together the garlic powder, chipotle chili powder, onion powder, smoked paprika, ground cumin, salt, and pepper.
   • Pat the chicken dry with paper towels and rub the spice mixture evenly over all sides.
   • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
   • Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
5. Prepare the Sauce:
   • In a small bowl, whisk together the sour cream, mayonnaise, taco seasoning, lime juice, and a pinch of salt until smooth. Adjust the lime juice and salt to taste.
6. Assemble the Bowls:
   • Divide the cooked rice among serving bowls.
   • Top each bowl with a portion of the sliced chicken and the Mexican street corn mixture.
   • Drizzle the prepared sauce over the top.
   • Garnish with additional chopped cilantro, lime wedges, extra cotija cheese, sliced avocado, and diced tomatoes, if desired.

Possible Variations

• Protein Alternatives: Substitute the chicken with grilled shrimp, steak, or a plant-based protein like grilled tofu or tempeh for a vegetarian option.
• Grain Base: Instead of wild rice, use brown rice, quinoa, or cauliflower rice for a different texture and flavor profile.
• Spice Level: Adjust the heat by adding more or less jalapeño or incorporating other chili peppers like serrano or poblano.
• Additional Vegetables: Enhance the bowl with added veggies such as black beans, roasted bell peppers, or sautéed onions.

Servings and Timing

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

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 enjoyed cold or warmed slightly, depending on preference. Assemble the bowls after reheating.

Frequently Asked Questions

How can I make this dish vegetarian?

To make a vegetarian version, replace the chicken with grilled tofu, tempeh, or simply add more vegetables like roasted bell peppers and black beans.

Can I use frozen corn instead of fresh?

Yes, frozen corn can be used. Thaw and pat it dry before charring in the skillet to achieve a similar smoky flavor.

What is cotija cheese, and can I substitute it?

Cotija is a Mexican cow’s milk cheese known for its crumbly texture and salty flavor. If unavailable, feta cheese is a good substitute.

Is wild rice necessary, or can I use another type?

Wild rice adds a nutty flavor and chewy texture, but you can use other rice varieties like brown rice, jasmine rice, or even quinoa.

How can I make the dish spicier?

Increase the amount of jalapeño, add a spicier chili pepper, or sprinkle crushed red pepper flakes over the assembled bowl.

Can I prepare components of this dish ahead of time?

Yes, you can cook the rice, prepare the corn mixture, and cook the chicken in advance. Store them separately in the refrigerator and assemble the bowls when ready to serve.

What other toppings can complement this bowl?

Consider adding sliced radishes, pickled onions, shredded lettuce, or a dollop of guacamole for extra flavor and texture.

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

Preheat your grill to medium-high heat, brush the husked corn with olive oil, and grill for about 10 minutes, turning occasionally until charred. Then, cut the kernels off the cob.

Is there a dairy-free option for the sauce?

Yes, use dairy-free mayonnaise and sour cream alternatives to create a dairy-free sauce.

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