Street Corn Chicken Rice Bowl
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta, crumbled
- Fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
For Toppings (optional):
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Extra crumbled cotija cheese
- Lime wedges
Construction (Assembly Instructions)
1. Marinate the Chicken:
- In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over it.
- Let it marinate for at least 30 minutes (or up to 2 hours for extra flavor).
2. Cook the Chicken:
- Preheat a grill, grill pan, or skillet over medium-high heat.
- Cook the chicken for 5-7 minutes per side, until fully cooked (internal temperature of 165°F).
- Let it rest for a few minutes before slicing.
3. Prepare the Street Corn:
- If using fresh or frozen corn, cook it in a skillet over medium heat until lightly charred (about 5 minutes).
- In a bowl, mix the cooked corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.
- Stir in chopped cilantro.
4. Prepare the Rice:
- Cook white or brown rice according to package instructions.
- Stir in lime juice and chopped cilantro for extra flavor.
5. Assemble the Bowls:
- Start with a base of rice.
- Top with sliced grilled chicken.
- Spoon the street corn mixture over the top.
- Add desired toppings such as avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
Variations
- Protein Swap: Use shrimp, steak, or tofu instead of chicken.
- Spicy Kick: Add a drizzle of hot sauce or sriracha for extra heat.
- Low-Carb Option: Swap the rice for cauliflower rice or a bed of shredded lettuce.
- Dairy-Free: Use dairy-free mayo and skip the cheese or use a vegan cheese alternative.
- Extra Veggies: Add sautéed bell peppers, black beans, or roasted sweet potatoes.
Tips for the Best Street Corn Chicken Rice Bowl
- Char the corn: If possible, grill or pan-char the corn for an authentic smoky flavor.
- Marinate longer: Let the chicken marinate for up to 2 hours for deeper flavor.
- Use fresh ingredients: Fresh lime juice and cilantro elevate the taste.
- Meal Prep: Store ingredients separately in airtight containers for easy meal prep.
Nutrition Facts (Approximate per Serving)
- Calories: ~450-550 (varies based on toppings)
- Protein: ~40g
- Carbohydrates: ~50g
- Fat: ~15g
- Fiber: ~5g
Note: These values may change based on ingredient brands and portion sizes.
Serving Suggestions
- With Tortilla Chips: Serve with a side of crispy tortilla chips for crunch.
- As Tacos: Skip the rice and serve the chicken and street corn in taco shells.
- With a Side Salad: Pair with a fresh side salad with a lime vinaigrette.
- In a Burrito: Wrap everything in a large tortilla for a delicious burrito.
Would you like any modifications based on your preferences?