Balancing a hectic schedule while trying to serve up a delicious, wholesome meal can feel like a juggling act. Enter the Street Corn Chicken Rice Bowl, a dish that brings vibrant flavors to your table without demanding hours in the kitchen. Inspired by the classic Mexican street food, elote, this bowl combines tender chicken, zesty corn, and aromatic rice for a meal that’s as satisfying as it is simple.
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Why You’ll Love This Street Corn Chicken Rice Bowl
This recipe is a lifesaver for busy weekdays or when you want to impress guests without breaking a sweat. It’s customizable, allowing you to tweak ingredients to suit your family’s preferences. Plus, it’s a nutritious option that doesn’t compromise on taste—a win-win for everyone at the table.
Ingredients:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Cilantro-Lime Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt to taste
For the Street Corn Topping:
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 teaspoon chili powder
- Juice of 1/2 lime
- Salt and pepper to taste
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Chopped red onion
- Extra cilantro
- Lime wedges
Instructions for Street Corn Chicken Rice Bowl:
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper. Add the chicken, ensuring it’s well-coated. Let it marinate for at least 15 minutes—perfect time to prep other ingredients.
- Cook the Rice: Rinse the rice under cold water until it runs clear. In a saucepan, bring water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and let it simmer for about 18 minutes or until tender. Once cooked, fluff with a fork, mix in lime juice, chopped cilantro, and season with salt.
- Prepare the Street Corn Topping: If using fresh corn, cut the kernels off the cob. In a skillet over medium-high heat, add a touch of oil and sauté the corn until slightly charred, about 5-7 minutes. In a bowl, mix together mayonnaise, sour cream, cotija cheese, chili powder, lime juice, salt, and pepper. Stir in the charred corn until well combined.
- Cook the Chicken: Heat a grill pan 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). Once done, let it rest for a few minutes before slicing.
- Assemble the Bowls: Start with a base of cilantro-lime rice, add sliced chicken, and top with the street corn mixture. Customize with optional toppings like avocado, jalapeños, red onion, extra cilantro, and lime wedges.
Cooking Tips:
- Rice Choice: Feel free to use brown rice or quinoa for a whole-grain alternative.
- Corn Options: Grilling the corn adds a smoky flavor, but canned or frozen corn works in a pinch.
- Spice Level: Adjust the chili powder and add jalapeños based on your heat preference.
A Personal Touch:
I stumbled upon this recipe during a particularly hectic week. With deadlines looming and kids’ activities piling up, dinner needed to be quick yet satisfying. This Street Corn Chicken Rice Bowl not only met those needs but also became an instant family favorite. Now, it’s a regular in our meal rotation, especially when time is short but appetites are big.
What to Serve with Street Corn Chicken Rice Bowl
This dish is fantastic on its own, but if you’re looking to make it a full spread, here are some great sides and drinks to serve with it:
- Tortilla Chips & Salsa: A side of crispy tortilla chips with fresh pico de gallo or guacamole makes the perfect crunchy addition.
- Mexican Black Beans: A simple, protein-packed side that complements the flavors of the rice bowl.
- Grilled Veggies: Zucchini, bell peppers, or asparagus grilled with a touch of lime and chili powder are excellent additions.
- Fresh Mango Salad: A refreshing mix of diced mango, red onion, cilantro, and lime juice balances the spices in the bowl.
- Margaritas or Agua Fresca: A classic margarita or a refreshing fruit-infused agua fresca makes the meal feel extra special.
Cooking Tips
- Rice Choice: Feel free to use brown rice or quinoa for a whole-grain alternative.
- Corn Options: Grilling the corn adds a smoky flavor, but canned or frozen corn works in a pinch.
- Spice Level: Adjust the chili powder and add jalapeños based on your heat preference.
FAQs about Street Corn Chicken Rice Bowl
1. Can I prepare the Street Corn Chicken Rice Bowl ahead of time?
Yes! You can cook the chicken, rice, and corn mixture in advance and store them separately in airtight containers in the fridge for up to three days. When ready to eat, simply reheat the chicken and rice, then assemble the bowl with your favorite toppings.
2. Can I use canned or frozen corn instead of fresh corn?
Absolutely! If using canned corn, drain and rinse it before charring it in a skillet to bring out a roasted flavor. For frozen corn, thaw it first, then cook it in a pan until slightly browned. Fresh corn, however, will give the best texture and taste when grilled.
3. What type of rice works best for Street Corn Chicken Rice Bowl?
Any type of rice works, but white rice, brown rice, jasmine, or basmati rice are great options. If you want a healthier alternative, you can substitute cauliflower rice or quinoa.
4. How can I make Street Corn Chicken Rice Bowl spicier?
To add heat, mix in extra chili powder, cayenne pepper, or hot sauce. You can also add sliced jalapeños, crushed red pepper flakes, or a drizzle of sriracha for an extra kick.
5. Is there a dairy-free option for the street corn topping?
Yes! Instead of using mayonnaise and cheese, you can opt for a dairy-free mayo or a cashew-based sauce. Nutritional yeast is also a great alternative to give it a cheesy flavor without dairy.
6. Can I bake the chicken instead of grilling it?
Yes! If you don’t have a grill, you can bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes or until it reaches an internal temperature of 165°F (75°C).
7. Can I use a different protein instead of chicken?
Yes! You can swap out the chicken for shrimp, steak, tofu, or even black beans if you want a vegetarian option. Just adjust the cooking time accordingly.
8. Is this recipe good for meal prepping?
Definitely! You can prepare all the ingredients ahead of time and store them separately. To keep the dish fresh, store the sauce or dressing separately and add it when serving.
Conclusion:
This Street Corn Chicken Rice Bowl combines the hearty satisfaction of a wholesome meal with the bold, vibrant flavors of Mexican street food. Perfect for busy days, it offers a delicious balance of convenience and nutrition without sacrificing taste. If you love Mexican cuisine, be sure to check out my article for the full recipe and tips to make it even more flavorful!