Street Corn Chicken Rice Bowl
Why make this recipe
This Street Corn Chicken Rice Bowl is a delightful and easy meal that brings together vibrant flavors and textures. It’s a great way to enjoy a filling dish that’s packed with nutrients. Not only is it delicious, but it’s also customizable to your taste. Whether you prefer hearty grilled chicken, fresh veggies, or zesty lime, this bowl has something for everyone. It’s perfect for a quick dinner or a satisfying lunch!
How to make Street Corn Chicken Rice Bowl
Ingredients:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Directions:
- Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.
- Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
- Drizzle the lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
How to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. Place all the ingredients in a bowl and drizzle with the lime crema. You can also serve it with additional lime wedges or a side of tortilla chips for a crunchy touch. This bowl is not only delicious to eat, but it also looks great on the table!
How to store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The rice and chicken will stay fresh for up to three days. When you’re ready to enjoy your leftovers, simply reheat in the microwave. You may want to add fresh ingredients like cilantro and cheese right before serving to keep them vibrant.
Tips to make Street Corn Chicken Rice Bowl
- Use leftover grilled chicken to save time.
- Feel free to switch the type of beans used; black beans are great, but pinto or kidney beans work as well.
- Add avocado slices or jalapeños for extra creaminess and spice.
- Use lime zest in the lime crema for a more intense lime flavor.
Variation
You can make this dish vegetarian by omitting the chicken and adding more vegetables like bell peppers or zucchini. You can also substitute cotija cheese with feta or omit the cheese for a dairy-free option.
FAQs
-
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly! Just make sure to thaw it before cooking. -
Is this recipe gluten-free?
Yes, as long as you use gluten-free rice and check that the beans do not contain gluten, this recipe is gluten-free. -
Can I meal prep this recipe?
Absolutely! You can prepare each element ahead of time and assemble the bowls when you’re ready to eat.
Street Corn Chicken Rice Bowl
Ingredients
Method
- Heat a skillet over medium heat. Add the olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.
- Assemble the bowls: Start with a base of cooked rice. Layer the grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
- Drizzle the lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
