Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

by

Directions

For the Chicken

  1. Season the Chicken: In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts and coat evenly with the spice mixture.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

For the Street Corn

  1. Prepare the Corn: In the same skillet, add the corn and cook over medium heat for about 5 minutes, stirring occasionally until slightly charred.
  2. Mix the Street Corn Sauce: In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and a pinch of salt. Stir until well blended. Add the charred corn to the sauce and mix until all the corn is evenly coated.

For Assembling the Rice Bowl

  1. Cook the Rice: Prepare your rice according to the package instructions or use leftover rice.
  2. Assemble the Bowl: In a bowl, start with a base of rice. Top with sliced chicken, followed by a generous portion of the street corn mixture.
  3. Garnish: Finish with fresh cilantro, lime wedges, and avocado slices if desired. Serve immediately.

Tips and Tricks

  • Chicken Substitutes: Feel free to swap out chicken for shrimp or tofu for a different protein source.
  • Meal Prep: This dish is great for meal prep! Store the chicken, street corn, and rice separately in airtight containers to maintain freshness throughout the week.
  • Extra Spice: For those who enjoy a bit more heat, add diced jalapeños or a sprinkle of cayenne pepper to the corn mixture.

Recipe Variations

  • Vegetarian Version: Replace the chicken with black beans or grilled vegetables for a vegetarian option.
  • Spicy Street Corn: Add diced jalapeños or hot sauce to the corn mixture for a spicy kick.
  • Quinoa Base: Swap the rice for quinoa for a protein-packed alternative.

Storing Leftovers

Store any leftover Street Corn Chicken Rice Bowl in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. Note that the texture of the corn may change slightly upon reheating, but the flavors will still be delicious!

Leave a Comment