Introduction
The Street Corn Chicken Rice Bowl is a delightful fusion dish that brings together the vibrant flavors of grilled chicken, zesty street corn, and fluffy cilantro-lime rice. Inspired by traditional Mexican street food, this bowl is not only visually appealing but also packed with nutrients and textures.
Why You’ll Love It:
Flavorful Marinade: The chicken is marinated in a blend of spices and lime juice, ensuring every bite is bursting with flavor.
Creamy Street Corn: The combination of corn, mayonnaise, sour cream, and cheese creates a creamy, savory topping that perfectly complements the chicken.
Versatile Toppings: Customize your bowl with a variety of toppings like avocado, jalapeños, and fresh cilantro, making it adaptable to your taste preferences.
Easy to Prepare: With straightforward steps, this recipe is perfect for weeknight dinners or meal prep, providing a satisfying and wholesome meal.
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
Directions
Marinate the Chicken:
In a small bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Cook the Chicken:
Preheat a grill or grill pan over medium-high heat.
Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).
Let the chicken rest, then slice into thin strips.
Prepare the Street Corn:
If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.
In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese.
Stir in the warm corn and cilantro until fully coated.
Prepare the Rice:
In a bowl, toss the cooked rice with lime juice and cilantro.
Assemble the Bowls:
Divide the cilantro-lime rice into bowls. Top with sliced chicken and a portion of the street corn.
Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges.
Method of Storage
To ensure the freshness and quality of your Street Corn Chicken Rice Bowl, proper storage is essential. Here’s how to store each component effectively:
Storage Guidelines
Chicken
Storage: Place cooked chicken in an airtight container.
Refrigeration: Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the chicken for up to 2-3 months. Thaw in the refrigerator before reheating.
Street Corn
Storage: Store the street corn mixture in an airtight container.
Refrigeration: Keep in the refrigerator for up to 3 days. The flavors will meld over time, enhancing the taste.
Freezing: It’s best to avoid freezing the corn mixture, as the texture may change upon thawing.
Rice
Storage: Place cooked rice in an airtight container.
Refrigeration: Store in the refrigerator for up to 4-6 days.
Freezing: You can freeze rice for up to 6 months. When ready to use, reheat directly from the freezer or thaw overnight in the refrigerator.
Toppings
Storage: Store toppings like diced tomatoes, sliced jalapeños, and avocado separately in airtight containers.
Refrigeration: Most toppings can last 1-2 days in the refrigerator.
Avocado: Best consumed fresh, but if stored, sprinkle with lime juice to prevent browning.
Cheese: Can be stored in the refrigerator for up to 1 week.
Reheating Instructions
Chicken: Reheat in a skillet over medium heat or in the microwave until warmed through.
Rice: Add a splash of water when reheating in the microwave to keep it moist.
Corn: Gently reheat in a skillet or microwave, adding a bit of lime juice if needed for freshness.