Description
Craving a vibrant, flavor-packed meal that brings the bold tastes of street food to your kitchen? Street Corn Chicken Rice Bowl is your go-to! This dish combines smoky, spiced chicken, zesty cilantro-lime rice, and creamy Mexican street corn (elote-inspired) for a bowl that’s as colorful as it is delicious
Ingredients
For the Chicken
- Chicken Breasts (2 large, diced):
- Why it’s important: Lean, tender protein that absorbs the smoky spices beautifully.
- Substitutions: Chicken thighs for juicier meat, or tofu, tempeh, or jackfruit for vegetarian options.
- Chili Powder (1 tsp):
- Why it’s important: Adds smoky, mild heat to the chicken.
- Substitutions: Ancho chili powder or a pinch of cayenne for more heat.
- Smoked Paprika (1 tsp):
- Why it’s important: Brings deep, smoky flavor to the chicken.
- Substitutions: Regular paprika or chipotle powder for extra spice.
- Garlic Powder (½ tsp):
- Why it’s important: Infuses the chicken with savory depth.
- Substitutions: Onion powder or fresh minced garlic (use 1 clove).
- Cumin (½ tsp):
- Why it’s important: Adds earthy, warm notes typical of Tex-Mex cuisine.
- Substitutions: Ground coriander or omit for a simpler flavor.
- Olive Oil (1 tbsp):
- Why it’s important: Helps cook the chicken and distributes spices evenly.
- Substitutions: Avocado oil, vegetable oil, or butter.
- Salt and Pepper (to taste):
- Why it’s important: Enhances the chicken’s natural flavors.
For the Rice
- Long-Grain Rice (1 cup, uncooked):
- Why it’s important: Forms the fluffy, starchy base that soaks up flavors.
- Substitutions: Brown rice, quinoa, or cauliflower rice for low-carb.
- Lime Juice (Juice of 1 lime, ~2 tbsp):
- Why it’s important: Adds bright, tangy freshness to the rice.
- Substitutions: Lemon juice or white vinegar for a similar zing.
- Fresh Cilantro (2 tbsp, chopped):
- Why it’s important: Brings herbaceous, citrusy flavor to the rice.
- Substitutions: Parsley or omit if cilantro isn’t preferred.
For the Street Corn
- Corn Kernels (2 cups, fresh, frozen, or canned):
- Why it’s important: The star of the street corn, offering sweet, juicy texture.
- Substitutions: Grilled corn off the cob for smokier flavor, or diced zucchini for a low-carb twist.
- Mayonnaise (¼ cup):
- Why it’s important: Creates the creamy, rich base for the street corn.
- Substitutions: Greek yogurt, sour cream, or vegan mayo for dietary needs.
- Cotija Cheese (¼ cup, crumbled):
- Why it’s important: Adds tangy, salty depth that defines street corn.
- Substitutions: Feta, queso fresco, or nutritional yeast for vegan.
- Chili Powder (½ tsp):
- Why it’s important: Brings smoky, spicy flavor to the corn.
- Substitutions: TajÃn, paprika, or cayenne for different heat levels.
- Lime Juice (Juice of 1 lime, ~2 tbsp):
- Why it’s important: Adds zesty brightness to balance the richness.
- Substitutions: Lemon juice or a splash of vinegar.
- Salt (to taste):
- Why it’s important: Enhances the corn’s flavors.
Optional Toppings
- Diced Avocado: Adds creamy, buttery richness.
- Chopped Tomatoes: Brings fresh, juicy contrast.
- Sliced Jalapeños: Adds spicy crunch.
- Extra Cotija Cheese: Boosts the tangy, cheesy flavor.
- Substitutions: Pickled onions, radishes, or hot sauce for variety.
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Instructions
Step 1: Prepare the Chicken
- In a large bowl, toss 2 diced chicken breasts with 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, a pinch of salt, and a pinch of pepper until evenly coated.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F/74°C).
- Remove from skillet and set aside, covering to keep warm.
- Tip: Dice chicken into bite-sized pieces for even cooking and easy eating.
Step 2: Cook the Rice
- Cook 1 cup long-grain rice according to package instructions (typically 15–20 minutes for white rice, longer for brown).
- Once cooked, fluff with a fork and stir in the juice of 1 lime (~2 tbsp) and 2 tbsp chopped fresh cilantro.
- Tip: Rinse rice before cooking to remove excess starch for fluffier results.
Step 3: Make the Street Corn
- If using fresh corn, cut kernels from the cob (2 cups). If using frozen, thaw first; if canned, drain well.
- In a medium bowl, combine 2 cups corn kernels, ¼ cup mayonnaise, ¼ cup crumbled cotija cheese, ½ tsp chili powder, the juice of 1 lime (~2 tbsp), and a pinch of salt.
- Mix until well combined. Taste and adjust seasoning if needed.
- Tip: For a smokier flavor, char the corn in a dry skillet over medium-high heat for 3–4 minutes before mixing.
Step 4: Assemble the Bowls
- Divide the cilantro-lime rice among 4 serving bowls.
- Top each bowl with a portion of the cooked chicken and a generous scoop of the street corn mixture.
- Add optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for extra flavor and color.
- Tip: Serve immediately to enjoy the contrast of warm chicken and rice with cool, creamy street corn.
