why make this recipe

The Easy Street Corn Chicken Rice Bowl is a delightful mix of flavors and textures that come together to create a satisfying meal. It’s perfect for busy weeknights or when you want to impress guests with minimal effort. With juicy chicken, sweet corn, and creamy toppings, this dish provides a fresh and tasty option that everyone will love. Plus, it’s customizable, allowing you to adapt it to your taste and dietary needs.

how to make Easy Street Corn Chicken Rice Bowl

Ingredients:

4 boneless, skinless chicken thighs (or breasts)
2 tbsp lime juice (or lemon juice)
2 tbsp avocado oil (or olive oil)
1 tsp chili powder (or paprika)
1 tsp garlic powder (optional)
Salt and black pepper, to taste
2 cups sweet corn kernels (grilled, if possible)
1/4 cup red onion, thinly sliced (optional)
1/4 cup sour cream (or Greek yogurt)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese (or feta/queso fresco)
1 tsp chili powder
Salt and black pepper, to taste
2 tbsp lime juice (for extra zest)
Lime wedges, for serving
4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
Fresh cilantro, for garnish (optional)

Directions:

Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15-30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes on each side until golden and cooked through. Remove from the heat and let it rest before slicing into strips or chunks.
Prepare the Street Corn Topping: In a separate bowl, combine the grilled corn, red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix everything thoroughly.
Reheat the Rice: If using cold rice, reheat it with a splash of water in a microwave or over low heat in a pan.
Assemble the Bowls: Start with a base of rice in each bowl. Top with sliced chicken, the street corn mixture, extra cotija cheese, and cilantro. Place a lime wedge on the side.
Serve: Squeeze fresh lime juice on top just before serving.

how to serve Easy Street Corn Chicken Rice Bowl

Serve the Easy Street Corn Chicken Rice Bowl warm, garnished with fresh cilantro and a lime wedge. A refreshing drink or a simple salad can complement it perfectly. This dish is versatile; feel free to add more toppings or sides according to your taste.

how to store Easy Street Corn Chicken Rice Bowl

Store leftovers in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. To reheat, warm the chicken and rice gently in the microwave or on the stovetop until heated through. The street corn topping can be added fresh before serving.

tips to make Easy Street Corn Chicken Rice Bowl

For extra flavor, grill the chicken instead of using a skillet.
Experiment with different cheeses like feta or queso fresco, based on your preference.
Add diced avocado or fresh tomatoes for more freshness and color.
Adjust the spice level by adding more chili powder or jalapeños if desired.

variation

You can modify this recipe by using shrimp or tofu instead of chicken for a different protein option. Additionally, you can turn it into a salad by adding greens like romaine or spinach for a lighter meal.

FAQs

1. Can I use frozen corn in this recipe?
Yes, you can use frozen corn. Just thaw and heat it before mixing it into the corn topping.

2. Can I make this recipe ahead of time?
Yes, you can prep the chicken and the corn topping in advance. Just store them separately in the refrigerator until you’re ready to assemble and serve the bowls.

3. Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just ensure that any substitutes you use are also gluten-free.