Savor the Flavor with Street Corn Chicken Rice Bowl

Introduction

Street corn, with its vibrant flavors and comforting essence, has been a cherished staple in many cultures. This dish brings that experience home with a delightful twist—by combining it with tender chicken and fragrant rice. It's a celebration of textures, tastes, and colors on a plate.

The Street Corn Chicken Rice Bowl merges the smoky sweetness of elote with the savory heartiness of chicken, resulting in a filling meal that doesn't compromise on flavor. Each bite introduces a burst of fresh ingredients that transport you to a bustling street market.

Whether you're looking for a weeknight dinner option or a dish to impress your guests, this recipe is both accessible and delicious. Let’s dive into making this unforgettable meal.

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/4 cup diced red onion
• 1/2 teaspoon cayenne pepper (optional)

Directions & Preparation

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and allow it to rest for a few minutes before slicing.
3. In the same skillet, add the corn and sauté for 3-4 minutes until it’s heated through and slightly charred. Remove from heat and let cool.
4. In a small bowl, combine mayonnaise and lime juice. Stir until blended and creamy.
5. To assemble the bowl, start with a serving of rice on the bottom. Top with sliced chicken, charred corn, and sprinkle with cotija cheese, cilantro, red onion, and avocado slices. Drizzle the lime mayonnaise over the top, and sprinkle with cayenne pepper if desired.
6. Serve immediately and enjoy the rich combination of flavors.

FAQs

What can I do if my chicken is overcooked?

If your chicken turns out dry, slice it thinly and toss it with a bit of chicken broth or a drizzle of olive oil to add moisture.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice, but increase the water to 2.5 cups and extend the cooking time to about 45 minutes.

What's the best way to add more spice?

Mix cayenne pepper into the lime mayonnaise or sprinkle additional chili powder on the corn as it cooks.

How do I achieve a smoky flavor for the corn?

Use a grill pan to char the corn or broil it in the oven to enhance its smokiness.

Can I use canned corn instead of fresh or frozen?

Absolutely, just drain and rinse it, then sauté the canned corn for a few minutes to heat it up.

What if the corn isn't sweet enough?

You can add a teaspoon of sugar to the sautéing corn to enhance its sweetness if needed.

Conclusion

The Street Corn Chicken Rice Bowl encapsulates the essence of comfort food with a vibrant twist. It’s a great way to enjoy the outdoors from the comfort of your kitchen.

With its colorful ingredients and diverse flavors, this dish is sure to please anyone at your table. The next time you're in need of a filling, flavorful meal, give this recipe a try and enjoy the cheerful notes of street corn right at home.

Recipe Card

Savor the Flavor with Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl Recipe made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 cup jasmine rice
• 2 cups water
• 2 boneless skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups corn kernels fresh or frozen
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 avocado sliced
• 1/4 cup diced red onion
• 1/2 teaspoon cayenne pepper optional

Method

 

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and allow it to rest for a few minutes before slicing.
3. In the same skillet, add the corn and sauté for 3-4 minutes until it’s heated through and slightly charred. Remove from heat and let cool.
4. In a small bowl, combine mayonnaise and lime juice. Stir until blended and creamy.
5. To assemble the bowl, start with a serving of rice on the bottom. Top with sliced chicken, charred corn, and sprinkle with cotija cheese, cilantro, red onion, and avocado slices. Drizzle the lime mayonnaise over the top, and sprinkle with cayenne pepper if desired.
6. Serve immediately and enjoy the rich combination of flavors.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.