Introduction
Indulge in the deliciousness of a Street Corn Chicken Rice Bowl, a dish that brings together the vibrant flavors of grilled chicken, charred corn, and fluffy rice, all topped off with a zesty lime crema. This recipe is not only simple to prepare but also packs a punch of taste, making it an ideal meal for busy weeknights or a satisfying lunch.
Detailed Ingredients with measures
For the Bowl:
– 2 cups cooked rice (white, brown, or cilantro-lime)
– 2 boneless, skinless chicken breasts
– 1 cup corn kernels (fresh, frozen, or canned)
– ½ cup black beans, drained and rinsed
– ¼ cup diced red onion
– ¼ cup diced tomatoes
– ¼ cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro (for garnish)
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– ½ teaspoon smoked paprika
– ½ teaspoon cumin
– ¼ teaspoon salt
– ¼ teaspoon black pepper
For the Lime Crema:
– ½ cup sour cream or Greek yogurt
– Juice of 1 lime
– ½ teaspoon garlic powder
– ¼ teaspoon salt
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 2-4
Instructions
1. Char the Corn:
– Heat a skillet over medium heat.
– Add olive oil and sauté the corn kernels for 3-4 minutes, stirring occasionally until lightly charred.
– Season with chili powder, smoked paprika, cumin, salt, and black pepper.
– Remove from heat and set aside.
2. Prepare the Lime Crema:
– In a small bowl, combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt.
– Stir until smooth. Adjust lime juice to taste.
3. Cook the Chicken:
– Season chicken breasts with salt, pepper, chili powder, and cumin.
– Heat a grill pan or skillet over medium heat and cook chicken for 5-7 minutes per side, or until fully cooked.
– Let it rest for 5 minutes, then slice into strips.
4. Assemble the Bowl:
– Start with a base of cooked rice in a bowl.
– Layer grilled chicken slices, charred corn, black beans, diced tomatoes, and red onion on top.
– Sprinkle with crumbled cotija cheese.
5. Garnish and Serve:
– Drizzle with lime crema.
– Garnish with fresh cilantro.
– Serve immediately and enjoy.
This Street Corn Chicken Rice Bowl is sure to be a crowd-pleaser, providing a wonderful medley of flavors and textures in every bite.
Detailed Directions and Instructions
Char the Corn:
– Heat a skillet over medium heat.
– Add olive oil and sauté the corn kernels for 3-4 minutes, stirring occasionally until lightly charred.
– Season with chili powder, smoked paprika, cumin, salt, and black pepper.
– Remove from heat and set aside.
Prepare the Lime Crema:
– In a small bowl, combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt.
– Stir until smooth. Adjust lime juice to taste.
Cook the Chicken:
– Season chicken breasts with salt, pepper, chili powder, and cumin.
– Heat a grill pan or skillet over medium heat and cook chicken for 5-7 minutes per side, or until fully cooked.
– Let it rest for 5 minutes, then slice into strips.
Assemble the Bowl:
– Start with a base of cooked rice in a bowl.
– Layer grilled chicken slices, charred corn, black beans, diced tomatoes, and red onion on top.
– Sprinkle with crumbled cotija cheese.
Garnish and Serve:
– Drizzle with lime crema.
– Garnish with fresh cilantro.
– Serve immediately and enjoy.
Notes
Substitutions:
– Chicken can be replaced with grilled shrimp or tofu for a different protein option.
– Cotija cheese can be substituted with feta or omitted for a dairy-free version.
Storage:
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Serving Suggestions:
– Customize the bowl with additional toppings such as avocado, jalapeños, or hot sauce for extra flavor.
Cook techniques
Char the Corn
Heat a skillet over medium heat, add olive oil, and sauté corn kernels for 3-4 minutes until lightly charred. Season with spices to enhance flavor.
Prepare the Lime Crema
Combine sour cream (or Greek yogurt), lime juice, garlic powder, and salt in a small bowl. Stir until smooth and adjust lime juice to taste for desired tartness.
Cook the Chicken
Season chicken breasts with spices, then heat a grill pan or skillet over medium heat and cook for 5-7 minutes per side until fully cooked. Let it rest before slicing.
Assemble the Bowl
Start with a rice base, then layer grilled chicken, charred corn, black beans, diced tomatoes, and red onion. Finish with crumbled cotija cheese for added flavor.
Garnish and Serve
Drizzle the assembled bowl with lime crema and garnish with fresh cilantro before serving immediately.
FAQ
Can I use different types of beans?
Yes, you can substitute black beans with pinto beans or kidney beans based on your preference.
Can I make this dish vegetarian?
Absolutely! Replace the chicken with grilled vegetables or tofu for a vegetarian option.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
What can I add to enhance the flavor?
Consider adding avocado, jalapeños, or your favorite hot sauce for extra flavor and heat.
Can I prepare the lime crema in advance?
Yes, you can make the lime crema a day ahead and store it in the refrigerator until ready to use.
Conclusion
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together the heartiness of grilled chicken, the sweetness of charred corn, and the freshness of lime crema. It’s perfect for a quick weeknight dinner or a satisfying lunch, offering a delightful mix of textures and tastes that everyone will enjoy.
More recipes suggestions and combination
Southwestern Quinoa Bowl
Swap rice with quinoa for a nutty flavor and add black beans, diced bell peppers, and avocado for creaminess. Top with a chipotle ranch dressing for an extra kick.
Thai Chicken Rice Bowl
Use jasmine rice and season the chicken with Thai spices. Incorporate shredded carrots, cucumber, and cilantro, and drizzle with a peanut sauce for a delightful twist.
Vegetarian Chili Rice Bowl
Replace chicken with a hearty vegetarian chili made from kidney beans, lentils, and tomatoes. Serve over rice with cheese and avocado for a comforting meal.
Greek Chicken Rice Bowl
Use Mediterranean spices on the chicken and serve it with rice, chopped cucumbers, tomatoes, olives, and feta cheese. Drizzle with a lemon-oregano dressing for a refreshing taste.
Buffalo Chicken Rice Bowl
Toss grilled or shredded chicken in buffalo sauce and serve over rice accompanied by diced celery, carrots, and blue cheese crumbles, topped with ranch dressing for a spicy kick.
