Street Corn Chicken Rice Bowl
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 the 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. 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.
Street Corn Chicken Rice Bowl
Introduction
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that captures the essence of Mexican street food. Inspired by the classic elote (Mexican street corn), this bowl combines tender chicken, roasted corn, and creamy toppings over a bed of rice. It’s a perfect balance of protein, veggies, and grains, making it a satisfying meal that’s easy to prepare. Whether for a quick weeknight dinner or a fun weekend gathering, this dish brings the lively flavors of the street to your table.
History of Street Corn
Elote, or Mexican street corn, has deep roots in Mexican culture and cuisine. Traditionally, it consists of grilled corn on the cob slathered with mayonnaise, sprinkled with cheese, chili powder, and lime juice. This popular snack is often sold by street vendors at fairs, festivals, and street corners, embodying the vibrant food culture of Mexico. The combination of sweet corn, spicy seasonings, and creamy toppings creates a unique flavor profile that has been embraced in various forms, leading to the creation of dishes like the Street Corn Chicken Rice Bowl.
Benefits of Street Corn Chicken Rice Bowl
- Nutritional Balance: This bowl offers a well-rounded meal with protein from the chicken, healthy fats from the toppings, and carbohydrates from the rice.
- Rich in Vitamins and Minerals: The ingredients, especially corn and vegetables, provide essential vitamins (like vitamin A and C) and minerals (such as potassium).
- High in Fiber: The inclusion of corn and other vegetables enhances fiber content, promoting healthy digestion.
- Versatile and Customizable: You can easily modify this bowl to fit dietary preferences, such as using brown rice for extra fiber or swapping chicken for tofu or beans for a vegetarian option.
- Quick and Convenient: This dish can be made in under 30 minutes, making it ideal for busy weeknights.
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Corn:
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
For the Rice:
- 1 cup long-grain white or brown rice
- 2 cups chicken or vegetable broth (or water)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional)
For the Toppings:
- 1/2 cup crumbled feta or cotija cheese
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice and chicken or vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in lime juice and cilantro, if using.
- Cook the Chicken:
- While the rice cooks, season the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Squeeze lime juice over the chicken for added flavor.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing or shredding.
- Prepare the Corn:
- In the same skillet, melt the butter over medium heat. Add the corn, chili powder, smoked paprika, and salt. Sauté for about 5-7 minutes until the corn is heated through and slightly caramelized.
- Make the Sauce:
- In a small bowl, combine mayonnaise (or Greek yogurt), lime juice, and chili powder. Mix until smooth.
- Assemble the Bowl:
- In serving bowls, layer the rice, followed by sliced or shredded chicken, sautéed corn, and toppings. Drizzle the sauce over the top and sprinkle with crumbled cheese and fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.
Nutritional Information (per serving)
- Calories: Approximately 480 kcal
- Total Fat: 20 g
- Saturated Fat: 6 g
- Cholesterol: 95 mg
- Sodium: 800 mg
- Total Carbohydrates: 52 g
- Dietary Fiber: 5 g
- Sugars: 4 g
- Protein: 30 g
The Street Corn Chicken Rice Bowl is a delightful blend of flavors and textures, showcasing the essence of Mexican street food in a convenient and nutritious format. Its versatility allows for various adaptations, making it suitable for different dietary needs and preferences. With its balance of protein, healthy fats, and carbs, this bowl is not only delicious but also a satisfying meal that nourishes the body. Whether you enjoy it with family, friends, or as a quick weeknight dinner, this dish is sure to become a favorite in your culinary repertoire. So grab your ingredients and get ready to savor the vibrant flavors of this street-inspired bowl!
Serve:
Serve warm with extra lime wedges for a fresh squeeze of citrus. Enjoy!
This vibrant and zesty dish is perfect for a fresh, satisfying meal!