Street Corn Chicken Rice Bowl: A Flavorful Fusion of Fresh and Zesty

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Street Corn Chicken Rice Bowl is a vibrant, mouthwatering dish that brings the flavors of street food to your dining table. Inspired by the popular Mexican elote, this bowl combines juicy chicken with the smoky, tangy taste of street corn, all served over a bed of fluffy rice. It’s a satisfying and flavorful meal that’s perfect for lunch, dinner, or even meal prepping for the week.

Why You’ll Love Street Corn Chicken Rice Bowl

This dish is a delightful fusion of textures and flavors. The grilled chicken is tender and seasoned to perfection, while the street corn adds a touch of smokiness and creaminess. The rice acts as a perfect base, soaking up all the delicious juices and flavors. Topped with fresh cilantro and a squeeze of lime, this rice bowl is not only incredibly tasty but also a feast for the eyes. It’s an easy way to enjoy the street food experience from the comfort of your home.

Ingredients You’ll Need

For the Chicken:

  • 1 pound boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

For the Street Corn:

  • 2 ears of corn, husked and cleaned
  • 2 tablespoons mayonnaise
  • 1/4 cup grated Cotija cheese (or Parmesan)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

For the Rice Bowl:

  • 2 cups cooked rice (white, brown, or jasmine rice)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped

Kitchen Equipment Required

  • Grill or grill pan
  • Medium bowl
  • Small bowl
  • Basting brush
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Rice cooker or pot (for cooking rice)

Instructions

Preparing the Chicken

  1. Marinate the Chicken: In a medium bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes, or up to 4 hours for more flavor.
  2. Grill the Chicken: Preheat the grill or grill pan over medium-high heat. Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing.

Making the Street Corn

  1. Grill the Corn: Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until charred and cooked through.
  2. Prepare the Topping: While the corn is grilling, mix the mayonnaise, Cotija cheese, chili powder, and smoked paprika in a small bowl.
  3. Coat the Corn: Once the corn is done, remove it from the grill and let it cool slightly. Brush the mayonnaise mixture over the corn, ensuring it’s well coated. Sprinkle with additional Cotija cheese and chopped cilantro if desired.

Assembling the Rice Bowl

  1. Prepare the Rice: Cook the rice according to package instructions and keep warm.
  2. Assemble the Bowl: In each serving bowl, add a portion of rice. Top with slices of grilled chicken, street corn, avocado slices, cherry tomatoes, and red onion.
  3. Garnish: Garnish with additional chopped cilantro and a squeeze of lime juice for a fresh, zesty finish.

Tips and Tricks

  • Make Ahead: You can marinate the chicken and grill the corn ahead of time. Store them in the refrigerator for up to 2 days and reheat before assembling the bowls.
  • Customize Your Bowl: Feel free to add other toppings like black beans, corn salsa, or pickled jalapeños for extra flavor.
  • Grilling Alternatives: If you don’t have a grill, you can use a grill pan or even bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes.

Recipe Variations

  • Spicy Version: Add a touch of cayenne pepper to the chicken marinade or the street corn topping for an extra kick.
  • Vegetarian Option: Swap the chicken for grilled tofu or tempeh for a delicious vegetarian alternative.
  • Different Cheeses: If Cotija cheese isn’t available, you can use crumbled feta or shredded cheddar as a substitute.

Food and Drink Pairings

  • Drinks: A cold, refreshing Mexican lager or a citrusy margarita pairs beautifully with the flavors of the street corn and grilled chicken.
  • Sides: Serve with a side of Mexican-style rice or a simple green salad for a complete meal.

FAQ

Q: Can I use frozen corn for this recipe? A: Yes, you can use frozen corn. Just thaw and roast it in a hot oven or on a stovetop pan until it’s lightly charred.

Q: How can I make this dish spicier? A: Increase the amount of chili powder in the chicken marinade or add hot sauce to the mayonnaise mixture for extra heat.

Q: Can I substitute the rice with something else? A: Absolutely! You can use quinoa, cauliflower rice, or even couscous as a base for this bowl.

Conclusion

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines the best elements of street food with the comfort of a hearty meal. With its juicy grilled chicken, smoky street corn, and fresh, zesty toppings, this bowl is sure to become a favorite in your recipe repertoire. Share this recipe with friends and family and encourage them to join you in enjoying this delicious meal. Don’t forget to subscribe to our blog for more tasty recipes and culinary inspiration. Enjoy your street food adventure!

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