Imagine a vibrant, flavor-packed bowl that transports you straight to the lively streets of Mexico. Introducing the irresistible Simple Street Corn Chicken Rice Bowl – a dish that’s as easy to make as it is to devour.
In this recipe, tender chicken is nestled atop a bed of fluffy rice, crowned with a mouthwatering medley of charred street corn, creamy avocado, and a tangy, zesty dressing. Every bite is a symphony of textures and tastes, guaranteed to leave you craving more. Whether you’re in the mood for a quick weeknight dinner or a showstopping meal to impress your guests, this street corn chicken rice bowl is the answer.
Prepare to embark on a flavor journey that will have you reaching for seconds (and maybe even thirds). Get ready to savor the sweetness of the charred corn, the juicy bite of the chicken, and the creaminess of the avocado – all perfectly balanced in a bowl that’s both comforting and oh-so-satisfying.
🎯 What Sets This Amazing Recipe Apart?
What truly makes this street corn chicken rice bowl stand out is the perfect harmony of flavors and textures. The grilled corn adds a delightful char and sweetness that complements the tender, juicy chicken. The creamy avocado and zesty dressing bring a refreshing balance, making each bite a delightful explosion of taste.
But it’s not just the flavors that make this recipe exceptional – it’s also the ease of preparation. With minimal active time and simple ingredients, you can whip up this restaurant-worthy dish in the comfort of your own kitchen. No fussy techniques or hard-to-find ingredients – just pure, unadulterated deliciousness that’s ready in a flash.
Ingredients
• 2 cups cooked white rice
• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 avocado, diced
• 2 tablespoons olive oil, divided
• 2 tablespoons lime juice
• 2 tablespoons sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
The key ingredient in this recipe is the fresh, sweet corn. Grilling or charring the corn adds a wonderful smoky depth of flavor that elevates the entire dish. You can use frozen corn kernels if fresh is not available, but for the best results, we recommend seeking out the freshest, highest-quality corn you can find.
Instructions
- Prepare the Corn: Heat a grill or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and set aside.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until cooked through and no longer pink in the center, about 6-8 minutes. Remove from heat and set aside.
- Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, sour cream, chili powder, cumin, salt, and black pepper. Set aside.
- Assemble the Bowls: Divide the cooked rice evenly among 4 serving bowls. Top each bowl with the grilled corn, cooked chicken, and diced avocado. Drizzle the dressing over the top.
- Serve and Enjoy: Serve the street corn chicken rice bowls immediately, while the chicken is hot and the flavors are at their peak. Enjoy every delicious bite!
Timing Overview
• Cook time: 15 minutes
• Total Time: 25 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 4 servings.
• Protein: 34 g
• Sodium: 480 mg
• Carbohydrates: 33 g
• Fat: 18 g
• Fiber: 5 g
🔄 Creative Twists & Variations
• To Make it Vegan: Replace the chicken with cooked chickpeas or grilled tofu, and the sour cream with a plant-based yogurt or cashew cream.
• To Add a Spicy Kick: Stir in a finely chopped jalapeño or serrano pepper to the dressing, or sprinkle with a pinch of cayenne pepper for an extra kick of heat.
🎉 Elevate Your Meal with These Serving Tips
• Garnish Suggestions: Garnish the bowls with fresh cilantro, crumbled queso fresco, and a squeeze of lime juice for a bright, authentic Mexican flair.
• Beverage Pairing: This dish pairs wonderfully with a refreshing lime-infused sparkling water or a crisp, dry white wine like a Sauvignon Blanc.
🚫 Your Guide to a Flawless Execution
• Mistake 2 – Using Cold Ingredients: Ensure all the ingredients, especially the chicken and avocado, are at room temperature before assembling the bowls. This will help the flavors and textures come together seamlessly.
• Mistake 3 – Not Preheating the Grill: Make sure your grill or grill pan is hot before adding the corn kernels. This will help create that delicious, charred flavor that is essential to the dish.
📦 How to Keep Your Leftovers Fresh ?
• Freezing: The cooked chicken and rice can be frozen for up to 3 months. Thaw in the refrigerator before reheating and assembling the bowls.
• Reheating: To reheat, place the chicken and rice in a skillet or saucepan over medium heat, stirring occasionally, until heated through. Assemble the bowls with the fresh corn, avocado, and dressing just before serving to maintain the best texture and flavor.
❓ FAQs
Can I use frozen corn instead of fresh?
Yes, you can definitely use frozen corn kernels in this recipe. The flavor won’t be quite as sweet and fresh, but it will still work well. Just be sure to thaw the corn before adding it to the dish.
How can I make this recipe lower in carbs?
To make this street corn chicken rice bowl lower in carbs, you can swap the white rice for cauliflower rice or serve the chicken, corn, and avocado over a bed of mixed greens instead of rice.
Can I grill the chicken instead of searing it?
Absolutely! Grilling the chicken is a great option for this recipe. Just marinate the chicken in a mixture of lime juice, chili powder, cumin, salt, and pepper for 30 minutes before grilling it over medium-high heat until cooked through.
How can I make this recipe dairy-free?
To make this street corn chicken rice bowl dairy-free, simply omit the sour cream from the dressing and use a plant-based yogurt or cashew cream instead. You can also skip the queso fresco garnish.
Can I prep any components in advance?
Yes, you can definitely prepare some of the components ahead of time to make assembly a breeze. The cooked rice and charred corn can be made a day in advance and stored separately in the fridge. The dressing can also be made ahead and kept in an airtight container until ready to use.
⭐ Final Thoughts on This Amazing Recipe
The Simple Street Corn Chicken Rice Bowl is a true taste of Mexican-inspired bliss. With its vibrant colors, bold flavors, and satisfying textures, this dish is sure to become a new family favorite. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal to share with friends, this recipe delivers on all fronts.
So gather your ingredients, fire up your grill (or grill pan), and get ready to embark on a flavor adventure. One spoonful of this street corn chicken rice bowl, and you’ll be transported to the vibrant streets of Mexico, surrounded by the scent of charred corn and the warmth of a perfectly seasoned meal. Buen provecho!
Simple Street Corn Chicken Rice Bowl
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Heat a grill or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until cooked through and no longer pink in the center, about 6-8 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, sour cream, chili powder, cumin, salt, and black pepper. Set aside.
- Divide the cooked rice evenly among 4 serving bowls. Top each bowl with the grilled corn, cooked chicken, and diced avocado. Drizzle the dressing over the top.
- Serve the street corn chicken rice bowls immediately, while the chicken is hot and the flavors are at their peak. Enjoy every delicious bite!
