A Street Corn Chicken Rice Bowl sounds like a delicious and vibrant dish! It likely combines the savory and smoky flavors of grilled or roasted street corn, juicy chicken, and a hearty base of rice. Here’s a recipe idea you could try:
Street Corn Chicken Rice Bowl Recipe
Ingredients:
- For the Chicken:
- 2 chicken breasts (or thighs for more flavor)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp lime juice
- For the Street Corn:
- 2 ears of corn (grilled or roasted)
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tsp chili powder
- 1 tbsp cilantro (fresh, chopped)
- 1 tbsp cotija cheese (optional)
- Lime wedges (for serving)
- For the Rice:
- 1 cup white or brown rice (cooked)
- 1 tbsp butter
- Salt to taste
- Toppings:
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Hot sauce (optional)
Instructions:
- Prepare the Rice:
- Cook the rice according to package instructions.
- Once done, stir in a little butter and season with salt. Set aside.
- Cook the Chicken:
- Preheat a grill or skillet over medium-high heat.
- Season the chicken breasts with olive oil, garlic powder, paprika, cumin, salt, pepper, and lime juice.
- Grill or cook the chicken for 6-7 minutes on each side until fully cooked and browned. Let it rest before slicing.
- Prepare the Street Corn:
- Grill or roast the corn until it’s nicely charred (about 10 minutes on the grill or under the broiler).
- Once cooked, remove the kernels from the cob and place them in a bowl.
- Add mayonnaise, sour cream, chili powder, and a squeeze of lime juice to the corn. Mix well.
- Stir in fresh cilantro and cotija cheese, if using.
- Assemble the Bowl:
- In each bowl, start with a layer of rice.
- Add the sliced chicken on top.
- Spoon the street corn mixture over the chicken.
- Garnish with sliced avocado, extra cilantro, and lime wedges.
- Add hot sauce if desired for a spicy kick.
- Serve & Enjoy:
- Serve immediately and enjoy this vibrant, flavorful Street Corn Chicken Rice Bowl!
