The aroma of charred corn mingling with savory chicken and fragrant spices creates an irresistible allure. Welcome to the world of the Street Corn Chicken Rice Bowl, where each bite transports you to a bustling market filled with laughter and vibrant flavors. Southwest Chicken Burrito Bowls You can practically hear the sizzle as the chicken hits the grill, promising a flavor explosion that will leave you craving more.
This dish is not just food; it’s a celebration of summer evenings spent with friends, sharing stories while enjoying delicious meals. Imagine gathering around the table, everyone digging into their bowls, delighting in the creamy avocado and zesty lime that harmonize perfectly with the grilled goodness. Cowboy Caviar Are you ready to dive into this culinary adventure?
Why You'll Love This Recipe
- The Street Corn Chicken Rice Bowl is simple to prepare, making it perfect for weeknight dinners
- The medley of flavors creates a delightful taste experience that’s visually stunning as well
- It’s versatile enough to adapt based on your dietary preferences or available ingredients
- Enjoy it warm or cold as a satisfying meal any time of day
I remember whipping up this dish for a family barbecue, and my cousin declared it “the best thing since sliced bread.” Talk about a compliment!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use 3-4 breasts based on your servings; they grill beautifully and stay juicy.
Corn on the Cob: Fresh corn adds sweetness; look for plump kernels for maximum flavor.
Jasmine Rice: This fragrant rice complements the dish; cook it according to package instructions for fluffy results.
Avocado: Ripe avocados contribute creaminess; gently squeeze them to check for ripeness.
Lime Juice: Freshly squeezed lime brightens flavors; don’t skimp on this zesty addition!
Cilantro: Fresh cilantro elevates the bowl’s flavor profile; chop it finely for even distribution.
Chili Powder: A robust spice that adds warmth; adjust according to your heat tolerance.
Sour Cream: Use full-fat sour cream for richness; it makes a delicious drizzle over everything.
For the Sauce:
Mayonnaise: Mix with lime juice for creaminess and tang; it’s essential for that signature street corn flavor.
Parmesan Cheese: Grated Parmesan enhances richness; sprinkle generously over the finished bowl for extra decadence.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Ingredients: Gather all your ingredients and prep them by chopping vegetables and marinating chicken in lime juice and chili powder for at least 30 minutes.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Cook chicken for about 5-7 minutes per side until golden brown and cooked through.
Cook the Corn: While chicken grills, place corn directly on the grill or use foil packets. Grill until slightly charred, turning occasionally—about 10 minutes.
Cook Jasmine Rice: In a pot, bring water to a boil. Add jasmine rice, reduce heat to low, cover, and simmer until tender—around 15 minutes.
Create the Sauce: In a small bowl, mix mayonnaise with lime juice and chili powder until smooth. Adjust seasoning according to taste.
Assemble Your Bowls: In each serving bowl, layer rice first, followed by sliced grilled chicken, grilled corn cut off cobb, diced avocado, and drizzle with sauce. Carnitas Nachos Chicken Fajita Bowls Finish with cilantro and Parmesan cheese.
Enjoy every last bite of this delightful Street Corn Chicken Rice Bowl! It’s an explosion of flavors that will have you dreaming of summer days even in winter months! For more inspiration, check out this Chicken Avocado Melt Sandwich recipe.
You Must Know
- This Street Corn Chicken Rice Bowl is a delightful blend of flavors and textures
- The creamy sauce paired with the tender chicken creates an explosion of taste, perfect for meal prep or entertaining guests
- Plus, it’s visually appealing and smells divine while cooking!
Perfecting the Cooking Process
Start by marinating the chicken while preparing the rice. Cook the rice first, then grill or sauté the chicken until golden brown and juicy.
Add Your Touch
Feel free to swap out the corn for black beans or add avocado slices for extra creaminess. Experiment with spices to create your signature flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat for best results.
Chef's Helpful Tips
- Use fresh corn if possible; it elevates the dish’s flavor significantly
- Patting chicken dry before cooking ensures a perfect sear
- Don’t rush; let the flavors meld together for an irresistible taste experience!
Cooking this dish always brings back memories of potlucks where friends would rave about my secret recipe, making me feel like a culinary superstar!
FAQ
What can I substitute for chicken in this recipe?
Try using tofu or shrimp as delicious alternatives that work well in this bowl.
How can I make it spicier?
Add some diced jalapeños or a dash of your favorite hot sauce to kick up the heat!
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly and saves time without sacrificing flavor.
Street Corn Chicken Rice Bowl
- Total Time: 55 minutes
- Yield: Serves 4
Description
Experience the vibrant flavors of summer with this Street Corn Chicken Rice Bowl. Juicy grilled chicken, sweet charred corn, and creamy avocado come together in a delicious bowl that’s perfect for any occasion. Topped with zesty lime and a rich, creamy sauce, every bite is a celebration of taste. Whether you’re hosting a barbecue or enjoying a weeknight dinner, this dish promises to impress!
Ingredients
- 3 boneless, skinless chicken breasts
- 2 ears corn on the cob
- 1 cup jasmine rice
- 1 ripe avocado
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup cilantro (chopped)
- 1 tsp chili powder
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
Instructions
- Marinate the chicken in lime juice and chili powder for at least 30 minutes.
- Preheat your grill over medium-high heat. Grill chicken for about 5-7 minutes per side until golden brown and cooked through.
- Grill corn directly on the grill or in foil packets until charred, about 10 minutes.
- Cook jasmine rice according to package instructions (about 15 minutes).
- In a small bowl, mix mayonnaise with lime juice and chili powder until smooth.
- Assemble bowls: layer cooked rice, sliced grilled chicken, charred corn (cut off the cob), diced avocado, drizzle with sauce, and top with cilantro and Parmesan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Feel free to substitute black beans for corn or add jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to three days.