why make this recipe
Street Corn Chicken Rice Bowl is a delicious and filling meal that’s perfect for any day of the week. It’s easy to make, quick to prepare, and packed with flavors from the corn, chicken, and zesty sauce. Plus, it’s customizable! You can adjust the toppings and add extras based on your preferences, making it a fun dish for the whole family.
how to make Street Corn Chicken Rice Bowl
Ingredients:
- 1 batch baked chicken thighs
- 1 tablespoon olive oil
- 2-1/2 cups frozen corn (fire-roasted if possible)
- 1-1/2 teaspoons minced garlic
- 1/3 cup finely chopped cilantro
- 1/3 cup thinly sliced green onions
- 2 teaspoons diced jalapeño (optional)
- 1 lime (optional, for juice)
- 1/2 cup mayo
- 2 limes (for zest and juice)
- 1/8 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chili powder
- 1 teaspoon Sriracha
- 1 batch cilantro-lime rice (or plain rice)
- 1 large ripe avocado (diced, optional)
- Cotija cheese (optional, for topping)
Directions:
- Prepare cilantro-lime or plain rice according to your preferred method.
- For the chicken, season and bake your chicken thighs.
- To make the sauce, zest and juice the limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
- For the corn topping, heat a large nonstick pan over high heat. Add olive oil and then the corn. Cook for 5-8 minutes, stirring occasionally until browned. Add minced garlic and cook for 15 seconds until fragrant. Remove from heat, transfer to a bowl, and let cool. Stir in cilantro, green onions, jalapeño (if using), and lime juice if desired.
- To assemble the bowls, layer the rice in bowls, add the chicken, then spoon the corn topping over the top. Optionally, add diced avocado and any additional toppings. Drizzle the chili lime sauce generously over everything.
- Enjoy!
- For storage, keep rice, chicken, corn, and sauce separately in the fridge for up to 4 days; cut avocado fresh before serving. For meal prep, store components separately and reheat rice, adding cold chicken to warm gently before serving.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm. You can put it in a big bowl and let everyone add their own toppings. Encourage your friends and family to drizzle on the chili lime sauce and pile on their favorites. It’s a fun and interactive way to enjoy a meal together!
how to store Street Corn Chicken Rice Bowl
To keep your Street Corn Chicken Rice Bowl fresh, store each component separately in airtight containers. The rice, chicken, corn, and sauce will last in the fridge for up to 4 days. If you plan to use avocado, cut it just before serving to keep it from browning.
tips to make Street Corn Chicken Rice Bowl
- Use fire-roasted corn for extra flavor.
- Adjust the spice level by adding or omitting the jalapeño and Sriracha.
- Feel free to mix in other veggies like diced bell peppers or cherry tomatoes for added freshness.
- For a lighter option, substitute the mayo with Greek yogurt.
variation
You can customize your Street Corn Chicken Rice Bowl by using different proteins like grilled shrimp or tofu instead of chicken. You can also switch up the grains and use quinoa or cauliflower rice for a healthier alternative.
FAQs
Q: Can I use fresh corn instead of frozen?
A: Yes, fresh corn can be used. Just make sure to cook it well before adding it to the dish.
Q: Is this recipe gluten-free?
A: Yes, the ingredients in this recipe are naturally gluten-free. Just check that your mayo and any other sauces you use are gluten-free.
Q: Can I prepare this recipe ahead of time?
A: Absolutely! You can prepare the rice, chicken, and corn in advance. Just store everything separately and assemble the bowls when you’re ready to eat.
Street Corn Chicken Rice Bowl
Ingredients
Method
- Prepare cilantro-lime or plain rice according to your preferred method.
- Season and bake your chicken thighs.
- For the sauce, zest and juice the limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
- Heat a large nonstick pan over high heat. Add olive oil and then the corn. Cook for 5-8 minutes, stirring occasionally until browned.
- Add minced garlic and cook for 15 seconds until fragrant. Remove from heat and transfer to a bowl.
- Let cool, then stir in cilantro, green onions, jalapeño (if using), and lime juice if desired.
- Layer the rice in bowls, add the chicken, then spoon the corn topping over the top.
- Optionally, add diced avocado and any additional toppings. Drizzle the chili lime sauce generously over everything.