Description

Craving a vibrant, flavor-packed meal that brings the bold tastes of street food to your kitchen? Look no further than the Street Corn Chicken Rice Bowl! This dish combines smoky, spiced chicken, zesty cilantro-lime rice, and creamy Mexican-style street corn, all topped with your favorite fixings

Ingredients

For the Chicken

Chicken Breasts (2 large, diced): Lean and tender, perfect for soaking up spices.
- Substitution: Chicken thighs for juicier results, or tofu or mushrooms for a vegetarian option.
Chili Powder (1 tsp): Adds smoky, spicy warmth.
- Substitution: Ancho chili powder or a pinch of cayenne for different heat levels.
Smoked Paprika (1 tsp): Brings deep, smoky flavor.
- Substitution: Regular paprika or chipotle powder for a spicier kick.
Garlic Powder (½ tsp): Adds savory depth without fresh garlic prep.
- Substitution: 1 minced garlic clove sautéed with the chicken.
Cumin (½ tsp): Provides earthy, warm notes.
- Substitution: Ground coriander or taco seasoning for a similar vibe.
Olive Oil (1 tbsp): Used for cooking the chicken, adding richness.
- Substitution: Avocado oil or butter for a different fat.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.

For the Rice

Long-Grain Rice (1 cup, uncooked): A fluffy base to soak up flavors.
- Substitution: Brown rice, quinoa, or cauliflower rice for low-carb.
Lime Juice (Juice of 1 lime): Adds bright, tangy freshness.
- Substitution: Lemon juice or a splash of white vinegar.
Fresh Cilantro (2 tbsp, chopped): Brings herbaceous, citrusy flavor.
- Substitution: Fresh parsley or omit if cilantro isn’t your thing.

For the Street Corn

Corn Kernels (2 cups, fresh, frozen, or canned): Sweet and crunchy, the star of the elote-inspired topping.
- Substitution: Grilled corn off the cob for extra smokiness or hominy for a twist.
Mayonnaise (¼ cup): Creates the creamy base for the street corn.
- Substitution: Greek yogurt or vegan mayo for a lighter or dairy-free option.
Cotija Cheese (¼ cup, crumbled): Adds tangy, salty richness.
- Substitution: Feta, queso fresco, or a vegan cheese alternative.
Chili Powder (½ tsp): Brings a smoky, spicy kick.
- Substitution: Paprika or Tajín for a different flavor profile.
Lime Juice (Juice of 1 lime): Adds zesty brightness.
- Substitution: Lemon juice or a splash of vinegar.
Salt (to taste): Enhances the corn’s flavors.
- Substitution: Sea salt or omit for low-sodium diets.

Optional Toppings

Diced Avocado: Adds creamy richness.
Chopped Tomatoes: Brings juicy freshness.
Sliced Jalapeños: Adds a spicy crunch.
Extra Cotija Cheese: For more cheesy goodness.
- Substitution: Pico de gallo, pickled onions, hot sauce, or sour cream for variety.

Ingredient Highlights:

Cotija Cheese: Its crumbly, tangy profile elevates the street corn’s authentic elote flavor.
Lime Juice: Cuts through the richness with refreshing zest, tying the rice and corn together.
Chili Powder: Adds a unifying smoky-spicy thread across the chicken and corn.

Why They’re Important: The chicken is the protein-packed star, the rice provides a zesty base, and the street corn brings creamy, tangy flair. Toppings add freshness and customization for a perfect bowl.

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Instructions

Step 1: Prepare the Chicken

In a large bowl, toss 2 diced chicken breasts with 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, a pinch of salt, and a pinch of pepper until evenly coated.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F/74°C).
Remove from the skillet and set aside, covering with foil to keep warm.
- Tip: Cook in batches if needed to avoid overcrowding, which can make the chicken steam instead of brown.

Step 2: Cook the Rice

Cook 1 cup long-grain rice according to package instructions (typically 15-20 minutes in 2 cups water or broth). For extra flavor, use chicken or vegetable broth.
Once cooked, fluff the rice with a fork. Stir in the juice of 1 lime and 2 tbsp chopped fresh cilantro. Taste and adjust seasoning if needed.
- Tip: If using brown rice or quinoa, adjust cooking time as they take longer (30-40 minutes).

Step 3: Make the Street Corn

If using fresh corn, cut kernels from 2-3 cobs (to yield 2 cups). If using frozen, thaw in warm water and drain. If using canned, drain and rinse.
In a medium bowl, combine 2 cups corn kernels, ¼ cup mayonnaise, ¼ cup crumbled cotija cheese, ½ tsp chili powder, the juice of 1 lime, and a pinch of salt. Mix until well combined.
For a warm street corn topping, heat the mixture in a skillet over medium heat for 2-3 minutes, stirring, or serve cold for a fresher taste.
- Tip: Grill fresh corn cobs before cutting off kernels for a smoky flavor boost.

Step 4: Assemble the Bowls

Divide the cilantro-lime rice among 4 serving bowls, creating a fluffy base.
Top each bowl with a portion of the cooked chicken, spreading it evenly.
Add a generous scoop of the street corn mixture next to or over the chicken.
Finish with optional toppings like diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for color and flavor.
- Tip: Drizzle with hot sauce or a squeeze of extra lime juice for a zesty kick.