Welcome to the Flavorful World of Street Corn Chicken Rice Bowls!
Hey there! I’m so excited to share this recipe with you today because, honestly, it’s one of my all-time favorites. If you love a hearty, satisfying dinner that’s bursting with flavors and textures, this Street Corn Chicken Rice Bowl is just what you need! We’re talking about juicy grilled chicken, fresh corn, creamy avocado, and a zesty sauce all served over fluffy rice. Are you ready? Let’s dive in!
Nutritional Benefits of This Delicious Bowl
Let’s chat a bit about what makes this dish a great choice for dinner! First off, it’s loaded with protein from the grilled chicken, which is essential for muscle repair and growth. The avocado adds a dose of healthy fats, which are good for your heart 💖 and can keep you feeling full longer. Plus, with fresh cilantro and lime, you’re getting some antioxidants and vitamins while keeping it vibrant and fresh!
Adaptable Variations to Suit Your Taste
This recipe is amazing because it’s super flexible! Here are a few ideas to make it your own:
- Different Proteins: Not a fan of chicken? No worries! You can easily swap in shrimp, beef, or even tofu for a vegan option.
- Grain Base: If you’re looking to switch things up, try quinoa, brown rice, or even cauliflower rice for a lighter option!
- Add Your Favorite Veggies: Feel free to toss in some bell peppers, grilled zucchini, or cherry tomatoes into that corn salad for added crunch and nutrients.
- Spicier Sauce: Want some kick? Add diced jalapeños or a splash of hot sauce to your cilantro-lime sauce for an extra layer of heat!
Easy Street Corn Chicken Rice Bowl Recipe
Ingredients
- 2 cups cooked white rice
- 2 grilled chicken breasts, diced
- 1 cup corn (fresh or canned)
- 1 avocado, diced
- ½ small red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for grilling
- Optional: hot sauce or chili flakes for heat
Serves 4 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Prepare the Rice: Cook the white rice according to package instructions. Once cooked, keep it warm on the stovetop.
- Season the Chicken: Season your chicken breasts with salt, pepper, garlic powder, chili powder, and cumin. Drizzle some olive oil over them to help with grilling.
- Grill the Chicken: Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove them from the grill and let them rest for a couple of minutes.
- Prepare the Street Corn: If you’re using fresh corn, grill the cobs until they’re nicely charred (about 2-3 minutes per side). If using canned corn, just drain and rinse it.
- Mix the Corn Salad: In a bowl, combine the grilled corn (or canned corn), diced avocado, chopped red onion, and half of the cilantro. Squeeze some lime juice over that and season it with salt to taste.
- Make the Sauce: In another bowl, mix the mayonnaise, sour cream (or Greek yogurt), the rest of the cilantro, lime juice, garlic powder, and a pinch of salt and pepper until it’s well combined. Give it a taste and adjust as needed!
- Assemble Your Bowl: In a serving bowl, start with a base of warm rice. Top it with the diced grilled chicken, corn salad, and drizzle that creamy cilantro-lime sauce generously over everything.
- Garnish and Serve: Finish it off with lime wedges and extra cilantro if you like. Serve right away and dig in!
Practical & Valuable Tips
- Cook your rice in advance and keep it warm; it saves time when you’re ready to plate your meal.
- Let the grilled chicken rest for a few minutes before you dice it, as this keeps it juicy and tender!
- If you’ve got leftovers, store them in separate containers to keep the ingredients fresh. The rice can be refrigerated for up to 4 days.
Equipment Needed
Here’s a handy list of what you’ll need to whip up this recipe:
- A medium pot for cooking rice
- A grill or grill pan
- A sharp knife for cutting
- Two mixing bowls (one for the corn salad and one for the sauce)
- A spatula or tongs for handling the chicken
Frequently Asked Questions
- Can I use frozen corn instead of fresh? Yes, absolutely! Just thaw it and you’re good to go.
- What if I don’t have a grill? No worries! You can sear the chicken in a pan or even bake it in the oven.
- How can I make it vegan? You can substitute the chicken with grilled tofu or tempeh and use vegan mayo.
- Can I prep this meal in advance? Yes, you can prep the corn salad and sauce ahead of time, just store them separately until you’re ready to serve them!
- What can I serve with this bowl? It pairs wonderfully with a simple side salad or some tortilla chips for crunch!
Final Thoughts
I hope you’re as excited to make this Street Corn Chicken Rice Bowl as I am! It’s not just a meal; it’s a burst of summer on a plate. If you try it out, I’d love to see your creations! Snap a pic and share it on Pinterest or drop a comment here! Let’s share that deliciousness! Happy cooking!
