why make this recipe
Street Corn Chicken Rice Bowl is a delicious way to enjoy a comforting meal packed with flavors. This recipe combines tender chicken, sweet corn, and creamy cotija cheese on a bed of rice. It is quick to prepare and can be customized to your taste. Perfect for busy weeknights or a simple dinner with friends, this dish brings the vibrant street food flavors right to your home.
how to make Street Corn Chicken Rice Bowl
Ingredients
- 2 cups cooked rice
- 2 chicken thighs, boneless and skinless
- 1 cup corn (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Directions
- In a bowl, season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken thighs until fully cooked, about 5-7 minutes on each side. Remove and let rest before slicing.
- In the same skillet, add corn and char until slightly browned, about 3-4 minutes.
- In serving bowls, layer the cooked rice, sliced chicken, and charred corn.
- Top with crumbled cotija cheese and fresh cilantro. Serve with lime wedges.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm, directly in individual bowls. You can squeeze fresh lime juice on top for extra flavor. This dish pairs well with a side salad or grilled veggies, making it a wholesome meal.
how to store Street Corn Chicken Rice Bowl
To store leftovers, let the Street Corn Chicken Rice Bowl cool down to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for about 3-4 days. When ready to eat, reheat in the microwave until hot.
tips to make Street Corn Chicken Rice Bowl
- Make sure to season the chicken well for the best flavor.
- Feel free to add more toppings like avocado or hot sauce for an extra kick.
- If you prefer grilled chicken, you can cook the chicken on a grill instead of a skillet.
variation
You can easily customize this recipe by using quinoa instead of rice or swapping the chicken for a plant-based protein like tofu or beans. Feel free to change up the toppings, such as using feta cheese in place of cotija or adding diced tomatoes.
FAQs
1. Can I use frozen corn?
Yes, frozen corn works great in this recipe. Just thaw it out before cooking.
2. Is there a substitute for cotija cheese?
Yes, you can use feta cheese or even shredded cheddar if you can’t find cotija.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and corn in advance and then assemble the bowls when you’re ready to serve.
By following this simple recipe, you can whip up a tasty and filling meal that is sure to please everyone at the table!
Print
Street Corn Chicken Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting meal packed with flavors, featuring tender chicken, sweet corn, and creamy cotija cheese on a bed of rice.
Ingredients
- 2 cups cooked rice
- 2 chicken thighs, boneless and skinless
- 1 cup corn (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- In a bowl, season the chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken thighs until fully cooked, about 5-7 minutes on each side. Remove and let rest before slicing.
- In the same skillet, add corn and char until slightly browned, about 3-4 minutes.
- In serving bowls, layer the cooked rice, sliced chicken, and charred corn.
- Top with crumbled cotija cheese and fresh cilantro. Serve with lime wedges.
Notes
Serve warm and consider adding avocado or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Street Corn, Chicken Bowl, Quick Dinner, Comfort Food, Mexican Cuisine
