Street Corn Chicken Rice Bowls

Welcome to a recipe that’s about to revolutionize your weeknight dinners! If you’re searching for a meal that’s bursting with flavor, incredibly satisfying, and surprisingly easy to whip up, then look no further. These Street Corn Chicken Rice Bowls are a vibrant explosion of textures and tastes, combining smoky, seasoned chicken with creamy, zesty street corn and fluffy cilantro lime rice. Get ready to impress yourself and anyone lucky enough to share this meal with you!

---

Discover the ultimate Street Corn Chicken Rice Bowls recipe! Perfectly seasoned chicken, creamy elote-style corn, and cilantro lime rice come together for an easy, flavorful, and healthy-ish weeknight meal. Air fryer and grilling instructions included!

---

Why You’ll Love This Street Corn Chicken Rice Bowls Recipe

• Packed with Flavor: Every component of this dish is seasoned to perfection, creating a harmonious blend of smoky, tangy, and fresh tastes.
• Quick & Easy: Despite its gourmet appeal, this recipe is straightforward and comes together quickly, especially with the air fryer option for the chicken.
• Customizable: Feel free to adjust the spice levels or swap in your favorite toppings. Want it spicier? Add more chipotle. Prefer brown rice? Go for it!
• Healthy-ish Indulgence: With lean protein, fresh vegetables, and the option to use Greek yogurt, it’s a meal you can feel good about enjoying.
• Perfect for Meal Prep: Cook the components ahead of time and assemble your bowls throughout the week for quick and delicious lunches or dinners.

---

Ingredients

For the Tequila Lime Chicken:

• 1 lb thin-sliced chicken breast (chicken thighs work wonderfully too)
• 1 tablespoon olive oil
• 1 tablespoon tequila lime seasoning (such as Kinder’s brand, or your favorite)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed chipotle pepper (optional, for extra smokiness and heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Street Corn (Elote Style):

• 2 cups corn kernels (freshly grilled or roasted is best, but good quality canned or frozen, thawed, works too)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely diced (optional, for a spicy kick)
• 2 tablespoons cotija cheese, crumbled (plus more for garnish)
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream (Greek yogurt offers a healthier, tangy alternative)
• Juice of 1 lime
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

For the Cilantro Lime Rice:

• 1 cup your preferred rice (e.g., long-grain white rice, basmati)
• 2 cups water or chicken broth (follow package directions for rice to liquid ratio)
• Juice of 1/2 lime (or more to taste)
• 2 tablespoons fresh cilantro, chopped
• Pinch of salt

Optional for Serving:

• Sliced avocado or guacamole
• Extra lime wedges
• Extra chopped cilantro
• Hot sauce

---

Instructions

1. Prepare the Cilantro Lime Rice:

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, water or broth, lime juice, and a pinch of salt.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for the time specified on your rice package (usually 15-20 minutes), or until all the liquid is absorbed and the rice is tender.
4. Once cooked, fluff the rice with a fork and stir in the chopped fresh cilantro. Keep covered and set aside.

2. Make the Street Corn:

1. If using fresh corn on the cob, grill or roast it until lightly charred, then cut the kernels off the cob. If using canned or frozen corn, ensure it’s drained or thawed and patted dry.
2. In a medium bowl, combine the corn kernels, finely diced red onion, chopped cilantro, and diced jalapeño (if using).
3. In a smaller bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lime juice, cotija cheese, chili powder, garlic powder, and smoked paprika.
4. Pour the dressing over the corn mixture and stir well to combine.
5. Season with salt and black pepper to taste. Set aside or chill until ready to serve. This allows the flavors to meld.

3. Season and Cook the Chicken:

1. Pat the chicken breasts dry with a paper towel. If they are not already thin-sliced, you can pound them to an even thickness (about 1/2 inch) to ensure even cooking.
2. In a bowl, combine the tequila lime seasoning, chili powder, cumin, smoked paprika, garlic powder, crushed chipotle pepper (if using), salt, and black pepper.
3. Drizzle the chicken with olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken, rubbing it in to adhere.
   Air Fryer Method:
   1. Preheat your air fryer to 390∘F (200∘C).
   2. Place the seasoned chicken in the air fryer basket in a single layer (you may need to cook in batches depending on the size of your air fryer).
   3. Cook for 4 minutes. Flip the chicken and cook for an additional 4-6 minutes, or until the chicken is cooked through and the internal temperature reaches 165∘F (74∘C). Cooking time may vary based on chicken thickness and air fryer model.

1. Grilling Method:
   1. Preheat your grill to medium-high heat.
   2. Lightly oil the grill grates.
   3. Place the seasoned chicken on the grill.
   4. Grill for about 4-6 minutes per side, depending on thickness, until grill marks appear and the chicken is cooked through, reaching an internal temperature of 165∘F (74∘C).
2. Once cooked, remove the chicken from the air fryer or grill and let it rest for a few minutes before slicing or dicing.

4. Assemble the Street Corn Chicken Rice Bowls:

1. Divide the cilantro lime rice among serving bowls.
2. Top the rice with the sliced or diced cooked chicken.
3. Spoon a generous amount of the street corn mixture over and around the chicken.
4. Garnish with optional toppings like sliced avocado, extra cotija cheese, a sprinkle of fresh cilantro, and a lime wedge on the side.
5. Serve immediately and enjoy your delicious Street Corn Chicken Rice Bowls!

---

Nutrition Information (Approximate per serving, may vary)

• Calories: 550-700 kcal
• Protein: 40-50g
• Fat: 20-30g
• Saturated Fat: 5-8g
• Carbohydrates: 50-65g
• Fiber: 5-8g
• Sugar: 5-10g
• Sodium: 800-1200mg (can be reduced by using less salt and low-sodium seasonings)

Frequently Asked Questions

• Can I make this recipe gluten-free? Yes! Ensure your tequila lime seasoning and any pre-made broth are certified gluten-free. Rice, corn, chicken, and fresh vegetables are naturally gluten-free.
• Can I make this dairy-free? Yes. Omit the cotija cheese (or use a dairy-free alternative) and ensure your mayonnaise and Greek yogurt/sour cream are dairy-free versions.
• How spicy is this recipe? The spice level is mild to medium, depending on whether you use the crushed chipotle pepper in the chicken seasoning and the jalapeño in the street corn. You can easily adjust by omitting or reducing these ingredients for less heat, or adding more for a spicier kick.
• What can I use instead of cotija cheese? Feta cheese is a good substitute, offering a similar salty, crumbly texture. For a milder option, a sprinkle of Parmesan could work, though the flavor profile will be different.
• How long can I store leftovers? Store leftover components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the chicken and rice, and assemble with the chilled street corn.
• Can I use frozen chicken? Yes, ensure the frozen chicken is thoroughly thawed before seasoning and cooking.

Collection: Flavor-Packed Weeknight Bowls

These Street Corn Chicken Rice Bowls are a fantastic addition to our collection of “Flavor-Packed Weeknight Bowls.” Explore more recipes that are easy to make, full of exciting tastes, and perfect for busy evenings when you crave something delicious and satisfying. From globally inspired creations to comforting classics, find your next go-to bowl meal here!

---

Tips for Cooking Perfect Street Corn Chicken Rice Bowls

• Don’t overcrowd the air fryer or grill: Cook chicken in batches if necessary to ensure it cooks evenly and gets a nice sear.
• Char the corn: For the best street corn flavor, grill or roast fresh corn cobs until they have a bit of char. This adds a smoky depth. If using canned or frozen, consider a quick pan-sear.
• Taste and adjust seasonings: Don’t be afraid to taste each component (especially the street corn dressing and rice) and adjust salt, lime, or spices to your preference.
• Fresh cilantro is key: Use fresh cilantro for both the rice and the street corn for the brightest flavor. Dried cilantro won’t have the same impact.
• Let the chicken rest: Allowing the chicken to rest for a few minutes after cooking helps keep it juicy.

---

Tips:

• Meal Prep Champion: Cook a larger batch of chicken and rice at the beginning of the week. Store the street corn separately. Assemble bowls as needed for quick lunches or dinners.
• Spice it Up or Down: Control the heat by adjusting the amount of chipotle pepper in the chicken seasoning and jalapeño in the corn. You can also add a dash of your favorite hot sauce when serving.
• Get Creative with Toppings: Beyond avocado, consider adding pickled red onions, crumbled tortilla strips for crunch, or a dollop of salsa.
• Chicken Thighs for Extra Flavor: While chicken breast is leaner, chicken thighs are more forgiving and tend to be juicier and more flavorful in this recipe.

---

Conclusion

These Street Corn Chicken Rice Bowls are more than just a recipe; they’re an experience! The combination of smoky, zesty, creamy, and fresh is truly a delight for the senses. I hope you love making and eating this dish as much as I do.

Did you try this Street Corn Chicken Rice Bowls recipe? Share your experience in the comments below – I’d love to hear how it turned out for you and any creative twists you added!

Full Video Link : Video

Credit : Organic Recipe Guide