Flavor Fiesta: Easy Street Corn Chicken Rice Bowls Recipe

Get ready for a flavor explosion that will transport your taste buds straight to a sunny street fair! Our Street Corn Chicken Rice Bowls are the perfect mash-up of savory, zesty, and utterly delicious. This recipe is designed to be straightforward, customizable, and a guaranteed crowd-pleaser. Whether you’re looking for a quick weeknight dinner, a healthy-ish lunch option, or a vibrant dish to share, these bowls have got you covered.

We’re talking tender, seasoned chicken (cooked your favorite way!), paired with a creamy and tangy street corn salad, all served over a bed of fluffy cilantro-lime rice. It’s a complete meal in one bowl that’s as pleasing to the eye as it is to the palate. Plus, it’s surprisingly simple to whip up!

Why You’ll Love These Street Corn Chicken Rice Bowls:

• Packed with Flavor: Every component is seasoned to perfection, creating a symphony of tastes.
• Easy to Make: Simple steps and readily available ingredients mean less stress in the kitchen.
• Customizable: Adjust the spice, swap proteins, or add your favorite toppings.
• Healthy-ish & Satisfying: A great balance of protein, carbs, and vibrant veggies to keep you full and happy.
• Perfect for Meal Prep: Cook components ahead of time for quick assembly during the week.

Street Corn Chicken & Rice Bowls

Yields: 4 servings Prep time: 25 minutes Cook time: 20 minutes Total Time: 45 minutes Calories: Approximately 450-550 kcal per serving
Note: Calories are an estimate and can vary based on specific ingredients and portion

Ingredients:

For the Tequila Lime Chicken:

• 1 lb thin chicken breast (chicken thighs work wonderfully too!)
• 1 tbsp olive oil
• 1 tbsp tequila lime seasoning (like Kinder’s brand, or your favorite)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp crushed chipotle pepper (optional, for extra smoky heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Zesty Street Corn Salad:

• 2 cups corn kernels (grilled, roasted, or canned – if canned, drain well)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely minced (optional, for extra spice, remove seeds for less heat)
• 2 tbsp cotija cheese, crumbled (plus more for garnish)
• 1/4 cup mayonnaise
• 2 tbsp Greek yogurt or sour cream (plain Greek yogurt is a great healthier alternative)
• Juice of 1 lime (freshly squeezed is best!)
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

For the Cilantro Lime Rice:

• 1 cup uncooked rice (basmati or jasmine recommended)
• 2 cups water or chicken broth (for more flavor)
• Juice of 1/2 lime
• 2 tbsp fresh cilantro, chopped
• Pinch of salt by Organic Recipe Guide

Optional Toppings:

• Sliced avocado or guacamole
• Extra cotija cheese
• A wedge of lime
• Your favorite hot sauce

Instructions:

1. Prepare the Cilantro Lime Rice:

• Rinse the rice thoroughly under cold water until the water runs clear.
• In a medium saucepan, combine the rinsed rice, water or broth, lime juice, chopped cilantro, and a pinch of salt.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
• Once cooked, fluff with a fork and keep covered until ready to serve.

2. Season and Cook the Chicken:

• Pat the chicken breasts dry with a paper towel. If they are thick, you can pound them to an even thickness for quicker and more even cooking.
• In a bowl, drizzle the chicken with olive oil.
• In a separate small bowl, combine the tequila lime seasoning, chili powder, cumin, smoked paprika, garlic powder, crushed chipotle pepper (if using), salt, and black pepper.
• Sprinkle the seasoning mixture evenly over all sides of the chicken, pressing gently to help it adhere.
• To Air Fry: Preheat your air fryer to 390°F (199°C). Place the seasoned chicken in the air fryer basket in a single layer (you may need to cook in batches). Cook for 4 minutes, then 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).
• To Grill: Preheat your grill to medium-high heat. Lightly oil the grates. Grill the chicken for about 4-6 minutes per side, depending on thickness, until cooked through and grill marks appear. by Organic Recipe Guide
• Once cooked, let the chicken rest for a few minutes before slicing or dicing.

3. Make the Street Corn Salad:

• While the chicken is cooking, prepare the street corn.
• In a medium bowl, combine the corn kernels, diced red onion, chopped cilantro, and minced jalapeño (if using).
• Add the cotija cheese, mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, garlic powder, and smoked paprika.
• Stir everything together until well combined.
• Taste and adjust seasoning with salt and black pepper as needed. Set aside.

4. Assemble Your Street Corn Chicken Rice Bowls:

• Divide the cilantro lime rice among four bowls.
• Top the rice with the cooked and sliced/diced chicken.
• Generously spoon the street corn salad over the chicken and rice.
• Garnish with optional toppings like sliced avocado, extra cotija cheese, and a lime wedge.
• Serve immediately and enjoy your vibrant and flavorful meal! by Organic Recipe Guide

Tips for Success & Variations:

• Corn Choice: Freshly grilled corn cut off the cob adds a fantastic smoky flavor! If using canned, make sure to drain it very well. Frozen corn (thawed) also works.
• Spice Level: Adjust the amount of chipotle pepper in the chicken seasoning and jalapeño in the corn salad to suit your heat preference. You can also add a pinch of cayenne pepper for more kick.
• Protein Swap: This recipe is also delicious with grilled shrimp, steak, or even seasoned black beans for a vegetarian option.
• Make it Creamier: For an extra creamy street corn, increase the mayonnaise or Greek yogurt slightly.
• Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the chicken and rice before assembling. The street corn is best enjoyed fresh but can be stored as well.

These Street Corn Chicken Rice Bowls are more than just a meal; they’re an experience! The bright colors, the fresh ingredients, and the incredible blend of flavors will make this a recipe you return to again and again.

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Credit : Organic Recipe Guide