There’s something special about an easy, comforting meal that can transport you to a sunny day on a bustling street corner, right? I vividly remember the first time I tried elote—those sweet, smoky flavors dancing on my taste buds and the thrill of indulging in a classic street food. Feeling inspired, I decided to channel that essence into a cozy dish that the whole family would enjoy. Enter the Street Corn Chicken Rice Bowl! It’s the perfect union of juicy grilled chicken, creamy corn, and flavorful spices, all nestled atop a bed of fluffy rice—trust me, your weeknight dinners just got a major upgrade!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Ready in under 30 minutes, this is a go-to for busy evenings.
• Budget-Friendly: Utilizes simple ingredients that won’t break the bank.
• Comforting Flavors: A delightful mix of spices, cheese, and the taste of summer corn.
• Customizable: Swap ingredients to suit your dietary needs or preferences easily.

Ingredients

Let’s gather our ingredients! I love to get everything ready before I start cooking—makes the process smooth and fun!

• 1 cup of cooked rice (jasmine or brown works best)
• 1 lb boneless, skinless chicken thighs or breasts
• 1 cup sweet corn kernels (frozen or fresh—no judgments here!)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder (or 2 cloves of fresh minced garlic for extra flavor!)
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Note: Don’t skimp on the lime—it’s the magic touch that brings everything together!

Step-by-Step Instructions

Alright, let’s get cooking! Grab your apron, and follow these steps to create your Street Corn Chicken Rice Bowl:

1. Start by marinating the chicken! In a bowl, mix together the olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Coat your chicken pieces well in this spicy goodness. Let it marinate for at least 10 minutes while you prep the other ingredients.
2. While the chicken is soaking up all that flavor, heat a skillet over medium-high heat. Once hot, add the marinated chicken. Sizzle, sizzle! Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Use a meat thermometer if you’re unsure—it should read 165°F (75°C).
3. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes. Keep the skillet on the heat!
4. In the same skillet, toss in the corn. Sauté for about 3-4 minutes until the corn is slightly charred and plump. Those little kernels will start to smell heavenly, hinting at sweet summer memories!
5. While the corn is cooking, chop the resting chicken into bite-sized pieces.
6. Now it’s time to assemble! In a bowl, add a generous scoop of rice as your base. Top it with the sautéed corn, followed by the succulent pieces of chicken.
7. Finish it off with crumbled feta, a sprinkle of fresh cilantro, and squeeze a wedge of lime over everything for that tangy kick!

And voilà! Your Street Corn Chicken Rice Bowl is ready to be devoured. Isn’t it beautiful?

Pro Tips & Variations

Here are some fun ways to change things up and keep it interesting:

• Spice it Up: Add some diced jalapeños or a pinch of cayenne pepper if you like a bit of heat!
• Switch the Protein: Try using shrimp or even roasted chickpeas for a vegetarian twist!
• Herb Swap: Not a cilantro fan? Use fresh parsley or green onions instead!
• Top it Off: Add avocado, a dollop of sour cream or Greek yogurt, or some crushed tortilla chips for crunch.

Cooking should be playful, so let your creativity shine!

Serving Suggestions

Picture this: you’re gathered around the table with your loved ones, sharing stories and laughing. Serve your Street Corn Chicken Rice Bowl alongside a fresh side salad or crispy tortilla chips for some added crunch. Oh, and don’t forget a refreshing drink—maybe a cold glass of agua fresca or a citrusy limeade to complement those vibrant flavors of the dish!

Storage Tips

If you somehow have leftovers (though I doubt it!), here’s how to store them:

• Refrigerate: Place any leftover bowls in an airtight container and store in the fridge for up to 3 days.
• Freeze: For longer storage, you can freeze the chicken and corn mixture in a freezer-safe container for up to 2 months. Just be sure to cool it completely before sealing it up!
• Reheat: To reheat, you can either microwave them (just don’t add the toppings until you serve!) or warm them gently on the stove. If the rice seems dry, add a splash of water to keep it nice and moist.

FAQs

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken a day before and store it in the fridge. Just cook the chicken and assemble the bowls when you’re ready to eat!

What can I substitute for feta cheese?

If feta isn’t your thing, crumbled queso fresco or even shredded cheddar can work beautifully. Or, you could skip the cheese altogether for a dairy-free option!

Is this recipe gluten-free?

Yes! As long as you use gluten-free rice and double-check your seasonings, this dish is perfect for gluten-free eaters.

Can I add more veggies?

Definitely! Feel free to toss in bell peppers, zucchini, or even black beans for a hearty addition. It’s a great way to sneak in extra nutrients!

Conclusion

I hope you fall in love with this Street Corn Chicken Rice Bowl as much as I have! It’s the perfect dish to bring everyone together, filled with bright flavors that scream comfort. I’d love to hear how you enjoyed this recipe—did you add your own twist? Or maybe you have a favorite memory related to street corn? Don’t be shy! Leave a comment below, and let’s chat food! Happy cooking!

Ultimate Street Corn Chicken Rice Bowl Recipe for Flavor Boost

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Discover the delicious Street Corn Chicken Rice Bowl that enhances your meals with bold flavors and vibrant ingredients Try this recipe today

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Ingredients

Scale 1x2x3x

1 cup of cooked rice (jasmine or brown)

1 lb boneless, skinless chicken thighs or breasts

1 cup sweet corn kernels (frozen or fresh)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder (or 2 cloves of fresh minced garlic)

Salt and pepper, to taste

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

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Instructions

Marinate the chicken by mixing olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Coat the chicken and let it marinate for at least 10 minutes.

Heat a skillet over medium-high heat and add the marinated chicken. Cook for about 5-7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and let it rest.

In the same skillet, toss in the corn and sauté for about 3-4 minutes until charred.

Chop the chicken into bite-sized pieces.

In a bowl, add a scoop of rice, top with sautéed corn, and pieces of chicken.

Finish with crumbled feta, fresh cilantro, and lime juice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Calories: 450
• Sugar: 3 g
• Fat: 12 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 35 g

Keywords: Street Corn, Chicken Rice Bowl, Easy Dinner, Comfort Food