why make this recipe
Street Corn Chicken Rice Bowl is a delightful and satisfying meal that combines vibrant flavors and textures in every bite. This dish is inspired by the popular Mexican street corn, known as "elote," which often features sweet corn topped with spices, lime, and cheese. By incorporating grilled chicken, fresh veggies, and creamy avocado, the Street Corn Chicken Rice Bowl becomes a hearty and nutritious option for lunch or dinner. It’s perfect for busy weeknights or lazy weekends when you crave something both comforting and refreshing.
how to make Street Corn Chicken Rice Bowl
Ingredients :
- 2 cups cooked rice
- 1 lb grilled chicken, sliced
- 1 cup sweet corn, canned or grilled
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Cotija cheese (optional)
Directions :
Start by preparing the base of the bowl. In a large mixing bowl, add the 2 cups of cooked rice. You can use any type of rice you prefer, whether it’s white, brown, or even cauliflower rice for a low-carb option.
Next, take the grilled chicken. If you don’t have grilled chicken ready, you can grill or pan-sear some chicken breasts seasoned with your favorite spices. Slice the cooked chicken and add it to the bowl with the rice.
Now it’s time to add some color and flavor. Toss in the sweet corn. If you’re using canned corn, make sure to drain it thoroughly. If you have fresh corn, grill it for a smoky flavor and cut the kernels off the cob.
Dice the red bell pepper and add it to the bowl. The crunchy texture of the bell pepper adds freshness and enhances the dish’s visual appeal.
Squeeze in the juice of one lime to brighten the flavors. This tanginess works perfectly with the sweetness of the corn and the savory chicken.
Season the mixture with salt and pepper to taste, stirring everything together gently.
To serve, portion the rice and chicken mixture into bowls. Top each bowl with sliced avocado and a generous sprinkle of chopped cilantro for a refreshing finish. If you like, you can also sprinkle some Cotija cheese on top for an added creamy and salty flavor.
how to serve Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowls are best served warm, fresh out of the mixing bowl. These bowls provide a wonderful presentation, so consider using a large, shallow bowl or plate for each serving. You can also allow everyone to customize their bowl by providing additional toppings on the side, such as hot sauce for those who enjoy a spicy kick or more lime wedges for extra zest.
These bowls can be a meal on their own or served alongside tortilla chips or a simple salad for a more complete dinner. They’re also a hit at potlucks and family gatherings, as they appeal to a variety of dietary preferences.
how to store Street Corn Chicken Rice Bowl
If you find yourself with leftovers, don’t worry! The ingredients of the Street Corn Chicken Rice Bowl keep well in the refrigerator for up to three days. To store:
- Allow the mixture to cool to room temperature, then transfer it to an airtight container.
- Store any sliced avocado separately to prevent browning. A splash of lime juice can help keep it fresh for a little longer.
- When you’re ready to enjoy the leftovers, simply reheat the rice and chicken mixture in the microwave, adding the avocado and cilantro right before serving.
This dish does not freeze well due to the texture changes of the avocado and rice after freezing and thawing. It’s best enjoyed fresh!
tips to make Street Corn Chicken Rice Bowl
Rice Choices: Experiment with different types of rice to find a flavor and texture you like best. Quinoa or bulgur wheat could be great substitutes for a nutty flavor and added nutrition.
Chicken Preparation: For a quick meal, shred rotisserie chicken instead of grilling it yourself. This saves time without sacrificing flavor.
Vegetable Variations: Feel free to add other vegetables like cherry tomatoes, cucumber, or black beans for extra nutrients and flavor. Grilled zucchini or corn can also enhance the bowl.
Dressing It Up: If you want a creamier texture, consider adding a dollop of sour cream or Greek yogurt along with or instead of the Cotija cheese.
Spice it Up: Add some chili powder or smoked paprika to give your rice bowl a little more kick.
variation
There are many variations you can try with the Street Corn Chicken Rice Bowl. Consider these ideas:
- Vegetarian Option: Skip the chicken and replace it with black beans or grilled tofu for a delicious meatless meal.
- Seafood Twist: Use shrimp or grilled fish instead of chicken for a light and fresh take.
- Extra Spice: Add jalapeños or a sprinkle of cayenne pepper for those who enjoy more heat.
- Summer Salad: Turn it into a salad by using a bed of mixed greens instead of rice, allowing for a refreshing take in the warmer months.
FAQs
1. Can I use frozen corn?
Yes, frozen corn can be used as a convenient alternative. Just thaw it before adding it to your bowl. You can also sauté it in a pan for a few minutes to bring out a bit of sweetness.
2. How can I make this dish gluten-free?
All the ingredients listed are gluten-free, but double-check any packaged items like rice or corn to ensure there are no hidden gluten ingredients. Serve with gluten-free rice options to be safe.
3. Can I prepare this bowl ahead of time?
While you can prepare most components ahead of time, it’s best to add sliced avocado just before serving to maintain its freshness and prevent browning. The chicken, corn, and rice can be mixed and stored in the fridge.
The Street Corn Chicken Rice Bowl offers a lively combination of flavors, textures, and colors that make it ideal for any occasion. Try this recipe for an easy, delicious, and customizable meal perfect for any day of the week!
Print
Street Corn Chicken Rice Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful and satisfying meal inspired by Mexican street corn, featuring grilled chicken, vibrant veggies, and creamy avocado for a hearty bowl.
Ingredients
- 2 cups cooked rice
- 1 lb grilled chicken, sliced
- 1 cup sweet corn, canned or grilled
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Cotija cheese (optional)
Instructions
- In a large mixing bowl, add the cooked rice.
- If necessary, grill or pan-sear chicken breasts and slice them before adding to the bowl with rice.
- Add sweet corn to the bowl, ensuring canned corn is drained or grilling fresh corn for added flavor.
- Dice the red bell pepper and add it to the bowl.
- Squeeze lime juice over the mixture and season with salt and pepper.
- Mix everything gently.
- Serve in bowls topped with sliced avocado and chopped cilantro, with optional Cotija cheese.
Notes
This dish can be customized with additional toppings or served alongside tortilla chips or a simple salad. Best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken bowl, street corn, Mexican recipe, healthy dinner, easy meal