Oh my goodness, friends! Today, I’m buzzing with excitement to share one of my all-time favorite recipes: the Street Corn Chicken Rice Bowl. Picture this: juicy chicken thighs, those irresistible sweet corn kernels, vibrant veggies, and all the creamy goodness you could ask for—it’s like a fiesta in a bowl!
I don’t know about you, but I could eat Mexican-inspired dishes every day and never get bored! This recipe brings back fond memories of summer barbecues and flavorful street corn from food stalls, and the best part is that it’s super easy to whip up in your own kitchen! I promise, this bowl will become a staple in your meal rotation.
What’s in Street Corn Chicken Rice Bowl?
Let’s break down the fabulous ingredients that make this dish shine:
Chicken Thighs: Tender and juicy, chicken thighs are perfect for this recipe because they stay moist even when grilled. Boneless and skinless makes them easy to work with!
Cooked White Rice: The base of our bowl! I love using jasmine or basmati rice for an aromatic touch, but any cooked white rice works splendidly.
Corn Kernels: Whether fresh, frozen, or canned, corn adds a delightful sweetness and crunch. If you can snag some fresh corn in season, even better!
Red Onion: Thinly sliced for a pop of color and a bit of sharpness. I find that red onion offers the best flavor without being overpowering.
Fresh Cilantro: A herb that’s either a love-it or hate-it affinity! Personally, I can’t get enough of that fresh, zesty flavor that cilantro brings to the mix.
Lime: Zing! Lime juice brightens all the flavors and is key to that refreshing touch. Plus, it’s perfect for squeezing over each bite!
Olive Oil: A little helps enhance all the spices and keeps the chicken from sticking during grilling.
Chili Powder, Smoked Paprika, Garlic Powder, Cumin: This blend of spices is what really brings the personality to this dish—smoky, spicy, and downright delicious!
Salt and Pepper: Always essential for seasoning to taste.
Creamy Dressing: Choose your favorite! Ranch or a creamy cilantro dressing will add richness, rounding out all the flavors beautifully.
Tortilla Chips: Crushed up for garnish, they give that extra crunch! Who doesn’t love a bit of texture?
Is Street Corn Chicken Rice Bowl Good for You?
You know I’m a sucker for delicious food that does my body good. This bowl has some lovely health benefits!
Chicken Thighs: Loaded with protein, they help keep you full and satisfied while providing essential nutrients.
Corn Kernels: These little gems are not only sweet but are also packed with vitamins and fiber, aiding in digestion.
Cilantro: This herb is packed with antioxidants and has been linked to lowering anxiety. Can I get an “Amen” for some chill vibes?
Lime: A fantastic source of vitamin C, lime helps your immune system and gives you that refreshing boost.
While this dish is generally pretty healthy, keep in mind the creamy dressing can add up in calories. Use it wisely if you’re watching your intake!
Ingredients List
This recipe serves 4. Here’s what you need:
– 1 lb chicken thighs, boneless and skinless
– 2 cups cooked white rice
– 1 cup corn kernels (fresh, frozen, or canned)
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 1 tbsp olive oil
– 2 tsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– Salt and pepper to taste
– 1/2 cup creamy dressing (such as ranch or a creamy cilantro dressing)
– Tortilla chips (for garnish)
How to Make Street Corn Chicken Rice Bowl?
Alright, let’s get cooking! Follow these simple steps to create this delightful dish:
1. **Prep the Chicken:** In a bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Add the chicken thighs and make sure they’re coated well with that zesty marinade. Let it hang out for at least 30 minutes, or, if you have time, overnight in the fridge for ultimate flavor.
2. **Cook the Chicken:** Heat a grill or skillet over medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side, or until it’s beautifully charred and reaches an internal temperature of 165°F (75°C). Set it aside to rest for a few minutes before chopping into delectable bite-size pieces.
3. **Prepare the Corn:** If using fresh corn, grill or pan-sear those kernels until they’re slightly charred—about 5-6 minutes will do! If you have frozen corn, just cook it in the skillet until heated through (so easy!).
4. **Assemble the Bowl:** Grab a bowl and start with a generous serving of cooked rice as your base. Layer on the grilled chicken, charred corn, sliced red onion, and fresh cilantro. Drizzle with the creamy dressing and squeeze lime juice all over the top—yes, please!
5. **Garnish and Serve:** Sprinkle on some more cilantro, toss in lime wedges, and finish off with crushed tortilla chips for that extra crunch. Time to dig in and enjoy the flavorful goodness!
Fiesta Variations and Tips
You know what’s fabulous about this recipe? It’s super customizable! Here are some ways to switch it up:
– **Veggie Power:** Want to add more greens? Toss in some chopped bell peppers or diced avocados for a fresh twist!
– **Grains Galore:** Swap the white rice for brown rice or quinoa for added fiber and nutrients!
– **Spice it Up:** Don’t be shy! Add some jalapeños or hot sauce if you like a little heat.
– **Meal Prep:** This bowl is perfect for meal prep! Just pack the components separately and assemble them whenever you’re ready for a quick lunch or dinner.
Before you know it, this Street Corn Chicken Rice Bowl will be your go-to recipe for weeknight dinners or weekend gatherings. I can’t wait for you to try it and experience the flavors for yourself! Happy cooking, and be sure to let me know how it turns out. Remember, every bowl made brings joy to your kitchen—so, go on and dig in!
