why make this recipe
Street Corn Chicken Rice Bowl is a delicious and satisfying meal. It combines tender chicken, creamy corn, and fluffy rice for a wholesome dish. This recipe is quick to make and full of flavor. It’s perfect for any day of the week, whether it’s a busy Monday or a relaxed Friday night.
how to make Street Corn Chicken Rice Bowl
Ingredients:
- 2 cups cooked rice
- 1 pound of cooked chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Salt and pepper to taste
- Crumbled cotija cheese (for topping)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions:
- In a pan, melt the butter over medium heat.
- Add the corn to the pan and cook for about 5 minutes until heated through.
- Stir in the chili powder, lime juice, salt, and pepper. Mix well.
- Add the shredded chicken to the pan, stirring until everything is well combined and heated.
- In a bowl, place cooked rice as the base.
- Top the rice with the chicken and corn mixture.
- Sprinkle crumbled cotija cheese on top.
- Garnish with fresh cilantro and serve with lime wedges.
how to serve Street Corn Chicken Rice Bowl
Serve this hearty bowl warm. You can enjoy it as a main dish or serve it with a side salad. Squeeze fresh lime juice over the top right before eating for extra flavor.
how to store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the microwave or on the stove before serving.
tips to make Street Corn Chicken Rice Bowl
- Use leftover chicken for a quicker meal.
- Prepare rice in advance to save time.
- Adjust the heat by adding more or less chili powder based on your taste.
- For extra creaminess, mix in some mayo or sour cream with the corn.
variation
You can make this bowl vegetarian by replacing chicken with black beans or grilled veggies. You can also add avocado slices for a creamy texture.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice is a healthy alternative and will work well in this recipe.
Is this recipe gluten-free?
Yes, the ingredients listed are gluten-free. Just ensure that any additional toppings or ingredients you use are also gluten-free.
Can I make this recipe in advance?
Yes, you can prepare the chicken and corn mixture ahead of time and store it in the fridge. Assemble the bowl just before serving for the best taste and texture.
Street Corn Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Description
A delicious and satisfying meal combining tender chicken, creamy corn, and fluffy rice, perfect for any day of the week.
Ingredients
- 2 cups cooked rice
- 1 pound of cooked chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Salt and pepper to taste
- Crumbled cotija cheese (for topping)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Melt the butter in a pan over medium heat.
- Add the corn to the pan and cook for about 5 minutes until heated through.
- Stir in the chili powder, lime juice, salt, and pepper. Mix well.
- Add the shredded chicken to the pan, stirring until everything is well combined and heated.
- Place cooked rice in a bowl as the base.
- Top the rice with the chicken and corn mixture.
- Sprinkle crumbled cotija cheese on top.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For extra creaminess, mix in some mayo or sour cream with the corn. Use leftover chicken for a quicker meal.