Zesty Street Corn Chicken Rice Bowl Recipe: A Fresh Fiesta
Crafting a delectable street corn chicken with rice bowl brings together vibrant Mexican-inspired flavors that dance on your palate.
Kernels of sweet corn mingle with tender spiced chicken, creating a symphony of textures.
zesty lime and smoky seasonings give this dish its irresistible character.
Creamy elements blend seamlessly with crisp ingredients, promising a meal that satisfies every craving.
Layers of complexity emerge with each carefully selected component, turning an ordinary dinner into a culinary adventure.
Packed with protein and bursting with fresh ingredients, this recipe invites you to experience a delightful fusion of comfort and excitement.
Prepare to savor every mouthwatering bite of this incredible bowl.
Why Street Corn Chicken with Rice Is a Flavorful Combo
Ingredients for Street Corn Chicken with Rice Bowl
Main Protein:Marinade Ingredients:Corn Salsa Components:Base Ingredient:How to Prepare Street Corn Chicken with Rice
Step 1: Craft Flavor-Packed Marinade
Whisk together:Massage the marinade into chicken breasts, letting the flavors mingle and dance for at least 30 minutes.
Step 2: Grill Chicken to Golden Perfection
Heat a skillet over medium flame.
Cook chicken breasts for 6-7 minutes on each side until they develop a gorgeous golden-brown crust and are completely cooked through.
Step 3: Assemble Vibrant Corn Salsa
Mix together in a colorful bowl:Toss ingredients until they create a zesty, bright medley of flavors.
Step 4: Build Your Delicious Bowl
Fluff cooked rice into serving bowls. Slice the juicy chicken and arrange over the rice.
Generously spoon the corn salsa on top.
Step 5: Final Flourish
Sprinkle additional fresh cilantro leaves for an extra burst of freshness.
Serve immediately and enjoy your Southwest-inspired feast!
Tips for Street Corn Chicken Rice Bowl
Variations on Street Corn Chicken Rice Bowl
Pairings for Street Corn Chicken Rice Bowl
How to Store Street Corn Chicken Rice Bowl
FAQs
The marinade uses mild chili powder, which adds flavor without intense heat. Adjust the spice level by reducing or increasing the amount of chili powder to suit your taste preferences.
Absolutely! This recipe works great with chicken thighs, turkey breast, or even grilled shrimp as alternatives to chicken breasts.
Yes, it’s a balanced meal with lean protein from chicken, complex carbohydrates from rice, and nutrients from fresh corn and bell peppers. The recipe uses heart-healthy olive oil and includes plenty of vegetables.
No problem. You can substitute with dried cilantro or skip it entirely. Fresh parsley can also work as a replacement if you want a similar green herb garnish.
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Street Corn Chicken With Rice Bowl Recipe
- Total Time: 50 minutes
- Yield: 4 1x
Description
Mexican street corn meets tender chicken in this zesty rice bowl, blending smoky grilled flavors with creamy elote-inspired goodness. Spicy, tangy, and packed with authentic charm, you’ll savor each perfectly balanced bite of this culinary adventure.
Ingredients
Protein:
- 4 boneless, skinless chicken breasts (1.5 lbs or 680 grams)
Vegetables and Aromatics:
- 1 cup fresh corn kernels
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
Seasonings and Liquids:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
- 2 cups cooked rice (white or brown)
Instructions
- Assemble all necessary culinary components for swift preparation.
- Craft a vibrant marinade by whisking olive oil, lime juice, cumin, chili powder, salt, and pepper in a mixing vessel.
- Submerge chicken breasts in the zesty marinade, allowing flavors to penetrate for a minimum of 30 minutes at room temperature.
- Preheat a skillet to medium heat, ensuring an even cooking surface.
- Carefully position marinated chicken breasts into the hot skillet, cooking approximately 6-7 minutes per side until achieving a golden-brown exterior and reaching internal temperature of 165°F.
- While chicken cooks, create a refreshing corn salsa by combining sweet corn kernels, diced bell peppers, chopped green onions, tangy lime juice, and fragrant cilantro in a separate mixing bowl.
- Gently fluff prepared rice into serving bowls, creating a pillowy base.
- Slice cooked chicken into elegant strips and artfully arrange atop the rice.
- Generously spoon vibrant corn salsa over the chicken, ensuring colorful coverage.
- Optional: Sprinkle additional fresh cilantro leaves for enhanced visual appeal and herbal brightness.
- Serve immediately to preserve optimal temperature and texture.
Notes
- Customize marinade intensity by adjusting spice levels to personal heat preference.
- Opt for Greek yogurt as a protein-packed alternative to traditional marinade for lighter version.
- Grill chicken instead of skillet cooking for smoky flavor and reduced oil content.
- Swap white rice with quinoa or cauliflower rice for low-carb or gluten-free dietary needs.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Mike Reynolds
Founder & Recipe Developer
Expertise
Farm-to-table cuisine, Seasonal recipe development, Sustainable cooking techniques, Food photography
Education
Asheville-Buncombe Technical Community College (A-B Tech)
Associate Degree in Culinary Arts
Mike studied culinary arts with a strong focus on farm-to-table principles and sustainable cooking. His training emphasized the importance of fresh, local ingredients and environmentally responsible practices in the kitchen.
Mike’s food journey began deep in the Blue Ridge Mountains, where weekends at farmers’ markets and home-cooked meals sparked a lifelong obsession with simple, seasonal eating.
After earning his Associate Degree in Culinary Arts from Asheville-Buncombe Technical Community College, he set out to bring farm-to-table cooking into everyday kitchens, without the fuss.
Mike’s philosophy is all about keeping it fresh, unfussy, and full of heart. When he’s not crafting new single-serving recipes, he’s hiking mountain trails, chatting with local farmers, or experimenting with wild ingredients in his backyard kitchen.