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Street Corn Chicken Rice Bowls are bursting with vibrant flavor and always brighten up our weeknight dinners. The zesty grilled corn salsa pairs perfectly with juicy chicken and creamy avocado all piled on top of hearty brown rice. This bowl is both comforting and exciting plus it is super easy to meal prep.
I remember trying street corn at a summer fair and instantly falling in love with the smoky flavors. Ever since I brought those flavors home and built this rice bowl my family keeps asking for it week after week.
Ingredients
- Chicken breast fillets: Choose firm pink pieces for the juiciest results
- Olive oil: Adds richness and helps the seasoning stick buy a good extra virgin type
- Paprika: Provides a sweet smokiness Spanish paprika has the best aroma
- Cumin: Warm savory notes make the chicken taste fuller freshly ground is great
- Garlic powder: A little boosts flavor in every bite look for a powder with no additives
- Onion powder: Creates that classic savory depth check for a fine powder texture
- Chili powder: For a spicy kick optional use a medium blend if new to chili
- Salt and pepper: Balances all the seasonings use freshly ground black pepper
- Corn kernels: Fresh or frozen work best choose plump sweet kernels for the brightest salsa
- Red onion: Brings a sharp crunchy bite go for a firm shiny bulb
- Jalapeños: Optional for heat crisp peppers with a smooth skin give the best kick
- Cilantro: Bright herbal flavor only use fresh bunches with no wilting leaves
- Lime juice: Freshly squeezed packs the most zing roll the lime to get more juice
- Brown rice: Nutty base for the bowl choose long grain for fluffy texture
- Avocado: Creamy element pick ripe but firm fruit with dark skin
- Greek yogurt or sour cream: Adds tang and a creamy topping plain unsweetened works best
- Feta or Cotija cheese: Optional for salty richness crumbly and moist cheese is ideal
Step-by-Step Instructions
- Prepare the Chicken:
- Pat the chicken breast fillets dry with kitchen paper. Mix paprika cumin garlic and onion powder chili powder if using salt and pepper in a small bowl. Coat the chicken all over with the spice blend pressing to help it stick. Heat olive oil in a large pan over medium. Once hot add chicken fillets and cook for six to seven minutes per side until fully cooked through and golden brown. Let the chicken rest for several minutes before slicing into strips.
- Make the Street Corn Salsa:
- Heat oil in a skillet on medium. Add corn kernels and sauté stirring often for five to seven minutes until lightly charred and fragrant. Sprinkle over paprika and pour in lime juice with chopped jalapeños if using. Stir to coat and remove from heat. Immediately add red onion and cilantro tossing everything together. Season to taste with salt and pepper.
- Assemble the Bowls:
- Scoop cooked brown rice into serving bowls spreading it evenly. Layer sliced chicken on top of the rice in each bowl. Spoon the street corn salsa over the chicken spreading the mixture generously. Fan out avocado slices along one edge of the bowl.
- Add Dressing and Finishing Touches:
- In a small bowl whisk together Greek yogurt or sour cream with a squeeze of lime and a pinch of salt until smooth. Drizzle over each bowl. Finish by scattering fresh cilantro leaves on top and feta or cotija cheese if you like a salty bite.
- Dig In:
- Serve these bowls right away for peak texture and taste. If making ahead cool and refrigerate in covered containers for up to three days perfect for a grab and go lunch.
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The corn used in the salsa is my absolute favorite bringing that charred street vendor flavor indoors. Last summer my cousins tallied up how many servings of this bowl they ate and the competition made our family dinner extra fun.
Storage Tips
Cool leftovers completely before storing. Portion each bowl into airtight containers for the fridge. They keep well for up to three days and reheat best in the microwave without the avocado topping. To keep avocados from browning slice them fresh each time you serve.
Ingredient Substitutions
Chicken thighs work just as well if you prefer dark meat. Try swapping brown rice with cauliflower rice or quinoa for different textures. Cotija cheese can be replaced with feta or simply skipped for dairy free options. Fresh parsley can stand in for cilantro if needed.
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Serving Suggestions
Pair these bowls with warm tortillas on the side for scooping up every last bit. I love adding extra lime wedges for squeezing over the top just before eating. A handful of sliced radishes or shredded lettuce is also great for extra crunch and freshness.
Cultural Inspiration
This recipe draws from Mexican street corn commonly known as elote with its distinctive smoky corn lime and chili seasoning. Turning street corn into a hearty bowl meal was inspired by my visits to local taco shops and food trucks that always served everything feeling fun and unfussy.
Recipe Questions & Answers
- → Wie gelingt das Hähnchen besonders saftig?
Dank einer Mischung aus Gewürzen und dem Braten bei mittlerer Hitze bleibt das Fleisch zart und bekommt eine goldbraune Kruste. Ruhen lassen, bevor es in Scheiben geschnitten wird, hält es zusätzlich saftig.
- → Kann der Mais auch aus der Dose verwendet werden?
Ja, ob frisch, gefroren oder aus der Dose – Mais kann für die Salsa flexibel eingesetzt werden. Wichtig ist das Anbraten für das typische Röstaroma.
- → Wie kann die Bowl vegetarisch abgewandelt werden?
Für eine vegetarische Bowl das Hähnchen durch gebratene Pilze, Tofu oder weitere Gemüsezutaten ersetzen.
- → Womit lässt sich saure Sahne ersetzen?
Griechischer Joghurt ist eine frische Alternative. Beides verleiht zusammen mit Limettensaft ein cremiges, säuerliches Dressing.
- → Welche Toppings passen besonders gut dazu?
Frischer Koriander, Feta- oder Cotija-Käse sowie ein Spritzer Limette runden die Bowl ab. Jalapeños sorgen für Schärfe.
- → Kann die Bowl für Meal Prep genutzt werden?
Die Zutaten lassen sich gut vorbereiten und im Kühlschrank lagern. Dressing und Avocado erst kurz vor dem Servieren ergänzen.