Street Corn Chicken Rice Bowls are a vibrant, zesty dish that combines the comforting base of rice with grilled chicken and the sweet crunch of corn. I stumbled upon this gem while searching for something quick yet satisfying to feed my family. It has since become a staple in our dinner rotation. Perfect for busy weeknights, this recipe captures the essence of summer street food right in your kitchen, and the creamy dressing makes it truly special!
Why You’ll Love This Dish
What sets Street Corn Chicken Rice Bowls apart is their incredible flexibility. This meal marries convenience with vibrant flavors, making it ideal for any occasion—whether it’s a relaxed family dinner, meal prep for the week, or even a cozy lunch with friends. Each bite is a delightful mix of textures and tastes, from tender chicken to crunchy corn salad.
“These bowls have quickly become a favorite! They’re bursting with flavor, and my kids always ask for seconds!” – Home Cook
Step-by-Step Overview
Making Street Corn Chicken Rice Bowls is straightforward and efficient, flowing smoothly from one step to the next. You’ll begin by whipping up a creamy dressing and fresh corn salad. After that, it’s all about assembling! Layers of cooked rice, grilled chicken, zesty corn, and the tangy dressing come together harmoniously.
What You’ll Need
Gather These Items:
- 2 cups cooked rice
- 1 cup grilled chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Lime wedges for serving
Feel free to swap out ingredients if you have something on hand—this dish is quite forgiving! For instance, Greek yogurt can replace sour cream, or you can use canned corn if fresh isn’t available.
Directions to Follow
- In a bowl, whisk together the mayonnaise, sour cream, lime juice, smoked paprika, salt, and pepper until thoroughly combined.
- In another bowl, mix the corn with the chopped cilantro to create a fresh salad.
- Start with a base of cooked rice in your serving bowls.
- Add a generous portion of shredded grilled chicken on top.
- Spoon the corn mixture over the chicken generously.
- Drizzle the creamy dressing over everything.
- Serve with lime wedges for that perfect zing!
How to Serve Street Corn Chicken Rice Bowls
Serving your bowls with flair can elevate the meal even further! Consider garnishing with additional cilantro, avocado slices, or even jalapeños for an extra kick. Pair with refreshing beverages like iced tea or a crisp lager, and you’ll have a perfect gathering dish!
How to Store
Keeping leftovers of these vibrant bowls is easy. Store them in an airtight container in the fridge, where they should stay fresh for about 3 days. For best results, keep the dressing separate until you’re ready to enjoy. To reheat, simply pop them in the microwave until warmed through, adding a splash of water to keep the rice moist.
Helpful Cooking Tips
Here are a few pointers to help you make this dish shine:
- Use leftover grilled chicken to save time during preparation.
- Don’t skip the lime wedges; they add a burst of freshness that brightens the flavors.
- For an added crunch, consider topping with crushed tortilla chips.
Recipe Variations
Feel free to get creative with your Street Corn Chicken Rice Bowls:
- Swap the grilled chicken for shrimp or tofu for a different protein option.
- Add black beans for extra fiber and heartiness.
- Experiment with different spices, like chili powder or cumin, to change the flavor profile.
Frequently Asked Questions
What is the prep time for this dish?
Preparation takes about 15 minutes, especially if you have cooked rice and grilled chicken ready to go.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dressing and corn salad in advance and store them in the fridge for up to 2 days. Assemble just before serving.
What are some dietary adjustments for this recipe?
For a dairy-free version, substitute the mayonnaise and sour cream with avocado or dairy-free alternatives. You can also use brown rice or quinoa for a healthier grain option.
Street Corn Chicken Rice Bowls
A vibrant, zesty dish combining rice, grilled chicken, and sweet corn, topped with a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing and Assembling
- Cuisine: Mexican
- Diet: Dairy-Free Option Available
Ingredients
- 2 cups cooked rice
- 1 cup grilled chicken, shredded
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- In a bowl, whisk together mayonnaise, sour cream, lime juice, smoked paprika, salt, and pepper until thoroughly combined.
- In another bowl, mix corn with chopped cilantro to create a fresh salad.
- Start with a base of cooked rice in your serving bowls.
- Add shredded grilled chicken on top.
- Spoon the corn mixture over the chicken generously.
- Drizzle the creamy dressing over everything.
- Serve with lime wedges for that perfect zing!
Notes
Feel free to swap out ingredients if you have something on hand. Use Greek yogurt instead of sour cream or canned corn if fresh isn’t available.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg