Street Corn Chicken Bowls

$- 2 cups cooked white rice - 1 lb chicken breast, diced - 1 cup corn kernels - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 ripe avocado, sliced - 1 cup cotija cheese, crumbled - Fresh cilantro leaves - 1/4 cup mayonnaise - 2 tablespoons freshly squeezed lime juice - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper - 1 tablespoon olive oil In this recipe, we start with simple yet vital ingredients. The base is 2 cups of cooked white rice. It holds everything together and adds a nice texture. Next, we have 1 pound of chicken breast, diced into bite-sized pieces. This chicken brings protein and flavor. We also use 1 cup of corn kernels. Fresh or frozen works well and adds sweetness. For the vegetables and toppings, we include 1 diced red bell pepper and 1/2 cup of finely chopped red onion. These add color and crunch. A sliced ripe avocado gives creaminess to the dish. We finish with 1 cup of crumbled cotija cheese for a salty kick and some fresh cilantro leaves for a bright touch. To bring it all together, we add seasonings and dressings. Use 1/4 cup of mayonnaise mixed with 2 tablespoons of lime juice for a zesty sauce. A teaspoon each of smoked paprika and chili powder adds depth. Don’t forget salt and pepper to taste, along with 1 tablespoon of olive oil for cooking. These ingredients combine to create a colorful and tasty meal. Each bite is packed with flavor and texture. {{ingredient_image_2}} Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add one pound of diced chicken breast. Season the chicken with smoked paprika, chili powder, salt, and pepper. Cook it for eight to ten minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. Remove the skillet from the heat and set the chicken aside. In the same skillet, add one cup of corn kernels and one diced red bell pepper. Sauté them for about three to four minutes. Stir gently until the corn has a slight char and the peppers are tender. Once cooked, take the skillet off the heat. In a small bowl, whisk together a quarter cup of mayonnaise and two tablespoons of freshly squeezed lime juice. This creamy lime sauce will bring a bright flavor to the bowls. Start by putting two cups of cooked white rice at the bottom of each serving bowl. Next, layer on the cooked chicken. Add the sautéed corn and peppers, followed by attractive slices of avocado on top. Drizzle the creamy lime sauce generously over each bowl. Then, sprinkle crumbled cotija cheese for added flavor. If you like, garnish with fresh cilantro leaves to make the dish pop. Serve the Street Corn Chicken Bowls while they are warm and fresh. This will ensure you enjoy the best flavors and textures. You can also add lime wedges for an extra zing! To cook chicken just right, start with fresh meat. Cut your chicken into bite-sized pieces for even cooking. Heat olive oil in a skillet over medium heat. When the oil is hot, add your seasoned chicken. Use smoked paprika and chili powder for great flavor. Stir the chicken often. Cook it for about 8-10 minutes. Look for a golden brown color and ensure it’s cooked through. Always check the thickest part to avoid any pink. Once done, set it aside to rest. This helps keep it juicy. To get that charred flavor in corn, use high heat. You can use fresh corn or frozen kernels. If using frozen, let them thaw first. After cooking your chicken, use the same skillet. This adds flavor from the chicken bits left behind. Add the corn and diced red bell pepper. Sauté them for about 3-4 minutes. Stir gently to avoid breaking the corn. Look for a slight char on the corn. This gives that smoky taste we love in street corn. To keep your Street Corn Chicken Bowls fresh, store each part separately. Place rice, chicken, and veggies in different containers. This keeps textures nice. Make sure the lids are tight to avoid drying out. In the fridge, they should last for about 3-4 days. When reheating, use the microwave or stovetop. Add a splash of water to keep things moist. Heat gently to avoid overcooking. Enjoy your leftovers warm and tasty! Pro Tips Perfectly Cooked Chicken: To ensure your chicken remains juicy, avoid overcooking it. Remove it from the heat once it reaches an internal temperature of 165°F (74°C). Fresh Corn Flavor: If using fresh corn, grill the ears for a few minutes before cutting the kernels off to enhance the sweetness and add a smoky flavor. Customize Your Toppings: Feel free to add extra toppings like pickled jalapeños, black beans, or even a drizzle of hot sauce for additional flavor and texture. Make-Ahead Rice: Prepare the rice in advance and store it in the refrigerator. This will save you time when assembling the bowls and help keep everything fresh. {{image_4}} For a vegetarian twist, you can swap out chicken for plant-based protein. This change keeps the dish hearty and satisfying. Try using tofu or tempeh for a protein boost. You can marinate the tofu with lime juice and spices to add flavor. Sauté it until golden for that nice texture. If you love heat, add some jalapeños or spicy sauce. You can chop fresh jalapeños and mix them in with the corn and peppers. This gives your bowls a nice kick. For those who enjoy heat, drizzle some hot sauce over the top. It enhances the flavors and adds excitement. To make this dish gluten-free, ensure that your sauces and ingredients are safe. Use gluten-free mayonnaise or skip the mayo completely. You can also check the labels on the corn and spices. Most ingredients in this recipe are naturally gluten-free, making it easy to adapt. Enjoy your bowls without worry! To store your assembled Street Corn Chicken Bowls, let them cool first. Place them in airtight containers. You can keep them in the fridge for up to three days. Make sure to separate the avocado slices if you want them fresh longer. It’s best to add the lime sauce just before you eat. If you want to freeze the components, do it separately. Freeze the cooked chicken and corn in freezer-safe bags. You can store them for up to three months. Cooked rice can also be frozen. Just make sure to cool it before putting it in the freezer. Store the toppings like avocado and cheese in the fridge, as they do not freeze well. To reheat the chicken and corn, use a skillet over medium heat. Add a splash of water to keep them moist. Heat until warm, but not dry. For rice, add a little water, cover, and heat in the microwave. Stir occasionally. This will help keep the flavor and texture just right. Reheat the lime sauce separately, if you want it warm, or use it cold. You can use many proteins instead of chicken. Try grilled shrimp or tofu for a veggie option. Black beans or chickpeas add protein and flavor. Each choice gives a nice twist to the dish. Yes, you can prepare this dish in advance. Cook the chicken, corn, and peppers, and store them separately. Keep the rice in a closed container. Mix it all together when you're ready to serve. You can add more toppings to suit your taste. Try diced tomatoes, jalapeños, or sour cream for extra creaminess. Fresh lime wedges give a zesty kick. These additions boost flavor and make your bowl unique. Leftovers stay fresh for about three to four days in the fridge. Store them in airtight containers. Reheat in the microwave, but be careful not to overcook. Enjoy your tasty meal again! These Street Corn Chicken Bowls are a fun and easy meal. You learned about the key ingredients, seasoning, and step-by-step instructions. I shared tips for cooking chicken and achieving great flavors. With variations for different diets, everyone can enjoy this dish. Don’t forget the storage tips to keep leftovers fresh. Try out these ideas, and customize your bowls to your liking. I hope you feel inspired to make this tasty recipe for you and your family. Enjoy each bite!$

Street Corn Chicken Bowls

A delicious bowl featuring chicken, corn, and fresh toppings, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 600 kcal

Ingredients

2 cups cooked white rice
1 lb chicken breast, diced into bite-sized pieces
1 cup corn kernels (fresh or frozen)
1 unit red bell pepper, diced
0.5 cup red onion, finely chopped
1 unit ripe avocado, sliced
1 cup cotija cheese, crumbled
0.25 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon olive oil
to taste salt and pepper
to taste fresh cilantro leaves for garnish (optional)

Instructions

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken to the pan. Season with smoked paprika, chili powder, salt, and pepper. Cook, stirring occasionally, for 8-10 minutes or until the chicken is fully cooked through and has a golden brown exterior. Remove the skillet from the heat and set the chicken aside.
In the same skillet, add the corn kernels and the diced red bell pepper. Sauté for about 3-4 minutes, stirring gently, until the corn has a slight char and the peppers are tender. Once cooked, remove from heat.
In a small bowl, whisk together the mayonnaise and lime juice until smooth. This creamy dressing will enhance the flavors of your bowls.
Start by placing a generous base of cooked white rice at the bottom of each serving bowl. Next, layer on a portion of the cooked chicken, followed by the sautéed corn and peppers, and finish with slices of avocado arranged attractively on top.
Drizzle the creamy lime sauce generously over each bowl. Sprinkle with crumbled cotija cheese for an added salty flavor and garnish with fresh cilantro leaves, if desired, to elevate the presentation and flavor.
Dive into your Street Corn Chicken Bowls while they are fresh and warm for the best experience!

Notes

Serve warm for the best experience.

Keyword bowl meal, chicken, corn, easy recipe