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- 1 cup cooked jasmine rice - 1 lb boneless, skinless chicken thighs - 1 cup corn kernels - 1 large red bell pepper - 1 ripe avocado - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro - 2 tablespoons olive oil - 2 tablespoons freshly squeezed lime juice - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Additional toppings (lime wedges, hot sauce) - Substitutes for cotija cheese (like feta or goat cheese) - Alternative rice options (brown rice or quinoa) Let’s dive into the ingredients that make this dish shine. The main star is the chicken, which I love using boneless, skinless chicken thighs. They stay juicy and tender while cooking. You should also choose fresh corn kernels; these add a sweet crunch. A large red bell pepper brings color and a slight sweetness to the mix. Don’t skip the avocado! It adds creaminess and balances the flavors. Crumbled cotija cheese delivers a salty note, while cilantro brightens each bite. The olive oil is perfect for cooking the chicken and veggies. Lime juice adds a fresh zing, making everything pop. For spices, smoked paprika adds deep flavor, while chili powder gives a hint of heat. Salt and pepper enhance everything. You can customize this bowl with optional ingredients. Lime wedges and hot sauce let you spice things up. If you can’t find cotija cheese, feta or goat cheese works great. Want a different grain? Brown rice or quinoa are tasty substitutes. This recipe is flexible and can cater to your tastes. You can find the full recipe at the end of this article! 1. Seasoning the chicken Start with your chicken thighs. Cut them into small pieces. In a bowl, mix smoked paprika, chili powder, salt, and pepper. Toss the chicken in the spice mix. Make sure each piece is coated well. This will add great flavor. 2. Cooking the chicken to perfection Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken. Spread it out evenly in the pan. Cook for about 5-7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. Remove the chicken from the skillet and place it on a plate. 1. Sautéing techniques for optimal flavor In the same skillet, add the last tablespoon of olive oil. Heat it up again. Toss in the corn kernels and diced bell pepper. Stir them around to coat well. Sauté for about 5 minutes. This will give the corn a nice char and cook the bell pepper until tender. 2. Achieving the perfect char on corn To get that smoky flavor, let the corn sit without stirring for a bit. This will help it get a nice char. When it’s ready, the corn should be slightly golden. The bell pepper should be soft but still bright. 1. Layering components for best presentation In a mixing bowl, combine the cooked jasmine rice with the corn and bell pepper mix. Squeeze in lime juice and add half the cilantro. Stir gently to mix everything well. This makes a colorful base for your bowl. 2. Final garnishing tips Divide the rice mixture into four bowls. Top each bowl with the sautéed chicken, diced avocado, and crumbled cotija cheese. For a fresh touch, sprinkle the rest of the cilantro on top. If you like, add a squeeze of lime juice for extra flavor. By following these steps, you’ll create a delicious Street Corn Chicken Rice Bowl that looks as good as it tastes! For the complete recipe, check the Full Recipe above. - Save time when preparing ingredients: Chop veggies ahead of time. Store them in the fridge. This way, you can grab and go when you cook. Use frozen corn for quick cooking. It cooks fast and tastes great. - Best practices for cooking rice: Rinse jasmine rice before cooking. This removes excess starch and helps it cook fluffy. Use a 1:1 ratio of rice to water. Bring it to a boil, then cover and simmer on low. This keeps the rice tender and moist. - Using fresh herbs and spices efficiently: Add herbs like cilantro at the end. This keeps their flavor bright. Use smoked paprika and chili powder to add depth. They bring warmth and spice to the dish without overpowering it. - Tips for balancing flavors in the bowl: Combine creamy avocado with tangy lime juice. This mix enhances taste. If you like it spicy, add hot sauce on top. It contrasts nicely with the bowl's richness. - Serving suggestions for vibrant plating: Use colorful bowls to show off the dish. Layer the rice, chicken, and toppings for a pretty look. This makes your meal fun and appealing. - Creative serving ideas for gatherings: Serve the bowls family-style. Let guests build their own bowls. This adds a fun, interactive element to your meal. Place extra lime wedges and hot sauce on the table for more flavor options. For the full recipe, check out the Full Recipe section above. {{image_4}} You can make this dish gluten-free and dairy-free with some easy swaps. Use gluten-free soy sauce or tamari instead of regular soy sauce for a gluten-free option. For dairy-free, skip the cotija cheese or use a nut-based cheese. These changes keep the taste without the gluten or dairy. If you want a vegetarian or vegan version, replace the chicken with grilled corn or black beans. You can add more veggies like zucchini or mushrooms for extra flavor. Use a plant-based cheese or skip it altogether for a lighter option. You can add spice to your rice bowl in two simple ways. For a spicy version, add jalapeños or a splash of hot sauce. For a mild bowl, stick to just the basics. Adjust the chili powder to suit your taste, and always taste as you go. Want to switch up the protein? You can use shrimp, tofu, or even beef. Each protein adds a new spin to the dish. Cook shrimp quickly, about 3-4 minutes, until they turn pink. Tofu should be pressed and cubed before cooking for the best texture. Street corn varies by region. In Mexico, they often use lime, chili powder, and cheese. In other parts of the world, you might find different spices or toppings. Try adding traditional ingredients like feta cheese or chimichurri for a twist. You can also explore local flavors from your area. Maybe add a touch of curry or a sprinkle of sesame seeds for a fusion feel. This dish can adapt to many tastes and cultures, making it a fun meal to customize. To keep your Street Corn Chicken Rice Bowl fresh, follow these tips: - Use airtight containers: Store leftovers in airtight containers to prevent air exposure. - Cool before refrigerating: Let the bowl cool down before sealing it up. This helps keep moisture at bay. - Keep toppings separate: Store toppings like avocado and cheese in separate containers to avoid sogginess. You can store your leftovers in the fridge for 3 to 4 days. After that, the flavors may fade, and the texture can change. When it’s time to enjoy your leftovers, you have a couple of options: - Microwave: Place your bowl in a microwave-safe dish. Heat for 1 to 2 minutes, stirring halfway through. This method is quick but can make the rice a bit dry. - Stovetop: Use a skillet over medium heat. Add a splash of water or broth to help steam the rice. Stir often for about 5 to 7 minutes. This keeps the texture nice and fluffy. To maintain the best texture, avoid overheating. Just warm it enough to enjoy the great flavors again! A Street Corn Chicken Rice Bowl is a tasty dish inspired by Mexican street food. It combines grilled corn, seasoned chicken, and fresh veggies over rice. The dish is colorful and full of flavor. You will find this bowl in many food stalls in Mexico. It represents bold flavors and a casual dining experience. Yes, you can use canned corn. Canned corn is quick and easy. It saves time during meal prep. However, fresh corn has a sweeter taste and a crunchier texture. Canned corn may also have added salt, so adjust your seasoning. For best flavor, choose fresh corn when possible. Meal prepping this dish is simple and fun. Start by cooking the chicken, corn, and rice as stated in the full recipe. Once cooked, divide the rice, chicken, and veggies into containers. Keep the avocado and cheese separate to stay fresh. Store everything in the fridge for up to four days. To keep ingredients fresh, use airtight containers. You can also slice the avocado just before eating to prevent browning. This way, you can enjoy a fresh, tasty meal every day! This blog post covered everything you need for a Street Corn Chicken Rice Bowl. We looked at key ingredients, detailed step-by-step instructions, and useful tips to enhance flavor. You also learned about variations to fit dietary needs and how to store leftovers. With this recipe, you can create a tasty meal that’s colorful and fun. Enjoy making it your own!

Street Corn Chicken Rice Bowl

Elevate your dinner with this delicious Street Corn Chicken Rice Bowl! Packed with flavorful chicken, vibrant veggies, and topped with creamy avocado and cotija cheese, this easy recipe is perfect for any night of the week. In just 30 minutes, you can create a colorful and satisfying meal that everyone will love. Click to explore the full recipe and whip up this delightful bowl tonight!
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Ingredients
  

1 cup cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup corn kernels (fresh or frozen for convenience)

1 large red bell pepper, diced into small cubes

1 ripe avocado, diced

1/2 cup crumbled cotija cheese for a creamy texture

1/4 cup fresh cilantro, chopped for garnish

2 tablespoons olive oil, divided

2 tablespoons freshly squeezed lime juice

1 teaspoon smoked paprika for an earthy flavor

1 teaspoon chili powder for a touch of heat

Salt and pepper to taste

Instructions
 

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.

    While the oil is heating, season the diced chicken thighs with smoked paprika, chili powder, salt, and a sprinkle of black pepper until evenly coated.

      Carefully add the seasoned chicken to the skillet, spreading it out in an even layer. Cook for approximately 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally. Once cooked, transfer the chicken to a plate and set aside.

        In the same skillet, add the remaining tablespoon of olive oil. Once hot, toss in the corn kernels and diced red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the corn is slightly charred and the bell pepper is tender.

          In a mixing bowl, combine the cooked jasmine rice, the sautéed corn and bell pepper mixture, lime juice, and half of the chopped cilantro. Gently stir until everything is well incorporated and the rice is evenly coated with the lime juice.

            To assemble the bowls, divide the flavorful rice mixture among four serving bowls. Top each bowl generously with the sautéed chicken, diced avocado, and a sprinkle of crumbled cotija cheese.

              Finally, garnish each bowl with the remaining cilantro and add an extra squeeze of lime juice on top for an added burst of freshness, if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the bowls in vibrant, colorful dishes to highlight the rainbow of ingredients. Layer each component for a beautiful visual effect, and consider placing extra lime wedges on the side for guests to enhance their meal as they prefer.