Street Corn Chicken Rice Bowl | Cocina Republic Recipe Guide
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that has taken the culinary scene by storm, combining the beloved elements of street corn with juicy chicken and a hearty base of rice. This dish not only satisfies hunger but also delights the senses with its array of textures and flavors. Its popularity can be traced back to the Mexican street food tradition, where corn is often grilled and topped with tangy sauces and spices, making it a beloved staple that inspires numerous variations. The Street Corn Chicken Rice Bowl is perfect for those seeking a quick, satisfying meal that encapsulates the essence of outdoor street food.
At Cocina Republic, we are passionate about bringing global flavors to your kitchen. Our recipe for the Street Corn Chicken Rice Bowl elevates this popular dish by combining fresh ingredients with authentic techniques, resulting in a meal that is both delicious and easy to prepare at home. With step-by-step instructions and helpful tips, we empower you to recreate this delightful dish in your own kitchen, allowing you to experience the excitement of street food right at your dining table. Dive into the world of vibrant flavors and textures that make this dish a must-try for both seasoned home cooks and culinary novices alike.
What is a Street Corn Chicken Rice Bowl?
The Street Corn Chicken Rice Bowl is a delightful fusion dish that showcases the vibrant flavors of Mexican street corn in tandem with succulent chicken and a hearty base of rice. The origins of street corn, or “elote,” can be traced back to Mexico, where corn is grilled over an open flame and generously slathered with creamy mayonnaise, zesty lime juice, and a sprinkle of chili powder. It is often finished with crumbled Cotija cheese, providing a rich and savory element. This traditional street food has inspired the creation of the rice bowl, allowing for a more filling and nutritious meal that captures the essence of street dining.
The flavor profile of the Street Corn Chicken Rice Bowl is truly a celebration of taste. Each bite delivers a perfect balance of sweet, savory, and spicy elements. The grilled corn, with its smoky sweetness, contrasts beautifully with the tenderness of marinated chicken, which is typically seasoned with spices such as chili powder and cumin for an added kick. The base of rice enhances the overall dish, providing a comforting texture that absorbs the rich flavors from the toppings and sauces. Completing the bowl are fresh ingredients like cilantro, avocado, and jalapeños, adding brightness and a burst of flavors that elevate the dish to new heights.
Ingredients Needed for the Street Corn Chicken Rice Bowl
To create a delicious Street Corn Chicken Rice Bowl, you will need a selection of fresh and vibrant ingredients that bring the dish to life. Below is a breakdown of the main components, toppings, and the essential spices that will enhance your meal.
- Main Ingredients:
- Chicken (breast or thigh, depending on your preferred cut)
- Rice (choose from white, brown, or alternative options such as quinoa or cauliflower rice)
- Street corn preparation:
- Corn (fresh, grilled or roasted)
- Mayonnaise
- Lime juice
- Chili powder
- Toppings and Extras:
- Cotija cheese (crumbled for a salty contrast)
- Cilantro (freshly chopped for added flavor)
- Avocado (sliced or diced for creaminess)
- Jalapeños (sliced for a spicy kick)
- Spices and Seasonings:
- Chili powder
- Cumin
- Garlic powder
- Salt and pepper
Step-by-Step Cooking Directions
Creating the perfect Street Corn Chicken Rice Bowl involves several key steps, including marinating the chicken, cooking the rice, preparing the street corn, and assembling everything for a stunning presentation. Follow these detailed instructions to make your delicious bowl.
Preparation Steps:
1. Preparing the Chicken: Start by marinating your chicken. In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken pieces and ensure they are thoroughly coated. Let them marinate for at least 30 minutes to absorb the flavors.
2. Cooking the Rice: Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with water according to the package instructions (generally, 2 cups water for every cup of rice). Bring to a boil, then lower to a simmer, cover, and cook until all water is absorbed. Alternatively, use a rice cooker for perfect results.
Cooking the Street Corn:
3. Roasting or Grilling Techniques: If using fresh corn, grill it until charred on all sides or roast it in the oven for a similar effect. Remove kernels from the cob after cooling.
4. Street Corn Crema Preparation: In a bowl, combine grilled corn with mayonnaise, lime juice, chili powder, and a pinch of salt. Mix until well combined; this will be a flavorful topping for your rice bowl.
Assembly of the Bowl:
5. Layering Ingredients: Start with a base of rice in a bowl. Top it with the marinated, cooked chicken, followed by the street corn crema. Finish with fresh toppings such as crumbled Cotija cheese, avocado slices, jalapeños, and garnished cilantro. For an eye-catching presentation, consider plating the ingredients in sections or layers.
Street Corn Chicken Rice Bowl | Cocina Republic
Equipment
- 1 large skillet or frying pan
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice white or brown
- 1 can corn kernels 15 ounces, drained
- 1/4 cup mayonnaise
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 whole lime juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- to taste sliced jalapeños optional for serving
- to taste extra lime wedges for serving
Instructions
- In a medium saucepan, prepare the rice according to package instructions. Once cooked, set aside and keep warm.
- While the rice is cooking, season the chicken breasts with smoked paprika, chili powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the seasoned chicken to the skillet and cook for approximately 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing into strips.
- In a mixing bowl, combine the drained corn, mayonnaise, crumbled feta, chopped cilantro, and lime juice. Mix until well combined.
- In each bowl, start with a base of cooked rice, then add a portion of the sliced chicken on top. Generously spoon the street corn mix over the chicken.
- If desired, top with sliced jalapeños and serve with extra lime wedges on the side.
