gaxownOkay, Let’s Talk About This Bowl of Awesome
Right, so picture this: me, absolutely ravenous after a long day, staring into the fridge like it holds the secrets to the universe. Happens a lot, actually. Anyway, one day I had some leftover grilled chicken, a lonely cob of corn, and the dregs of a bag of rice. Inspiration struck (or maybe it was just hunger pangs) and this zesty street corn chicken with rice bowl delight was born! It kinda reminds me of those amazing elote stands you see at festivals, but like, easier to eat without getting it all over your face. Mostly. No promises.
Why You’ll Be Making This on Repeat (Trust Me!)
Honestly? I make this whenever I need something fast-ish that tastes like I spent *ages* on it. My family goes properly nuts for it because it’s got that perfect mix of creamy, zesty, spicy (but you control that!), and slightly sweet form the corn. It’s brilliant for using up leftover cooked chicken or rice too – major bonus points there. Plus, it feels kinda healthy-ish? Ish. (Don’t quote me on that, I’m not a nutritionist, just someone who likes tasty food!). The first time I made the dressing I almost messed it up by adding way too much lime, haha, had to dial it back sharpish!
What You’ll Need (Give or Take)
- For the Chicken & Rice:
- ~1 lb boneless, skinless chicken thighs or breasts, cut into bite sized pieces (Thighs have more flavour, just sayin’)
- 1 tbsp olive oil (Or whatever oil you grab first)
- 1 tsp chili powder (Use your fave! Ancho gives a nice smokiness)
- 1/2 tsp cumin
- 1/4 tsp smoked paprika (Optional, but lovely)
- Salt and freshly ground black pepper, to taste
- ~2 cups cooked rice (Basmati, jasmine, brown rice… dealer’s choice. Sometimes I use those microwave pouches when I’m feeling *really* lazy)
- For the Zesty Street Corn Salsa:
- 2 cups corn kernels (Frozen works great! Canned is okay too, just drain it really well. Fresh off the cob is king if you have the time)
- 1/2 red onion, finely chopped (Or use scallions if onions are too strong for you)
- 1/2 cup chopped fresh cilantro (Or parsley if you’re one of those cilantro soap people – no judgment!)
- 1 jalapeño, finely minced (Optional, for heat seekers! Remove seeds for less fire)
- For the Creamy Zesty Dressing:
- 1/3 cup mayonnaise (My Nan swore by Hellmann’s, but any creamy mayo works)
- 1/4 cup sour cream or plain Greek yogurt (Yogurt makes it a bit tangier)
- Juice of 1 large lime (Seriously, use fresh lime juice, it makes all the difference)
- 1/2 tsp chili powder (Again! Or a pinch of cayenne)
- 1/4 tsp garlic powder (Or one fresh clove, minced, if you’re feeling fancy)
- Salt to taste
- For Topping (The Fun Bit!):
- 1/4 cup crumbled cotija cheese (Feta is a decent sub if you can’t find cotija)
- Extra cilantro
- Lime wedges
- Dash of hot sauce (Like Cholula maybe? Whatever floats your boat)
Right Then, Let’s Get Cooking!
- Cook the Chicken: Toss the chicken pieces with olive oil, chili powder, cumin, paprika (if using), salt, and pepper. Get your hands in there! Heat a large skillet or pan over medium high heat. Once it’s hot, add the chicken. Cook for about 5-7 minutes, stirring occasionally, until cooked through and slightly browned. Try not to overcrowd the pan, cook in batches if needed – soggy chicken is sad chicken. Remove form the pan and set aside.
- Char the Corn: If you want that lovely charred flavour (you do!), add the corn kernels to the same hot skillet (no need to clean it!). Cook over medium high heat, stirring only occasionally, until the corn is heated through and gets some nice brown charred bits. This takes maybe 5-8 minutes? Don’t let it burn to a crisp though! If using canned corn, make sure it’s dry first or it’ll just steam. Once charred, scrape it into a medium bowl.
- Mix the Salsa Magic: Add the chopped red onion, cilantro, and jalapeño (if using) to the bowl with the charred corn. Give it a good stir.
- Whip Up the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, the 1/2 tsp chili powder, garlic powder, and a pinch of salt. Taste it! Does it need more lime? More salt? A bit more kick? Adjust it now. This is where I usually sneak a taste… or three.
- Combine and Conquer: Pour about half the dressing over the corn mixture and stir to combine. On second thought… maybe add a bit more? Go on. You decide how creamy you want it.
- Assemble Your Masterpiece: Grab your bowls. Spoon in a generous amount of rice. Top with the cooked chicken. Pile on that glorious zesty street corn salsa. Drizzle with any remaining dressing (or save it for later). Sprinkle generously with cotija cheese and extra cilantro. Serve with lime wedges on the side for squeezing over. Don’t worry if it looks a bit messy – messy often means tasty!
A Few Notes From My Kitchen Chaos
Okay, so sometimes if I’m using frozen corn, I just chuck it straight into the pan form frozen. It takes a bit longer to char but totally works. Also, letting the chicken rest for a couple of minutes after cooking seems to make it juicier, I reckon. And PLEASE taste the dressing before you mix it all in. You can always add more spice or lime, but you can’t easily take it away! I learned that the hard way. Oh, and about that rice? A friend told me about this method for cooking perfect basmati rice and it’s pretty darn good.
I was watching that baking show the other day while chopping the onions for this… nearly took my finger off! Always focus, folks, even when making something simple. Or maybe that’s just me.
Fancy Trying Something Different? (My Experiments)
Yeah, I’ve messed around with this one a bit. Adding a can of rinsed black beans to the corn salsa is brilliant, makes it even heartier. Chucking in some diced avocado right before serving? *Chef’s kiss*. I’ve also made it with grilled shrimp instead of chicken which was lovely, especially in summer. One time I tried using marinated tofu… let’s just say it wasn’t my finest hour. The texture just didn’t quite work for me, but maybe you’ll have better luck!
What Gadgets Do You *Really* Need?
You need a decent skillet or frying pan, that’s pretty key for getting a good sear on the chicken and char on the corn. A saucepan for the rice, obviously, unless you’re a microwave pouch convert. Bowls for mixing and serving. A knife and cutting board. Honestly, nothing too fancy. A grill pan *is* nice for the corn if you have one, gives lovely lines, but a regular skillet works just fine, don’t sweat it if you don’t.
Storing the Leftovers (If There Are Any!)
Pop any leftovers into an airtight container and stick it in the fridge. It should be good for 2-3 days? The rice might get a little softer from the dressing after day one, but I think it still tastes great cold or gently reheated. Though honestly, in my house it never lasts more than a day!
How We Like to Eat It
Definitely serve with extra lime wedges! A good squeeze of fresh lime right before digging in just brightens everything up. My lot always demand hot sauce on the side too. Sometimes, if I’m feeling extra, I’ll crush up some tortilla chips and sprinkle them over the top for crunch. Delicious!
Pro Tips (Learned From My Mistakes!)
- Don’t skip the charring! Seriously, charring the corn adds so much flavour. I once tried skipping it to save time and regretted it instantly. It just tastes… flat otherwise.
- Chicken Watch: Keep an eye on that chicken! Dry, overcooked chicken is the enemy of a good rice bowl. Thighs are more forgiving than breasts, remember.
- Taste, Taste, Taste: Especially the dressing! Get the balance of lime, spice, and salt right *before* you mix it into the corn. It’s much harder to fix afterwards.
- Prep Ahead? You can totally cook the chicken and rice ahead of time, and chop the veggies. Make the dressing too. Just store everything separately in the fridge and assemble when you’re ready to eat. Makes weeknight dinners a breeze!
Quick Q&A – Things You Might Be Wondering
Can I make this ahead for meal prep?
Yep! Best way is to store the components separately – cooked rice, cooked chicken, the corn salsa mix (undressed), and the dressing. Then just assemble when you’re ready to eat. Keeps things fresher!
Is it very spicy?
Only if you want it to be! You completely control the heat. Leave out the jalapeño and use a mild chili powder for zero heat. Go wild with cayenne and extra jalapeño if you like things fiery. You’re the boss!
What kind of rice is best?
Honestly, whatever you’ve got! I usually use basmati or jasmine because that’s what’s in my cupboard, but brown rice works great for a healthier vibe, or even quinoa. Use what you like.
Help! I can’t find cotija cheese!
No worries! Crumbled feta cheese is a really good substitute. It’s got that salty tang. In a real pinch, even a little bit of finely grated Parmesan could work, though it’s a different flavour profile. Or just leave it off – it’ll still be tasty.
Can I use rotisserie chicken to make it even faster?
Absolutely, 100%! Rotisserie chicken is a brilliant shortcut here. Just shred it up and skip the chicken cooking step. Dinner = sorted.
Hope you love this zesty street corn chicken with rice bowl delight as much as we do! Let me know if you try it!
gaxown
