What is the best way to grill the corn for this recipe?

The best way to grill the corn for the Street Corn Chicken Rice Bowl is to shuck the corn and remove the kernels from the cob before grilling. This allows the corn to develop a delicious char and caramelized flavor without the hassle of trying to grill the entire cob. Toss the corn kernels with a light coating of oil and season with salt and pepper before grilling over medium-high heat, turning occasionally, until lightly charred and tender.

Can I use frozen corn instead of fresh?

Yes, you can absolutely use frozen corn kernels in this recipe. The flavor and texture may not be quite as vibrant as fresh corn, but frozen corn can still work well. Just be sure to thaw the corn completely before tossing it with the other ingredients. You may need to adjust the cooking time slightly to ensure the frozen corn is heated through.

How can I make this dish gluten-free?

To make the Street Corn Chicken Rice Bowl gluten-free, simply use a gluten-free rice variety, such as brown rice or quinoa, instead of the standard white rice. Additionally, make sure that any spices, seasonings, or condiments you use are certified gluten-free. With these simple substitutions, you can enjoy this flavorful dish while adhering to a gluten-free diet.

Can I prepare the components in advance?

Absolutely! The Street Corn Chicken Rice Bowl is an excellent meal-prep option. You can grill the corn and cook the chicken and rice in advance, storing each component separately in the refrigerator. When you're ready to serve, simply assemble the dish and reheat the components as needed. This makes it a convenient and time-saving option for busy weeknights or meal planning.

Savory Street Corn Chicken Rice Bowl with Zesty Spices

Name: Savory Street Corn Chicken Rice Bowl with Zesty Spices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: Corn; Chicken; Rice; Chili powder; Cumin; Garlic powder; Salt; Pepper; Lime juice; Cilantro

Description

Savory Street Corn Chicken Rice Bowl w zesty spices Flavorful dish w chargrilled chicken roasted corn aromatic rice Delightful texmexinspired meal

Ingredients

Corn

Chicken

Rice

Chili powder

Cumin

Garlic powder

Salt

Pepper

Lime juice

Cilantro

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Instructions

Preheat your grill or grill pan to medium-high heat. Brush the corn kernels with a light coating of oil and season with a pinch of salt and pepper. Grill the corn, turning occasionally, until it’s lightly charred and tender, about 5-7 minutes. Remove from heat and set aside.

In a large skillet or sauté pan, heat a tablespoon of oil over medium-high heat. Add the chicken and season generously with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken, turning occasionally, until it’s cooked through and reaches an internal temperature of 165°F, about 8-10 minutes. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before dicing or shredding it.

In a large pot, bring the rice and water (or broth) to a boil. Once boiling, reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes. Fluff the rice with a fork and set aside.

In a large bowl, combine the grilled corn, diced or shredded chicken, and cooked rice. Drizzle with lime juice and sprinkle with chopped cilantro. Toss gently to evenly distribute the ingredients.

Serve the Street Corn Chicken Rice Bowl warm, garnished with additional cilantro, a sprinkle of chili powder, and a wedge of lime, if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American