Charred Street Corn Chicken Rice Bowl With Lime Cilantro Cream

Craving a vibrant, flavorful meal that’s both satisfying and easy to make? Look no further than this Charred Street Corn Chicken Rice Bowl with Lime Cilantro Cream! Inspired by the delicious flavors of elote (Mexican street corn), this bowl combines tender, spice-rubbed chicken with sweet, smoky charred corn, fluffy jasmine rice, and a zesty, cooling lime cilantro cream. It’s a delightful explosion of textures and tastes that will quickly become a weeknight favorite. This recipe is perfect for meal prepping, a quick lunch, or a fun and flavorful dinner. Plus, it’s easily customizable to your spice preference!

What You’ll Need: The Ingredient Rundown

• Jasmine Rice (2 cups / 360g): We’re using jasmine rice for its fragrant aroma and slightly sticky texture, which perfectly complements the other ingredients. Long-grain rice can be substituted, but jasmine offers a more authentic flavor profile.
• Halal Chicken Breasts (2 boneless, skinless / ≈300g / 10oz): Using halal chicken ensures a quality protein source. Chicken thighs can also be used for a richer flavor, but will require a slightly longer cooking time.
• Olive Oil (1 tablespoon / 15ml): Extra virgin olive oil is preferred for its flavor, but any cooking oil with a high smoke point will work. It’s used to coat the chicken and help develop a beautiful sear.
• Smoked Paprika (1 teaspoon / 5g): This is key to achieving that smoky, street corn flavor! Smoked paprika adds depth and complexity to the chicken rub.
• Ground Cumin (½ teaspoon / 2g): Cumin provides a warm, earthy note that complements the paprika and enhances the overall flavor profile.
• Salt and Black Pepper (to taste): Essential for seasoning! Use freshly ground black pepper for the best flavor.
• Corn on the Cob (2 ears / ≈2 cups kernels, 300g / 10oz): Fresh corn is best, but frozen corn kernels can be used in a pinch (though the charred flavor won’t be as pronounced).
• Unsalted Butter (1 tablespoon / 15ml, melted): Butter adds richness and helps the corn kernels brown beautifully.
• Chili Powder (½ teaspoon / 2g, optional): For a touch of heat! Adjust the amount to your preference, or omit it altogether if you prefer a milder flavor.
• Full-Fat Greek Yogurt (¼ cup / 60g): Greek yogurt provides a creamy base for the lime cilantro cream. Full-fat yogurt is recommended for the best texture and flavor, but low-fat can be used.
• Fresh Lime Juice (2 tablespoons / 30ml): Freshly squeezed lime juice is crucial for that bright, zesty flavor. Bottled lime juice doesn’t compare!
• Fresh Cilantro (2 tablespoons / 8g, finely chopped, plus extra for garnish): Cilantro adds a fresh, herbaceous note to the cream and as a garnish.
• Jalapeño (1 small, seeded and minced / ≈5g): Adds a kick of heat to the lime cilantro cream. Remove the seeds and membranes for a milder flavor.
• Halal-Certified Feta Cheese (1 tablespoon / 15g, crumbled): Feta adds a salty, tangy element that balances the sweetness of the corn and the creaminess of the sauce.
• Toasted Pepitas (1 tablespoon / 15g, pumpkin seeds): Pepitas provide a delightful crunch and nutty flavor. Toasting them enhances their flavor.
• Honey (1 teaspoon / 5ml, optional): A touch of honey balances the acidity of the lime juice and adds a subtle sweetness.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken: Feel free to swap the chicken breasts for chicken thighs, shrimp, or even tofu for a vegetarian option.
• Jasmine Rice: Brown rice, quinoa, or even cauliflower rice can be used as a healthier alternative.
• Greek Yogurt: Sour cream or mayonnaise can be used in a pinch, but the flavor will be slightly different.
• Pepitas: Sunflower seeds or chopped nuts can provide a similar crunch.

Let’s Build Your Charred Street Corn Chicken Rice Bowl: Step-by-Step Instructions

1. Cook the Jasmine Rice: Begin by cooking 2 cups of jasmine rice according to the package directions. Fluff with a fork once cooked and keep it warm. Jasmine rice is preferred for its slightly floral aroma and fluffy texture, which complements the other flavors beautifully.
2. Prepare the Chicken: Pat two boneless, skinless chicken breasts dry with paper towels. This is crucial for achieving a good sear. Rub the chicken with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, salt, and pepper. Ensure the chicken is evenly coated with the spices.
3. Sear the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-6 minutes per side, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to ensure the chicken is cooked through. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips. Resting allows the juices to redistribute, resulting in more tender chicken.
4. Char the Corn: While the chicken is cooking, preheat a grill or grill pan to medium-high heat. Remove the husks from two ears of corn. Grill the corn, turning occasionally, for about 8-10 minutes, or until the kernels are nicely charred. The charring is key to the ‘street corn’ flavor profile.
5. Cut the Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. A sharp knife and a stable surface are essential for this step.
6. Stir-Fry the Charred Corn: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the charred corn kernels and ½ teaspoon of chili powder (if using), and a pinch of salt. Stir-fry for 2-3 minutes until the kernels develop a deeper browning and a fragrant crust. This intensifies the corn’s flavor.
7. Make the Lime Cilantro Cream: In a bowl, whisk together ¼ cup of full-fat Greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of finely chopped cilantro, 1 small seeded and minced jalapeño, and 1 teaspoon of honey (if using). Add a pinch of salt to taste. Whisk until smooth and creamy. Adjust lime juice and honey to your preference.
8. Assemble the Bowls: Place a generous scoop of warm jasmine rice at the bottom of each bowl. Arrange the sliced chicken strips on one side and the charred corn kernels on the other. Drizzle the lime cilantro cream generously over the chicken and rice.
9. Garnish and Serve: Finish each bowl with a sprinkle of 1 tablespoon of crumbled feta cheese, 1 tablespoon of toasted pepitas, and a few extra cilantro leaves for garnish. Serve immediately.

Tips for the Perfect Char

Achieving a good char on the corn is vital for that authentic street corn flavor. Here are a few tips:

• High Heat: Ensure your grill or grill pan is hot before adding the corn.
• Direct Heat: Place the corn directly over the heat source, turning frequently.
• Don’t Overcrowd: If using a grill pan, work in batches to avoid overcrowding, which can lower the temperature and prevent proper charring.
• Slight Blackening is Good: Don’t be afraid of some blackening – that’s where the flavor is!

Why This Recipe Works: The Science of Flavor

This Charred Street Corn Chicken Rice Bowl isn’t just a delicious combination of flavors; it’s a carefully constructed experience. The key lies in the interplay of sweet, smoky, spicy, and tangy elements. The charring of the corn creates Maillard reaction products, adding depth and complexity. Smoked paprika enhances the smoky notes, while the lime juice and jalapeño provide a bright, acidic counterpoint. The creamy Greek yogurt sauce cools the palate and ties everything together. The jasmine rice provides a neutral base, allowing the other flavors to shine.

Spice Level Adjustment

The heat level in this recipe is easily adjustable. If you prefer a milder flavor, omit the jalapeño or use a milder chili powder. For those who like it spicier, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the chicken rub or the corn stir-fry. Remember to taste as you go and adjust the seasoning to your liking.

Make-Ahead Components

To save time, you can prepare some components of this bowl ahead of time. The rice can be cooked a day in advance and reheated. The lime cilantro cream can also be made a few hours ahead and stored in the refrigerator. However, the corn is best charred and stir-fried just before serving to ensure maximum flavor and texture. The chicken can be cooked and sliced, then stored in the fridge, but it’s best reheated gently to avoid drying out.

Frequently Asked Questions (FAQ)

• Can I use frozen corn? While fresh corn is best, you can use frozen corn in a pinch. Thaw it completely and pat it dry before stir-frying.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
• Can I substitute the chicken? Absolutely! Shrimp, pork, or even tofu would work well in this recipe.

Enjoy this vibrant and flavorful Charred Street Corn Chicken Rice Bowl! It’s a perfect weeknight meal that’s both satisfying and healthy. Don’t forget to save this recipe to Pinterest for later!

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