The Street Corn Chicken Rice Bowl is a flavorful, satisfying meal that combines juicy, seasoned chicken with creamy, zesty street corn and fluffy rice. Inspired by Mexican street corn (Elote), this bowl is packed with smoky, tangy, and slightly spicy flavors, making it perfect for an easy weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Bold and Flavorful – A mix of smoky, tangy, creamy, and spicy flavors in every bite.
- Easy to Make – Simple ingredients and minimal prep make this a quick meal.
- Perfect for Meal Prep – Great for making ahead and enjoying throughout the week.
- Customizable – Easily swap ingredients to suit your taste or dietary needs.
- One-Bowl Convenience – A complete meal with protein, carbs, and veggies all in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Olive oil
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt and pepper
- Lime juice
For the Street Corn:
- Corn kernels (fresh, canned, or frozen)
- Mayonnaise
- Sour cream
- Cotija cheese, crumbled (or feta as a substitute)
- Lime juice
- Cilantro, chopped
- Chili powder
- Smoked paprika
- Jalapeño, diced (optional, for heat)
For the Rice Bowl:
- Cooked white or brown rice
- Black beans (optional)
- Avocado, sliced
- Cherry tomatoes, halved
- Extra lime wedges for serving
Directions
- Cook the Chicken – In a bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes until golden and cooked through. Squeeze lime juice over the chicken and set aside.
- Make the Street Corn – In a pan over medium heat, cook the corn for 3-4 minutes until slightly charred. Transfer to a bowl and mix with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, chili powder, smoked paprika, and jalapeño (if using). Stir well to combine.
- Assemble the Rice Bowl – Divide cooked rice into bowls. Top with black beans (if using), the cooked chicken, and street corn mixture.
- Garnish and Serve – Add sliced avocado, cherry tomatoes, and extra cilantro. Serve with lime wedges for extra zest. Enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Grilled Chicken – Instead of pan-searing, grill the chicken for extra smoky flavor.
- Low-Carb Option – Swap rice for cauliflower rice or shredded lettuce.
- Spicier Version – Add extra jalapeños or a drizzle of hot sauce.
- Cheesy Upgrade – Sprinkle shredded cheddar or pepper jack cheese on top.
- Vegetarian Option – Replace chicken with roasted sweet potatoes or grilled tofu.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 4 days.
- Freezing – Freeze chicken and corn separately for up to 2 months. Thaw before reheating.
- Reheating – Warm in the microwave for 1-2 minutes or in a skillet over medium heat until heated through.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Shredded rotisserie chicken works great for an easy shortcut.
Can I make this dairy-free?
Absolutely! Use dairy-free mayo and skip the cheese or use a plant-based alternative.
What’s the best rice to use?
White rice, brown rice, or cilantro-lime rice all work well. Quinoa is another great option.
How do I char the corn without a grill?
Use a dry skillet or a broiler to get a nice char on canned or frozen corn.
Can I make this bowl ahead of time?
Yes! Prepare all ingredients separately and assemble when ready to eat.
How do I make this bowl healthier?
Use Greek yogurt instead of mayo and sour cream, and swap white rice for brown rice or quinoa.
Can I add more vegetables?
Of course! Bell peppers, red onions, and shredded lettuce make great additions.
What can I substitute for cotija cheese?
Feta cheese or grated Parmesan are good alternatives.
Is this recipe spicy?
It has a mild kick from chili powder and jalapeño, but you can adjust the spice level as needed.
Can I use frozen corn?
Yes! Just thaw and char it in a skillet for the best texture.
Conclusion
The Street Corn Chicken Rice Bowl is an easy, delicious, and satisfying meal packed with bold flavors. Whether you’re meal prepping for the week or making a quick dinner, this dish is sure to be a hit. Give it a try and enjoy a taste of Mexican street corn in a hearty, protein-packed bowl!
Street Corn Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a delicious and hearty meal inspired by Mexican street corn (Elote)! It features juicy, seasoned chicken, creamy corn, fluffy rice, and a zesty sauce, all topped with cotija cheese, fresh cilantro, and lime. Perfect for meal prep or an easy weeknight dinner!
Ingredients
For the Chicken:
- 1 1/2 lbs (680g) boneless, skinless chicken breast (or thighs)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Juice of 1 lime
For the Street Corn Mixture:
- 2 cups corn (fresh, frozen, or canned; if canned, drain and rinse)
- 1 tbsp butter
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for spice)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
For the Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 tbsp butter (optional, for extra flavor)
- 1/2 tsp salt
Toppings (Optional but Recommended):
- Extra cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Sliced jalapeños
- Hot sauce
Instructions
For the Chicken:
- Marinate: In a bowl, mix olive oil, salt, pepper, chili powder, smoked paprika, garlic powder, cumin, and lime juice. Coat the chicken evenly and let it sit for 10-15 minutes (or longer for more flavor).
- Cook: Heat a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until fully cooked (internal temp 165°F/75°C). Let it rest for a few minutes, then slice or dice.
For the Street Corn Mixture:
- Cook Corn: In the same skillet, melt 1 tbsp butter over medium heat. Add corn, chili powder, garlic powder, and cayenne. Sauté for 3-4 minutes until slightly charred.
- Mix: In a bowl, combine cooked corn with mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Stir well.
For the Rice:
- If using freshly cooked rice, stir in butter and salt for extra flavor.
- If using cilantro-lime rice, mix in fresh chopped cilantro and lime juice.
Assembling the Bowl:
- Divide rice into bowls.
- Top with sliced chicken and street corn mixture.
- Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
- Add optional toppings like jalapeños or hot sauce for extra heat.
- Serve and enjoy!
Notes
- Protein Swap: Try shrimp, tofu, or steak instead of chicken.
- Spicy Option: Increase cayenne pepper or add hot sauce.
- Meal Prep Friendly: Store in airtight containers for up to 4 days. Keep toppings separate for freshness.
- Make it Healthier: Use brown rice, quinoa, or cauliflower rice
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