A Street Corn Chicken Rice Bowl is a delicious, flavor-packed dish inspired by Mexican street corn (elote). This bowl combines juicy, seasoned chicken, creamy corn, and fluffy rice, all topped with a zesty sauce and fresh garnishes. It’s the perfect balance of smoky, creamy, and tangy flavors in every bite.
Why You’ll Love This Recipe
- Packed with Flavor – A mix of smoky, tangy, and creamy flavors makes each bite exciting.
- Easy to Make – Simple ingredients and straightforward steps mean you can whip this up in no time.
- Customizable – Adjust the toppings and seasonings to your preference.
- Great for Meal Prep – Stores well and makes an excellent next-day meal.
- Family-Friendly – A dish that both kids and adults will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs
- Cooked rice (white, brown, or cilantro-lime)
- Corn (grilled, canned, or frozen)
- Mayonnaise or Mexican crema
- Cotija cheese or feta cheese
- Lime juice
- Chili powder
- Garlic powder
- Paprika
- Olive oil
- Fresh cilantro
- Green onions (optional)
Directions
- Prepare the Chicken – Season the chicken with chili powder, garlic powder, paprika, salt, and pepper. Sear in a pan over medium-high heat until cooked through. Let it rest, then slice or dice.
- Cook the Corn – If using fresh corn, grill it until slightly charred. If using canned or frozen, sauté in a pan until golden. Mix with mayonnaise, lime juice, and crumbled cheese.
- Assemble the Bowl – Start with a bed of rice, then top with sliced chicken and street corn mixture.
- Garnish and Serve – Sprinkle with extra cheese, fresh cilantro, and green onions. Serve with lime wedges for extra zest.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Make It Spicier – Add diced jalapeños or a drizzle of hot sauce.
- Use Different Protein – Swap chicken for shrimp, steak, or tofu.
- Low-Carb Option – Use cauliflower rice instead of regular rice.
- Extra Creamy – Add a dollop of sour cream or Greek yogurt.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Store the chicken and corn mixture separately in freezer-safe bags for up to 2 months.
- Reheating – Microwave in 30-second intervals or warm in a skillet over medium heat.
FAQs
How can I make this recipe dairy-free?
Use dairy-free cheese or nutritional yeast instead of Cotija cheese and swap mayonnaise for a plant-based alternative.
Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great shortcut to save time.
What type of rice works best?
Cilantro-lime rice, brown rice, or even quinoa are excellent choices.
Can I grill the chicken instead of pan-searing?
Absolutely! Grilling the chicken adds a delicious smoky flavor.
What’s the best way to char the corn?
Grilling fresh corn or broiling canned corn in the oven can give it a nice char.
How can I make this recipe healthier?
Use Greek yogurt instead of mayonnaise and opt for brown rice or cauliflower rice.
Is this meal good for meal prep?
Yes! Store ingredients separately and assemble fresh when ready to eat.
Can I make this vegetarian?
Swap the chicken for grilled tofu or black beans for a protein-packed vegetarian version.
What toppings go well with this dish?
Try avocado, salsa, pickled onions, or a drizzle of chipotle mayo for extra flavor.
Can I serve this as a taco filling?
Yes, the chicken and street corn mixture works great as a taco or burrito filling.
Conclusion
The Street Corn Chicken Rice Bowl is a simple yet flavorful dish that brings together the best of Mexican-inspired flavors in an easy-to-make meal. Whether you’re making it for a quick dinner or prepping it for the week, this dish is sure to satisfy with its smoky, creamy, and tangy goodness. Give it a try and customize it to make it your own!
PrintStreet Corn Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Dinner, Lunch
- Method: Grilled, Stovetop
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a perfect blend of smoky grilled chicken, charred corn, and fluffy rice, all tossed with a creamy, tangy sauce. It’s inspired by the flavors of Mexican street corn (elote) and makes a delicious, hearty meal that’s quick to prepare.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Rice:
- 2 cups cooked white or brown rice
- 1 tbsp butter (optional)
- Juice of 1/2 lime
- 2 tbsp chopped cilantro
For the Street Corn Topping:
- 1 1/2 cups corn (fresh, canned, or frozen)
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (or feta), crumbled
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1 clove garlic, minced
- 2 tbsp chopped cilantro
For Garnish:
- 1 jalapeño, sliced
- Extra cotija cheese
- Lime wedges
- Hot sauce (optional)
Instructions
-
Prepare the Chicken:
- Preheat grill or stovetop pan over medium-high heat.
- In a small bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this seasoning all over the chicken breasts.
- Grill for 5-6 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat, squeeze lime juice over the top, and let rest for 5 minutes before slicing.
-
Make the Rice:
- If using fresh-cooked rice, mix in butter (if using), lime juice, and chopped cilantro. Stir to combine.
-
Prepare the Street Corn Topping:
- Heat a skillet over medium-high heat. Add olive oil and corn, cooking until slightly charred (about 3-5 minutes).
- Transfer corn to a bowl and mix with salt, smoked paprika, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic, and chopped cilantro.
-
Assemble the Bowl:
- Divide rice into bowls. Top with sliced chicken and a generous scoop of street corn mixture.
- Garnish with jalapeño slices, extra cotija cheese, lime wedges, and hot sauce if desired.
Notes
- Swap cotija for feta if you can’t find it.
- Add black beans or avocado for extra flavor.
- Use pre-cooked rotisserie chicken to save time.
- Serve with a drizzle of crema or extra sauce for more creaminess.
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