If you love bold flavors and easy meals, this Street Corn Chicken Rice Bowl is a must-try! Inspired by Mexican street corn (elote), this dish brings together juicy, seasoned chicken, creamy and zesty corn, and fluffy rice—all in one satisfying bowl. It’s perfect for a quick dinner, meal prep, or even a fun weekend meal.
The combination of smoky grilled chicken, sweet and charred corn, and tangy lime sauce creates a balance of flavors that will keep you coming back for more. Plus, it’s fully customizable—add more heat, swap proteins, or go all out with toppings!
Table of Contents
Ingredients Street Corn Chicken Rice Bowl
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
For the Street Corn Topping:
- 1 ½ cups corn (fresh, frozen, or canned)
- 2 tbsp mayonnaise or sour cream
- ¼ cup crumbled cotija or feta cheese
- ½ tsp chili powder
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- Salt to taste
For the Rice Base:
- 1 cup white or brown rice
- 2 cups water or broth
- 1 tbsp butter or olive oil
- Salt to taste
Optional Toppings:
- Sliced avocado
- Jalapeño slices
- Hot sauce or salsa
- Extra cheese
- Chopped green onions
Step-by-Step Cooking Instructions
Step 1: Preparing the Chicken
- Marinate the Chicken – In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Coat the chicken evenly and let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Cooking Options:
- Grill: Preheat to medium-high heat and grill for 6-7 minutes per side.
- Pan-Sear: Heat a skillet over medium heat, cook for 5-6 minutes per side.
- Bake: Preheat oven to 400°F (200°C) and bake for 20-25 minutes.
- Rest and Slice – Let the chicken rest for 5 minutes before slicing it into strips.
Step 2: Making the Street Corn Topping
- Cook the Corn:
- Fresh Corn: Grill or sauté in a pan until slightly charred.
- Frozen Corn: Sauté with a little butter until heated through.
- Canned Corn: Drain and dry, then sauté for a few minutes.
- Mix the Ingredients: In a bowl, combine the cooked corn with mayonnaise (or sour cream), cotija cheese, chili powder, lime juice, cilantro, and a pinch of salt. Stir well.
Step 3: Cooking the Rice
- Rinse the Rice – This removes excess starch for a fluffier texture.
- Cook: In a pot, bring water or broth to a boil, add rice, cover, and simmer for 15-20 minutes (adjust based on rice type).
- Fluff and Serve – Add butter or olive oil for extra flavor.
Step 4: Assembling the Bowl
- Start with a rice base – Add a scoop of warm rice to each bowl.
- Top with chicken – Arrange the sliced chicken over the rice.
- Spoon on the street corn mixture – Be generous for maximum flavor.
- Add extra toppings – Avocado, jalapeños, hot sauce, or more cheese!
Flavor Boosting Additions
- Extra Cheese: More cotija or a sprinkle of cheddar for extra creaminess.
- Heat Lovers: Add sliced jalapeños, chili flakes, or drizzle hot sauce.
- Freshness: Chopped green onions, extra cilantro, or a squeeze of lime.
Serving Suggestions Street Corn Chicken Rice Bowl
- Pair with a Side Salad: A light, zesty side salad balances the richness.
- Tortilla Chips & Salsa: For a crunchy contrast.
- Drizzle with Chipotle Mayo: A smoky kick enhances the dish.
Health Benefits of This Dish
- High in Protein: Chicken provides lean protein for muscle building.
- Rich in Fiber: Brown rice and corn help with digestion.
- Good Fats: Avocado and olive oil add healthy fats.
Meal Prep and Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan or microwave with a splash of water to prevent drying.
- Prep components separately to maintain freshness.
Conclusion Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl is an easy, flavorful meal that brings the vibrant flavors of Mexican street food to your table. Whether for meal prep, a quick dinner, or a family gathering, this dish is sure to impress. Try it today and customize it with your favorite toppings!
FAQs Street Corn Chicken Rice Bowl
1. What’s the best way to make this dish spicy?
Add jalapeños, hot sauce, or extra chili powder for a fiery kick.
2. How can I make this dish dairy-free?
Use dairy-free mayo and skip the cheese or use a vegan alternative.
3. How long does this meal stay fresh in the fridge?
Up to 3 days in an airtight container. Reheat with care to keep it moist.
Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a delicious fusion of smoky, spicy, and creamy flavors. Juicy grilled chicken, zesty street corn, and fluffy rice come together for a satisfying and easy meal.
Equipment
- Grill or stovetop pan
- Medium saucepan
- Mixing Bowls
- Cutting Board
- Knife
- Tongs
- Spoon
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water or chicken broth
- ½ tsp salt
- 1 tbsp butter
For the Street Corn:
- 2 ears of corn or 1 ½ cups frozen corn
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- ½ tsp chili powder
- Juice of ½ lime
- ¼ cup crumbled cotija or feta cheese
- 1 tbsp chopped cilantro
For Toppings:
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
- 1 jalapeño sliced (optional)
- Extra lime wedges for serving
Instructions
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring water or broth to a boil. Add rice, salt, and butter.
- Reduce heat, cover, and let simmer for 15 minutes or until tender. Fluff with a fork.
Cook the Chicken:
- In a bowl, mix olive oil, chili powder, paprika, garlic powder, cumin, salt, and lime juice.
- Coat the chicken with the seasoning mix.
- Grill or pan-sear over medium heat for 6-7 minutes per side, until fully cooked.
- Let the chicken rest for 5 minutes before slicing.
Prepare the Street Corn:
- If using fresh corn, grill or pan-roast the ears until slightly charred, then cut the kernels off the cob.
- If using frozen corn, sauté in a dry pan until lightly charred.
- In a bowl, mix corn, mayonnaise, sour cream, chili powder, lime juice, and crumbled cheese. Stir well.
Assemble the Bowl:
- Divide rice among bowls.
- Top with sliced chicken and street corn mixture.
- Garnish with avocado slices, fresh cilantro, jalapeño (if using), and extra lime wedges.
Serve and Enjoy!
- Mix everything together and enjoy the bold, smoky, and creamy flavors of this delicious Street Corn Chicken Rice Bowl!
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