Loaded Street Corn Chicken Rice Bowl

A Flavor-Packed Bowl Inspired by Mexican Street Corn

This Loaded Street Corn Chicken Rice Bowl combines the smoky, creamy, and tangy flavors of Mexican street corn (elote) with tender, seasoned chicken and fluffy rice. With vibrant ingredients like charred corn, creamy cotija cheese, and zesty lime, this dish is a perfect balance of comfort food and fresh, bold flavors. It’s easy to make, highly customizable, and great for meal prep or a quick weeknight dinner.

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Why You’ll Love This Recipe

• Bursting with Flavor: A mix of smoky, tangy, and creamy flavors makes every bite delicious.
• Quick & Easy: Ready in about 30 minutes, making it perfect for busy nights.
• Customizable: Swap ingredients based on dietary needs or preferences.
• Great for Meal Prep: Stores well for a satisfying meal throughout the week.

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Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Street Corn Topping:

• 2 cups corn (fresh, frozen, or canned)
• 1 tablespoon butter
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ⅓ cup mayonnaise
• 2 tablespoons sour cream
• ½ cup cotija cheese (crumbled)
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• 1 clove garlic (minced)

For the Rice Bowl Base:

• 2 cups cooked white or brown rice
• 1 tablespoon butter or olive oil
• ½ teaspoon salt
• ½ teaspoon lime zest

Optional Toppings:

• Avocado slices
• Pickled jalapeños
• Hot sauce
• Chopped green onions
• Extra cotija cheese

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Instructions

1. Cook the Chicken

1. In a small bowl, mix the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2. Rub the seasoning blend evenly over the chicken breasts.
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook the chicken for 5-7 minutes per side or until cooked through (internal temperature should reach 165°F).
5. Remove from heat, squeeze fresh lime juice over the chicken, and let it rest before slicing.

2. Make the Street Corn Topping

1. In the same skillet, melt the butter over medium heat.
2. Add the corn, smoked paprika, chili powder, and salt. Sauté for 3-4 minutes, stirring occasionally, until the corn is slightly charred.
3. Transfer the corn to a bowl and mix with mayonnaise, sour cream, cotija cheese, lime juice, chopped cilantro, and minced garlic. Stir until well combined.

3. Prepare the Rice

1. Cook rice according to package instructions if not already prepared.
2. Fluff the rice with a fork and mix in butter, salt, and lime zest for extra flavor.

4. Assemble the Bowls

1. Divide the rice into serving bowls.
2. Top with sliced chicken and a generous scoop of the street corn mixture.
3. Add any optional toppings like avocado, jalapeños, hot sauce, or extra cotija cheese.
4. Serve immediately and enjoy!

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Recipe Variations

• Make it Spicy: Add diced jalapeños or extra chili powder to the corn mixture.
• Swap the Protein: Use shrimp, grilled steak, or tofu instead of chicken.
• Low-Carb Option: Replace rice with cauliflower rice or shredded lettuce for a lighter version.
• Dairy-Free Version: Use dairy-free mayo and cheese alternatives.
• Extra Veggies: Mix in diced bell peppers, black beans, or cherry tomatoes.

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Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Storage & Reheating

• Refrigeration: Store components separately in airtight containers for up to 4 days.
• Freezing: The rice and chicken can be frozen for up to 2 months. The street corn mixture is best made fresh.
• Reheating: Microwave in 30-second intervals or warm on the stovetop over medium heat.

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Frequently Asked Questions

How can I make this dish vegetarian?

Swap the chicken for tofu, grilled mushrooms, or black beans for a hearty vegetarian version.

Can I use frozen corn?

Yes! Just thaw it first and pat it dry before sautéing to get that nice char.

What’s the best rice to use?

White rice, brown rice, or even cilantro-lime rice all work great for this bowl.

Can I prepare this in advance?

Yes! Cook everything ahead of time and store separately for easy assembly.

Is cotija cheese necessary?

No, but it adds a great salty, crumbly texture. You can substitute with feta or Parmesan.

How do I make it extra creamy?

Increase the sour cream or add a drizzle of crema when serving.

What other sauces pair well with this?

Try drizzling with chipotle aioli, avocado dressing, or a squeeze of extra lime juice.

Can I grill the chicken instead?

Absolutely! Grilling adds extra smoky flavor to complement the street corn.

How do I make it kid-friendly?

Reduce the chili powder and smoked paprika for a milder version.

What drinks pair well with this dish?

Try serving it with a refreshing agua fresca, margarita, or a cold Mexican beer.

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Conclusion

This Loaded Street Corn Chicken Rice Bowl is a perfect fusion of smoky, creamy, and zesty flavors that come together in a satisfying meal. Whether you’re making it for a quick dinner or prepping meals for the week, this dish is easy, customizable, and full of delicious ingredients. Try it out and bring the bold flavors of Mexican street corn into your kitchen!

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