Street Corn Chicken Rice Bowl Recipe

A Flavorful, Satisfying Meal in One Bowl

This Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn flavors and juicy, seasoned chicken served over a bed of fluffy rice. With creamy, tangy, and slightly spicy elements, this dish delivers a perfect balance of textures and tastes. Whether you’re looking for a quick weeknight dinner or a meal prep option, this bowl is easy to make and packed with bold flavors.

Why You’ll Love This Recipe

• Bursting with Flavor – Inspired by elote, this dish features a creamy, cheesy, and zesty corn topping that pairs beautifully with seasoned chicken.
• Customizable – You can swap out proteins, adjust the spice level, or choose different grains to suit your preferences.
• Easy to Make – With minimal prep and simple ingredients, this recipe is beginner-friendly and perfect for busy schedules.
• Great for Meal Prep – Make it ahead of time for convenient lunches or dinners throughout the week.

Ingredients

Chicken & Marinade

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

Street Corn Topping

• 1 ½ cups corn kernels (fresh, canned, or frozen)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Juice of ½ lime
• ¼ cup cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro

Rice & Assembly

• 2 cups cooked rice (white, brown, or cauliflower)
• 1 avocado, sliced (optional)
• ¼ cup chopped green onions
• ¼ cup crumbled tortilla chips (for crunch)
• Extra lime wedges for serving

Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Coat the chicken breasts thoroughly and let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

2. Cook the Chicken

• Heat a skillet or grill pan over medium-high heat.
• Cook the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
• Remove from heat, let rest for 5 minutes, then slice or dice.

3. Prepare the Street Corn Topping

• If using fresh corn, grill or sauté the kernels until slightly charred. If using canned or frozen corn, drain and heat in a pan for a similar effect.
• In a bowl, mix corn, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, cotija cheese, and chopped cilantro. Stir well to combine.

4. Assemble the Rice Bowls

• Divide the cooked rice into bowls.
• Top with sliced chicken and a generous scoop of street corn mixture.
• Add avocado slices, green onions, and crumbled tortilla chips for extra crunch.
• Squeeze fresh lime juice over the top before serving.

Variations & Substitutions

• Protein Swap – Try shrimp, grilled tofu, or steak instead of chicken.
• Dairy-Free Option – Use dairy-free yogurt instead of sour cream and omit the cheese.
• Grain Alternatives – Swap white rice for brown rice, quinoa, or cauliflower rice.
• Spicy Kick – Add diced jalapeños or a drizzle of hot sauce for more heat.

Serving Size & Cooking Time

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Microwave the chicken and rice separately for 1-2 minutes until warm. Add the corn topping fresh.
• Freezing: The cooked chicken and rice can be frozen for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

How do I get the best char on the corn?

Use a cast-iron skillet over high heat or grill fresh corn for a smoky, roasted flavor.

Can I use rotisserie chicken instead?

Yes! Shredded rotisserie chicken saves time and works great with the street corn topping.

What’s a good substitute for cotija cheese?

Feta or Parmesan are good alternatives with a similar salty bite.

Can I make this dish ahead of time?

Yes! Prepare all the components separately and assemble just before serving.

What’s the best way to cook the chicken for meal prep?

Grilling or pan-searing gives the best texture and flavor. You can also bake it at 400°F for 20 minutes.

How can I make this dish vegetarian?

Swap the chicken for grilled tofu, black beans, or roasted chickpeas.

What type of rice works best?

White, brown, or cilantro-lime rice all work well. For a lower-carb option, try cauliflower rice.

Can I add extra toppings?

Absolutely! Try pickled onions, jalapeños, or a drizzle of chipotle aioli for added depth.

Is there a way to make this dish keto-friendly?

Use cauliflower rice and replace the corn with sautéed zucchini for a low-carb option.

What’s the best way to store leftovers?

Keep the chicken, rice, and toppings separate for the freshest taste when reheating.

Conclusion

The Street Corn Chicken Rice Bowl is a perfect balance of flavors—zesty, creamy, spicy, and smoky—all in one dish. Whether you make it for dinner or meal prep, this recipe is easy to customize and guaranteed to be a hit. Try it today and bring the delicious flavors of Mexican street corn to your table!

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