Loaded Street Corn Chicken Rice Bowl

A Flavor-Packed, Satisfying Meal in a Bowl

This Loaded Street Corn Chicken Rice Bowl combines the bold flavors of Mexican street corn with juicy, seasoned chicken and fluffy rice, creating a dish that’s both hearty and delicious. Inspired by elote (Mexican street corn), this bowl features smoky, creamy, and tangy notes balanced with a satisfying mix of textures. It’s perfect for a quick weeknight dinner or meal prep for the week ahead.

Why You’ll Love This Recipe

• Full of Flavor – Smoky, creamy, and tangy street corn pairs beautifully with seasoned chicken.
• Easy to Make – Simple ingredients and straightforward steps make this meal approachable.
• Meal Prep Friendly – Store well for quick, delicious lunches or dinners.
• Customizable – Adjust spice levels and toppings to fit your preference.

Ingredients

For the Chicken

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

For the Rice

• 1 cup white or brown rice
• 2 cups water or chicken broth
• ½ teaspoon salt

For the Street Corn Topping

• 2 ears corn (or 1½ cups frozen corn)
• ¼ cup mayonnaise
• ¼ cup sour cream or Mexican crema
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Juice of ½ lime
• ¼ cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons chopped fresh cilantro

Additional Toppings

• 1 avocado, sliced
• ½ cup black beans, drained and rinsed
• ½ cup cherry tomatoes, halved
• Hot sauce (optional)

Instructions

Step 1: Cook the Rice

1. Rinse the rice under cold water to remove excess starch.
2. In a pot, combine rice, water (or chicken broth), and salt.
3. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes (or according to package instructions).
4. Fluff with a fork and set aside.

Step 2: Prepare the Chicken

1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
2. Coat the chicken with olive oil and rub the seasoning mixture evenly over both sides.
3. Heat a grill pan or skillet over medium-high heat.
4. Cook the chicken for about 5-7 minutes per side, or until fully cooked (internal temperature reaches 165°F).
5. Remove from heat, let it rest for 5 minutes, then slice into strips.

Step 3: Make the Street Corn Topping

1. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain.
2. In a skillet over medium-high heat, char the corn for 3-5 minutes until slightly blackened.
3. In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
4. Stir in the charred corn, cotija cheese, and cilantro.

Step 4: Assemble the Bowl

1. Divide the cooked rice among serving bowls.
2. Top with sliced chicken, street corn mixture, black beans, cherry tomatoes, and avocado slices.
3. Drizzle with hot sauce, if desired.
4. Garnish with extra cotija cheese and fresh cilantro.

Variations and Substitutions

• Make it Vegetarian – Swap chicken for grilled tofu or portobello mushrooms.
• Use a Different Protein – Try shrimp, steak, or shredded rotisserie chicken.
• Spice it Up – Add diced jalapeños to the corn mixture for extra heat.
• Low-Carb Option – Replace rice with cauliflower rice.
• Dairy-Free Version – Use dairy-free sour cream and skip the cheese.

Servings and Time

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

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Rice and chicken freeze well, but the street corn mixture is best fresh.
• Reheating: Warm rice and chicken in the microwave for 1-2 minutes before assembling.

Frequently Asked Questions

How do I make this dish spicier?

You can increase the heat by adding cayenne pepper to the chicken seasoning, mixing hot sauce into the street corn, or topping with sliced jalapeños.

Can I use rotisserie chicken instead?

Yes! Shredded rotisserie chicken works well and saves time. Simply season it lightly before adding it to the bowl.

What’s the best way to char the corn?

If you have a gas stove, you can char whole ears of corn directly over the flame before cutting off the kernels. Otherwise, use a hot skillet or grill.

Is there a good substitute for cotija cheese?

Feta cheese is a great alternative if cotija isn’t available. Parmesan can also work in a pinch.

Can I make this ahead of time?

Yes! Prep all ingredients separately and store them in airtight containers. Assemble just before serving.

How do I make it gluten-free?

This dish is naturally gluten-free as long as all seasoning blends and toppings are free from gluten-containing additives.

Can I use canned corn?

Yes, but be sure to drain and dry it well before charring in a skillet for the best flavor.

What can I serve with this bowl?

Pair it with a side of tortilla chips and guacamole, or serve with a simple side salad.

How do I make this dish creamier?

Mix a little extra sour cream or crema into the street corn topping, or drizzle with a bit of avocado crema.

What other toppings work well?

Pickled red onions, shredded lettuce, crushed tortilla chips, or a squeeze of extra lime juice can add more flavor and texture.

Conclusion

This Loaded Street Corn Chicken Rice Bowl is a perfect balance of smoky, creamy, and fresh flavors in a satisfying meal. It’s easy to customize, great for meal prep, and a guaranteed crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a fun twist on classic street corn, this recipe delivers. Enjoy!

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