Description
This Loaded Street Corn Chicken Rice Bowl combines smoky, creamy, and tangy flavors with juicy seasoned chicken and fluffy rice. A hearty, meal-prep-friendly dish inspired by Mexican street corn, perfect for a quick weeknight dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Rice:
- 1 cup white or brown rice
- 2 cups water or chicken broth
- ½ tsp 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 tsp chili powder
- ½ tsp smoked paprika
- Juice of ½ lime
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- 2 tbsp 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
- Rinse the rice under cold water.
- In a pot, combine rice, water (or broth), and salt.
- Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
- Fluff with a fork and set aside.
Step 2: Prepare the Chicken
- Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl.
- Coat the chicken with olive oil and rub seasoning evenly over both sides.
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F.
- Let rest for 5 minutes, then slice into strips.
Step 3: Make the Street Corn Topping
- Cut kernels off fresh corn or thaw frozen corn.
- Char corn in a skillet over medium-high heat for 3-5 minutes.
- In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
- Stir in the charred corn, cotija cheese, and cilantro.
Step 4: Assemble the Bowl
- Divide rice among serving bowls.
- Top with sliced chicken, street corn mixture, black beans, cherry tomatoes, and avocado.
- Drizzle with hot sauce if desired.
- Garnish with extra cotija cheese and cilantro.
Notes
- Vegetarian: Swap chicken for grilled tofu or portobello mushrooms.
- Different Protein: Try shrimp, steak, or shredded rotisserie chicken.
- Spicy: Add diced jalapeños to the corn mixture.
- Low-Carb: Replace rice with cauliflower rice.
- Dairy-Free: Use dairy-free sour cream and omit cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: bowl meal
- Method: Stovetop & Grilling
- Cuisine: mexican inspired
Keywords: Mexican street corn bowl, chicken rice bowl, elote-inspired recipe, meal prep chicken bowls, easy rice bowl recipes