Street Corn Chicken Rice Bowl

A Flavor-Packed, Easy Meal for Any Night

This Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn (elote) flavors with juicy, seasoned chicken and a hearty base of rice. It’s a well-balanced dish packed with bold, creamy, smoky, and slightly spicy flavors. Whether you’re looking for a quick weeknight dinner or a meal prep option, this bowl delivers satisfying taste with minimal effort.

Why You’ll Love This Recipe

• Bold Mexican-inspired flavors – smoky, tangy, and creamy all in one.
• Easy to prepare – perfect for busy nights with minimal prep.
• Highly customizable – adjust spice levels, protein choices, or toppings to suit your taste.
• Great for meal prep – stores well and reheats beautifully.

Ingredients

For the Chicken:

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

For the Street Corn:

• 2 ears corn, grilled and cut off the cob (or 1 ½ cups frozen corn, thawed)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup cotija cheese, crumbled (or feta as a substitute)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Juice of ½ lime
• 1 tablespoon chopped cilantro

For the Rice Base:

• 2 cups cooked white or brown rice
• 1 tablespoon butter (optional, for extra flavor)
• Juice of ½ lime
• 1 tablespoon chopped cilantro

Toppings (Optional but Recommended):

• Diced avocado
• Sliced jalapeños
• Extra cotija cheese
• Hot sauce
• Fresh cilantro

Step-by-Step Instructions

1. Prepare the Chicken

1. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
2. Coat the chicken with olive oil and lime juice, then rub the spice mixture evenly over the chicken.
3. Heat a large skillet or grill over medium-high heat. Cook the chicken for about 5-6 minutes per side until fully cooked (internal temperature of 165°F).
4. Let the chicken rest for a few minutes, then dice or slice into bite-sized pieces.

2. Make the Street Corn

1. If using fresh corn, grill it until slightly charred, then cut the kernels off the cob. If using frozen corn, heat it in a skillet over medium heat until lightly charred.
2. In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro. Stir to combine.

3. Prepare the Rice

1. Cook the rice according to package instructions.
2. Stir in butter (if using), lime juice, and cilantro for added flavor.

4. Assemble the Bowls

1. Start with a base of rice in each bowl.
2. Top with diced chicken.
3. Spoon the street corn mixture over the chicken.
4. Add any additional toppings you like.
5. Serve immediately and enjoy!

Variations

• Protein Swap: Try grilled shrimp, steak, or even black beans for a vegetarian option.
• Spice Level: Increase or decrease the chili powder and jalapeños based on your heat preference.
• Cheese Options: Swap cotija with feta or Parmesan for a different taste.
• Low-Carb Version: Serve over cauliflower rice or mixed greens instead of regular rice.

Servings and Timing

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

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating: Microwave for 1-2 minutes or heat in a skillet over medium heat until warm.
• Freezing: Freeze the cooked chicken and rice separately for up to 3 months. The street corn mixture is best enjoyed fresh.

FAQs

How can I make this dish spicier?

Add extra chili powder, cayenne, or diced jalapeños to the chicken or corn mixture.

Can I use rotisserie chicken instead?

Yes! Shred rotisserie chicken and mix it with the seasoning for a quick and easy shortcut.

What kind of rice works best?

White rice, brown rice, or even cilantro-lime rice work great in this dish.

Can I use canned corn instead of fresh or frozen?

Yes, but drain it well and sauté it in a dry pan for a few minutes to enhance its flavor.

Is there a dairy-free option?

Replace sour cream and mayonnaise with dairy-free alternatives, and use a plant-based cheese substitute.

Can I make this ahead of time?

Yes, all components can be prepared separately and assembled when ready to eat.

How do I grill the corn properly?

Brush corn with oil and grill over medium heat, turning occasionally until lightly charred.

What’s the best way to reheat the street corn mix?

Microwave for 30 seconds or warm in a pan over low heat, adding a splash of lime juice if needed.

Can I make this into a wrap or taco?

Absolutely! Use a tortilla instead of rice to turn this into a delicious taco or burrito.

What can I serve with this bowl?

Pair it with a side of tortilla chips, guacamole, or a light salad for a complete meal.

Conclusion

The Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that combines the smoky, creamy flavors of Mexican street corn with perfectly seasoned chicken and a hearty rice base. Whether you’re making it for a quick dinner or meal prepping for the week, this dish is easy, customizable, and sure to be a hit at the table. Try it today and enjoy a bowl bursting with bold flavors!

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