Why You’ll Love This Recipe

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together a perfect combination of tender, seasoned chicken, creamy street corn, and cilantro-lime rice. This bowl is inspired by the beloved Mexican street food, elote, and is a satisfying, hearty meal that’s easy to prepare. Whether you’re in the mood for a fresh and zesty meal or looking for something quick but packed with bold flavors, this bowl is your go-to! Topped with creamy guacamole, tangy lime, and fresh cilantro, this dish will become an instant favorite.

Ingredients

For the Chicken:

• 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup cotija cheese or feta, crumbled
• Fresh cilantro, chopped

For the Rice:

• 2 cups cooked white or brown rice
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

For Toppings (optional):

• Sliced avocado or guacamole
• Diced tomatoes
• Sliced jalapeños
• Extra crumbled cotija cheese
• Additional lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken:

1. In a small bowl, mix together the olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Coat the chicken breasts or thighs with the marinade and let them marinate for at least 15 minutes (or up to 2 hours) in the refrigerator.
3. Heat a large skillet or grill over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and is cooked through.
4. Let the chicken rest for a few minutes before slicing it into strips or chunks.

For the Street Corn:

1. In a medium-sized bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using).
2. Stir until well combined.
3. Add the crumbled cotija cheese and chopped cilantro, and mix again.

For the Rice:

1. In a bowl, toss the cooked rice with lime juice and fresh cilantro until well combined.

Assemble the Bowls:

1. In each bowl, layer the cilantro-lime rice as the base.
2. Add a generous scoop of street corn on top.
3. Top with the sliced chicken.
4. Add any desired toppings such as avocado, diced tomatoes, sliced jalapeños, extra cotija cheese, and lime wedges.

Servings and Timing

• Servings: 4
• Cook time: 20-25 minutes
• Prep time: 10-15 minutes

Variations

• Grilled chicken: For extra smoky flavor, grill the chicken instead of cooking it in a skillet.
• Vegan version: Swap the chicken for grilled veggies like peppers, zucchini, or mushrooms and use a plant-based mayo and sour cream for the street corn.
• Spicy street corn: Add a few dashes of hot sauce or chopped fresh chilies to the street corn for a spicy kick.
• Rice options: You can use quinoa, brown rice, or even cauliflower rice for a healthier, low-carb version of this dish.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the chicken and rice in the microwave or in a skillet over medium heat. For the corn, you can serve it cold or warm it in the microwave for about 30 seconds.

FAQs

1. Can I use frozen corn for the street corn?

Yes, frozen corn works perfectly fine! Just thaw it before using it in the recipe, or heat it briefly in a skillet to bring out its sweetness.

2. Can I make this bowl ahead of time?

Yes, you can prep the chicken, street corn, and rice in advance and assemble the bowls when ready to serve. Just store everything in separate airtight containers in the refrigerator.

3. Can I use grilled chicken instead of pan-fried?

Absolutely! Grilled chicken adds a great smoky flavor and pairs wonderfully with the other ingredients in the bowl.

4. Can I make the street corn spicier?

Yes, you can add extra chili powder, cayenne pepper, or finely chopped jalapeños to the street corn mixture to turn up the heat.

5. Can I use store-bought guacamole?

Yes, store-bought guacamole works well if you’re short on time. However, homemade guacamole will add a fresh touch to the dish!

6. What if I don’t have cotija cheese?

If you don’t have cotija cheese, you can substitute it with feta cheese or even parmesan for a similar salty, crumbly texture.

7. Can I use brown rice instead of white rice?

Yes, brown rice is a great option and adds more fiber and nutrients to the dish. You can use it as a healthier alternative to white rice.

8. How can I make this dish lower in calories?

To reduce the calorie content, you can skip the mayonnaise and sour cream in the street corn and use low-fat or non-fat versions. You can also opt for a smaller portion of rice and load up on veggies.

9. Can I add more vegetables to the bowl?

Yes, you can add grilled or sautéed vegetables such as bell peppers, zucchini, or even roasted sweet potatoes to the bowl for more variety and nutrition.

10. How do I make the chicken more tender?

Marinating the chicken for at least 15 minutes will help tenderize it. You can also consider using chicken thighs, which are naturally juicier and more tender than chicken breasts.

Conclusion

The Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that combines all your favorite tastes in one easy-to-make meal. The juicy, seasoned chicken pairs perfectly with the creamy street corn and zesty cilantro-lime rice. Whether you’re serving it for a weeknight dinner, a family gathering, or meal prepping for the week, this bowl is sure to impress. With the option to customize with your favorite toppings and variations, it’s a versatile and delicious dish for everyone to enjoy!

Print