Street Corn Chicken Rice Bowl Recipe

Street corn chicken rice bowl
Spread the love

If you’re looking for a meal that’s quick, filling, and packed with bold flavors, this Street Corn Chicken Rice Bowl is the perfect pick.

It’s a combination of juicy, seasoned chicken, creamy street corn, and fluffy rice, all in one delicious bowl. This dish is inspired by the popular Mexican street corn (elote), known for its smoky, tangy, and cheesy goodness.

Not only is this bowl bursting with flavor, but it’s also easy to make and comes together in under 30 minutes. Whether you’re cooking for yourself, your family, or meal-prepping for the week, this recipe is a great way to enjoy a satisfying and nutritious meal.

The best part? You can customize it with your favorite toppings like avocado, jalapeños, or a drizzle of hot sauce. Plus, it’s packed with protein, fiber, and delicious textures that will keep you full and happy. Let’s get started!


Why You’ll Love It

  • Quick & Easy: This meal comes together in about 30 minutes, making it perfect for busy days.
  • Full of Flavor: The smoky, cheesy, and slightly spicy street corn pairs perfectly with juicy chicken and fluffy rice.
  • Customizable: Swap the chicken for shrimp, tofu, or beef, and add your favorite toppings.
  • Great for Meal Prep: Make a big batch and enjoy it throughout the week.
  • Nutritious & Filling: Packed with protein, fiber, and healthy fats to keep you energized.

Ingredients

For the Chicken:

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

For the Street Corn:

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

For the Rice:

  • 1 cup white or brown rice
  • 2 cups water or chicken broth
  • ½ teaspoon salt
  • 1 tablespoon butter (optional)

Optional Toppings:

  • Sliced avocado
  • Chopped green onions
  • Diced jalapeños
  • Hot sauce
  • Extra lime wedges

Kitchen Tools Needed

  • Cutting board – For chopping ingredients.
  • Sharp knife – To slice chicken and prep toppings.
  • Mixing bowls – To mix seasonings and prepare the street corn.
  • Large skillet or grill pan – For cooking the chicken.
  • Small saucepan – To cook the rice.
  • Tongs or spatula – To flip the chicken.
  • Measuring spoons & cups – For accurate ingredient portions.

Cooking Instructions

Step 1: Cook the Rice

  1. Rinse the rice under cold water to remove excess starch.
  2. In a small saucepan, bring 2 cups of water (or chicken broth) and ½ teaspoon of salt to a boil.
  3. Add the 1 cup of rice, reduce heat to low, cover, and simmer for 15-20 minutes (until water is absorbed).
  4. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2: Prepare the Chicken

  1. In a bowl, mix chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper.
  2. Coat the chicken with olive oil and lime juice, then rub the spice mix all over.
  3. Heat a large skillet or grill pan over medium-high heat.
  4. Cook the chicken for 5-7 minutes per side, until fully cooked (internal temperature reaches 165°F or 75°C).
  5. Let the chicken rest for 5 minutes, then slice it into thin strips.

Step 3: Make the Street Corn

  1. If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, drain excess liquid.
  2. Heat a dry skillet over medium-high heat, add the corn, and cook until it gets a slight char (about 3-5 minutes).
  3. In a bowl, mix the mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, and salt.
  4. Stir in the charred corn, then add cotija cheese, lime juice, and cilantro. Mix well.

Step 4: Assemble the Bowl

  1. Divide the cooked rice into serving bowls.
  2. Top with sliced chicken and street corn mixture.
  3. Add any optional toppings like avocado, jalapeños, or hot sauce.
  4. Serve with extra lime wedges for a fresh, tangy kick.

More Recipes >>>>>> Simple Sticky Chicken Rice Bowl Recipe

Street corn chicken and rice bowls

Tips & Tricks for Success

  • Char the corn properly: For that authentic street corn flavor, let the corn cook without stirring too often so it gets a nice char.
  • Don’t overcook the chicken: To keep it juicy, remove it from the heat as soon as it reaches 165°F (75°C) and let it rest before slicing.
  • Use fresh lime juice: It adds the best tangy flavor and enhances all the seasonings.
  • Customize your bowl: Add beans for extra protein, swap rice for quinoa, or drizzle with a spicy crema for even more flavor.
  • Meal prep friendly: Store in separate containers in the fridge for up to 4 days and reheat when ready to eat.

This Street Corn Chicken Rice Bowl is the perfect balance of bold flavors and wholesome ingredients. Try it out and enjoy every delicious bite!

Ingredient Substitutions and Variations

One of the best things about this Street Corn Chicken Rice Bowl is how flexible it is! Here are some substitutions and variations to fit different diets and preferences:

Protein Substitutions

  • Chicken Alternatives: Swap the chicken for shrimp, steak, ground turkey, or tofu. Shrimp cooks quickly and pairs beautifully with the smoky flavors of the corn.
  • Vegetarian Option: Replace the chicken with grilled portobello mushrooms, roasted chickpeas, or black beans for a plant-based twist.

Corn Variations

  • No Fresh Corn? If fresh corn isn’t available, use frozen or canned corn. Just drain and roast it in a skillet for that charred flavor.
  • Spicier Street Corn: Add diced jalapeños or a few dashes of hot sauce for an extra kick.

Rice Swaps

  • Lower-Carb Option: Use cauliflower rice or shredded cabbage instead of regular rice.
  • Other Grains: Try quinoa, farro, or couscous for a different texture and added nutrients.

Dairy-Free Options

  • No Sour Cream or Mayo? Use dairy-free yogurt or mashed avocado to keep it creamy without dairy.
  • Cheese Alternative: Swap cotija cheese for nutritional yeast or dairy-free feta.

Extra Toppings to Try

  • Sliced radishes for crunch
  • Pickled onions for a tangy kick
  • Crushed tortilla chips for extra texture

Serving Suggestions

This Street Corn Chicken Rice Bowl is a complete meal on its own, but you can pair it with other dishes for an even more satisfying experience.

Side Dish Ideas

  • Warm tortillas or cornbread – Perfect for scooping up the delicious ingredients.
  • Black bean salad – Adds a fresh and tangy contrast to the creamy corn.
  • Mexican coleslaw – A crunchy and refreshing side.
  • Guacamole and chips – A classic pairing for any Mexican-inspired dish.

Bowl Customization

  • Make it a Wrap: Wrap all the ingredients in a large tortilla for a delicious burrito-style meal.
  • Taco Style: Serve with small corn tortillas and turn this into flavorful street corn tacos.
  • Salad Bowl: Skip the rice and serve everything over a bed of chopped romaine or spinach for a lighter option.
a bowl of street corn chicken and rice

Storage and Reheating Instructions

Storing Leftovers

  • Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
  • Street Corn Mixture: Keep in a separate container for 2-3 days (it tastes even better after marinating!).
  • Rice: Store in an airtight container in the fridge for up to 5 days.

Reheating Instructions

  • Chicken: Reheat in a skillet over medium heat for 3-4 minutes or microwave for 1-2 minutes.
  • Rice: Add a splash of water or broth and microwave for 1-2 minutes, stirring halfway.
  • Street Corn: Enjoy it cold or reheat it gently in a skillet over low heat for a few minutes.

Freezing Option

  • Chicken: Can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
  • Rice: Freeze in portions for up to 3 months and reheat in the microwave with a little water.
  • Street Corn: Not recommended for freezing, as the texture may change.

FAQ

1. Can I make this recipe ahead of time?

Yes! You can prep the chicken, rice, and street corn mixture ahead of time and store them separately in the fridge. When you’re ready to eat, just assemble the bowl and enjoy.

2. Is this recipe spicy?

The base recipe is mildly spiced, but you can make it spicier by adding extra chili powder, jalapeños, or hot sauce.

3. What’s the best way to get that charred corn flavor?

If you don’t have a grill, the best way is to dry roast the corn in a skillet over medium-high heat until slightly blackened.

4. Can I use rotisserie chicken instead?

Absolutely! If you’re short on time, shredded rotisserie chicken works great. Just mix it with a little lime juice and spices before adding it to your bowl.

5. Can I use another type of cheese instead of cotija?

Yes! Feta cheese or parmesan are great substitutes if cotija isn’t available.

6. Can I make this without mayonnaise?

Yes! Use Greek yogurt, sour cream, or mashed avocado for a creamy texture without mayo.

This Street Corn Chicken Rice Bowl is a delicious, easy-to-make meal that’s packed with flavor. Whether you’re meal prepping or making it fresh, it’s guaranteed to be a favorite! Try it and let me know how it turns out!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Street corn chicken and rice bowls

Street Corn Chicken Rice Bowl Recipe

If you're looking for a meal that’s quick, filling, and packed with bold flavors, this Street Corn Chicken Rice Bowl is the perfect pick. It’s a combination of juicy, seasoned chicken, creamy street corn, and fluffy rice, all in one delicious bowl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Equipment

  • Cutting board
  • Sharp Knife
  • Mixing Bowls
  • Large skillet or grill pan
  • Small saucepan
  • Tongs or Spatula
  • Measuring spoons & cups

Ingredients
  

For the Chicken:

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

For the Street Corn:

  • 2 cups corn kernels fresh, frozen, or canned
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ cup crumbled cotija cheese or feta
  • 1 tablespoon chopped fresh cilantro
  • Juice of ½ lime

For the Rice:

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

Optional Toppings:

  • Sliced avocado
  • Chopped green onions
  • Diced jalapeños
  • Hot sauce
  • Extra lime wedges

Instructions
 

Step 1: Cook the Rice

  • Rinse the rice under cold water to remove excess starch.
  • In a small saucepan, bring 2 cups of water (or chicken broth) and ½ teaspoon of salt to a boil.
  • Add the 1 cup of rice, reduce heat to low, cover, and simmer for 15-20 minutes (until water is absorbed).
  • Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2: Prepare the Chicken

  • In a bowl, mix together chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper.
  • Coat the chicken with olive oil and lime juice, then rub the spice mix all over.
  • Heat a large skillet or grill pan over medium-high heat.
  • Cook the chicken for 5-7 minutes per side, until fully cooked (internal temperature reaches 165°F or 75°C).
  • Let the chicken rest for 5 minutes, then slice it into thin strips.

Step 3: Make the Street Corn

  • If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, drain excess liquid.
  • Heat a dry skillet over medium-high heat, add the corn, and cook until it gets a slight char (about 3-5 minutes).
  • In a bowl, mix the mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, and salt.
  • Stir in the charred corn, then add cotija cheese, lime juice, and cilantro. Mix well.

Step 4: Assemble the Bowl

  • Divide the cooked rice into serving bowls.
  • Top with sliced chicken and street corn mixture.
  • Add any optional toppings like avocado, jalapeños, or hot sauce.
  • Serve with extra lime wedges for a fresh, tangy kick.

Notes

Nutritional Value (per serving)

  • Calories: 450-500 kcal
  • Protein: 30g
  • Carbohydrates: 50g
    • Fiber: 4g
    • Sugars: 4g
  • Fat: 18g
    • Saturated Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 15% of the DV
  • Calcium: 10% of the DV
  • Iron: 15% of the DV
 
These nutritional values make it a balanced and satisfying meal, providing a good mix of protein, healthy fats, and carbohydrates. If you want to make it lighter, you can use Greek yogurt instead of mayonnaise and swap white rice for cauliflower rice.
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword street corn chicken rice nowl

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to top