Street Corn Chicken Rice Bowl – A Flavorful Delight

The Street Corn Chicken Rice Bowl is a vibrant and satisfying dish packed with bold flavors and fresh ingredients.

Inspired by Mexican street corn (Elote), this bowl combines juicy, seasoned chicken, creamy cotija cheese, smoky grilled corn, and zesty lime over a bed of fluffy rice.

A touch of chili powder and garlic enhances its savory depth, while a drizzle of creamy sauce ties everything together.

Perfect for a quick weeknight dinner or meal prep, this dish delivers a balance of spice, creaminess, and crunch. Whether served warm or at room temperature, it’s a crowd-pleasing, flavor-packed delight in every bite!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Cooking Method: Grilling

Cuisine: American, Mexican

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Estimated Cost: 17.00

Calories: 700 kcal

Best Season: Fall, Summer

Description

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together smoky grilled chicken, creamy Mexican-style street corn, and fluffy rice, all topped with a zesty lime crema.

This bowl is packed with bold flavors from chili, garlic, and cotija cheese, creating the perfect balance of spice and creaminess.

Fresh cilantro and a squeeze of lime add a refreshing finish. It’s a satisfying and easy-to-make meal, perfect for lunch or dinner.

Whether meal-prepping or serving family-style, this dish is a guaranteed crowd-pleaser with its irresistible mix of textures and tastes.

Ingredients

2 boneless, skinless chicken breasts
1 cup cooked rice
1 cup frozen or fresh corn kernels
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cumin
1 tbsp lime juice
1/2 cup crumbled cotija cheese
1 tbsp chopped cilantro
1 tbsp butter
Salt and pepper to taste
1 tbsp olive oil

Instructions

1
Prepare the Chicken:
- Season the chicken breasts with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a pan over medium heat.
- Cook the chicken for 6-7 minutes per side until golden brown and fully cooked.
- Remove from heat and let rest for 5 minutes before slicing.
2
Make the Street Corn Mixture:
- In the same pan, melt butter and add the corn kernels.
- Cook for 3-4 minutes until slightly charred.
- In a bowl, mix mayonnaise, sour cream, lime juice, and half of the cotija cheese.
- Stir the cooked corn into the mixture.
3
Assemble the Bowl:
- Place cooked rice at the base of a bowl.
- Top with sliced chicken and the creamy street corn mixture.
- Sprinkle with remaining cotija cheese and fresh cilantro.
- Serve with lime wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 700kcal

% Daily Value *
Total Fat 30g47%
Sodium 800mg34%
Total Carbohydrate 60g20%
Dietary Fiber 8g32%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Street Corn Chicken Rice Bowl – A Flavorful Delight

A Street Corn Chicken Rice Bowl is a fusion of Mexican street corn (elote) flavors with juicy chicken and seasoned rice, creating a balanced and satisfying meal. To make it even better, here are some tips and serving tricks to elevate your dish.

1. Choosing the Right Ingredients

Chicken: Boneless, skinless chicken breasts or thighs work best. Marinate them in a mixture of lime juice, chili powder, garlic, and a touch of honey for extra flavor.
Rice: Use jasmine or basmati rice for a fragrant base. Cooking the rice in chicken broth enhances the taste.
Corn: Fresh grilled corn is ideal, but canned or frozen corn works too. If using canned, drain and dry it well before sautéing for a roasted effect.

2. Cooking Tips for Maximum Flavor

Marinate the Chicken: Let the chicken sit in the marinade for at least 30 minutes (or overnight) to absorb all the flavors.
Char the Corn: If grilling, brush the corn with butter and grill until slightly charred. This enhances the smoky, sweet flavor of the dish.
Season the Rice Well: Stir in lime zest, cilantro, and a touch of cumin after cooking for a burst of freshness.

3. Serving Tricks to Elevate Presentation

Bowl Assembly: Start with a generous scoop of rice, followed by sliced or diced grilled chicken. Layer on the street corn mixture, and top with crumbled cotija cheese, sour cream, or a drizzle of chipotle mayo.
Toppings Matter: Fresh avocado slices, pickled red onions, chopped cilantro, and lime wedges not only add flavor but also make the dish visually appealing.
Texture Play: Add crunch with crushed tortilla chips or roasted pepitas for an extra bite.

4. Making It Meal Prep-Friendly

Batch Cooking: Grill extra chicken and corn to have leftovers for quick assembly throughout the week.
Storage Tips: Keep the components separate in airtight containers and assemble fresh when ready to eat.
Reheating: Reheat the rice and chicken separately in a skillet with a splash of water to maintain moisture.

5. Customization for Different Tastes

Spice Level: Adjust the heat with extra jalapeños, hot sauce, or cayenne pepper.
Dairy-Free Option: Use dairy-free mayo and skip the cheese for a lactose-friendly version.
Low-Carb Alternative: Swap rice for cauliflower rice or a bed of greens to make it keto-friendly.

This Street Corn Chicken Rice Bowl is a simple yet vibrant meal that brings together bold flavors and satisfying textures. With these tips and tricks, you can make it even more delicious and perfect for any occasion!

Keywords: Street Corn, Chicken, Rice Bowl, Mexican-Inspired, Flavorful,