The Street Corn Chicken Rice Bowl is a vibrant, flavorful dish inspired by the popular Mexican street corn, known as elote. It combines grilled chicken, a smoky and creamy corn topping, and a base of fluffy rice, making for a hearty and satisfying meal. With its layers of spice, tang, and freshness, this bowl is a perfect balance of comfort food and street food vibes.
Why You’ll Love This Recipe
- Bold and delicious flavors – Smoky, tangy, and savory with a touch of spice from the street corn.
- Quick and easy – Ready in under 40 minutes, it’s perfect for a weeknight dinner or meal prep.
- Customizable – Add your favorite toppings like avocado, salsa, or cilantro for extra flavor.
- Healthy and filling – A great balance of protein, carbs, and veggies to keep you satisfied.
- Crowd-pleasing – This recipe is a hit with both adults and kids alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs
- Olive oil
- Garlic powder
- Chili powder
- Paprika
- Salt and pepper
- Fresh corn (or frozen corn)
- Mayonnaise
- Cotija cheese (or feta cheese)
- Fresh cilantro
- Lime juice
- Rice (white, brown, or your choice)
- Optional toppings: avocado, salsa, extra cilantro
Directions
- Cook the rice: Prepare the rice according to package instructions and set it aside.
- Season and cook the chicken: Season the chicken with olive oil, garlic powder, chili powder, paprika, salt, and pepper. Grill or cook the chicken in a skillet over medium heat for 5-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it thinly.
- Prepare the street corn topping: In a skillet, heat olive oil over medium heat. Add the corn and cook for 5-7 minutes until slightly charred. Stir in mayonnaise, lime juice, and crumbled cotija cheese, and mix until the corn is coated.
- Assemble the bowls: In each bowl, start with a base of rice, then add the sliced chicken on top. Spoon the street corn mixture over the chicken and rice, and sprinkle with fresh cilantro.
- Optional: Add avocado, extra lime, or salsa as desired. Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Grilled Vegetables: Add grilled peppers, onions, or zucchini for a more veggie-filled bowl.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce over the top for extra heat.
- Vegan Option: Use plant-based protein or roasted chickpeas instead of chicken and swap the mayo for a vegan alternative.
- Different Grains: Swap out the rice for quinoa, farro, or cauliflower rice for a healthier twist.
Storage/Reheating
- Storage: Keep leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or in a skillet over medium heat for 5-7 minutes. If reheating the street corn, add a little more mayo and lime juice to refresh the flavors.
- Freezing: This dish can be frozen for up to 1 month. Freeze the rice and chicken separately from the street corn. Thaw in the fridge overnight before reheating.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly. Just make sure to cook it until it’s nicely browned and slightly charred.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will add more flavor and tenderness, making a great substitution.
What is cotija cheese?
Cotija is a Mexican cheese that’s crumbly and salty. If you can’t find it, feta is a good alternative.
Can I make this bowl ahead of time?
Yes, you can prepare the chicken, rice, and street corn in advance, then assemble the bowls when you’re ready to serve.
How do I get the corn to be charred?
Use high heat in the skillet or grill, and make sure to let the corn sit undisturbed for a minute or two to get that charred effect.
Can I add beans to this recipe?
Yes, black beans or pinto beans would make a great addition to this dish for extra protein and fiber.
What other toppings can I add?
You can add avocado, a squeeze of extra lime juice, salsa, or even a dollop of sour cream.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the mayonnaise and other ingredients are gluten-free if necessary.
How do I make the chicken juicy?
Avoid overcooking the chicken. Let it rest for a few minutes after cooking so the juices stay locked in.
Can I make this dish vegetarian?
Yes, you can replace the chicken with grilled tofu, roasted vegetables, or a plant-based protein.
Conclusion
The Street Corn Chicken Rice Bowl is a perfect blend of flavors and textures that will leave you craving more. The grilled chicken paired with the creamy, smoky corn and seasoned rice is a satisfying combination that will transport your taste buds to the streets of Mexico. This dish is quick, customizable, and full of vibrant flavors that everyone will love. Enjoy it for dinner or meal prep for the week ahead!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish inspired by Mexican street food (elote). This bowl features grilled chicken, smoky and creamy corn, and a base of fluffy rice, delivering a perfect balance of tang, spice, and freshness. It’s quick, customizable, and perfect for a weeknight dinner or meal prep. Whether you’re craving comfort food or a street food vibe, this dish is a crowd-pleaser!
Ingredients
-
Chicken Breasts or Thighs
- 4 boneless, skinless chicken breasts or thighs (about 1.5 to 2 lbs total)
-
Olive Oil
- 1 tablespoon olive oil (for cooking the chicken and corn)
-
Garlic Powder
- 1 teaspoon garlic powder
-
Chili Powder
- 1 teaspoon chili powder
-
Paprika
- 1 teaspoon paprika
-
Salt and Pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
-
Fresh Corn (or Frozen Corn)
- 2 cups fresh or frozen corn kernels (about 2 ears of corn if fresh)
-
Mayonnaise
- 1/4 cup mayonnaise (for the street corn topping)
-
Cotija Cheese (or Feta Cheese)
- 1/3 cup crumbled cotija cheese (or feta cheese as a substitute)
-
Fresh Cilantro
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Lime Juice
- 2 tablespoons fresh lime juice (about 1 lime)
- Rice
- 2 cups cooked rice (white, brown, or your choice)
- Optional Toppings
- 1 avocado, sliced
- Salsa
- Extra fresh cilantro
Instructions
- Cook the rice: Prepare the rice according to the package instructions and set aside.
- Season and cook the chicken:
- Season the chicken breasts or thighs with olive oil, garlic powder, chili powder, paprika, salt, and pepper.
- Grill the chicken or cook it in a skillet over medium heat for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it thinly.
- Prepare the street corn topping:
- Heat olive oil in a skillet over medium heat. Add the corn and cook for 5-7 minutes until it’s slightly charred.
- Stir in mayonnaise, lime juice, and crumbled cotija cheese. Mix until the corn is fully coated.
- Assemble the bowls:
- In each bowl, start with a base of rice, then add the sliced chicken on top.
- Spoon the street corn mixture over the chicken and rice, and sprinkle with fresh cilantro.
- Optional toppings:
- Add avocado, extra lime juice, or salsa for an extra burst of flavor. Serve immediately and enjoy!
Notes
- You can substitute chicken thighs for a juicier and more flavorful option.
- For a vegan version, use plant-based protein or roasted chickpeas and swap the mayonnaise with a vegan alternative.
- For extra spice, add sliced jalapeños or drizzle with hot sauce.
- For a lighter option, you can swap rice with quinoa or cauliflower rice.
- You can add black beans or pinto beans for extra protein.
- If making ahead, store components separately and assemble just before serving.
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