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Street Corn Chicken Rice Bowl Recipe

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  • Author: Emma
  • 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

  1. Chicken Breasts or Thighs

    • 4 boneless, skinless chicken breasts or thighs (about 1.5 to 2 lbs total)

  2. Olive Oil

    • 1 tablespoon olive oil (for cooking the chicken and corn)

  3. Garlic Powder

    • 1 teaspoon garlic powder

  4. Chili Powder

    • 1 teaspoon chili powder

  5. Paprika

    • 1 teaspoon paprika

  6. Salt and Pepper

    • 1 teaspoon salt (adjust to taste)
    • 1/2 teaspoon freshly ground black pepper (adjust to taste)

  7. Fresh Corn (or Frozen Corn)

    • 2 cups fresh or frozen corn kernels (about 2 ears of corn if fresh)

  8. Mayonnaise

    • 1/4 cup mayonnaise (for the street corn topping)

  9. Cotija Cheese (or Feta Cheese)

    • 1/3 cup crumbled cotija cheese (or feta cheese as a substitute)

  10. Fresh Cilantro

  • 2 tablespoons fresh cilantro, chopped (for garnish)
  1. Lime Juice
  • 2 tablespoons fresh lime juice (about 1 lime)
  1. Rice
  • 2 cups cooked rice (white, brown, or your choice)
  1. 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.

Find it online: https://justcooksimple.com/best-street-corn-chicken-rice-bowl-recipe/