The Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn (Elote) and juicy, seasoned chicken served over a bed of rice. Topped with a creamy, tangy sauce and fresh garnishes, this bowl is a perfect balance of flavors and textures, making it a satisfying meal for any time of day.
Why You’ll Love This Recipe
- Combines the bold flavors of Mexican street corn with protein-packed chicken
- Easy to prepare and great for meal prep
- Customizable with different toppings and rice options
- A one-bowl meal that’s both hearty and delicious
- Perfect for a quick weeknight dinner or a meal-prep lunch
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Olive oil
- Chili powder
- Garlic powder
- Cumin
- Paprika
- Salt and pepper
- Cooked rice (white, brown, or cauliflower rice)
- Corn kernels (fresh, canned, or frozen)
- Mayonnaise
- Sour cream
- Lime juice
- Cotija cheese (or feta cheese)
- Fresh cilantro, chopped
- Jalapeño, diced (optional for heat)
- Green onions, sliced
- Hot sauce (optional for extra spice)
Directions
- Cook the chicken: Season the chicken with chili powder, garlic powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes per side until fully cooked. Let it rest before slicing.
- Prepare the street corn mixture: In a bowl, mix corn kernels with mayonnaise, sour cream, lime juice, cotija cheese, and a pinch of chili powder. Stir until well combined.
- Assemble the bowl: Start with a base of cooked rice, then top with sliced chicken and the street corn mixture.
- Garnish: Sprinkle with chopped cilantro, green onions, and diced jalapeño if desired. Drizzle with hot sauce for extra spice.
- Serve and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add more jalapeños or mix in a little chipotle powder for extra heat.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Cheese Variations: Swap Cotija cheese with queso fresco or feta.
- Grilled Chicken: Instead of pan-searing, grill the chicken for a smoky flavor.
- Add More Veggies: Mix in bell peppers, avocado, or black beans for added texture.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.
- Make-Ahead Tip: Cook the chicken and rice ahead of time, then assemble fresh before serving.
FAQs
Can I use rotisserie chicken instead?
Yes! Shredded rotisserie chicken works great for a quicker meal.
What type of rice works best?
White rice, brown rice, or cilantro-lime rice all work well. Cauliflower rice is a great low-carb option.
Can I grill the corn instead of using canned?
Absolutely! Grilling or charring fresh corn adds a smoky, authentic flavor.
Is this dish spicy?
It has mild heat from chili powder, but you can adjust spice levels by adding or reducing jalapeños and hot sauce.
Can I make this dairy-free?
Yes! Use dairy-free mayo and sour cream, and skip the cheese or use a plant-based alternative.
How can I make this meal more filling?
Add black beans, extra veggies, or even avocado for more substance.
What’s a good substitute for Cotija cheese?
Feta cheese or Parmesan work well if Cotija isn’t available.
Can I meal prep this dish?
Yes! Store ingredients separately and assemble just before eating to keep everything fresh.
What protein can I use besides chicken?
Try shrimp, steak, tofu, or even ground turkey as a protein alternative.
What can I serve with this bowl?
Pair it with tortilla chips, a side salad, or a simple guacamole dip for a complete meal.
Conclusion
The Street Corn Chicken Rice Bowl is a flavor-packed, easy-to-make meal that’s perfect for any occasion. With juicy, spiced chicken and creamy, tangy street corn, this dish brings a delicious twist to classic rice bowls. Try different variations to make it your own, and enjoy a satisfying and wholesome meal!
Print
Street Corn Chicken Rice Bowl
- Prep Time: 20 minutes
- Cook Time: 10 min
- Total Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired, Fusion
- Diet: Gluten Free
Description
The Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn (Elote) and juicy, seasoned chicken served over a bed of rice. Topped with a creamy, tangy sauce and fresh garnishes, this bowl is a perfect balance of flavors and textures, making it a satisfying meal for any time of day.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Street Corn Mixture:
- 1 ½ cups corn kernels (fresh, canned, or frozen, drained)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- ¼ cup Cotija cheese (or feta cheese, crumbled)
- ½ teaspoon chili powder (for extra flavor)
For the Rice Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
Toppings (Optional):
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, diced (optional for heat)
- 2 green onions, sliced
- Hot sauce (optional for extra spice)
Instructions
-
Cook the Chicken:
- Season the chicken with chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes per side, until fully cooked.
- Let the chicken rest for 5 minutes, then slice it into strips.
-
Prepare the Street Corn Mixture:
- In a bowl, mix together corn kernels, mayonnaise, sour cream, lime juice, Cotija cheese, and chili powder.
- Stir until well combined.
-
Assemble the Bowl:
- Start with a base of cooked rice in each bowl.
- Add sliced chicken and spoon the street corn mixture over the top.
-
Garnish & Serve:
- Sprinkle with chopped cilantro, green onions, and diced jalapeño (if using).
- Drizzle with hot sauce for extra spice.
- Serve immediately and enjoy!
Notes
- Even Cooking Tip: Pound the chicken to an even thickness before cooking to ensure even cooking and juiciness.
- Marinate for Extra Flavor: Let the chicken sit with the seasoning for at least 15-30 minutes before cooking for deeper flavor.
- Grill for Smokiness: For a more authentic Mexican street corn flavor, grill the chicken and corn instead of pan-searing them.
- Prevent Dry Chicken: Use a meat thermometer and remove the chicken from the heat when it reaches 165°F (75°C) to avoid overcooking.
- Make It a Meal-Prep Dish: Store components separately and assemble fresh before serving to keep textures intact.
- Spice Level Control: Adjust the chili powder, jalapeños, and hot sauce to control heat—reduce for a milder flavor or increase for extra spice.
- Low-Carb Alternative: Use cauliflower rice instead of white or brown rice for a keto-friendly version.
- Cheese Variations: If Cotija cheese isn’t available, substitute with queso fresco, feta, or grated Parmesan for a similar tangy, salty taste.
- Extra Creamy Street Corn: Add a small spoonful of cream cheese or Greek yogurt to the street corn mixture for a richer texture.
- Add More Crunch: Garnish with crushed tortilla chips or roasted pepitas for extra texture.
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