Introduction
If you’re looking for a recipe that is bursting with flavor, easy to make, and perfect for meal prep, these Street Corn Chicken Rice Bowls are the ultimate go-to dish. Inspired by Mexican street corn (elote), this recipe combines creamy, smoky, and tangy flavors with juicy, seasoned chicken and a zesty rice base. Whether you need a satisfying weeknight dinner or a meal that will impress your guests, this dish has you covered!
Not only is this recipe delicious, but it also offers a balanced combination of protein, healthy carbs, and vibrant toppings that make it both nutritious and crave-worthy. Plus, it’s super customizable, so you can tweak it to fit your dietary needs or taste preferences.
In this blog post, we’ll go through everything you need to make the perfect Street Corn Chicken Rice Bowls, including a breakdown of ingredients, step-by-step instructions, variations, storage tips, and more. Get ready to take your taste buds on a flavor-packed journey!
Ingredients Breakdown
Each component of this bowl plays an essential role in creating the ultimate bite. Let’s take a closer look at what makes this dish shine:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs) – Thighs provide extra juiciness, but breasts work great too.
- 1 tbsp olive oil – Helps create a flavorful sear on the chicken.
- 1 tsp chili powder – Adds a smoky depth of flavor.
- 1/2 tsp cumin – Classic Mexican spice that enhances the warmth.
- 1/2 tsp paprika – Smoked paprika works best for an extra depth of flavor.
- 1/2 tsp garlic powder & 1/2 tsp onion powder – Adds rich, savory notes.
- 1/2 tsp salt & 1/4 tsp black pepper – Essential for seasoning.
- Juice of 1 lime – Adds tang and helps tenderize the chicken.
For the Street Corn Topping:
- 2 cups corn (fresh, frozen, or canned) – Fresh corn is best for charring, but frozen works too.
- 1 tbsp butter – Helps get that golden, slightly charred exterior.
- 1/2 tsp chili powder & 1/4 tsp smoked paprika – Adds a subtle kick and smoky richness.
- 1/4 tsp salt – Balances the flavors.
- 1/4 cup mayo – Makes the street corn mixture extra creamy.
- 2 tbsp sour cream – Adds a tangy contrast.
- 1/4 cup cotija cheese (or feta) – Gives that classic Mexican street corn flavor.
- 1 tbsp lime juice – Brightens up the entire topping.
- 1 tbsp chopped cilantro – A must-have for freshness and color.
For the Rice Base:
- 2 cups cooked white or brown rice – Either works; brown rice adds extra fiber.
- 1 tbsp lime juice – Enhances freshness.
- 2 tbsp chopped cilantro – Makes the rice extra flavorful.
- 1/2 tsp salt – Essential for balance.
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Hot sauce
- Extra cotija cheese
- Extra cilantro
Step-by-Step Instructions
Step 1: Marinate & Cook the Chicken
- In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
- Coat the chicken evenly in the marinade and let it sit for at least 15 minutes (or up to 24 hours in the fridge for deeper flavor).
- Heat a large skillet over medium heat and cook the chicken for 6-7 minutes per side, until fully cooked (165°F internal temperature).
- Remove from heat and let the chicken rest for 5 minutes before slicing.
Step 2: Prepare the Street Corn Topping
- Heat butter in a skillet over medium-high heat.
- Add corn, chili powder, smoked paprika, and salt, then sauté for about 5 minutes until the corn gets slightly charred.
- Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, and chopped cilantro.
Step 3: Make the Rice Base
- Stir lime juice, cilantro, and salt into the cooked rice for extra flavor.
Step 4: Assemble the Bowls
- Add rice to a bowl.
- Top with sliced chicken.
- Spoon over the street corn mixture.
- Garnish with optional toppings like avocado, jalapeños, extra cotija cheese, or hot sauce.
Step 5: Serve & Enjoy!
This dish is best enjoyed fresh, but it also makes a great meal-prep option!
Pro Tips for the Best Street Corn Chicken Rice Bowls
- Marinate Overnight: If time allows, marinating the chicken overnight gives it deeper flavor.
- Use Fresh Corn: Fresh corn, grilled or charred, gives the best texture and taste.
- Don’t Skip the Cotija Cheese: It brings an authentic Mexican street corn flavor.
- Meal Prep Friendly: Store ingredients separately and assemble fresh when ready to eat.
Variations & Customizations
- Make It Spicier: Add cayenne pepper to the chicken seasoning or toss some diced jalapeños into the street corn mixture.
- Low-Carb Option: Swap the rice for cauliflower rice or shredded lettuce.
- Dairy-Free Version: Use vegan mayo and skip the sour cream and cotija cheese.
- Vegan Adaptation: Replace chicken with grilled tofu or mushrooms and use dairy-free alternatives for the sauce.
Storage & Reheating Tips
- Storage: Store chicken, rice, and street corn topping separately in airtight containers for up to 4 days.
- Reheating: Warm chicken and rice in the microwave or on the stove. Add fresh lime juice and cilantro to refresh flavors.
- Freezing: You can freeze cooked chicken and rice for up to 3 months. Thaw overnight before reheating.
Conclusion
These Street Corn Chicken Rice Bowls bring all the bold flavors of Mexican street corn into a balanced, satisfying meal. Whether you’re making it for a weeknight dinner, meal prep, or a gathering, this dish is sure to be a hit.
With its tender, spiced chicken, creamy and zesty corn, and flavorful rice, every bite is packed with deliciousness. Plus, it’s easy to customize, making it a great recipe for the whole family.
Give this recipe a try and let us know how you like it! What toppings did you add? Did you spice it up? Share your thoughts and photos in the comments below! 🌽🍗🍚