Street Corn Chicken Rice Bowl Recipe

There's something magical about the flavors of street corn – the smoky, tangy, creamy goodness of elote is pure comfort. Now, imagine all of that deliciousness packed into a hearty, protein-filled rice bowl with tender, juicy chicken. The Street Corn Chicken Rice Bowl is a quick and satisfying meal that’s perfect for busy weeknights or meal prep.

I first whipped up this recipe as a way to use leftover grilled chicken, but it quickly became a household favorite. Every bite is a celebration of bold flavors and creamy textures, all while being surprisingly easy to make.

Why You’ll Love This Street Corn Chicken Rice Bowl

Get ready to savor your new favorite rice bowl! Here’s why this recipe will have you coming back for more:

First, it's incredibly quick and simple. From start to finish, this dish comes together in under 30 minutes, making it ideal for those chaotic evenings when time isn’t on your side.

Next, the flavors are off the charts. Think smoky grilled chicken, creamy corn with a hint of spice, and tangy bursts of lime all layered over fluffy rice. Each ingredient is perfectly balanced for maximum deliciousness.

This bowl is also amazingly versatile. Swap the chicken for shrimp or tofu, use cauliflower rice for a lower-carb option, or adjust the spice level to suit your preferences.

Finally, it’s a meal prep dream. Make it ahead, store it in individual portions, and enjoy all week long. This recipe is as practical as it is mouthwatering.

Ingredients Notes

The beauty of this Street Corn Chicken Rice Bowl lies in its fresh, simple ingredients. Let’s break them down:

• Chicken: Boneless, skinless chicken breasts or thighs work wonderfully. Marinate them in a smoky, zesty blend of spices to lock in flavor before grilling or searing.
• Corn: Fresh or frozen corn kernels both work here. Char them in a skillet to mimic the flavor of grilled street corn, or use leftover grilled corn on the cob for an even smokier taste.
• Rice: White rice, brown rice, or even quinoa can serve as the base of this dish. If you’re feeling adventurous, try Mexican-style rice for extra flavor.
• Cotija Cheese: This crumbly, salty cheese is a staple in street corn recipes. If you can’t find it, feta cheese is a good substitute.
• Mayo and Sour Cream: These combine to create the creamy street corn sauce. For a lighter version, swap in Greek yogurt.
• Spices: A blend of chili powder, smoked paprika, garlic powder, and cumin gives this dish its signature smoky and slightly spicy kick.
• Lime: Fresh lime juice adds a bright, tangy finish to the dish, tying all the flavors together beautifully.

Special Equipment: A cast-iron skillet or grill pan is perfect for cooking the chicken and charring the corn to perfection.

How To Make This Street Corn Chicken Rice Bowl

Creating this flavor-packed bowl is easier than you might think. Follow these simple steps:

1. Cook the Rice
   Begin by cooking your rice according to the package instructions. Fluff it with a fork once it’s done, and set it aside.
2. Marinate and Cook the Chicken
   Combine chili powder, smoked paprika, garlic powder, cumin, salt, and a splash of olive oil to create a flavorful marinade. Coat the chicken and let it sit for at least 10 minutes. Cook the chicken in a hot skillet or grill pan until it’s golden brown and fully cooked. Set aside to rest before slicing.
3. Char the Corn
   In the same skillet, add your corn kernels and cook over medium-high heat until they start to char. This step adds a smoky depth to the dish.
4. Make the Street Corn Sauce
   In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder. Stir until smooth and creamy.
5. Assemble the Bowls
   Start with a base of rice, then layer on the sliced chicken, charred corn, and a generous drizzle of the street corn sauce. Sprinkle with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.

This recipe is so flexible – you can serve it warm or cold, depending on your preference. Total cooking time is just 25-30 minutes, making it a perfect go-to meal.

Storage Options

This recipe is just as good the next day, making it ideal for leftovers or meal prep. Here’s how to store it:

• Refrigerator: Store the components (rice, chicken, and corn) separately in airtight containers for up to 4 days. Keep the sauce in a small container to add just before serving.
• Freezer: Freeze cooked chicken and rice in individual portions for up to 2 months. Thaw in the fridge overnight and reheat before assembling your bowl.
• Reheating: Warm the chicken and rice in the microwave or on the stovetop. Add a splash of water or broth to the rice to keep it from drying out.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Here are a few ideas to make it your own:

• Protein Swap: Use grilled shrimp, ground turkey, or even black beans to replace the chicken.
• Lower Carb: Swap the rice for cauliflower rice or a bed of mixed greens for a lighter option.
• Extra Veggies: Add sautéed bell peppers, zucchini, or avocado slices for a nutrient boost.
• Spice Level: Adjust the heat by adding more chili powder or a drizzle of hot sauce to the sauce.
• Cheese-Free: Skip the cotija and opt for a sprinkle of nutritional yeast for a dairy-free version.

Feel free to experiment and create your perfect bowl. The possibilities are endless!

This Street Corn Chicken Rice Bowl is a vibrant, delicious way to elevate your weeknight meals. With its bold flavors, simple preparation, and customizable options, it’s sure to become a regular in your recipe rotation. So, grab your skillet and get ready to enjoy this crowd-pleasing dish!

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