Street Corn Chicken Rice Bowl Recipe

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Street Corn Chicken Rice Bowl Recipe

Introduction

If you’re craving bold flavors and comforting textures in one bowl, the Street Corn Chicken Rice Bowl delivers big time. Inspired by the zesty charm of Mexican street corn (elote) and hearty rice bowl culture, this recipe is a fusion of smoky grilled chicken, tangy cotija cheese, creamy sauce, and sweet, spicy corn—all layered over fluffy rice. It’s the perfect weekday dinner or meal prep favorite.

The History of Ingredients

This dish brings together elements from different culinary traditions:

• Mexican Street Corn (Elote): Traditionally grilled and slathered in mayo, lime, chili, and cotija.
• Rice Bowls: A staple across many cultures, from Asian donburi to Latin-inspired burrito bowls.
• Grilled Chicken: A universal protein that pairs beautifully with sweet, smoky, and spicy flavors.

Ingredients Breakdown

• Chicken: Boneless, skinless thighs or breasts, seasoned with chili powder, cumin, garlic powder, and paprika.
• Corn: Fresh or frozen, grilled or pan-roasted with lime juice, mayo, and cotija cheese.
• Rice: White, brown, or cauliflower rice.
• Toppings: Cilantro, jalapeños, lime wedges, avocado, hot sauce.
• Sauce (Optional): A mix of mayo, sour cream or Greek yogurt, lime juice, garlic, and Tajín or chili powder.

Step-by-Step Recipe

1. Marinate the Chicken: Combine spices, olive oil, and lime juice. Let chicken sit for at least 30 mins.
2. Cook the Rice: Use your favorite rice and season with a pinch of salt and squeeze of lime.
3. Char the Corn: Grill or sauté with butter until golden, then mix with mayo, lime juice, and cotija.
4. Grill the Chicken: Cook until nicely charred and fully done. Slice thinly.
5. Assemble the Bowl: Start with rice, then layer chicken, corn mix, and desired toppings.
6. Drizzle Sauce: Finish with a generous drizzle of your crema or mayo-based sauce.

Tips for the Perfect Bowl

• Use Fresh Lime Juice for brightness.
• Char the Corn Well for a smoky flavor.
• Let the Chicken Rest before slicing to keep it juicy.
• Mix up your Grains: Try quinoa or a cilantro-lime rice base.

Variations and Customizations

• Vegetarian: Swap chicken with grilled mushrooms or tofu.
• Low-Carb: Use cauliflower rice.
• Extra Heat: Add sriracha or chopped serrano peppers.
• Cheese Alternatives: Feta works if cotija isn’t available.

Health Considerations and Nutritional Value

• Protein-packed from the chicken.
• Fiber and vitamins from corn and rice.
• Adjust for dietary needs: Go light on the mayo or use Greek yogurt; skip cheese for dairy-free.
• Meal prep-friendly and easily portioned.

FA

Q: Can I make this ahead of time?
Yes! Store components separately and assemble when ready to eat.

Q: What’s the best rice to use?
Cilantro-lime rice, jasmine, or brown rice all work well.

Q: Can I use canned corn?
Absolutely—just drain and sauté to get that roasted flavor.

Q: How long does it keep?
Up to 4 days in the fridge in an airtight container.

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Street Corn Chicken Rice Bowl Recipe

If you're craving bold flavors and comforting textures in one bowl, the Street Corn Chicken Rice Bowl delivers big time. Inspired by the zesty charm of Mexican street corn (elote) and hearty rice bowl culture, this recipe is a fusion of smoky grilled chicken, tangy cotija cheese, creamy sauce, and sweet, spicy corn—all layered over fluffy rice. It’s the perfect weekday dinner or meal prep favorite.

Print Recipe Pin Recipe

Total Time 45 minutes mins

Servings 4

Ingredients

  

• 1.5 lbs about 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• For the Street Corn:
• 2 cups corn kernels fresh, frozen, or canned
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika optional
• 1/4 cup cotija cheese or feta cheese crumbled
• Fresh cilantro chopped
• For the Rice:
• 2 cups cooked white or brown rice
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro chopped
• For Toppings optional:
• Sliced avocado or guacamole
• Diced tomatoes
• Sliced jalapeños
• Additional crumbled cotija cheese
• Extra lime wedges

Instructions

 

• Marinate the Chicken:
• In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
• Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
• Cook the Chicken:
• Preheat your grill or grill pan over medium-high heat.
• Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for a few minutes, then slice it into thin strips.
• Prepare the Street Corn:
• If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. If using frozen or canned corn, heat it in a skillet over medium heat until warm.
• In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.
• Stir in the warm corn kernels until they are evenly coated.
• Add chopped cilantro and mix well.
• Prepare the Rice:
• In a large bowl, toss the cooked rice with lime juice and chopped cilantro.
• Assemble the Bowls:
• Divide the cilantro-lime rice among the bowls.
• Top each bowl with sliced chicken and a generous serving of the street corn mixture.
• Add any additional toppings you like, such as sliced avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
• Serve:
• Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.

Notes

• Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes but up to 4 hours.
• Corn Preparation: If using canned corn, be sure to drain and rinse it before heating.
• Spiciness: Adjust the amount of chili powder and jalapeños to suit your taste preferences.