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🌽 Street Corn Chicken Rice Bowls

📝 Introduction

Street Corn Chicken Rice Bowls are a bold, flavor-packed mashup of Mexican street corn (Elote), juicy seasoned chicken, and fluffy rice — all brought together in a satisfying, colorful bowl. Think smoky, creamy, zesty, and a little spicy. Perfect for meal prep, quick dinners, or Taco Tuesday with a twist!

📜 The History of Ingredients

Mexican Street Corn (Elote): A beloved street food staple in Mexico, Elote is typically grilled corn slathered with mayo, cotija cheese, chili powder, and lime.
Chicken: A versatile protein that soaks up spices like cumin, chili, and paprika beautifully — often found in many Latin American dishes.
Rice: Common across Latin cuisine, rice makes the perfect base to absorb all the saucy, savory goodness.
Elote-style toppings: Cotija, lime, cilantro, and mayo or crema bring tang and richness that define this dish.

🍗 Ingredients Breakdown

2 boneless skinless chicken breasts (or thighs)
2 cups cooked white or brown rice
2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayo or Mexican crema
1/4 cup cotija cheese (or feta if unavailable)
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper to taste
Optional: chopped cilantro, diced jalapeños, hot sauce for garnish

👨‍🍳 Step-by-Step Recipe

Cook the rice
Prepare your rice according to package directions. Set aside and keep warm.
Prepare the chicken
Season the chicken with salt, pepper, cumin, paprika, and a pinch of chili powder. Heat oil in a skillet and cook the chicken until golden and fully cooked, about 6–8 minutes per side. Let rest, then slice or dice.
Make the street corn mix
In a bowl, mix corn with mayo (or crema), cotija cheese, lime juice, and a sprinkle of chili powder. Stir until creamy and well coated.
Assemble the bowls
Divide rice into bowls. Top with sliced chicken, a generous spoonful of street corn mix, and your favorite garnishes — think cilantro, jalapeños, lime wedges, or extra cheese.

🌟 Tips for the Perfect Street Corn Chicken Rice Bowl

Char the corn: Searing corn in a dry skillet or grilling it brings out a smoky, authentic flavor.
Marinate the chicken: For deeper flavor, marinate with spices and lime juice for at least 30 minutes.
Use warm rice: The heat helps melt the cheese and slightly soften the corn mix — delicious!

🔄 Variations and Customizations

Spicy kick: Add hot sauce, chipotle powder, or diced jalapeños.
Protein swap: Try grilled shrimp, steak, or even tofu.
Low-carb version: Swap rice for cauliflower rice or shredded lettuce for a salad-style bowl.
Add beans: Black beans or pinto beans add extra fiber and a creamy texture.
Make it a wrap: Turn the whole bowl into a burrito or taco!

🥗 Health Considerations and Nutritional Value

Calories: ~500–600 per serving, depending on toppings
High in protein: Chicken offers lean protein; corn adds fiber and natural sweetness.
Watch the fats: Mayo/crema and cheese bring richness, but can be used lightly for a lighter version.
Boost nutrition: Add spinach, avocado, or a side of grilled veggies for extra color and vitamins.

❓ FAQ

Can I use rotisserie chicken or leftovers?
Absolutely — saves time and still tastes amazing!

Is cotija necessary?
Cotija adds authentic flavor, but feta or Parmesan can work in a pinch.

How long does this keep?
Up to 3–4 days in the fridge. Keep toppings and rice separate for best texture.

Can I make this dairy-free?
Yes! Use a dairy-free crema or mayo and skip the cheese (or use a plant-based alternative).

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Street Corn Chicken Rice Bowls

Print Recipe Pin Recipe

Total Time 45

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.

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