If you’re looking for a bold, flavor-packed meal that’s easy to make and full of texture, this Street Corn Chicken Rice Bowl is the perfect dish. It combines juicy grilled chicken, creamy street corn, and perfectly seasoned rice into one delicious bowl.
Inspired by Mexican street corn (Elote), this dish takes the smoky, tangy, and creamy flavors of grilled corn and pairs them with hearty chicken and fluffy rice. It’s a complete meal that’s perfect for weeknight dinners, meal prep, or even entertaining guests.
This dish is simple, satisfying, and completely customizable, making it a must-try recipe for anyone who loves bold flavors. Let’s get started!
Ingredients Needed
Main Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen or fresh corn (preferably grilled)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon hot sauce (optional)
- ½ cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons chopped cilantro
- 1 green onion, chopped
Optional Add-Ons for Extra Flavor:
- 1 jalapeño, finely diced (for spice)
- ½ teaspoon red pepper flakes
- 1 avocado, sliced
- ½ cup black beans
Step-by-Step Cooking Instructions
Step 1: Preparing the Chicken
- In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
- Rub the chicken breasts with olive oil and coat evenly with the spice mixture.
- Heat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5-6 minutes per side, until fully cooked (internal temperature of 165°F (75°C)).
- Let the chicken rest for a few minutes before slicing it into strips.
Step 2: Making the Street Corn Mixture
- If using fresh corn, grill it until slightly charred, then cut the kernels off the cob.
- In a bowl, mix together mayonnaise, sour cream (or Greek yogurt), lime juice, lime zest, and hot sauce.
- Stir in the grilled corn, cotija cheese, cilantro, and green onion.
- Mix well and set aside.
Step 3: Cooking the Rice
- Rinse the rice under cold water to remove excess starch.
- In a pot, bring chicken broth to a boil.
- Add the rice, cover, and cook on low heat for 18 minutes.
- Fluff the rice with a fork and set aside.
Step 4: Assembling the Rice Bowl
- Divide the cooked rice into bowls.
- Top with sliced chicken.
- Spoon the street corn mixture over the chicken.
- Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
- Serve immediately and enjoy!
Tips for the Best Street Corn Chicken Rice Bowl
- Use grilled corn for the best smoky flavor—fresh off the cob is ideal, but frozen works too!
- Marinate the chicken for at least 15 minutes to absorb the spices.
- Make the sauce creamier by adding a little extra mayonnaise or Greek yogurt.
Serving Suggestions
Best Side Dishes
- A side of warm tortillas or chips and salsa
- Black bean salad for extra protein
- A light avocado and tomato salad
Drink Pairings
- A margarita or refreshing lime agua fresca
- A light Mexican lager like Corona or Modelo
- Iced hibiscus tea for a caffeine-free option
Variations of Street Corn Chicken Rice Bowl
- Spicy Version: Add extra hot sauce, jalapeños, or a pinch of cayenne pepper.
- Low-Carb Version: Swap rice for cauliflower rice or shredded lettuce.
- Dairy-Free Alternative: Use vegan mayo and a dairy-free cheese substitute.
Common Mistakes to Avoid
- Overcooking the chicken: Keep an eye on the internal temperature (165°F is perfect!).
- Using plain boiled corn: Grilling the corn adds that authentic street corn flavor.
- Forgetting the lime: The acidity balances the richness of the dish.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheating: Warm in the microwave with a splash of water to keep the rice soft.
Healthier Alternatives
- Use brown rice or quinoa for added fiber.
- Swap mayo for Greek yogurt for a lighter sauce.
- Use leaner cuts of chicken, such as chicken tenders.
Conclusion and Final Thoughts
This Street Corn Chicken Rice Bowl is a perfect blend of smoky, creamy, and zesty flavors in one satisfying meal. Whether you're looking for a quick weeknight dinner or an easy meal-prep option, this recipe delivers on taste, texture, and nutrition.
It’s easy to customize, full of bold flavors, and guaranteed to become a family favorite. Try it out and enjoy a delicious twist on classic Mexican street corn!
Frequently Asked Questions (FAQs)
1. Can I use canned corn instead of fresh or frozen?
Yes! Drain and rinse canned corn, then sauté it in a dry pan to get a charred effect.
2. Can I make this dish vegetarian?
Absolutely! Replace chicken with black beans, tofu, or grilled portobello mushrooms.
3. What’s the best way to add extra protein?
You can add black beans, a fried egg, or shredded cheese for an extra protein boost.
4. Can I make this ahead of time?
Yes! Prep the chicken and street corn mixture ahead, and store separately for freshness.
5. What’s a good cheese substitute if I can’t find cotija?
Feta cheese works well as a substitute for cotija.
