Street Corn Chicken Rice Bowl

A Street Corn Chicken Rice Bowl combines the vibrant flavors of Mexican street corn (elote) with tender chicken and a bed of fluffy rice. This recipe brings together a smoky, creamy, and tangy taste profile that’s bursting with color and flavor. Perfect for a quick weeknight dinner or meal prep, this dish is easy to customize with your favorite toppings. It’s a hearty, satisfying, and wholesome meal you’ll love making over and over again.

Why You’ll Love This Recipe

• Bold flavors: This dish combines the creamy, smoky, and tangy elements of elote with seasoned chicken for an irresistible flavor explosion.
• Versatile: It’s perfect for meal prep, family dinners, or entertaining guests, and it can be customized to suit different preferences or dietary restrictions.
• Easy to prepare: With simple ingredients and straightforward steps, this recipe comes together quickly without sacrificing flavor.
• Nutrient-rich: Packed with lean protein, fiber, and healthy fats, it’s a balanced, nutritious meal that doesn’t skimp on taste.
• Great for leftovers: The flavors meld together beautifully overnight, making it an excellent option for reheating the next day.

Ingredients

• Chicken breast or thighs
• Long-grain white or brown rice
• Corn kernels (fresh, canned, or frozen)
• Mayonnaise
• Sour cream or Greek yogurt
• Lime juice
• Garlic powder
• Chili powder or smoked paprika
• Cotija cheese (or feta as a substitute)
• Fresh cilantro
• Jalapeños (optional)
• Salt and pepper
• Olive oil or avocado oil

Directions

Step 1: Cook the Rice

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. Cook the rice according to package instructions using your preferred method (stovetop, rice cooker, or Instant Pot). Once cooked, fluff the rice with a fork and set it aside.

Step 2: Prepare the Chicken

1. Season the chicken with chili powder or smoked paprika, garlic powder, salt, and pepper.
2. Heat a skillet or grill pan over medium heat and add a drizzle of olive oil.
3. Cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips or bite-sized pieces.

Step 3: Make the Street Corn

1. If using fresh corn, char the kernels in a skillet over medium-high heat with a little oil until golden and slightly smoky. If using canned or frozen corn, drain and dry the kernels before adding them to the skillet.
2. In a mixing bowl, combine the charred corn with mayonnaise, sour cream or Greek yogurt, lime juice, garlic powder, and chili powder. Mix well to coat.

Step 4: Assemble the Bowl

1. Divide the cooked rice into bowls as the base layer.
2. Top each bowl with sliced chicken and a generous scoop of the street corn mixture.
3. Sprinkle crumbled Cotija cheese and freshly chopped cilantro over the top.
4. Add sliced jalapeños for extra heat, if desired.

Step 5: Garnish and Serve

1. Squeeze additional lime juice over the bowl for a tangy kick.
2. Serve immediately and enjoy!

Variations

• Vegetarian option: Substitute the chicken with grilled tofu, roasted chickpeas, or sautéed mushrooms.
• Low-carb version: Swap the rice with cauliflower rice or a bed of fresh greens.
• Dairy-free: Use a vegan mayonnaise and skip the cheese or replace it with a plant-based alternative.
• Spice level: Adjust the chili powder, paprika, or jalapeños to control the heat level.
• Add more veggies: Incorporate diced avocado, black beans, or bell peppers for added texture and flavor.

Servings and Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the rice, chicken, and corn mixture separate for best results.
• Reheating: Reheat the rice and chicken in the microwave or on the stovetop until warmed through. Serve with fresh garnishes for optimal flavor. Avoid reheating the street corn mixture, as it is best served cold or at room temperature.

FAQs

1. Can I use leftover rice for this recipe?

Yes, leftover rice works perfectly for this dish. Just reheat it gently before assembling the bowl.

2. What type of chicken works best?

Both chicken breast and thighs work well, but thighs tend to be juicier and more flavorful.

3. Can I use frozen corn?

Absolutely! Just thaw and dry the kernels before charring them in the skillet.

4. What can I substitute for Cotija cheese?

Feta cheese is a great substitute if you can’t find Cotija.

5. How can I make this spicier?

Add extra chili powder, jalapeños, or a drizzle of hot sauce to amp up the heat.

6. Is this recipe gluten-free?

Yes, as long as all the ingredients used (like mayonnaise) are certified gluten-free.

7. Can I meal prep this recipe?

Definitely! Prepare all the components separately and store them in the fridge. Assemble the bowls just before serving.

8. What’s the best way to char the corn?

Use a hot skillet or grill for a smoky, caramelized flavor. Make sure the kernels are dry before cooking.

9. Can I make this dish ahead of time?

Yes, you can prepare most components in advance, but it’s best to assemble the bowls right before serving for the freshest taste.

10. How do I keep the chicken from drying out?

Marinating the chicken or using chicken thighs can help retain moisture. Also, avoid overcooking by monitoring the internal temperature.

Conclusion

The Street Corn Chicken Rice Bowl is a delightful fusion of bold flavors and wholesome ingredients. Its vibrant colors and customizable elements make it a versatile dish that caters to a variety of tastes. Whether you’re prepping meals for the week or hosting a casual dinner, this recipe is sure to impress. Give it a try, and enjoy the delicious taste of street corn combined with tender, seasoned chicken and fluffy rice!

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