Street Corn Chicken Rice Bowl: A Flavor-Packed Meal for Any Occasion

Introduction

Imagine a dish that combines charred sweet corn, juicy seasoned chicken, fluffy rice, and creamy, zesty toppings—all in one bowl. That’s exactly what you get with this Street Corn Chicken Rice Bowl, a meal inspired by the flavors of Mexican street corn (elote) but packed with extra protein and grains to keep you full and satisfied.

This bowl is perfect for meal prep, easy weeknight dinners, or a crowd-pleasing lunch. Whether you’re looking for a high-protein, gluten-free, or family-friendly recipe, this one checks all the boxes. With a balance of savory, smoky, creamy, and slightly spicy flavors, it’s a dish you’ll want to make on repeat.

Get ready to enjoy bold, fresh, and comforting flavors in every bite! Let’s dive into this easy, flavor-packed recipe.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Rice Base:

• 1 cup white or brown rice
• 2 cups chicken broth (or water)
• 1 tablespoon butter or olive oil
• ½ teaspoon salt

For the Street Corn Topping:

• 1 ½ cups grilled or roasted corn kernels (fresh or frozen)
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
• ¼ cup crumbled cotija cheese (or feta cheese)
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Juice of ½ lime
• 1 tablespoon chopped fresh cilantro

For Garnishing & Serving:

• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• Extra crumbled cotija cheese
• Extra chopped cilantro
• Lime wedges
• Drizzle of hot sauce (optional)

this PIN FOR LATER

Step-By-Step Instructions

Step 1: Cook the Rice

1. Rinse the rice under cold water to remove excess starch.
2. In a medium pot, bring 2 cups of chicken broth to a boil.
3. Stir in the rice, butter, and salt. Cover and reduce heat to low.
4. Simmer for about 15-20 minutes (until all the liquid is absorbed).
5. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 2: Prepare the Chicken

1. In a small bowl, mix together chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper.
2. Drizzle chicken with olive oil and rub the spice mixture evenly over both sides.
3. Heat a large skillet over medium-high heat and add a little oil.
4. Cook the chicken for 5-6 minutes per side, or until fully cooked (internal temperature should reach 165°F).
5. Remove from heat and let the chicken rest for 5 minutes, then slice it into thin strips.

Step 3: Make the Street Corn Topping

1. If using fresh corn, char the kernels in a dry skillet over medium-high heat until they get slightly blackened. If using frozen, roast in a pan for a similar effect.
2. In a bowl, mix together corn, mayonnaise (or Greek yogurt), cotija cheese, chili powder, garlic powder, lime juice, and cilantro.
3. Stir well to combine and set aside.

Step 4: Assemble the Bowls

1. Start with a base of rice in each serving bowl.
2. Top with sliced chicken.
3. Spoon the street corn mixture over the chicken.
4. Add sliced avocado, cherry tomatoes, extra cotija cheese, and chopped cilantro.
5. Serve with lime wedges and a drizzle of hot sauce if desired.

Tips for the Best Street Corn Chicken Rice Bowl

1. Marinate the Chicken for Extra Flavor

Letting the chicken sit in the spice rub and lime juice for at least 30 minutes (or overnight) will make it juicier and more flavorful.

2. Make it Spicy

If you love a little heat, add ½ teaspoon cayenne pepper to the chicken seasoning or drizzle hot sauce over the final dish.

3. Use Fresh Ingredients

• Fresh corn, lime juice, and cilantro make a huge difference in flavor.
• If fresh corn isn’t available, frozen fire-roasted corn is a great substitute.

4. Switch Up the Protein

Instead of chicken, try:

• Shrimp for a seafood twist.
• Grilled tofu for a plant-based version.
• Steak or ground beef for a heartier variation.

5. Make it Meal-Prep Friendly

• Store rice, chicken, and toppings separately in airtight containers for up to 4 days.
• Assemble when ready to eat for the freshest flavors.

Why You’ll Love This Recipe

✅ Bursting with Flavor – A mix of smoky, creamy, and citrusy flavors.
✅ Nutritious & Filling – Packed with protein, fiber, and healthy fats.
✅ Easy to Make – Simple steps, yet restaurant-quality taste.
✅ Meal Prep-Friendly – Make ahead for effortless lunches and dinners.
✅ Gluten-Free & Customizable – Adjust ingredients to fit your diet.

Frequently Asked Questions

1. Can I use a different grain instead of rice?

Yes! Quinoa, cauliflower rice, or farro work well as substitutes.

2. How do I store leftovers?

Keep each component separate in airtight containers in the fridge for up to 4 days.

3. Can I make this dairy-free?

Yes! Replace cotija cheese with nutritional yeast or a dairy-free cheese alternative.

4. What’s the best way to reheat?

• Rice and chicken: Microwave for 1-2 minutes with a splash of water to keep moisture.
• Corn topping: Best served fresh, but can be reheated briefly.

5. Can I grill the chicken instead?

Absolutely! Grilling adds extra smoky flavor to this dish.

6. Can I make this recipe vegan?

Yes! Swap chicken for grilled tofu and use vegan mayo & cheese in the corn topping.

Conclusion

This Street Corn Chicken Rice Bowl is an irresistible, flavor-packed dish that brings together the best of Mexican-inspired street food in a healthy and filling meal. The combination of spicy chicken, smoky-sweet corn, fluffy rice, and creamy toppings makes every bite exciting and satisfying.

Whether you’re cooking for a quick weeknight dinner, meal prepping for the week, or just looking for a new favorite bowl recipe, this dish delivers big flavor with minimal effort. Give it a try, and enjoy a delicious, nutritious, and easy-to-make meal that’s sure to become a regular on your menu!

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