Why You’ll Love This Street Corn Chicken Rice Bowl
When you’re craving a meal that’s packed with flavor, texture, and a little bit of heat, the Street Corn Chicken Rice Bowl is a dish you absolutely need to try. Inspired by the flavors of Mexican street corn, or elote, this bowl combines the savory goodness of grilled chicken, smoky street corn, and refreshing cilantro-lime rice into a vibrant and satisfying meal. It’s the perfect combination of fresh ingredients, bold spices, and creamy toppings that will make your taste buds dance.
Whether you’re preparing lunch for the week, planning a family dinner, or putting together a fun meal for friends, this recipe is versatile, easy to make, and incredibly filling. The grilled chicken provides lean protein, the street corn adds a burst of smoky and creamy goodness, and the cilantro-lime rice brings a refreshing and zesty base. Topped with creamy avocado, cherry tomatoes, and a sprinkle of cotija cheese, this rice bowl is both satisfying and nutritious.
This Street Corn Chicken Rice Bowl is not just a meal—it’s an experience. Each bite brings together a symphony of flavors and textures that will leave you craving more. So, if you’re looking for a delicious and balanced meal that’s perfect for any occasion, keep reading to learn how to make this tasty dish!
What You’ll Need
Before we dive into the cooking process, let’s gather all the ingredients you’ll need for this delicious and colorful Street Corn Chicken Rice Bowl. The recipe is broken down into four main components: the grilled chicken, street corn, cilantro-lime rice, and the toppings.
For the Grilled Chicken:
- 1 1/2 lbs chicken breasts or thighs (boneless and skinless)
- 1 tsp chili powder
- 1 1/4 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp lime juice
For the Street Corn:
- 2 cups corn (frozen, canned, or fresh kernels)
- 1/3 cup mayonnaise
- 1 tbsp sour cream
- 1/2 tsp garlic powder
- 1/4 cup cotija cheese (or feta cheese, if you prefer)
- 1 jalapeño, finely diced (optional, for heat)
- 6 tbsp fresh cilantro, chopped
- Salt and black pepper, to taste
For the Cilantro-Lime Rice:
- 2 cups cooked white or brown rice
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
For the Toppings:
- 1 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- Lime wedges
- Additional cotija cheese for garnish
Now that you have all the ingredients, you’re ready to create this flavorful bowl of goodness!
Step-by-Step Instructions
Making this Street Corn Chicken Rice Bowl is a fun and straightforward process. Let’s break it down step by step to ensure you end up with the perfect bowl every time.
1. Marinate and Grill the Chicken:
Start by preparing the chicken for grilling. In a bowl, combine the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Add the olive oil and lime juice to form a marinade. Mix everything together, then add the chicken breasts (or thighs) to the bowl, coating the chicken evenly with the marinade. Let it marinate for at least 15 minutes, or up to 2 hours for more flavor.
Once the chicken is marinated, preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side (depending on thickness) until the internal temperature reaches 165°F and the chicken is golden brown and juicy. After grilling, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
2. Prepare the Street Corn:
While the chicken is grilling, it’s time to make the street corn. If you’re using frozen or canned corn, be sure to drain it well. If you’re using fresh corn, husk the ears and either grill them or cook them on the stove for a couple of minutes to get a slightly smoky flavor.
In a mixing bowl, combine the corn, mayonnaise, sour cream, garlic powder, and a pinch of salt and pepper. Stir to coat the corn evenly with the creamy mixture. Add the chopped cotija cheese, cilantro, and diced jalapeño (if using) for that signature street corn flavor. Mix well and adjust the seasoning to taste.
3. Make the Cilantro-Lime Rice:
For the cilantro-lime rice, you can use pre-cooked rice or make it fresh. If you’re making fresh rice, cook it according to package instructions. Once the rice is cooked, fluff it with a fork and transfer it to a mixing bowl. Add the lime juice, chopped cilantro, and a pinch of salt. Stir well to combine and set aside.
4. Assemble the Street Corn Chicken Rice Bowl:
Now that all your components are ready, it’s time to assemble your rice bowl! Start with a base of cilantro-lime rice. Next, add a generous portion of the street corn mixture on top of the rice. Arrange the grilled chicken slices on top of the corn and rice, making sure to evenly distribute the chicken.
5. Add the Toppings:
Top your rice bowl with sliced avocado, halved cherry tomatoes, and a sprinkle of additional cotija cheese. You can also serve the rice bowl with lime wedges on the side for an extra burst of citrus.
Serve immediately and enjoy!
Tips for Success
Here are a few tips to ensure your Street Corn Chicken Rice Bowl turns out perfectly every time:
- Marinate the Chicken Well: Don’t skip the marinating step! The chicken will soak up the spices and lime juice, making it incredibly flavorful and juicy when grilled.
- Use Fresh Ingredients: Fresh cilantro and lime juice really elevate the flavors in this dish, so don’t skimp on these ingredients. Fresh corn also adds a delicious, slightly sweet crunch to the street corn salad.
- Customize the Heat: If you like a little more heat, don’t hesitate to add extra jalapeños to the street corn. If you prefer a milder version, simply omit the jalapeños or use only a small amount.
- Grill the Corn for Extra Flavor: Grilling the corn gives it a smoky flavor that enhances the overall dish. If you’re using canned or frozen corn, consider tossing it in a skillet for a few minutes to mimic the charred flavor.
- Use Leftover Rice: If you have leftover rice from another meal, this recipe is a great way to repurpose it. Just add the lime and cilantro to freshen it up!
Variations to Try
While this Street Corn Chicken Rice Bowl is fantastic as is, there are plenty of ways to customize the recipe to suit your tastes or dietary preferences:
- Swap Chicken for Steak or Shrimp: If you’re not a fan of chicken or want to mix things up, try using grilled steak or shrimp. The smoky flavors of the street corn pair wonderfully with both options.
- Add Black Beans: For extra protein and fiber, add some black beans to the rice bowl. They’ll complement the other flavors and provide a heartier meal.
- Make It Vegan: To make a vegan version, skip the chicken and replace the cotija cheese with vegan cheese or nutritional yeast. You can also use avocado as your primary protein source for richness and creaminess.
- Spicy Street Corn: If you love spice, you can add a few dashes of hot sauce or a sprinkle of chili powder to the street corn mixture to take it up a notch.
- Switch Up the Rice: Instead of traditional white or brown rice, try using quinoa, cauliflower rice, or a blend of both for a low-carb option.
Storing and Reheating
While the Street Corn Chicken Rice Bowl is best enjoyed fresh, you can store leftovers in the refrigerator for up to 3 days. Here’s how to store and reheat the components:
Storing:
Store the grilled chicken, street corn, cilantro-lime rice, and toppings separately in airtight containers. This will help maintain the freshness of each component and prevent sogginess.
Reheating:
Reheat the chicken and rice in the microwave or on the stovetop. If reheating in the microwave, place a damp paper towel over the food to keep it moist. For the corn, it’s best to eat it cold or at room temperature, but if you prefer it warm, you can heat it briefly in a pan.
Assembling Leftovers:
When you’re ready to eat your leftovers, reassemble the bowls by heating the rice and chicken, then adding the street corn and toppings. For best results, add fresh avocado just before serving.
Frequently Asked Questions
1. Can I make this bowl ahead of time?
Yes! You can prep the chicken, street corn, and rice ahead of time and store them separately in the fridge. When ready to serve, simply reheat and assemble the bowls with your desired toppings.
2. Can I use brown rice instead of white rice?
Absolutely! Brown rice works great in this recipe and adds a slightly nutty flavor. Just be sure to cook it thoroughly before using it in the rice bowl.
3. What other cheeses can I use instead of cotija?
If you can’t find cotija, feta cheese is a great substitute. You can also use grated Parmesan or another crumbly cheese with a salty flavor.
4. Can I add other vegetables to the bowl?
Definitely! You can add grilled peppers, onions, or even sautéed mushrooms for added texture and flavor. Roasted sweet potatoes would also be a delicious addition.
5. Can I use frozen corn?
Yes, frozen corn works perfectly for this dish. Just make sure to thaw and drain it before mixing it with the mayo and other ingredients.
The Final Word
The Street Corn Chicken Rice Bowl is a vibrant, flavorful, and satisfying meal that combines all the best elements of Mexican street food in a single bowl. With perfectly grilled chicken, smoky and creamy street corn, refreshing cilantro-lime rice, and fresh toppings, this dish offers a perfect balance of flavors and textures. Whether you’re feeding a family or meal-prepping for the week, this rice bowl is sure to be a hit. So, gather your ingredients, follow the simple steps, and enjoy a delicious and nutritious meal that’s bursting with bold flavors!