Looking for a crave-worthy dinner that brings a burst of flavor and color to the table? The Street Corn Chicken Rice Bowl is an absolute sensation, blending juicy grilled chicken, zesty elote-style corn, and hearty rice into one show-stopping bowl. Every bite is creamy, tangy, and packed with Mexican-inspired goodness. It’s the perfect recipe for busy weeknights, backyard get-togethers, or any time you want some true comfort food with a twist. Plus, it’s customizable for any palate, so everyone at the table can dig in and enjoy!
Ingredients You’ll Need
The beauty of this Street Corn Chicken Rice Bowl is in its straightforward, vibrant ingredients. Every component is chosen for its ability to add an essential punch of flavor, texture, or colorful appeal, making the whole meal as fun to look at as it is to eat.
- Chicken: Use boneless, skinless breasts or thighs for juicy, tender protein that grills up beautifully.
- Olive Oil: Helps keep the chicken moist and infuses it with the rich spices in your marinade.
- Chili Powder: Adds a gentle, smoky heat and deep earthy flavor to both chicken and corn.
- Smoked Paprika: Gives a subtle smokiness that echoes classic street corn and elevates the entire bowl.
- Garlic Powder: Delivers a savory background note that ties everything together.
- Salt & Pepper: Essential for enhancing every other flavor in the bowl.
- Cooked Rice: Use white or brown rice for a soft, hearty base that soaks up all those yummy toppings.
- Corn Kernels: Grilled, roasted, or frozen-and-thawed corn brings that unmistakable sweet crunch and a sunny pop of color.
- Mayonnaise: Acts as the creamy base for the street corn topping—don’t skip, even if you’re not typically a mayo fan!
- Sour Cream: Balances the richness of the mayo and lends irresistible tanginess (Greek yogurt works in a pinch too).
- Lime Juice: Freshly squeezed keeps things bright and zingy, just like the best street food.
- Cotija Cheese: Salty, crumbly, and authentically Mexican; feta works as a sub in a pinch.
- Chopped Cilantro: Herbaceous, fresh, and totally optional for those not on team cilantro.
- Red Onion: Adds pop, crunch, and a little sharpness to balance out all the creaminess.
- Jalapeño Slices: Optional but highly recommended for a little extra kick!
- Lime Wedges: Perfect for a last splash of zesty brightness right before digging in.
How to Make Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Start by whisking together the olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Coat your chicken breasts or thighs thoroughly, rubbing that spice blend right into the surface for maximum flavor. Let it sit while you prep the other ingredients (even just 10 minutes makes a difference), or pop it in the fridge for extra marinating if you’re planning ahead.
Step 2: Cook the Chicken
Heat up a grill pan or skillet over medium-high heat. Once it’s nice and hot, lay the chicken on and let it cook undisturbed for about five to six minutes per side, until it’s beautifully golden and cooked through. Let the chicken rest for a few minutes once off the heat—this keeps it juicy when you slice it for your Street Corn Chicken Rice Bowl.
Step 3: Mix the Street Corn Topping
In a medium bowl, stir together the mayonnaise, sour cream, extra chili powder, and a generous squeeze of fresh lime juice. Add in those golden corn kernels (grill or roast them first if you want to go all out!), then gently fold everything until it’s creamy and evenly coated—this is your game-changing elote-inspired topper.
Step 4: Assemble Your Bowls
Set out your serving bowls and start with a fluffy bed of cooked rice. Top with sliced, still-warm chicken, a scoop of that luscious street corn mixture, then add a cascade of crumbled cotija cheese, chopped cilantro, red onion, and jalapeño slices if you’re feeling spicy. Don’t forget a lime wedge for squeezing over the top! Every layer brings that Street Corn Chicken Rice Bowl magic right to your fork.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
The final flourish makes all the difference! Pile on extra cotija, sprinkle a little more chili powder, or give each bowl a handful of fresh cilantro and a few thin slices of jalapeño. A squeeze of fresh lime over the top right before serving wakes up every single flavor in your Street Corn Chicken Rice Bowl.
Side Dishes
A bowl this bold can fly solo, but it also plays well with crisp tortilla chips and pico de gallo, a crisp green salad with avocado, or crunchy slaw dressed with lime. If you’re going for a full-on Mexican-inspired feast, try serving with black beans or roasted sweet potatoes on the side.
Creative Ways to Present
Let everyone customize their own Street Corn Chicken Rice Bowl bar-style: lay out the toppings, rice, and sliced chicken so diners can assemble their own masterpiece. Or, serve the components family-style in big bowls and let guests build their bowls right at the table. For something fun at parties, use smaller bowls or cups for a street-food inspired appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Rice Bowl ingredients keep beautifully if stored separately in airtight containers. Store chicken, rice, and corn mixture in the fridge for up to three days. Assemble fresh bowls when you’re ready to eat, which keeps the flavors and textures just right.
Freezing
For longer storage, you can freeze the cooked, sliced chicken and the rice separately for up to three months. The corn topping is best enjoyed fresh, but you can prep and freeze the plain grilled or roasted corn kernels ahead of time; just mix with the creamy dressing right before serving.
Reheating
To reheat, gently warm the chicken and rice in the microwave or on the stovetop until heated through. Add a splash of water or a drizzle of olive oil to keep the rice from drying out. Assemble your Street Corn Chicken Rice Bowl with the freshly stirred street corn mixture and garnishes for that just-made flavor every time.
FAQs
Can I make this recipe dairy-free?
Absolutely! Use your favorite dairy-free mayonnaise and sour cream alternatives, and substitute cotija with a plant-based cheese or simply skip it. The bowl will still deliver on all the vibrant street corn flavor!
What other proteins work in the Street Corn Chicken Rice Bowl?
Grilled steak, sautéed shrimp, or even crispy tofu are fantastic swaps if you want a twist. This bowl is all about that elote-inspired topping, so mix it up to suit your cravings or dietary preferences!
How can I make it spicier?
Add extra chili powder, stir in some hot sauce, or top your bowl with sliced jalapeños or even a drizzle of chipotle crema. You’re in total control of the heat—crank it up to your comfort level!
Is it possible to use rotisserie or leftover grilled chicken?
Definitely! Rotisserie or any leftover grilled chicken works beautifully here and cuts down prep time. Just slice or shred, warm briefly if you like, and build your Street Corn Chicken Rice Bowl as usual.
What if I don’t have cotija cheese?
No problem—crumbled feta is the closest match, or you can try a little grated Parmesan for similar salty, savory vibes. Even a sprinkle of cheddar can work in a pinch!
Final Thoughts
If you love layers of bold flavor and a dish that always dazzles, you simply have to give the Street Corn Chicken Rice Bowl a try. It’s guaranteed to become a staple in your dinner rotation, and once you’ve tried it, your taste buds will be begging for more. Gather your favorite people, pile up those bowls, and get ready for smiles all around!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal inspired by Mexican flavors. Tender grilled chicken is paired with flavorful street corn, cilantro, cotija cheese, and a zesty lime crema over a bed of rice.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn:
- 3 cups cooked white or brown rice
- 1 1/2 cups corn kernels (grilled, roasted, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- Sliced jalapeño (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Mix olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub over chicken and grill until cooked through.
- Make the Street Corn: Combine mayonnaise, sour cream, chili powder, lime juice, and corn in a bowl.
- Assemble the Bowls: Divide rice into bowls, top with sliced chicken, street corn mixture, cotija cheese, cilantro, red onion, and jalapeño. Serve with lime wedges.
Notes
- You can substitute Greek yogurt for the sour cream or mayo.
- Add black beans or avocado for extra nutrition.
- This dish is also great with leftover grilled chicken or rotisserie chicken for a quicker version.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
