I remember the first time I tasted authentic street corn – elote, as it’s known in Mexico. The smoky char, the tangy lime, the creamy richness, and that subtle kick of chili. It was an explosion of flavors that completely captivated my taste buds.
I instantly knew I had to bring that magic into my everyday cooking. But how to transform a beloved street snack into a complete, satisfying meal for my busy weeknights? That’s where the inspiration for this incredible Street Corn Chicken Rice Bowl truly began.
I wanted something vibrant, easy, and packed with all those irresistible elote flavors, but sturdy enough to fuel a busy schedule. After much experimentation in my kitchen, mixing and matching until I hit perfection, this Street Corn Chicken Rice Bowl emerged as a true winner.
It’s an ideal recipe for anyone craving bold flavors without spending hours at the stove. This Street Corn Chicken Rice Bowl is now a staple in my rotation, and I’m so excited to share it with you!
Why You’ll Love This Street Corn Chicken Rice Bowl Recipe
There are so many reasons to fall head over heels for this particular Street Corn Chicken Rice Bowl. First and foremost, it’s an absolute flavor fiesta! Every spoonful brings together the tender, seasoned chicken, fluffy rice, and that irresistible, creamy street corn salad.
The bright, zesty notes from fresh lime and cilantro perfectly balance the smoky chili powder, creating a harmonious blend that tantalizes your palate. Moreover, this Street Corn Chicken Rice Bowl is incredibly versatile. You can easily adapt it to what you have on hand, making it a budget-friendly and flexible option for any meal.
It’s also surprisingly quick to assemble, making it an ideal choice for busy weeknights when you still crave something homemade and delicious. Prep your ingredients ahead, and you’ll have a gourmet-tasting dinner on the table in no time. This Street Corn Chicken Rice Bowl is a complete meal in one, offering a fantastic balance of protein, carbs, and vibrant vegetables. It’s a surefire way to add some exciting new flavors to your meal rotation without any fuss.
Ingredients You’ll Need
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup uncooked basmati or jasmine rice
- 2 cups water or chicken broth
- 3 cups frozen corn, thawed (or 2 (15-ounce) cans corn, drained, or kernels from 3 ears fresh corn)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 cup light mayonnaise or Greek yogurt
- Juice of 1 large lime (about 2 tablespoons)
- 1/4 teaspoon chili powder, plus more for garnish
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup crumbled feta cheese (or cotija cheese)
Substitutions & Variations
The beauty of a recipe like this Street Corn Chicken Rice Bowl lies in its adaptability. Don’t have chicken? No problem!
You can easily swap in 1.5 pounds of lean ground turkey, shrimp, or even firm tofu for a vegetarian option. Simply adjust cooking times accordingly. For the rice base, feel free to use brown rice, quinoa, or even cauliflower rice for a low-carb alternative in your Chicken Rice Bowl.
If you’re not a fan of mayonnaise, a good quality Greek yogurt or sour cream works wonderfully in the street corn mixture, lending a similar creamy texture with a slightly different tang. You can also experiment with different cheeses; while feta or cotija are classic, a sprinkle of Monterey Jack or cheddar can also be delicious. Amp up the veggies by adding diced bell peppers, black beans, or avocado slices to your Street Corn Chicken Rice Bowl.
For an extra kick, a dash of your favorite hot sauce or a few slices of jalapeño can really elevate the heat profile. Don’t be afraid to make this Street Corn Chicken Rice Bowl your own!
Step-by-Step Instructions
Crafting this flavorful Street Corn Chicken Rice Bowl is a straightforward process, promising delicious results every time. Follow these steps for culinary success:
- Cook the Rice: First, rinse your rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Prepare the Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1 teaspoon chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping halfway, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Street Corn Salad: In the same skillet (no need to clean), add the thawed corn kernels. Cook over medium-high heat for 3-5 minutes, stirring occasionally, until some kernels are slightly charred and tender. This step adds a wonderful smoky depth to your Street Corn Chicken Rice Bowl.
- Assemble the Dressing: In a separate medium bowl, combine the mayonnaise (or Greek yogurt), lime juice, 1/4 teaspoon chili powder, cayenne pepper (if using), diced red onion, and chopped fresh cilantro. Stir well to combine.
- Combine Corn and Dressing: Add the charred corn to the bowl with the dressing. Stir well until the corn is fully coated. Gently fold in the crumbled feta cheese.
- Build Your Bowls: To assemble each Street Corn Chicken Rice Bowl, divide the cooked rice among serving bowls. Top with a generous portion of the seasoned chicken. Then, spoon the creamy street corn salad alongside the chicken.
- Garnish and Serve: Garnish your delicious Street Corn Chicken Rice Bowl with extra fresh cilantro and a sprinkle of chili powder for a vibrant finish. Serve immediately and enjoy the explosion of flavors!
Pro Tips for Success
Mastering this Street Corn Chicken Rice Bowl is easy with a few insider tricks. Firstly, don’t skip charring the corn. Whether you’re using fresh, frozen, or canned corn, a few minutes in a hot skillet without much oil will bring out a fantastic depth of flavor that is essential to any great Street Corn Chicken Rice Bowl.
It mimics the grilled corn experience beautifully. Secondly, always pat your chicken dry before seasoning and cooking. This crucial step helps create a lovely sear and prevents the chicken from steaming, ensuring tender, perfectly browned pieces for your Chicken Rice Bowl.
Furthermore, fresh lime juice is non-negotiable! Bottled lime juice simply doesn’t offer the same bright, zesty punch. It truly elevates the street corn salad and ties all the elements of your Street Corn Chicken Rice Bowl together.
Taste and adjust your seasonings in the corn mixture before serving. You might want more chili powder, a pinch more salt, or another squeeze of lime – tailor it to your preference. Finally, for an even faster prep, consider cooking your rice ahead of time. This significantly reduces active cooking time when you’re ready to assemble your incredible Street Corn Chicken Rice Bowl for dinner.
Storage & Reheating Tips
This Street Corn Chicken Rice Bowl makes fantastic leftovers, perfect for meal prepping your lunches throughout the week. To store, simply transfer any leftover components of the Chicken Rice Bowl into separate airtight containers. The cooked rice, seasoned chicken, and street corn salad will keep well in the refrigerator for up to 3-4 days.
When you’re ready to reheat, warm the chicken and rice in the microwave or a skillet until heated through. For the street corn salad, it can be enjoyed chilled or briefly warmed, depending on your preference. I usually add it cold to the warm chicken and rice, which creates a delightful temperature contrast in your quick Street Corn Chicken Rice Bowl meal.
What to Serve With This Recipe
This Street Corn Chicken Rice Bowl is a complete meal in itself, offering a satisfying blend of protein, grains, and vegetables. However, if you’re looking to round out your meal or serve it for a larger gathering, a simple green salad with a light vinaigrette makes a refreshing accompaniment. A side of black beans or pinto beans could also complement the flavors of the Street Corn Chicken Rice Bowl beautifully.
For an extra touch of indulgence, consider a bowl of guacamole and tortilla chips for dipping. A chilled glass of agua fresca or even a sparkling limeade would be the perfect beverage to complete your vibrant meal experience with this fantastic Street Corn Chicken Rice Bowl.
FAQs
Can I make this Street Corn Chicken Rice Bowl vegetarian?
Absolutely! To make this Street Corn Chicken Rice Bowl vegetarian, simply swap the chicken for plant-based protein. You can use pan-fried tofu, black beans, or even roasted sweet potatoes instead. The street corn salad is already vegetarian, so the main adjustment is the protein.
What kind of rice is best for a Chicken Rice Bowl?
Basmati or jasmine rice works wonderfully for this Street Corn Chicken Rice Bowl due to their fluffy texture and subtle aroma. However, you can also use brown rice for extra fiber, or even cauliflower rice for a low-carb option. The key is to have a sturdy base for all the delicious toppings.
Can I prepare components of the Street Corn Chicken Rice Bowl in advance?
Yes, you can! This Street Corn Chicken Rice Bowl is excellent for meal prep. Cook the rice and chicken up to 3-4 days in advance.
You can also prepare the street corn salad a day ahead, storing it in an airtight container in the fridge. This makes assembling your bowls incredibly fast when you’re ready to eat.
How can I make this Street Corn Chicken Rice Bowl spicier?
If you love heat, there are several ways to kick up the spice in your Street Corn Chicken Rice Bowl. Increase the amount of cayenne pepper in the street corn dressing, or add a pinch of red pepper flakes to the chicken seasoning. You could also garnish your finished bowl with finely diced jalapeños, serrano peppers, or a drizzle of your favorite hot sauce for an extra fiery punch.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 40g |
| Fat | 18g |
| Saturated Fat | 4g |
| Carbohydrates | 40g |
| Fiber | 4g |
| Sugars | 4g |
| Sodium | 550mg |
Street Corn Chicken Rice Bowl
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl combines smoky charred corn, seasoned chicken, creamy dressing, and fluffy rice for a vibrant and satisfying meal that’s perfect for busy weeknights.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup uncooked basmati or jasmine rice
- 2 cups water or chicken broth
- 3 cups frozen corn, thawed (or 2 (15-ounce) cans corn, drained, or kernels from 3 ears fresh corn)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 cup light mayonnaise or Greek yogurt
- Juice of 1 large lime (about 2 tablespoons)
- 1/4 teaspoon chili powder, plus more for garnish
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup crumbled feta cheese (or cotija cheese)
Instructions
- Rinse rice under cold water until clear, then cook with water/chicken broth according to package instructions
- Pat chicken dry, toss with olive oil and spices, then cook in a skillet until golden brown and cooked through
- Char corn in the same skillet, then mix with the dressing made of mayonnaise, lime juice, spices, red onion, and cilantro
- Assemble the bowls with rice, chicken, and corn salad. Garnish and serve
Notes
For a vegetarian option, replace chicken with tofu or beans.
Rice can be substituted with quinoa, brown rice, or cauliflower rice.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg