There’s something truly comforting about a warm, flavorful rice bowl, and this Street Corn Chicken Rice Bowl is no exception. Inspired by the bold flavors of Mexican street corn, this dish brings together juicy seasoned chicken, charred corn, creamy sauce, and fluffy rice, all in one satisfying bowl.
Mexican street corn, or elote, is a staple of street vendors across Mexico, typically served on the cob, smothered in a tangy, creamy sauce, and dusted with cheese, lime, and spices. This recipe takes all those amazing flavors and combines them with tender, well-seasoned chicken and a hearty base of rice, making it a perfect meal for lunch or dinner.
Whether you’re looking for a quick and easy weeknight dinner or a meal prep option that stays delicious throughout the week, this rice bowl is sure to become a favorite. The combination of smoky, slightly sweet corn with the savory chicken and creamy dressing is absolutely irresistible!
Why You’ll Love This Recipe
- Easy to make – This dish comes together in about 30 minutes, making it great for busy nights.
- Bold, delicious flavors – If you love Mexican street corn, you’ll love the tangy, cheesy, and slightly smoky taste in every bite.
- Great for meal prep – Make a big batch and enjoy flavorful rice bowls all week long.
- Customizable – Swap out the protein, adjust the spice level, or add extra toppings to make it your own!
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Corn Mixture:
- 1 ½ cups corn (fresh, frozen, or canned)
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
For the Rice:
- 2 cups cooked white or brown rice
- Juice of ½ lime
- ¼ cup chopped fresh cilantro
For the Sauce:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon lime juice
Toppings:
- ¼ cup crumbled cotija cheese (or feta cheese)
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
How to Make Street Corn Chicken Rice Bowls
Step 1: Cook the Chicken
Start by seasoning your diced chicken with chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle with lime juice and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden brown and fully cooked. Remove from the skillet and set aside.
Step 2: Char the Corn
In the same skillet, melt a tablespoon of butter over medium heat. Add the corn, smoked paprika, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the corn starts to char slightly and develop a smoky flavor. Remove from heat and set aside.
Step 3: Prepare the Sauce
In a small bowl, mix together the mayonnaise, Greek yogurt (or sour cream), garlic powder, chili powder, and lime juice. Stir until smooth and well combined. This creamy sauce is what gives the dish that signature elote-style flavor!
Step 4: Assemble the Bowls
In serving bowls, divide the cooked rice. Stir in fresh lime juice and chopped cilantro for extra freshness.
Top with the cooked chicken, charred corn, and a generous drizzle of the creamy sauce. Finish by sprinkling crumbled cotija cheese and extra cilantro on top. Serve with lime wedges for an extra burst of citrusy goodness.
Helpful Tips
- Use freshly grilled corn for extra smoky flavor – If you have the time, grill fresh corn on the cob, then cut off the kernels for the best taste.
- Make it spicier – Add a dash of hot sauce or chopped jalapeños to the sauce for extra heat.
- Meal prep tip – Store components separately and assemble just before eating to keep everything fresh.
- Try a different protein – Swap out the chicken for grilled shrimp, beef, or tofu for a different take on the dish.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Notes
- If you prefer a lighter version, use all Greek yogurt instead of mayo in the sauce.
- You can use frozen corn if fresh isn’t available—just make sure to thaw and drain it first.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (Per Serving)
- Calories: ~450
- Protein: 30g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 5g
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can cook the chicken, corn, and rice in advance and store them separately in the fridge. When ready to eat, just reheat and assemble your bowl.
What can I use instead of cotija cheese?
Feta cheese is a great substitute if you can’t find cotija. Parmesan also works for a slightly different but still delicious flavor.
Can I use brown rice or quinoa instead of white rice?
Yes! Brown rice and quinoa both work well and add extra fiber and nutrients to the meal.
How do I store leftovers?
Store all components separately in airtight containers in the fridge. The chicken and corn will stay fresh for up to 3 days, and the sauce can last about a week.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other flavorful bowls:
Conclusion
This Street Corn Chicken Rice Bowl is the perfect balance of bold flavors, creamy textures, and satisfying ingredients. It’s a dish that brings a little bit of street food magic into your home in the easiest way possible. Whether you’re meal prepping for the week or just need a quick and delicious dinner, this bowl will quickly become a go-to in your kitchen.
So grab your skillet and get cooking—this is one meal you’ll want to make again and again!
Let me know if you’d like any tweaks or additional details! Happy cooking!
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Street Corn Chicken Rice Bowl
Description
There’s something truly comforting about a warm, flavorful rice bowl, and this Street Corn Chicken Rice Bowl is no exception. Inspired by the bold flavors of Mexican street corn, this dish brings together juicy seasoned chicken, charred corn, creamy sauce, and fluffy rice, all in one satisfying bowl.
Mexican street corn, or elote, is a staple of street vendors across Mexico, typically served on the cob, smothered in a tangy, creamy sauce, and dusted with cheese, lime, and spices. This recipe takes all those amazing flavors and combines them with tender, well-seasoned chicken and a hearty base of rice, making it a perfect meal for lunch or dinner.
Whether you’re looking for a quick and easy weeknight dinner or a meal prep option that stays delicious throughout the week, this rice bowl is sure to become a favorite. The combination of smoky, slightly sweet corn with the savory chicken and creamy dressing is absolutely irresistible!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Corn Mixture:
- 1 ½ cups corn (fresh, frozen, or canned)
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
For the Rice:
- 2 cups cooked white or brown rice
- Juice of ½ lime
- ¼ cup chopped fresh cilantro
For the Sauce:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon lime juice
Toppings:
- ¼ cup crumbled cotija cheese (or feta cheese)
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
Instructions
Step 1: Cook the Chicken
Start by seasoning your diced chicken with chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle with lime juice and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden brown and fully cooked. Remove from the skillet and set aside.
Step 2: Char the Corn
In the same skillet, melt a tablespoon of butter over medium heat. Add the corn, smoked paprika, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the corn starts to char slightly and develop a smoky flavor. Remove from heat and set aside.
Step 3: Prepare the Sauce
In a small bowl, mix together the mayonnaise, Greek yogurt (or sour cream), garlic powder, chili powder, and lime juice. Stir until smooth and well combined. This creamy sauce is what gives the dish that signature elote-style flavor!
Step 4: Assemble the Bowls
In serving bowls, divide the cooked rice. Stir in fresh lime juice and chopped cilantro for extra freshness.
Top with the cooked chicken, charred corn, and a generous drizzle of the creamy sauce. Finish by sprinkling crumbled cotija cheese and extra cilantro on top. Serve with lime wedges for an extra burst of citrusy goodness.
Notes
- If you prefer a lighter version, use all Greek yogurt instead of mayo in the sauce.
- You can use frozen corn if fresh isn’t available—just make sure to thaw and drain it first.
- Store leftovers in an airtight container in the fridge for up to 3 days.