The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together the zest of Mexican street corn (elote) with tender, spiced chicken and cilantro-lime rice. This harmonious blend offers a satisfying meal that's both hearty and refreshing.
Why You’ll Love This Recipe
- Bold Flavors: The combination of spiced chicken, tangy street corn, and zesty cilantro-lime rice creates a symphony of tastes in every bite.
- One-Bowl Meal: Everything comes together in a single bowl, making it convenient for serving and enjoying.
- Customizable: Easily adjust the spice levels and toppings to suit your personal preferences.
- Nutritious: Packed with protein, vegetables, and whole grains, this dish offers a balanced meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken:
- In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Add the diced chicken and toss to coat evenly.
- Cover and marinate in the refrigerator for 15–30 minutes.
- Prepare the Street Corn Topping:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the corn kernels and cook for 3–5 minutes until slightly charred.
- Remove from heat and let cool.
- In a mixing bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.
- Cook the Chicken:
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Remove from heat and let rest for 5 minutes.
- Prepare the Rice:
- In a large bowl, toss the cooked rice with butter, lime juice, and cilantro until well combined.
- Adjust seasoning with salt if needed.
- Assemble the Bowls:
- Divide the cilantro-lime rice among four bowls.
- Top each with cooked chicken and the street corn mixture.
- Add optional toppings like diced avocado, sliced jalapeños, extra lime wedges, or hot sauce as desired.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Replace the chicken with grilled portobello mushrooms or roasted chickpeas for a plant-based alternative.
- Grain Alternatives: Substitute the rice with quinoa, cauliflower rice, or mixed greens for a different base.
- Spice Level Adjustment: Increase or decrease the amount of chili powder and add jalapeños or hot sauce to control the heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through. If using the microwave, cover the bowl with a damp paper towel to retain moisture.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, shredded rotisserie chicken can be used to save time. Simply season it with the spices listed and warm it before adding to the bowl.
Is there a dairy-free alternative for the street corn topping?
To make the street corn topping dairy
Street Corn Chicken Rice Bowl
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
The Street Corn Chicken Rice Bowl combines the bold flavors of Mexican street corn (elote) with tender, spiced chicken and zesty cilantro-lime rice. This vibrant, one-bowl meal is packed with protein, whole grains, and fresh ingredients, making it a delicious and satisfying choice for lunch or dinner.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 tsp chili powder
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
For the Rice
- 2 cups cooked white or brown rice
- 1 tbsp butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Optional Toppings
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Add diced chicken and toss to coat evenly.
- Cover and refrigerate for 15–30 minutes.
Prepare the Street Corn Topping
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and cool.
- In a bowl, mix charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Set aside.
Cook the Chicken
- Heat a skillet over medium-high heat.
- Add marinated chicken and cook for 4–5 minutes per side until golden brown and cooked through (165°F/74°C internal temp).
- Remove from heat and let rest for 5 minutes.
Prepare the Rice
- Toss cooked rice with butter, lime juice, and cilantro. Adjust seasoning if needed.
Assemble the Bowls
- Divide rice into four bowls.
- Top with cooked chicken and street corn mixture.
- Add optional toppings like avocado, jalapeños, lime wedges, or hot sauce. Serve immediately.
Notes
- Vegetarian Option – Substitute chicken with grilled portobello mushrooms or roasted chickpeas.
- Grain Swap – Use quinoa, cauliflower rice, or mixed greens instead of rice.
- Spice Control – Adjust chili powder and add jalapeños or hot sauce for extra heat.
- Storage – Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
