Street Corn Chicken Rice Bowl


 Street Corn Chicken Rice Bowl: A Flavorful, Satisfying Meal

If you're looking for a meal that's packed with bold flavors, creamy textures, and a hint of spice, this Street Corn Chicken Rice Bowl is the perfect choice! Inspired by the beloved Mexican street corn (Elote), this dish features juicy, seasoned chicken, charred corn, and a creamy, tangy sauce, all served over a bed of fluffy rice. It’s a perfect weeknight dinner that’s easy to make yet incredibly delicious.

Why You’ll Love This Recipe

  • Easy to make – Simple steps for a restaurant-quality meal at home.
  • Full of bold flavors – Smoky, creamy, spicy, and tangy all in one dish.
  • Customizable – Add your favorite toppings to make it your own.
  • Great for meal prep – Store leftovers for a quick and tasty meal later.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • Juice of 1 lime

For the Street Corn Mixture:

  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh cilantro, chopped
  • Juice of 1 lime

For the Rice Bowl:

  • 2 cups cooked white or brown rice
  • 1/2 cup black beans (optional)
  • 1/4 cup diced red onion
  • 1/2 avocado, sliced (optional)
  • Extra cilantro, lime wedges, and hot sauce for garnish

Instructions

  1. Cook the Chicken

    • In a bowl, mix the chicken pieces with salt, black pepper, garlic powder, chili powder, cumin, olive oil, and lime juice.
    • Heat a skillet over medium-high heat and cook the chicken for 6-8 minutes, flipping occasionally, until fully cooked and slightly charred. Set aside.

  2. Prepare the Street Corn Mixture

    • In the same skillet, melt the butter over medium heat and add the corn.
    • Stir in chili powder, smoked paprika, and salt. Cook for about 5 minutes until slightly charred.
    • In a separate bowl, mix the mayonnaise, sour cream, Cotija cheese, chopped cilantro, and lime juice.
    • Once the corn is cooked, toss it with the creamy mixture until well coated.

  3. Assemble the Rice Bowl

    • Divide the cooked rice into serving bowls.
    • Top with cooked chicken, street corn mixture, black beans, and diced red onion.
    • Add avocado slices, extra cilantro, and a squeeze of lime for garnish.
    • Drizzle with hot sauce if desired.

  4. Serve and Enjoy!

    • Serve immediately and enjoy this delicious, satisfying meal!

Tips for the Best Street Corn Chicken Rice Bowl

  • Use freshly grilled corn for a more authentic smoky flavor.
  • Swap Cotija for feta if you can't find it.
  • Spice it up with extra chili powder or hot sauce.
  • Make it a salad by swapping rice for lettuce for a lower-carb option.

Final Thoughts

This Street Corn Chicken Rice Bowl is a fantastic way to enjoy the flavors of Mexican street corn in a hearty and filling dish. It’s easy to make, packed with flavor, and perfect for any meal. Give it a try and let us know what you think!

Have you tried this recipe? Share your thoughts in the comments below!