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Street Corn Chicken Rice Bowl:

Street Corn Chicken Rice Bowl: Easy & Delicious Recipe

  • Author: Thomas Culino
  • Total Time: 35 minutes
  • Yield: 2-3 bowls 1x

Description

This Street Corn Chicken Rice Bowl is a delicious and satisfying meal packed with bold flavors and vibrant textures. Inspired by Mexican street corn (elote), this dish combines tender grilled chicken, creamy corn, and zesty lime over a bed of fluffy rice. It’s a perfect balance of smoky, tangy, and cheesy goodness, making it an easy and flavorful weeknight dinner.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Street Corn Topping:

  • 1 ½ cups corn kernels (fresh, canned, or frozen)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup cotija cheese (or feta), crumbled
  • 1 tablespoon fresh cilantro, chopped
  • Juice of ½ lime

For the Rice:

  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 tablespoon butter
  • Juice of ½ lime
  • ¼ teaspoon salt

For Garnish:

  • Extra cotija cheese
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Prepare the Chicken:

    • In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
    • Rub the mixture over the chicken breasts and let them marinate for at least 15 minutes.
    • Grill the chicken over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.

  2. Make the Street Corn Topping:

    • In a large skillet over medium heat, cook the corn kernels until slightly charred, about 3-5 minutes.
    • In a bowl, mix the corn with mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, cotija cheese, cilantro, and lime juice. Set aside.

  3. Prepare the Rice:

    • While the chicken is cooking, toss the cooked rice with butter, lime juice, and salt. Keep warm.

  4. Assemble the Bowl:

    • Divide the rice among serving bowls.
    • Top with sliced grilled chicken and street corn mixture.
    • Garnish with extra cotija cheese, chopped cilantro, and lime wedges.

  5. Serve and Enjoy:

    • Mix everything together before eating for the best flavor in every bite!

Notes

  • For extra spice, add a drizzle of hot sauce or sprinkle with Tajín seasoning.
  • Swap out the rice for quinoa or cauliflower rice for a low-carb version.
  • You can use rotisserie chicken for a quicker meal.
  • If cotija cheese is unavailable, feta or Parmesan work as substitutes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lunch
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 2-3 servings
  • Calories: 520
  • Fat: 22g
  • Carbohydrates: 45g
  • Protein: 38g

Keywords: Street Corn Chicken Rice Bowl:

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Find it online: https://speedilyrecipes.com/street-corn-chicken-rice-bowl/