Street Corn Chicken Rice Bowl – A Flavorful Chicken Recipe!

Have you ever craved the vibrant flavors of Mexican street corn but wanted it as a complete meal? I’ve discovered the perfect solution that combines the zesty, creamy elements of elote (Mexican street corn) with tender chicken and fluffy rice. This Street Corn Chicken Rice Bowl is my go-to recipe when I want something that’s both comforting and exciting.

What Makes This Recipe Special

When I first created this recipe, I wanted to capture the essence of street food while making it substantial enough for a filling dinner. The combination of charred corn, perfectly seasoned chicken, and cilantro-lime rice creates layers of flavor that will transport you to the bustling streets of Mexico City.

Essential Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Street Corn:

• 4 cups fresh or frozen corn kernels
• 2 tablespoons butter
• ⅓ cup Mexican crema or sour cream
• ¼ cup mayonnaise
• 1 cup cotija cheese, crumbled
• 1 tablespoon chili powder
• 2 limes, juiced
• ¼ cup fresh cilantro, chopped

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 tablespoon butter
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped
• 1 teaspoon salt

For Assembly:

• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• ¼ cup red onion, finely diced
• Extra lime wedges
• Additional cilantro for garnish

Kitchen Equipment Needed

Step-by-Step Instructions

Preparing the Rice

1. Rinse rice thoroughly until water runs clear
2. In medium saucepan, combine rice, water, and 1 tablespoon butter
3. Bring to boil, reduce heat, simmer covered for 18-20 minutes
4. Once done, fluff with fork and stir in lime juice, cilantro, and salt

Cooking the Chicken

1. Cut chicken breasts into 1-inch cubes
2. Mix all chicken seasonings in bowl
3. Toss chicken with seasoning mixture until well coated
4. Heat olive oil in large skillet over medium-high heat
5. Cook chicken 6-8 minutes, stirring occasionally, until golden and cooked through
6. Remove from heat and cover to keep warm

Preparing the Street Corn

1. If using fresh corn, cut kernels from cobs
2. Melt butter in large skillet over medium-high heat
3. Add corn, cook 8-10 minutes until charred in spots
4. In bowl, mix Mexican crema, mayonnaise, half the cotija cheese, chili powder
5. Toss warm corn with sauce mixture
6. Add lime juice and cilantro

Bowl Assembly

1. Divide rice among 4-6 bowls
2. Top with chicken
3. Add generous portion of street corn mixture
4. Garnish with:

• Cherry tomatoes
• Avocado slices
• Diced red onion
• Remaining cotija cheese
• Fresh cilantro
• Lime wedges

Pro Tips From My Kitchen

• Toast the rice in the pan with butter before adding water for extra flavor
• Marinate chicken up to 8 hours for deeper flavor penetration
• Use room temperature Mexican crema for smoother mixing
• Char corn in batches to avoid overcrowding
• Prep garnishes while other components cook
• Keep components separate until serving for best texture

Nutritional Information

Storage and Meal Prep

This recipe is perfect for meal prep! Here’s how I store each component:

• Cooked chicken: 3-4 days in airtight container
• Prepared rice: 4-5 days in airtight container
• Street corn mixture: 2-3 days in airtight container
• Fresh garnishes: Prep just before serving

Serving Suggestions

• Serve with fresh cucumber slices for extra crunch
• Add pickled jalapeños for heat lovers
• Include warm corn tortillas on the side
• Prepare extra lime wedges for tableside squeezing
• Offer additional hot sauce options
• Consider serving with sparkling water with lime

Recipe Variations

Vegetarian Version

Replace chicken with:

• Black beans and roasted sweet potatoes
• Grilled portobello mushrooms
• Mexican-spiced cauliflower

Grain Alternatives

Substitute rice with:

• Quinoa
• Cauliflower rice
• Brown rice
• Farro

Protein Options

Try these instead of chicken:

• Grilled shrimp
• Steak strips
• Plant-based chicken alternatives
• Seasoned tofu

Common Questions and Answers

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare all components 2-3 days ahead and store separately. Reheat chicken and rice gently, and assemble bowls just before serving.

Q: Is there a dairy-free version?
A: Absolutely! Replace Mexican crema with coconut yogurt, use dairy-free mayo, and substitute cotija cheese with nutritional yeast or dairy-free feta alternative.

Q: How spicy is this dish?
A: As written, it’s mild to medium. Adjust the chili powder and add fresh jalapeños or hot sauce to taste.

Q: Can I use frozen corn?
A: Yes! No need to thaw first – add directly to the hot pan and cook until charred. You might need an extra 2-3 minutes of cooking time.

Q: What’s the best way to reheat leftovers?
A: Microwave rice and chicken separately with a splash of water. Keep fresh garnishes separate and add after reheating.

Troubleshooting Tips

If your dish isn’t turning out perfectly, here are some common issues and solutions:

• Dry chicken: Don’t overcook! Remove from heat when internal temperature reaches 165°F (74°C)
• Mushy rice: Reduce water slightly and ensure tight-fitting lid
• Corn not charring: Use higher heat and resist stirring too frequently
• Sauce too thick: Thin with lime juice or a splash of water
• Lacking flavor: Don’t skip toasting spices and properly season each component

I hope you enjoy making this Street Corn Chicken Rice Bowl as much as I do! Remember, cooking is about experimenting and making adjustments to suit your taste. Don’t be afraid to modify the spice levels or try different garnishes to make it your own.