The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together the smoky sweetness of grilled corn, the zest of lime, and the savory richness of seasoned chicken, all atop a bed of fluffy rice. Inspired by the classic Mexican street food, elote, this bowl combines creamy, tangy, and spicy elements to create a satisfying meal that's both comforting and refreshing.
Why I Love This Recipe
I love this recipe because it captures the essence of street food in a wholesome, homemade meal. The combination of juicy grilled chicken, creamy street corn, and zesty lime-infused rice creates a harmony of flavors and textures that’s hard to resist. Plus, it's versatile and perfect for meal prep, making my weeknight dinners both exciting and convenient.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- For the Chicken:
- Boneless, skinless chicken thighs or breasts
- Lime juice
- Avocado oil
- Chili powder
- Garlic powder
- Salt and black pepper
- For the Street Corn Topping:
- Sweet corn kernels (grilled, if possible)
- Red onion, thinly sliced
- Sour cream
- Mayonnaise
- Cotija cheese, crumbled
- Chili powder
- Salt and black pepper
- Lime wedges
- For the Rice and Assembly:
- Cooked jasmine rice
- Fresh cilantro for garnish
Directions
- Marinate the Chicken: I combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Then, I add the chicken, ensuring it's well-coated, and let it marinate in the fridge for at least 15-30 minutes to absorb the flavors.
- Cook the Chicken: I heat a skillet over medium-high heat and cook the marinated chicken for about 8-10 minutes on each side until it's golden brown and cooked through. After letting it rest, I slice it into strips.
- Prepare the Street Corn Topping: In a mixing bowl, I mix grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. I season it with salt, pepper, and a squeeze of lime juice to taste.
- Assemble the Bowls: I start with a base of warm jasmine rice in each bowl, then top it with sliced chicken and a generous spoonful of the street corn mixture. I garnish with extra Cotija cheese and fresh cilantro, placing a lime wedge on the side for added zest.
- Serve: I serve the bowls warm, encouraging a final squeeze of lime over the top just before eating to enhance the flavors.
Servings and Timing
This recipe serves 4 people. The preparation time is approximately 30 minutes, with an additional 20 minutes for cooking, totaling around 50 minutes from start to finish.
Variations
- Protein Alternatives: I sometimes use grilled shrimp or tofu as a substitute for chicken to cater to different dietary preferences.
- Spice Level: To add more heat, I include diced jalapeños or a dash of cayenne pepper in the street corn mixture.
- Cheese Options: If Cotija cheese isn't available, I find that feta or queso fresco makes a good alternative.
- Additional Toppings: I like to add diced avocado, black beans, or cherry tomatoes for extra flavor and nutrition.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the rice and chicken in the microwave or on the stovetop until heated through. I prefer to add the street corn topping fresh to maintain its creamy texture and vibrant flavor.
FAQs
Can I use frozen corn instead of fresh?
Yes, I can use frozen corn. I make sure to thaw and pat it dry before grilling or sautéing to achieve a nice char.
Is there a dairy-free option for the street corn topping?
Absolutely. I substitute the sour cream and mayonnaise with plant-based alternatives and use a dairy-free cheese or omit it altogether.
Can I make this dish ahead of time?
Yes, I often prepare the components separately and assemble the bowls just before serving to maintain freshness.
What type of rice works best for this bowl?
While jasmine rice is my go-to for its fragrance and texture, I sometimes use brown rice or quinoa for a healthier twist.
How can I make this dish vegetarian?
I replace the chicken with grilled tofu or a plant-based protein and ensure the street corn topping uses dairy-free ingredients.
Conclusion
The Street Corn Chicken Rice Bowl is a delightful fusion of flavors that brings the joy of Mexican street food to my kitchen. Its combination of smoky, creamy, and zesty elements makes it a crowd-pleaser that's both satisfying and easy to prepare. Whether I'm cooking for family, friends, or meal prepping for the week, this dish never fails to impress.
Street Corn Chicken Rice Bowl
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling / Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Street Corn Chicken Rice Bowl is a flavorful, vibrant dish inspired by Mexican elote. Featuring juicy grilled chicken, creamy chili-lime street corn, and fluffy jasmine rice, this bowl brings together smoky, tangy, and savory elements for a satisfying meal that’s perfect for weeknights, meal prep, or casual entertaining.
Ingredients
- For the Chicken:
- Boneless, skinless chicken thighs or breasts
- Lime juice
- Avocado oil
- Chili powder
- Garlic powder
- Salt and black pepper
- For the Street Corn Topping:
- Sweet corn kernels (grilled, if possible)
- Red onion, thinly sliced
- Sour cream
- Mayonnaise
- Cotija cheese, crumbled
- Chili powder
- Salt and black pepper
- Lime wedges
- For the Rice and Assembly:
- Cooked jasmine rice
- Fresh cilantro for garnish
Instructions
- Marinate Chicken: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken and marinate for 15–30 minutes.
- Cook Chicken: In a hot skillet, cook chicken 8–10 minutes per side until cooked through. Let rest, then slice into strips.
- Make Street Corn: In a bowl, mix grilled corn, red onion, sour cream, mayo, Cotija, chili powder, salt, pepper, and lime juice.
- Assemble Bowls: Divide rice among bowls. Top with sliced chicken and street corn mixture. Garnish with cilantro, Cotija, and lime wedges.
- Serve: Serve warm with a final squeeze of lime.
Notes
- Substitute grilled shrimp or tofu for different protein options.
- Use feta or queso fresco if Cotija isn’t available.
- Add toppings like avocado, black beans, or cherry tomatoes for extra variety.
- For a dairy-free version, use vegan mayo, sour cream, and cheese alternatives.
- Frozen corn works—thaw and dry it before grilling or sautéing for char.
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