Street Corn Chicken Rice Bowl

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🌽🍗 Street Corn Chicken Rice Bowl

Description

The Street Corn Chicken Rice Bowl is a bold, satisfying meal inspired by Mexican elote (street corn). Juicy, seasoned chicken is served over fluffy rice and topped with creamy, tangy street-style corn made with mayo, lime, chili, and cheese. It’s colorful, filling, and perfect for meal prep, family dinners, or quick lunches while still feeling indulgent and fresh.

📝 Recipe Notes

  • This recipe balances protein, carbs, and fats, making it a well-rounded bowl.

  • You can easily customize spice levels, grains, or toppings.

  • Works well for meal prep—flavors deepen over time.

  • Great way to use leftover grilled or rotisserie chicken.

⏱ Time & Servings

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: ~40 minutes

  • Servings: 4 bowls

🛒 Ingredients

Chicken

  • 1 lb (450 g) boneless, skinless chicken breasts or thighs

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • Juice of ½ lime

Rice

  • 1 cup long-grain white or brown rice

  • 2 cups water or chicken broth

  • ¼ tsp salt

Street Corn Topping

  • 2 cups corn kernels (fresh, frozen, or canned—drained)

  • 2 tbsp mayonnaise

  • 1 tbsp sour cream or Greek yogurt

  • Juice of ½ lime

  • ½ tsp chili powder

  • ¼ tsp smoked paprika

  • ¼ cup crumbled cotija or feta cheese

  • 2 tbsp chopped fresh cilantro

Optional Toppings

  • Diced avocado

  • Extra cheese

  • Jalapeños

  • Hot sauce

  • Chopped red onion

👩‍🍳 Instructions

1. Cook the Rice

  1. Rinse rice under cold water.

  2. Combine rice, water/broth, and salt in a pot.

  3. Bring to a boil, reduce heat, cover, and simmer:

    • White rice: 15 minutes

    • Brown rice: 35–40 minutes

  4. Fluff with a fork and set aside.

2. Cook the Chicken

  1. Mix olive oil, spices, salt, pepper, and lime juice.

  2. Coat chicken evenly.

  3. Heat a skillet or grill pan over medium-high heat.

  4. Cook chicken 5–7 minutes per side until golden and internal temp reaches 165°F (74°C).

  5. Rest for 5 minutes, then slice or dice.

3. Prepare the Street Corn

  1. Heat a pan over medium heat.

  2. Add corn and cook until lightly charred (5–7 minutes).

  3. Remove from heat and stir in mayo, sour cream, lime juice, chili powder, paprika, cheese, and cilantro.

4. Assemble the Bowls

  1. Add rice to each bowl.

  2. Top with sliced chicken.

  3. Spoon street corn over the top.

  4. Add optional toppings and serve warm.

💡 Tips for Best Results

  • Char the corn well for authentic street corn flavor.

  • Use chicken thighs for extra juiciness.

  • Add a pinch of cayenne if you like more heat.

  • For meal prep, store toppings separately for best texture.

  • A squeeze of fresh lime at the end brightens the entire dish.

🥗 Nutritional Information (Per Serving – Approx.)

  • Calories: 520–560 kcal

  • Protein: 35–40 g

  • Carbohydrates: 45–50 g

  • Fat: 20–24 g

  • Fiber: 4–6 g

  • Sugar: 6–8 g

(Values vary based on ingredients and portion sizes.)

🌟 Health Benefits

  • High Protein: Supports muscle repair and satiety.

  • Balanced Meal: Includes complex carbs, healthy fats, and fiber.

  • Corn Benefits: Provides antioxidants and energy-boosting carbs.

  • Customizable: Can be made lighter with Greek yogurt, brown rice, or grilled corn.

  • Meal Prep Friendly: Encourages healthy, homemade eating.

❓ Q & A

Q: Can I make this bowl ahead of time?
A: Yes! Store rice, chicken, and corn separately in airtight containers for up to 4 days.

Q: What can I use instead of mayo?
A: Greek yogurt or dairy-free mayo works well.

Q: Is this recipe spicy?
A: Mild by default, but easily adjustable with extra chili powder or hot sauce.

Q: Can I make it vegetarian?
A: Absolutely—swap chicken for black beans, grilled tofu, or roasted cauliflower.

Q: What rice works best?
A: White rice is classic, but brown rice, cilantro-lime rice, or even quinoa work great.

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