The Street Corn Chicken Rice Bowl brings all the flavors of Mexican street corn (elote) into a delicious, hearty bowl. Tender chicken, seasoned rice, and tangy street corn are combined with creamy dressing, fresh cilantro, and a squeeze of lime to create a flavor-packed, satisfying meal. It’s a fun, flavorful, and easy way to enjoy the beloved elote in a complete meal form.
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a game-changer for anyone looking for a quick, delicious meal. It’s packed with flavor and can be on your table in just 35 minutes. The combination of tender chicken, sweet corn, and creamy sauce creates a taste explosion that will have you coming back for seconds. Plus, it’s versatile enough to please even the pickiest eaters in your life!
Ingredients for Street Corn Chicken Rice Bowl
Your recipe toolkit starts here—grab these basics before you begin.
Cooked white rice: This serves as the hearty base of your bowl, providing a satisfying foundation.
Boneless, skinless chicken breasts: The star of the show! They’re lean, easy to cook, and soak up all the delicious seasonings.
Olive oil: A must for cooking the chicken and adding a touch of richness.
Chili powder: This spice brings a warm kick, enhancing the overall flavor profile.
Garlic powder: A pantry staple that adds depth and aroma to the dish.
Cumin: This earthy spice gives a hint of warmth, reminiscent of Mexican cuisine.
Salt and pepper: Essential for seasoning, bringing all the flavors together.
Corn kernels: Fresh, frozen, or canned—this sweet addition is what makes it “street corn.”
Mayonnaise: It forms the creamy base of the sauce, adding richness.
Sour cream: This adds tanginess and balances the flavors beautifully.
Crumbled feta cheese: A delightful topping that adds a salty, creamy finish.
Fresh cilantro: This herb brightens the dish and adds a fresh note.
Lime: A squeeze of lime juice elevates the flavors, adding a zesty brightness.
Cayenne pepper (optional): For those who like a little heat, this is a great addition!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with substitutions based on what you have on hand! For instance, if you’re looking for a vegetarian option, grilled zucchini or black beans can work wonders in place of chicken.
How to Make Street Corn Chicken Rice Bowl
Creating your own Street Corn Chicken Rice Bowl is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Prepare the Creamy Sauce
In a bowl, mix together the mayonnaise, sour cream, and lime juice. If you’re feeling adventurous, add a pinch of cayenne pepper for some heat. This creamy sauce is what ties all the flavors together, so set it aside and let it chill while you work on the rest.
Step 2: Season the Chicken
Take your boneless, skinless chicken breasts and coat them with olive oil. Sprinkle on the chili powder, garlic powder, cumin, salt, and pepper. Make sure every inch is covered in those spices. This seasoning will give your chicken a flavorful kick that pairs perfectly with the other ingredients.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat. Once it’s hot, add the seasoned chicken. Cook for about 6-7 minutes on each side until it’s fully cooked and no longer pink in the center. After cooking, let the chicken rest for a few minutes before slicing. This helps keep it juicy!
Step 4: Char the Corn
In the same skillet, toss in the corn. Cook it for 3-4 minutes until it’s heated through and slightly charred. This step adds a smoky flavor that’s essential for that street corn vibe. The charred bits are where the magic happens!
Step 5: Assemble the Bowls
Now it’s time to put everything together! Start with a generous base of cooked rice in each bowl. Top it with sliced chicken, the charred corn, and a drizzle of that creamy sauce. Finish it off with crumbled feta cheese and a sprinkle of fresh cilantro. Your Street Corn Chicken Rice Bowl is ready to be devoured!\
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Use a meat thermometer to ensure your chicken reaches 165°F for perfect doneness.
Don’t skip the resting time for the chicken; it keeps it juicy.
Feel free to customize the toppings—avocado or diced tomatoes work great!
For extra flavor, grill the corn instead of sautéing it.
Equipment Needed
Skillet: A non-stick skillet works best, but any frying pan will do.
Cutting board: Essential for slicing the chicken and prepping ingredients.
Knife: A sharp chef’s knife makes cutting easier and safer.
Mixing bowl: Use any bowl for mixing the creamy sauce.
Meat thermometer: Optional, but great for ensuring chicken is cooked perfectly.
Variations
Spicy Street Corn Chicken Rice Bowl: Add diced jalapeños to the corn while cooking for an extra kick.
Vegetarian Option: Substitute the chicken with grilled zucchini or black beans for a hearty, meat-free meal.
Southwestern Twist: Incorporate black beans and corn salsa for a zesty flavor boost.
Quinoa Base: Swap out the rice for quinoa to add a nutty flavor and extra protein.
Herb Variations: Experiment with different herbs like parsley or green onions for a fresh twist.
Serving Suggestions
Side Salad: A light, refreshing salad with mixed greens and a citrus vinaigrette pairs perfectly.
Drink Pairing: Enjoy with a cold Mexican lager or a zesty limeade for a refreshing touch.
Presentation: Serve in colorful bowls and garnish with extra cilantro for a vibrant look.
FAQs about Street Corn Chicken Rice Bowl
Can I make the Street Corn Chicken Rice Bowl ahead of time?
Absolutely! You can prepare the chicken and sauce in advance. Just store them separately in the fridge. When you’re ready to eat, reheat the chicken and assemble your bowl with fresh ingredients.
What can I substitute for chicken in this recipe?
If you’re looking for a vegetarian option, grilled zucchini or black beans work wonderfully. They add a hearty texture and flavor that complements the other ingredients.
How can I make this dish spicier?
For a spicy kick, add diced jalapeños to the corn while cooking. You can also increase the cayenne pepper in the creamy sauce for an extra heat boost!
Is this Street Corn Chicken Rice Bowl gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions. Just ensure that any additional ingredients you use are also gluten-free.
Can I use brown rice instead of white rice?
Definitely! Brown rice is a nutritious alternative that adds a nutty flavor. Just keep in mind that it may require a longer cooking time, so plan accordingly.
Final Thoughts
Cooking the Street Corn Chicken Rice Bowl is more than just preparing a meal; it’s about creating a moment of joy. The vibrant colors, the enticing aromas, and the satisfying crunch of charred corn all come together to make this dish a feast for the senses. Each bite is a reminder of summer nights spent at food stalls, savoring the simple pleasures of life. Whether you’re sharing it with family or enjoying it solo, this bowl is sure to bring a smile to your face. So grab your ingredients and let the cooking adventure begin!
A delicious and hearty Street Corn Chicken Rice Bowl featuring seasoned chicken, charred corn, and a creamy sauce, perfect for a satisfying meal.
Ingredients
Scale
2 cups cooked white rice
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 teaspoon cayenne pepper (optional)
Instructions
In a bowl, mix the mayonnaise, sour cream, lime juice, and cayenne pepper (if using) to create a creamy sauce. Set aside.
Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
Heat a skillet over medium-high heat and cook the seasoned chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing.
In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
To assemble the bowls, start with a base of cooked rice, then top with sliced chicken, charred corn, and drizzle the creamy sauce over the top.
Finish with crumbled feta cheese and chopped cilantro. Serve immediately.
Notes
For a spicier kick, add diced jalapeños to the corn while cooking.
For a vegetarian option, substitute the chicken with grilled zucchini or black beans.
