If you’re looking for a quick, delicious, and flavor-packed meal, this Street Corn Chicken Rice Bowl is a must-try! It combines juicy seasoned chicken, creamy street corn, and fluffy rice, all topped with a zesty sauce for an irresistible meal. Inspired by Mexican street corn (elote), this dish is bursting with smoky, tangy, and slightly sweet flavors, making it perfect for meal prep, weeknight dinners, or a healthy lunch option.
Ingredients for Flavor-Packed Street Corn Chicken Rice Bowl
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- Juice of ½ lime
For the Street Corn Mixture:
- 2 cups corn (fresh, canned, or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ cup cotija or feta cheese (crumbled)
- Juice of 1 lime
- 2 tablespoons fresh cilantro (chopped)
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado (sliced)
- ¼ cup red onion (diced)
- Extra lime wedges and cilantro for garnish
Substitutions for Flavor-Packed Street Corn Chicken Rice Bowl
- Chicken Alternative: Use shrimp, tofu, or even steak for a different protein
- Dairy-Free Option: Swap mayo and sour cream for dairy-free yogurt
- Rice Swap: Use quinoa, cauliflower rice, or even lettuce for a lower-carb version
- Cheese Alternative: Cotija cheese can be replaced with feta or Parmesan
How to Make Flavor-Packed Street Corn Chicken Rice Bowl
- Cook the Chicken: Season the chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and lime juice. Heat olive oil in a skillet over medium heat and cook for 6-7 minutes per side, or until fully cooked. Let rest, then slice into strips
- Prepare the Street Corn: In a bowl, mix corn with mayonnaise, sour cream, chili powder, smoked paprika, cayenne, lime juice, and crumbled cotija cheese. Stir in chopped cilantro
- Assemble the Bowls: Add a base of rice, then layer on the sliced chicken and street corn mixture. Top with diced red onion, avocado slices, and extra cilantro
- Serve & Enjoy: Squeeze fresh lime over the top and enjoy your Flavor-Packed Street Corn Chicken Rice Bowl!
Mix-ins for Flavor-Packed Street Corn Chicken Rice Bowl
- Black beans or pinto beans for extra protein
- Jalapeños for a spicy kick
- Chopped bell peppers for crunch
- A drizzle of hot sauce or sriracha for extra heat
Recipe Tips for Flavor-Packed Street Corn Chicken Rice Bowl
- Use grilled chicken for a smoky flavor
- Let the chicken rest before slicing to keep it juicy
- Char the corn in a skillet for extra flavor
- Adjust seasoning levels based on spice preference
Storage for Flavor-Packed Street Corn Chicken Rice Bowl
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Meal Prep: Keep the rice, chicken, and street corn mixture separate for best freshness
- Reheating: Warm in a skillet or microwave, adding fresh lime juice before serving
Flavor-Packed Street Corn Chicken Rice Bowl Variations
- Buffalo Chicken Version: Toss chicken in buffalo sauce before serving
- BBQ Twist: Use BBQ chicken instead of seasoned chicken for a smoky-sweet flavor
- Taco Bowl Style: Replace rice with shredded lettuce for a lighter option
- Extra Creamy: Add more mayo or sour cream for extra richness
FAQs for Flavor-Packed Street Corn Chicken Rice Bowl
Can I use frozen corn? Yes! Just thaw and char it in a skillet for better texture
How do I make it spicier? Add extra cayenne, jalapeños, or hot sauce
Can I use rotisserie chicken? Absolutely! It’s a great shortcut for a quick meal
Is this good for meal prep? Yes! Just keep components separate until ready to eat
Final Thoughts on Flavor-Packed Street Corn Chicken Rice Bowl
This Flavor-Packed Street Corn Chicken Rice Bowl is an easy, delicious, and satisfying meal loaded with bold flavors and textures. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, this dish will keep you coming back for more. Try it today and let me know how you liked it in the comments!
Street Corn Chicken Rice Bowl
This bold and delicious rice bowl is packed with juicy grilled chicken, Mexican-style street corn, and fluffy seasoned rice. It’s drizzled with a creamy lime sauce and topped with fresh herbs for the ultimate easy and satisfying meal!
Equipment
- Large skillet or grill pan
- Medium saucepan (for rice)
- Mixing bowls
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Street Corn Mixture:
- 2 ears corn grilled and cut off the cob (or 1 ½ cups frozen corn, thawed)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Juice of 1 lime
- ¼ cup cotija cheese crumbled (or feta)
- 2 tablespoons chopped fresh cilantro
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 tablespoon butter
- ½ teaspoon salt
- Juice of ½ lime
Optional Toppings:
- Extra cotija cheese
- Sliced jalapeños
- Extra cilantro
- Hot sauce
Instructions
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring chicken broth to a boil. Add rice, butter, and salt.
- Reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed.
- Remove from heat, fluff with a fork, and stir in lime juice. Cover and set aside.
Cook the Chicken:
- In a small bowl, mix together olive oil, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the seasoning onto the chicken breasts and drizzle with lime juice.
- Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked (internal temp: 165°F/75°C).
- Remove from heat, let rest for 5 minutes, then slice into strips.
Make the Street Corn Mixture:
- In a bowl, mix together grilled corn, mayonnaise, sour cream, chili powder, cumin, lime juice, cotija cheese, and cilantro.
- Stir until everything is well combined.
Assemble the Bowls:
- Divide the cooked rice among 4 bowls.
- Add sliced chicken and street corn mixture on top.
- Garnish with extra cheese, cilantro, jalapeños, and hot sauce if desired.
- Serve immediately and enjoy!
Notes
- Make it spicier 🔥: Add cayenne pepper to the chicken or mix hot sauce into the street corn.
- Dairy-free option 🥑: Use dairy-free yogurt instead of sour cream and skip the cheese.
- Meal prep friendly 🍱: Store in airtight containers for up to 4 days in the fridge.
Tried this recipe?Let us know how it was!
