If you love bold, zesty flavors, this Street Corn Chicken Rice Bowl is the perfect meal! Packed with juicy grilled chicken, creamy street corn, and fluffy rice, this dish is a delicious fusion of Mexican street food and hearty comfort food.
Street Corn Chicken Rice Bowl :
Recipe is a quick and satisfying meal that combines the smokiness of grilled chicken, the creaminess of Mexican street corn, and the heartiness of rice. It’s a crowd-pleaser and an excellent choice for a weeknight dinner or meal prep.
History of the Recipe :
Inspired by the famous Mexican street food, Elote (Mexican Street Corn), this dish takes the flavors of charred corn mixed with tangy mayo, chili powder, and cheese and pairs it with seasoned chicken and rice for a wholesome meal. The fusion of these flavors has made it a popular dish in Mexican-American cuisine.
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Street Corn Chicken Rice Bowl
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn kernels (fresh or frozen)
- cup mayonnaise
- cup sour cream
- 1/2 tsp chili powder
- tsp cayenne pepper (optional)
- cup crumbled cotija cheese (or feta)
- 2 tbsp chopped cilantro
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked rice (white or brown)
- 1/2 cups black beans (optional)
- 1/2 cups diced tomatoes
- 1/2 avocado, sliced
- Extra cilantro and lime wedges for garnish
Instructions
- Marinate the chicken: In a bowl, mix olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and lime juice. Coat the chicken and let it marinate for 10 minutes.
- Grill the chicken: Heat a pan or grill over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Let it rest for 5 minutes before slicing.
- Prepare the street corn: In a skillet, char the corn kernels until slightly browned. In a bowl, mix mayonnaise, sour cream, chili powder, cayenne, cotija cheese, cilantro, and lime juice. Stir in the charred corn.
- Assemble the bowl: In serving bowls, add a base of rice. Top with sliced grilled chicken, street corn mixture, black beans, diced tomatoes, and avocado.
- Garnish and serve: Sprinkle extra cilantro and serve with lime wedges. Enjoy!
Notes
- For a healthier option, use Greek yogurt instead of mayonnaise and sour cream.
- You can substitute brown rice or quinoa for a more nutritious base.
- If cotija cheese is unavailable, feta or Parmesan are good alternatives.
Tips for Street Corn Chicken Rice Bowl :
- Marinate the chicken longer (up to 24 hours) for deeper flavor.
- Use freshly grilled corn for the best taste, but canned or frozen corn works too.
- Spice it up with extra cayenne or hot sauce.
FAQS for Street Corn Chicken Rice Bowl :
A: Yes! Cook the chicken, rice, and street corn separately and store them in airtight containers. Assemble when ready to eat.
Q: What other protein options can I use?
A: You can use shrimp, tofu, or even beef instead of chicken.
Q: How can I make this dish dairy-free?
A: Use dairy-free mayo and skip the cheese or use a dairy-free alternative.
Conclusion :
Recipe is a flavorful, satisfying meal that’s easy to prepare and packed with vibrant Mexican flavors. Whether for a quick weeknight dinner or a meal prep option, this dish is sure to be a favorite. Enjoy the rich combination of smoky grilled chicken, creamy street corn, and perfectly cooked rice!