Street Corn Chicken Rice Bowl Recipe

After a long week, sometimes all you crave is a meal that’s both comforting and bursting with flavor, something that feels like a treat but is secretly pretty wholesome. That’s exactly what happened last week when I stumbled upon this Street Corn Chicken Rice Bowl recipe. Honestly, I was a bit skeptical at first – would the street corn element really work in a rice bowl? Let me tell you, it absolutely does! From the first bite, my family was hooked. The smoky, slightly spicy chicken paired with the creamy, tangy sweetness of the elote-inspired corn, all nestled on a bed of vibrant cilantro lime rice… it was a symphony of textures and tastes. Even my picky eaters, who usually turn their noses up at anything remotely “spiced,” devoured every last grain of rice and kernel of corn. This recipe has become an instant weeknight dinner staple in our house, and I’m so excited to share it with you. Get ready to experience a flavor explosion that will transport you straight to a sunny street corner, no matter where you are!

Ingredients

Creating the perfect Street Corn Chicken Rice Bowl starts with gathering the freshest, most flavorful ingredients. Each component plays a crucial role in building the final vibrant dish. Let’s break down exactly what you’ll need for each element of this culinary masterpiece.

For the Juicy and Flavorful Chicken

The chicken is the protein powerhouse of this bowl, and we want it to be anything but bland. We’re aiming for tender, juicy chicken with a smoky, slightly spicy kick that complements the sweetness of the street corn.

• 1.5 lbs Boneless, Skinless Chicken Breasts, Cut into 1-inch Cubes: Chicken breasts are lean and readily available. Cubing them ensures even cooking and perfect bite-sized pieces that are easy to eat in a bowl. You can also use boneless, skinless chicken thighs for a richer, more flavorful, and slightly more forgiving option if you prefer dark meat. If using thighs, ensure you trim any excess fat before cubing.
• 2 tbsp Olive Oil: Olive oil is essential for both flavor and moisture. It helps the spices adhere to the chicken and prevents it from drying out during cooking. Extra virgin olive oil will provide the best flavor, but regular olive oil works just fine. You could also use avocado oil or another neutral cooking oil.
• 1 tbsp Chili Powder: Chili powder is the foundation of our smoky spice blend. It’s not just about heat; it provides a complex, earthy flavor that’s characteristic of Southwestern and Mexican cuisine. Ensure you’re using pure chili powder, not chili seasoning blends that often contain added salt and other ingredients.
• 1 tsp Cumin: Cumin adds warmth and earthiness, enhancing the depth of flavor in the chicken. Ground cumin is readily available and easy to use. If you have whole cumin seeds, you can toast them lightly in a dry pan and then grind them for an even more intense aroma.
• 1 tsp Smoked Paprika: Smoked paprika is the secret ingredient that elevates this chicken from good to amazing. It imparts a wonderful smoky flavor that mimics the char of grilled street corn and adds a layer of complexity that regular paprika can’t match. Look for Spanish smoked paprika (pimentón de la Vera) for the best quality and flavor.
• 1/2 tsp Garlic Powder & 1/2 tsp Onion Powder: These pantry staples provide a foundational savory base. They are convenient and distribute evenly over the chicken. You can substitute fresh garlic and onion if you prefer, but for ease and speed, powders work wonderfully. If using fresh, finely mince 2-3 cloves of garlic and ¼ of a small onion and sauté them briefly in the olive oil before adding the chicken and other spices.
• 1/4 tsp Cayenne Pepper (Optional, for Heat): Cayenne pepper adds a touch of heat for those who like a little spice. It’s optional, so feel free to omit it if you are sensitive to spice or cooking for children. A little cayenne goes a long way, so start with ¼ tsp and adjust to your preference. You can also use a pinch of red pepper flakes instead.
• Salt and Black Pepper to Taste: Salt and pepper are essential seasonings to enhance all the other flavors. Use kosher salt or sea salt for best results. Season generously to taste, remembering that salt not only adds salty flavor but also brings out the natural flavors of the chicken and spices. Freshly ground black pepper is always preferable for its bolder flavor.

For the Zesty Cilantro Lime Rice

The rice is the perfect fluffy base for this bowl, infused with bright citrus and fresh herbs to complement the richness of the chicken and corn.

• 1 cup Uncooked Long-Grain Rice: Long-grain rice, such as basmati or jasmine rice, cooks up fluffy and separate, making it ideal for rice bowls. You can use other types of rice, but cooking times may need to be adjusted. Basmati rice will offer a slightly nuttier flavor, while jasmine rice has a more floral aroma.
• 2 cups Chicken Broth: Chicken broth adds depth of flavor to the rice, making it much tastier than cooking it in just water. Use low-sodium chicken broth to control the saltiness of the dish. Vegetable broth can be used as a vegetarian alternative.
• 1 tbsp Lime Juice: Freshly squeezed lime juice adds a bright, zesty citrus note that cuts through the richness of the other ingredients and adds a refreshing element to the rice. Fresh lime juice is always preferred over bottled for its brighter, more vibrant flavor.
• 1/4 cup Chopped Cilantro: Fresh cilantro adds a vibrant herbaceous flavor and a pop of green color. If you’re not a fan of cilantro, you can substitute fresh parsley, although it will alter the flavor profile slightly. Make sure to chop the cilantro finely for even distribution throughout the rice.

For the Irresistible Street Corn (Elote)

This is the star of the show! We’re recreating the magic of Mexican street corn, with its creamy, tangy, cheesy, and slightly spicy flavors, right in this bowl.

• 4 Ears of Corn, Husked: Fresh corn on the cob is the absolute best for this recipe. When in season, it’s incredibly sweet and flavorful. Look for ears with plump kernels and bright green husks. If fresh corn is not available, you can use frozen corn kernels (about 4 cups). If using frozen, thaw it completely and pat it dry before grilling or roasting to prevent it from becoming soggy.
• 2 tbsp Olive Oil: Olive oil helps the corn char beautifully on the grill or in the oven and adds a touch of flavor. Again, you can use avocado oil or another neutral oil.
• 1/4 cup Mayonnaise: Mayonnaise is the base of the creamy dressing for the street corn. Use full-fat mayonnaise for the richest flavor and texture. You can use light mayonnaise to reduce calories, but it will be slightly less creamy.
• 1/4 cup Sour Cream or Mexican Crema: Sour cream adds tanginess and creaminess. Mexican crema is a thinner, slightly sweeter version of sour cream, and it’s traditionally used in elote. Either will work beautifully in this recipe. If you can find Mexican crema, it will add a more authentic flavor.
• 1/4 cup Cotija Cheese, Crumbled (or Feta): Cotija cheese is a hard, salty Mexican cheese that is perfect for grating or crumbling over dishes. It adds a salty, cheesy bite that is essential to street corn. If you can’t find cotija cheese, feta cheese is a decent substitute, though it will be slightly tangier and less salty. Parmesan cheese could also be used in a pinch, but cotija or feta are more authentic flavor profiles.
• 1 Lime, Juiced: Lime juice adds brightness and acidity to balance the richness of the mayonnaise and sour cream and complements the sweetness of the corn and saltiness of the cheese. Fresh lime juice is crucial for the best flavor.
• 1/4 cup Chopped Cilantro: Cilantro adds freshness and herbaceousness to the street corn, tying it together with the cilantro lime rice.
• Chili Powder, for Sprinkling: A sprinkle of chili powder at the end adds a final touch of smoky spice and visual appeal.

Optional Toppings – Customize Your Bowl!

This is where you can really get creative and tailor your bowl to your personal preferences. These toppings add extra layers of flavor, texture, and nutrition.

• Avocado, Diced: Creamy avocado adds healthy fats and a luxurious texture.
• Black Beans, Rinsed and Drained: Black beans add protein, fiber, and a hearty element.
• Pico de Gallo or Salsa: Fresh pico de gallo or your favorite salsa adds a burst of freshness, acidity, and often a touch of heat.
• Jalapeños, Sliced: For those who love extra spice, sliced fresh or pickled jalapeños provide a fiery kick.
• Hot Sauce: A drizzle of your favorite hot sauce allows everyone to customize the heat level to their liking.

Instructions

Now that we have all our vibrant ingredients prepped and ready, let’s walk through the simple steps to assemble this flavor-packed Street Corn Chicken Rice Bowl. Don’t be intimidated by the multiple components; each step is straightforward, and the result is well worth the effort!

Step 1: Marinating the Chicken – Flavor Infusion Begins

This crucial first step is where we infuse the chicken with all those delicious smoky and savory spices. Marinating not only adds flavor but also helps tenderize the chicken, ensuring it stays juicy and succulent during cooking.

1. Combine Chicken and Olive Oil in a Bowl: In a medium-sized mixing bowl, place the cubed chicken breasts. Drizzle with 2 tablespoons of olive oil. Tossing the chicken with oil first helps the spices adhere evenly.
2. Add the Spice Blend: Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper over the chicken.
3. Toss to Coat Evenly: Using your hands or a spoon, toss the chicken thoroughly until all the spices are evenly distributed and the chicken is well coated. Make sure every piece of chicken is touched by the spice mixture.
4. Marinate (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 15 minutes. For even deeper flavor, you can marinate for up to 2 hours. If marinating longer than 30 minutes, ensure the chicken is refrigerated. While 15 minutes is sufficient, longer marinating time allows the flavors to penetrate the chicken more deeply.

Step 2: Cooking the Cilantro Lime Rice – Fluffy and Flavorful Base

While the chicken is marinating, we can get the rice going. Cooking rice with chicken broth instead of water and infusing it with lime and cilantro elevates it from a simple side dish to a flavorful foundation for our bowls.

1. Combine Rice and Chicken Broth: In a medium saucepan with a tight-fitting lid, combine 1 cup of uncooked long-grain rice and 2 cups of chicken broth.
2. Bring to a Boil: Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, you’ll see large bubbles rising to the surface.
3. Reduce Heat, Cover, and Simmer: Immediately reduce the heat to the lowest setting possible. Cover the saucepan tightly with the lid. It’s important to keep the lid on throughout the simmering process to trap steam and ensure the rice cooks evenly.
4. Simmer for 18-20 Minutes: Simmer the rice, covered, for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to prevent steam from escaping.
5. Fluff with a Fork: After 18-20 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the steam to redistribute and the rice to finish cooking. Then, remove the lid and fluff the rice gently with a fork. This separates the grains and releases excess steam.
6. Stir in Lime Juice and Cilantro: Stir in 1 tablespoon of fresh lime juice and ¼ cup of chopped cilantro. Gently mix until well combined. The lime juice adds a bright, zesty flavor, and the cilantro adds freshness and color.

Step 3: Grilling or Roasting the Corn – Achieving that Charred Goodness

Charring the corn is key to capturing the authentic street corn flavor. Grilling imparts a smoky char, while roasting offers a slightly sweeter, caramelized flavor. Choose your preferred method based on your equipment and preference.

Option 1: Grilling the Corn (Recommended for Smoky Flavor)

1. Preheat Grill: Preheat your grill to medium-high heat. If using a gas grill, aim for around 400°F (200°C). If using charcoal, wait until the coals are glowing and covered with white ash.
2. Brush Corn with Olive Oil: Brush the husked ears of corn with 2 tablespoons of olive oil. This helps prevent sticking and promotes charring.
3. Grill the Corn: Place the corn directly on the grill grates. Grill, turning occasionally every 2-3 minutes, until the kernels are slightly charred and tender, about 10-15 minutes total. Turning frequently ensures even charring on all sides.

Option 2: Roasting the Corn (Convenient Oven Method)

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Brush Corn with Olive Oil: Brush the husked ears of corn with 2 tablespoons of olive oil.
3. Roast the Corn: Place the corn directly on the oven rack or on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the kernels are tender and slightly caramelized. Roasting will give you a slightly sweeter flavor than grilling.

Step 4: Making the Street Corn (Elote) – Creamy, Tangy, and Cheesy Magic

Once the corn is cooked and slightly cooled, we transform it into the creamy, flavorful street corn mixture that is the heart of this bowl.

1. Cut Corn Kernels off the Cob: Once the corn is cool enough to handle (but still warm), use a sharp knife to cut the kernels off the cob. Hold the ear of corn upright and carefully slice downwards, rotating the ear as you go. You can use a bundt pan or a bowl with a smaller bowl inverted in the center to help stabilize the corn and catch the kernels.
2. Combine Corn Kernels and Creamy Dressing: In a medium bowl, combine the cut corn kernels, mayonnaise, sour cream (or Mexican crema), crumbled cotija cheese (or feta), lime juice, and chopped cilantro.
3. Mix Well: Stir all the ingredients together until well combined. Ensure the corn kernels are evenly coated with the creamy dressing and cheese.
4. Taste and Adjust Seasoning (Optional): Taste the street corn mixture and adjust seasoning as needed. You may want to add a pinch more salt, lime juice, or chili powder to your preference.

Step 5: Cooking the Chicken – Quick and Sizzling

The marinated chicken cooks quickly and easily in a skillet or grill pan. We want it to be cooked through, slightly browned, and still juicy.

1. Heat Skillet or Grill Pan: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil or cooking spray if needed to prevent sticking, although the oil from the marinade should be sufficient.
2. Cook the Chicken: Add the marinated chicken cubes to the hot skillet or grill pan in a single layer, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it.
3. Rest (Optional): Once cooked, you can let the chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in even juicier chicken.

Step 6: Assembling the Street Corn Chicken Rice Bowls – The Grand Finale

Now for the most exciting part – putting it all together! Building your own bowl is part of the fun, allowing everyone to customize their toppings.

1. Divide Cilantro Lime Rice: Divide the cilantro lime rice evenly among bowls. About ¾ to 1 cup of rice per bowl is a good starting point, depending on your desired serving size.
2. Top with Cooked Chicken: Spoon the cooked chicken over the rice in each bowl. Distribute the chicken evenly.
3. Add Street Corn Mixture: Top the chicken with a generous portion of the street corn mixture. Make sure to get a good balance of chicken and street corn in each bite.
4. Add Optional Toppings (Customize to Your Heart’s Content!): Arrange your desired toppings around the bowl. Offer a variety of toppings so everyone can customize their bowl to their liking. Popular toppings include diced avocado, black beans, pico de gallo, sliced jalapeños, and hot sauce.

Step 7: Serve and Enjoy Immediately!

These Street Corn Chicken Rice Bowls are best enjoyed fresh and warm. The combination of warm rice, chicken, and street corn, along with the cool toppings, is truly delightful. Gather your family or friends, and enjoy this vibrant and flavorful meal!

Nutrition Facts

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. Please note that these are estimated values and can vary based on specific ingredient brands, portion sizes, and optional toppings used. This information is an approximation per serving.

• Serving Size: Approximately 1 bowl (this recipe is estimated to yield about 4-6 servings, depending on portion size)
• Calories per Serving: Approximately 650-800 calories (This is a rough estimate and can vary significantly based on toppings and portion sizes. Using leaner chicken and lighter mayonnaise/sour cream can reduce calorie count.)

Estimated Macronutrients (per serving, approximate):

• Protein: 40-50g
• Fat: 30-40g (Can be reduced by using leaner chicken and light mayonnaise/sour cream)
• Carbohydrates: 60-80g
• Fiber: 5-8g

Important Considerations:

• These values are estimates and will vary.
• Adding more toppings like avocado and cheese will increase fat and calorie content.
• Using leaner chicken and light mayonnaise/sour cream can reduce fat and calorie content.
• This recipe provides a good source of protein, carbohydrates, and some fiber.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and amounts of ingredients you use.

Preparation Time

One of the great things about this recipe is that while it’s packed with flavor, it doesn’t require hours in the kitchen. Here’s a breakdown of the estimated preparation and cooking times:

• Prep Time: Approximately 25-30 minutes (This includes chopping vegetables, cubing chicken, making marinade, husking corn, and prepping toppings)
• Cook Time: Approximately 30-40 minutes (This includes cooking rice, grilling/roasting corn, and cooking chicken)
• Total Time: Approximately 55-70 minutes

Tips to Speed Up Prep Time:

• Use pre-cooked rice: If you’re really short on time, you can use pre-cooked rice to significantly reduce cooking time. Just heat it up according to package directions and stir in lime juice and cilantro.
• Buy pre-cut chicken: Purchasing pre-cut chicken cubes can save you a few minutes of chopping.
• Use frozen corn: While fresh corn is best, frozen corn is a convenient alternative and requires no husking or cutting off the cob.
• Prepare toppings in advance: Chop avocado, pico de gallo, and other toppings while the chicken is marinating and rice is cooking to maximize efficiency.

While this recipe is relatively quick for a homemade meal, planning ahead and doing some prep work in advance can make weeknight cooking even smoother.

How to Serve

Street Corn Chicken Rice Bowls are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions to elevate your meal:

• Classic Bowl Presentation:
  • Serve in individual bowls, artfully arranging the rice, chicken, street corn, and toppings for a visually appealing and satisfying meal.
  • Offer a variety of toppings in separate bowls so everyone can customize their own bowls to their preferences.
• Taco or Burrito Filling:
  • Transform this bowl into tacos or burritos! Spoon the Street Corn Chicken mixture into warm tortillas (corn or flour) for a fun and portable meal.
  • Add extra toppings inside the tacos or burritos, like shredded lettuce, cheese, and sour cream.
• Salad Bowl Variation:
  • Create a vibrant salad bowl by serving the Street Corn Chicken mixture over a bed of mixed greens or chopped romaine lettuce.
  • Add other salad vegetables like bell peppers, cucumbers, and tomatoes for extra freshness and crunch.
  • Consider a light vinaigrette dressing to complement the flavors.
• Nachos Topping Extravaganza:
  • Take your nachos to the next level by using the Street Corn Chicken mixture as a topping!
  • Layer tortilla chips with cheese, then top with the chicken and street corn mixture. Broil until cheese is melted and bubbly.
  • Finish with your favorite nacho toppings like jalapeños, sour cream, and guacamole.
• Side Dish Delight:
  • Serve the Street Corn Chicken mixture as a flavorful side dish alongside grilled fish, steak, or other main courses.
  • It pairs particularly well with other Mexican or Southwestern-inspired dishes.

No matter how you choose to serve it, this Street Corn Chicken Rice Bowl is sure to be a crowd-pleaser. Its vibrant flavors and customizable nature make it perfect for weeknight dinners, casual gatherings, or even meal prepping for lunches.

Additional Tips for Street Corn Chicken Rice Bowl Perfection

Want to take your Street Corn Chicken Rice Bowls from delicious to absolutely unforgettable? Here are five essential tips to elevate your recipe and impress your taste buds:

1. Marinate the Chicken Longer for Deeper Flavor: While a 15-minute marinade is sufficient, allowing the chicken to marinate for 1-2 hours (or even up to 4 hours in the refrigerator) will significantly enhance the flavor. The longer marinating time allows the spices to penetrate deeper into the chicken, resulting in a more flavorful and tender final product. Just be sure not to marinate for excessively long periods (overnight) in acidic marinades, as this can sometimes make the chicken texture slightly mushy.
2. Don’t Skip the Char on the Corn: The charred flavor of the corn is absolutely crucial to achieving that authentic street corn taste. Whether you’re grilling or roasting, make sure to get some good char on the corn kernels. This smoky sweetness is what makes street corn so irresistible and distinguishes it from regular corn. Don’t be afraid to let the corn get a little blackened in spots; that’s where the flavor magic happens!
3. Fresh Ingredients Make a Difference: Whenever possible, use fresh ingredients for the best flavor. Fresh lime juice, cilantro, and corn on the cob will make a noticeable difference compared to bottled lime juice, dried cilantro, or frozen corn (though frozen corn is a good substitute when fresh is unavailable). The vibrancy of fresh ingredients elevates the entire dish.
4. Adjust the Spice Level to Your Preference: This recipe is moderately spiced, but you can easily adjust the heat to suit your taste. If you like it spicier, add more cayenne pepper to the chicken marinade, include diced jalapeños in the street corn mixture, or serve with extra hot sauce on the side. If you prefer a milder flavor, reduce or omit the cayenne pepper and chili powder, and ensure you remove the seeds and membranes from any jalapeños used as toppings.
5. Make it Ahead for Easy Weeknight Meals: This recipe is fantastic for meal prepping! You can cook the chicken, rice, and street corn components separately ahead of time and store them in airtight containers in the refrigerator. Then, when you’re ready to eat, simply reheat the components and assemble your bowls. This makes weeknight dinners a breeze and allows the flavors to meld together even further. The street corn mixture is best enjoyed within 2-3 days for optimal freshness.

FAQ Section (5 Q/A) Ingredients

Got questions about the ingredients in this delicious Street Corn Chicken Rice Bowl? We’ve got you covered! Here are some frequently asked questions to help you customize and perfect your recipe:

Q1: Can I use frozen corn instead of fresh corn on the cob?

A: Yes, absolutely! While fresh corn on the cob is ideal for its sweetness and texture, frozen corn kernels are a convenient and readily available substitute. Use about 4 cups of frozen corn kernels, and make sure to thaw them completely and pat them dry before grilling or roasting. This will help prevent them from becoming soggy and allow them to char better. Roasting frozen corn can actually bring out its sweetness nicely.

Q2: I don’t have cotija cheese. What else can I use?

A: Cotija cheese is a hard, salty Mexican cheese that adds a unique flavor to street corn. If you can’t find cotija, feta cheese is the best substitute. Feta has a similar salty and crumbly texture, although it will be slightly tangier. Parmesan cheese can also work in a pinch, but it will be less salty and more nutty in flavor. If using feta, you may want to reduce the amount of salt added to the street corn mixture, as feta is naturally quite salty.

Q3: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can definitely use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are darker meat, which means they are generally more flavorful and forgiving to cook. They tend to stay juicier than chicken breasts and have a richer taste. Just be sure to trim any excess fat from the thighs before cubing and marinating them. The cooking time will be similar to chicken breasts, but always ensure the internal temperature reaches 165°F (74°C).

Q4: I’m not a fan of cilantro. Is there a good substitute?

A: If you’re not a cilantro lover, fresh parsley is the best substitute. Parsley has a fresh, herbaceous flavor that is milder than cilantro but still adds a nice green element to the dish. You can use flat-leaf parsley (Italian parsley) or curly parsley. Alternatively, you could omit the cilantro altogether and add a squeeze of extra lime juice for brightness. Mint is another less traditional but potentially interesting herb to consider in very small amounts if you’re looking for a different fresh flavor profile.

Q5: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan! To make it vegetarian, simply substitute the chicken with black beans or chickpeas. For a vegan version, use black beans or chickpeas as your protein source, and replace the mayonnaise with vegan mayonnaise and the sour cream/crema with vegan sour cream or cashew cream. You’ll also need to omit the cotija cheese or use a vegan parmesan alternative. Grilled or roasted portobello mushrooms or sweet potatoes could also be delicious vegetarian/vegan additions in place of chicken. The street corn element is naturally vegetarian, and with the vegan substitutions, it becomes entirely vegan-friendly!

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