There's something so fun about that bоld and bright taste of street corn . In Mexico folks call it Elote and it got this creamy, spicy, and a tiny tang that makes you wanna smile . Add tender chicken strips and soft rice , and you end up with a meal that fills you up and feels like a warm hug in your belly .
This bowl works for lots of stuff , like a family dinner or a party with friends , and it even makes a quick meal prep when you’re busy . Its colors pop , and the flavors hit hard , so everyone at the table will be saying “wow” no matter the day or the reason .
What is Street Corn?
Street corn , also known as Elote , is a popular Mexican snack that shines with the sweet taste of corn grilled right on the cob . You’ll often see it sold from little carts on busy sidewalks . It’s covered in creamy mayo and sour cream , then sprinkled with cheese , chili powder , and fresh lime juice for a burst of tangy spice .
When you char the corn just so , the sugars in it caramelize and taste even sweeter . Smothering it in mayo and sour cream gives it a rich, smooth feel , and the cheese and spices kick in with a zing you can’t ignore . Mixing that with chicken and rice makes a super tasty meal that’s way more exciting than plain old leftovers .
Nutritional Benefits of the Bowl
This Street Corn Chicken Rice Bowl brings together good stuff that’s filling and kinda healthy too . Chicken gives your body lean protein to help build muscles and keep you full . Corn adds fiber , vitamins like B and C , and some antioxidants to help fight off bad stuff in your body .
Rice gives you carbs for energy and extra B vitamins . If you pick brown rice instead of white , you get even more fiber for your tummy . Fresh herbs like cilantro and a squeeze of lime not only add bright flavor , but they also give little boosts of vitamins and minerals . So it’s tasty and good-for-you all at once .
Key Ingredients
You don’t need fancy stuff to make this bowl ; just some simple fresh and pantry items that come together real nice to make a filling meal .
Fresh Ingredients
- Corn: Fresh corn on the cob or canned corn if you want to save time
- Chicken: Breasts or thighs , whichever you like more
- Rice: White , brown , or even a mix of both for a nutty base
- Fresh Herbs: Cilantro and lime for a fresh zing
Pantry Ingredients
- Spices: Chili powder , cumin , salt , and pepper to level up the flavors
- Cheese: Cotija or feta for a salty , creamy pop
- Dressing: A simple lime cream sauce to bring it all together
- Extras: Jalapeños , avocado , and more lime wedges if you want flair
Recipe for Flavor-packed Street Corn Chicken Rice Bowl
Ingredients
Get everything ready for your perfect bowl :
- For the Chicken:
- 2 chicken breasts
- 1 tablespoon olive oil
- Spices: cumin , chili powder , salt , and pepper
- For the Rice:
- 1 cup rice
- 2 cups water or chicken broth
- Pinch of salt and pepper
- For the Street Corn:
- 2 cups corn (fresh or canned)
- ¼ cup mayo
- ¼ cup sour cream
- ⅓ cup cheese (cotija or feta)
- Juice of lime
- Chili powder to taste
- Toppings:
- Avocado slices
- Cilantro sprigs
- Sliced jalapeño
- Lime wedges
Directions
- Cook the Rice:
Rinse rice under cold water till it runs clear . Then cook it with water or broth and a pinch of salt as the box says .
- Make the Chicken:
Rub chicken with cumin , chili powder , salt , and pepper . Heat oil in a pan or on a grill and cook the chicken till it’s done inside (165°F) . Let it rest a bit , then slice it up .
- Mix the Street Corn:
If you’ve got fresh corn , grill or roast it till you see little char marks . For canned , just drain and warm it up in a saucepan . Then stir in mayo , sour cream , cheese , lime juice , and chili powder .
- Build Your Bowls:
Start with rice , top with chicken strips , then spoon on the creamy street corn . Finish with avocado , jalapeño , and cilantro . Serve with lime wedges on the side .
Cooking Tips & Advice
- Marinate chicken ahead of time for extra taste .
- Use leftover grilled corn if you wanna save time .
- Spice it up more by adding extra chili powder or jalapeños .
Variations of the Bowl
You can switch things up pretty easy with this bowl to fit your diet or mood :
- Vegetarian: Swap chicken for black beans or more veggies .
- Extra Spicy: Mix in more chili powder , diced jalapeños , or hot sauce .
- Cilantro Lime Rice: Stir lime juice and chopped cilantro into your rice .
Serving Suggestions
- Serve with a side salad or crispy tortilla chips for crunch .
- Add black beans , roasted veggies , or pico de gallo on the side .
- Drink pairing: Mexican soda , margaritas , or a light beer .
Storing and Meal Prep Tips
- Keep leftovers in sealed containers in the fridge up to 3 days .
- Reheat in microwave or on stove till chicken and rice are hot .
- Prep chicken , rice , and corn ahead for quick bowls all week .
Frequently Asked Questions (FAQs)
1. Can I make this bowl vegan?
Yes . Use plant-based chicken and vegan mayo for the corn mix .
2. What rice works best?
Any type is fine : white , brown , or even quinoa for gluten-free .
3. How do I make the corn taste better?
Grill it till it’s a bit charred before mixing in the saucy topping .
4. Can frozen corn work?
Sure . Just thaw it and drain before you mix it in .
5. How do I make it spicier?
Add more chopped jalapeños or a bigger pinch of chili powder .
Flavor-packed Street Corn Chicken Rice Bowl
Equipment
- 1 large mixing bowl
- 1 grill or grill pan
- 1 medium pot with lid
- 1 skillet
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can (15 oz) corn drained or 2 cups of fresh corn kernels
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 juice of 1 lime
- ½ cup crumbled queso fresco or feta cheese
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced optional
- lime wedges for serving
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and chicken broth. Bring to a boil, then lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered.
- Season the chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper.
- Heat a grill or a skillet over medium-high heat. Add the olive oil and cook the chicken for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
- In the same skillet or grill, add the corn and cook for about 4-5 minutes until slightly charred, stirring occasionally. Once done, remove from heat and mix in the lime juice.
- To assemble the bowls, start with a serving of rice at the bottom. Top it with sliced chicken, charred corn, and a sprinkle of queso fresco. Add chopped cilantro and avocado slices on top, if desired.
- Serve with lime wedges on the side.
