Street Corn Chicken Rice Bowl: A Delicious & Easy Recipe

Street Corn Chicken Rice Bowl: Prepare to be transported to a vibrant street food market with every single bite! Imagine the sweet, smoky char of grilled corn mingling with tender, juicy chicken, all nestled on a bed of fluffy rice and drizzled with a creamy, tangy sauce. This isn’t just a meal; it’s an experience.

Inspired by the beloved Mexican street corn, or “elote,” this dish takes the essence of that classic treat and transforms it into a satisfying and complete meal. Elote has a rich history, deeply rooted in Mexican culture, where it’s been enjoyed for generations as a simple yet flavorful snack. The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice is a symphony of flavors that’s both comforting and exciting.

People adore this dish because it’s a delightful explosion of textures and tastes. The sweetness of the corn, the savory chicken, the creamy sauce, and the slight kick of chili powder create a harmonious blend that’s simply irresistible. Plus, the Street Corn Chicken Rice Bowl is incredibly versatile and convenient. It’s perfect for a quick weeknight dinner, a flavorful lunch, or even a fun and festive gathering with friends. I personally love how easy it is to customize with your favorite toppings and spice levels. Get ready to discover your new favorite way to enjoy the flavors of street corn!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• Salt and pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/4 tsp chili powder (optional, for extra heat)
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp butter
• Salt to taste
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Pickled red onions (optional, for tang)
• Hot sauce (optional, for extra spice)
• Lime wedges (for serving)

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, combine the chicken pieces with olive oil, chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the spices in!
2. Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken. Cook for about 6-8 minutes, or until the chicken is cooked through and browned on all sides. Be sure to stir occasionally to prevent sticking and ensure even cooking. The internal temperature should reach 165°F (74°C).
3. Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it to the bowls later.

Cooking the Rice:

1. Now, let’s cook the rice. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to ensure even cooking.
4. After 20 minutes, remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even fluffier.
5. Fluff the rice with a fork before serving.

Making the Street Corn:

1. While the rice is cooking, let’s prepare the street corn. There are a couple of ways to cook the corn: grilling, boiling, or roasting. I prefer grilling for the smoky flavor, but you can choose whichever method you prefer.
2. Grilling (My Preferred Method): Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender.
3. Boiling: Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, or until the kernels are tender.
4. Roasting: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
5. Once the corn is cooked, let it cool slightly. Then, using a sharp knife, carefully cut the kernels off the cob.
6. In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Mexican crema), cotija cheese, cilantro, lime juice, and chili powder (if using). Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch of salt and pepper here.

Assembling the Street Corn Chicken Rice Bowls:

1. Now for the fun part – assembling the bowls! Grab your favorite bowls and let’s get started.
2. Start with a base of cooked rice. Add a generous scoop to each bowl.
3. Next, add a portion of the cooked chicken on top of the rice.
4. Spoon a generous amount of the street corn mixture over the chicken. Don’t be shy!
5. Add a scoop of black beans to each bowl.
6. Top with diced avocado.
7. If you’re using pickled red onions, add a sprinkle for a tangy kick.
8. For those who like a little heat, drizzle with your favorite hot sauce.
9. Serve immediately with lime wedges for squeezing over the top.

Tips and Variations:

• Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian option.
• Add More Veggies: Feel free to add other veggies to your bowl, such as bell peppers, onions, or zucchini. Grill or sauté them before adding them to the bowl.
• Spice it Up: If you like it extra spicy, add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce.
• Make it Ahead: You can cook the rice, chicken, and street corn ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
• Cheese Options: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
• Herb Variations: If you’re not a fan of cilantro, you can use parsley or chives instead.
• Rice Variations: Brown rice or quinoa can be used instead of white rice for a healthier option.
• Bean Variations: Pinto beans or kidney beans can be used instead of black beans.

Serving Suggestions:

• Serve these bowls as a complete meal for lunch or dinner.
• They’re also great for meal prepping – just pack the components separately and assemble when you’re ready to eat.
• Serve with a side of tortilla chips and salsa for a complete Mexican-inspired feast.

Enjoy!

I hope you enjoy making and eating these delicious Street Corn Chicken Rice Bowls as much as I do! They’re packed with flavor, easy to customize, and perfect for a quick and satisfying meal.

Conclusion:

This Street Corn Chicken Rice Bowl isn’t just another recipe; it’s a flavor explosion waiting to happen! I truly believe it’s a must-try because it perfectly balances the sweetness of the corn, the savory chicken, and the creamy, tangy sauce, all nestled on a bed of fluffy rice. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. The vibrant colors and textures make it a feast for the eyes as well as the stomach. Trust me, once you take that first bite, you’ll understand why I’m so excited about this dish.

But the best part? It’s incredibly versatile! Feel free to get creative with your toppings. Want to kick up the heat? Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to the finished bowl. For a vegetarian option, swap the chicken for grilled halloumi cheese or black beans. If you’re looking for a lighter meal, use cauliflower rice instead of regular rice. You could even turn it into a salad by adding some chopped romaine lettuce and using the creamy sauce as a dressing.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of chili powder or a dash of your favorite hot sauce.
* Make it vegetarian: Substitute the chicken with grilled halloumi or black beans.
* Go low-carb: Use cauliflower rice instead of regular rice.
* Turn it into a salad: Add chopped romaine lettuce and use the creamy sauce as a dressing.
* Make it a party: Serve the chicken and corn mixture as a dip with tortilla chips.
* Add some crunch: Top with crushed tortilla chips or crispy fried onions.
* Make it ahead: Prepare the chicken and corn mixture ahead of time and store it in the refrigerator. Assemble the bowls just before serving.

I’ve tried countless variations myself, and each one has been a winner. I particularly love adding a sprinkle of cotija cheese for an extra salty kick, or a squeeze of lime juice for a burst of freshness. Don’t be afraid to experiment and find your own perfect combination!

This recipe for Street Corn Chicken Rice Bowl is more than just a meal; it’s an experience. It’s a chance to bring a little bit of sunshine and vibrant flavor into your kitchen. It’s a celebration of simple ingredients transformed into something truly special.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try any variations? What did you think of the flavors? What did your family and friends say?

Please, please, please try this recipe and share your creations with me! Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your versions of this delicious Street Corn Chicken Rice Bowl and hear all about your culinary adventures. Happy cooking!

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