Street Corn Chicken Rice Bowl: A Flavor-Packed Fiesta in Every Bite 🌽🍗🔥
1. Introduction
If you’re looking for a dinner recipe that packs a punch of flavor while being incredibly satisfying, this Street Corn Chicken Rice Bowl is your perfect match! Inspired by the vibrant flavors of Mexican street corn (elote), this dish combines juicy chicken, smoky charred corn, tangy cotija cheese, and zesty lime over a bed of fluffy white rice. It’s an explosion of textures and tastes that will transport your taste buds straight to the streets of Mexico.
What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. Whether you’re meal prepping for the week or looking for a quick dinner idea, this bowl delivers on both flavor and convenience. The combination of creamy, spicy, and fresh elements creates a balanced dish that’s as visually appealing as it is delicious.
2. Ingredients
This recipe uses simple ingredients that come together to create magic. Here’s what you’ll need for this chicken dish:
1 cup white rice, cooked (or substitute with brown rice for extra fiber)
2 boneless, skinless chicken breasts, diced into bite-sized pieces
1 cup corn kernels (fresh or frozen – both work great!)
2 tbsp mayonnaise (the secret to that authentic street corn creaminess)
1 tbsp freshly squeezed lime juice (plus extra for serving)
1 tsp chili powder (adjust to your preferred spice level)
1/2 tsp smoked paprika (for that irresistible smoky flavor)
1/4 cup cotija cheese, crumbled (queso fresco works too if you can’t find cotija)
2 tbsp fresh cilantro, chopped (omit if you’re one of those cilantro-haters)
1 lime, cut into wedges (for that final brightening squeeze)
Salt and freshly ground black pepper to taste
1 tbsp olive oil (or avocado oil for high-heat cooking)
For those who love experimenting with flavors, check out our collection of chicken recipes for more inspiration!
3. Steps
Step 1: Cook the Rice
Start by cooking your white rice according to package instructions. Pro tip: For extra flavor, substitute water with chicken broth – it makes a world of difference! Fluff the cooked rice with a fork and let it sit covered to stay warm. If you’re meal prepping, this is the perfect time to make extra rice for future meals.
While the rice cooks, you can prepare the other components. This efficient workflow makes this recipe perfect for busy weeknights when you need a quick dinner solution.
Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season generously with salt, pepper, and smoked paprika. The smoked paprika is key here – it gives the chicken that deep, smoky flavor reminiscent of street food. Cook for 6-8 minutes, stirring occasionally, until the chicken develops a beautiful golden crust and reaches an internal temperature of 165°F.
For those who love chicken dishes, we have plenty more chicken recipe ideas you might enjoy!
Step 3: Prepare the Corn Mixture
In a separate pan (or you can use the same one after removing the chicken), cook the corn kernels until they get slightly charred – this brings out their natural sweetness and adds that authentic street corn flavor. Remove from heat and mix with mayonnaise, lime juice, and chili powder. This creamy, tangy, slightly spicy mixture is what takes this dish from good to extraordinary!
Now for the fun part – assembly! Divide the cooked rice between two bowls (or meal prep containers if you’re planning ahead). Top with the sautéed chicken, then spoon that delicious corn mixture over the top. Finish with generous sprinklings of crumbled cotija cheese and fresh cilantro. Don’t forget those lime wedges – that final squeeze of fresh lime juice right before eating makes all the difference!
Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice adds extra fiber and a nutty flavor. Just adjust cooking times accordingly.
Q: How do I store leftovers?
A: Store components separately in airtight containers in the fridge for up to 3 days. The corn mixture might thicken – just stir in a teaspoon of water when reheating.
Q: Can I make this dairy-free?
A: Yes! Simply omit the cotija cheese or use a dairy-free alternative.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free certified ingredients, this recipe is naturally gluten-free.
9. Conclusion
This Street Corn Chicken Rice Bowl is more than just a meal – it’s a flavor experience that brings the vibrant tastes of Mexican street food right to your dinner table. With its perfect balance of smoky, creamy, tangy, and fresh elements, it’s a dish that satisfies on every level. Easy enough for weeknights but special enough for company, this recipe is sure to become a regular in your rotation.
We’d love to hear how your version turns out! Share your creations with us on social media and check out our About Us page to learn more about our recipe philosophy. For more hearty meal ideas, browse our collection of beef recipes or comforting soup recipes.
Happy cooking, and enjoy your flavor-packed fiesta in a bowl! 🌮🍚🎉
This Street Corn Chicken Rice Bowl is a vibrant, flavorful, and satisfying meal that brings the taste of Mexican street food to your kitchen. Inspired by elote, it features juicy chicken, charred corn, creamy cotija cheese, and zesty lime—all served over fluffy white rice. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
1 cup white rice, cooked
2 boneless, skinless chicken breasts, diced
1 cup corn kernels (fresh or frozen)
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/4 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
1 tbsp olive oil
Instructions
Cook the white rice according to package instructions. Fluff with a fork and set aside.
Heat olive oil in a skillet over medium-high heat. Add diced chicken, season with salt, pepper, and smoked paprika, and cook for 6-8 minutes until golden brown.
In a separate pan, cook corn kernels until slightly charred. Mix with mayonnaise, lime juice, and chili powder.
Assemble the bowl: Divide rice between bowls, top with chicken, corn mixture, cotija cheese, and cilantro. Serve with lime wedges.
Notes
For extra smoky flavor, grill the corn instead of sautéing.
Substitute Greek yogurt for mayonnaise for a lighter version.
Add diced avocado or jalapeños for extra creaminess or heat.
Meal prep tip: Store components separately and assemble before serving.
