Get ready to transform your weeknight dinner routine with this incredible Street Corn Chicken Rice Bowl. This recipe packs all the vibrant, zesty flavors of Mexican street corn, also known as elote, into a satisfying and easy-to-make meal. It’s a perfect harmony of seasoned chicken, fluffy cilantro-lime rice, and a creamy, tangy corn salsa that will have everyone asking for seconds.
If you’re looking for a dish that’s both incredibly delicious and straightforward to prepare, you’ve found it. This bowl is designed for busy home cooks who crave exciting flavors without spending hours in the kitchen. Let’s dive in and create a meal your family will love.
Why You’ll Love This Street Corn Chicken Rice Bowl
This isn’t just another chicken and rice dish; it’s a complete culinary experience in a bowl. It’s the kind of meal that looks impressive but is secretly simple to assemble, making it a guaranteed winner for any occasion.
- Incredibly Flavorful: Every single component is seasoned to perfection, from the smoky chipotle chicken to the bright, citrusy rice and the signature elote-inspired corn.
- Perfect for Meal Prep: The ingredients hold up beautifully, making this bowl an excellent choice for lunches throughout the week. Just store the components separately and assemble when you’re ready to eat.
- Customizable: This recipe is a fantastic starting point. Feel free to add your favorite toppings like avocado, black beans, or a dollop of Greek yogurt to make it your own.
- Quick & Easy: With clear, simple steps, you can have this stunning meal on the table in under an hour, making it ideal for busy weeknights. For a different take on a bowl, you might also enjoy this Chicken and Sweet Potato Rice Bowl.
The Key Components of a Perfect Bowl
The magic of this Street Corn Chicken Rice Bowl lies in how its three main parts come together. Each element is simple to make but contributes a layer of flavor that makes the final dish truly special.
The Chicken: Seasoned to Perfection
We use boneless, skinless chicken breasts seasoned with a blend of chipotle powder, cumin, and smoked paprika. This creates a smoky, slightly spicy flavor that provides the perfect savory foundation for the bowl.
The Street Corn Salsa: Creamy, Tangy, and a Little Spicy
This is the star of the show! We combine charred corn with creamy cotija cheese, fresh cilantro, lime juice, and a touch of mayonnaise or Greek yogurt. It mimics the classic flavors of elote in a format that’s perfect for a bowl. If you love this flavor profile, you have to try these Mexican Street Corn Brussels Sprouts.
The Base: Fluffy Cilantro Lime Rice
A bed of fluffy, fragrant rice infused with fresh cilantro and zesty lime juice ties everything together. It cuts through the richness of the other ingredients and makes the bowl feel complete and satisfying.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather before you start cooking.
For the Chipotle Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Cilantro Lime Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp butter or olive oil
- Pinch of salt
For the Street Corn Salsa:
- 2 cups frozen or fresh corn kernels
- 1/4 cup mayonnaise or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 tsp chili powder
How to Make the Street Corn Chicken Rice Bowl
Follow these simple, step-by-step instructions to assemble your delicious Street Corn Chicken Rice Bowl. We’ll prepare each component separately and then bring them all together for the final masterpiece.
- Cook the Rice: In a medium saucepan, bring water or chicken broth to a boil. Add the rice, salt, and butter. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.
- Prepare the Chicken: While the rice cooks, pat the chicken pieces dry with a paper towel. In a bowl, toss the chicken with olive oil, chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Set aside.
- Make the Street Corn Salsa: In the same skillet, add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let it cool slightly. In a medium bowl, combine the charred corn, mayonnaise (or Greek yogurt), cotija cheese, red onion, jalapeño (if using), cilantro, lime juice, and chili powder. Stir until well combined.
- Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top with the cooked chipotle chicken and a generous scoop of the street corn salsa. Garnish with extra cotija cheese and cilantro if desired. Serve immediately and enjoy!
Pro Tips for Recipe Success
A few simple tricks can take your Street Corn Chicken Rice Bowl from great to absolutely unforgettable.
- Don’t Crowd the Pan: When cooking the chicken, make sure it’s in a single layer. This allows it to sear and get a beautiful brown crust instead of steaming. Cook in batches if necessary.
- Char the Corn: For the best flavor in your salsa, don’t skip charring the corn. This step adds a smoky depth that is essential to the “street corn” taste. A hot cast-iron skillet works wonders for this.
- Use Fresh Lime and Cilantro: The brightness from fresh lime juice and cilantro is key to balancing the smoky and creamy flavors in this dish. Avoid bottled juice if you can.
Meal Prep and Storage Instructions
This Street Corn Chicken Rice Bowl is a meal prep dream. To store, allow all components to cool completely. Keep the rice, chicken, and corn salsa in separate airtight containers in the refrigerator for up to 4 days. When ready to eat, you can reheat the chicken and rice, then top with the cold corn salsa for a delicious and quick lunch.
Fun Variations and Topping Ideas
One of the best things about this recipe is its versatility. You can easily adapt it to your taste or what you have on hand.
- Protein Swap: This recipe works great with other proteins. For a different spin, try a flavorful grilled shrimp bowl. You can also use steak, pulled pork, or black beans for a vegetarian option.
- Grain Alternatives: Not a fan of white rice? Substitute it with quinoa, brown rice, or even cauliflower rice for a low-carb alternative.
- Extra Toppings: Load up your bowl with toppings like sliced avocado, black beans, pico de gallo, pickled red onions, or a drizzle of your favorite hot sauce.
Frequently Asked Questions About This Recipe
Absolutely! This bowl is perfect for meal prep. Store the chicken, rice, and corn salsa in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowl just before serving.
Yes, it can be a very healthy and balanced meal. It provides lean protein from the chicken, carbohydrates from the rice, and vitamins from the corn and other vegetables. For a healthier version, you can use Greek yogurt instead of mayonnaise in the salsa and opt for brown rice or quinoa.
The street corn salsa itself acts as a creamy dressing for the bowl. However, you could also add a drizzle of a chipotle-lime vinaigrette, a simple avocado crema, or a dollop of sour cream or Greek yogurt.
A street corn chicken bowl typically contains seasoned grilled or pan-seared chicken, a creamy and tangy corn salsa inspired by Mexican street corn (elote), and a base of cilantro-lime rice. Common toppings include avocado, black beans, and extra cotija cheese.
Boneless, skinless chicken breasts or thighs are the best choice for this rice bowl. They are easy to cut into bite-sized pieces and cook quickly, absorbing the seasonings well.
The Best Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowl: A Flavor-Packed Weeknight Meal
Ingredients
Equipment
Method
- Cook the Rice: In a medium saucepan, bring water or chicken broth to a boil. Add the rice, salt, and butter. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.
- Prepare the Chicken: While the rice cooks, pat the chicken pieces dry with a paper towel. In a bowl, toss the chicken with olive oil, chipotle powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Set aside.
- Make the Street Corn Salsa: In the same skillet, add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let it cool slightly. In a medium bowl, combine the charred corn, mayonnaise (or Greek yogurt), cotija cheese, red onion, jalapeño (if using), cilantro, lime juice, and chili powder. Stir until well combined.
- Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top with the cooked chipotle chicken and a generous scoop of the street corn salsa. Garnish with extra cotija cheese and cilantro if desired. Serve immediately and enjoy!
Notes
Charring the corn is key for that authentic smoky flavor.
Store components separately in the fridge for up to 4 days for easy meal prep.
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