Street Corn Chicken Rice Bowl: Flavorful & Filling

If you love Mexican street corn (elote) and crave a satisfying, protein-packed meal, this Street Corn Chicken Rice Bowl is perfect for you! It combines grilled or pan-seared chicken, fluffy rice, and a creamy, cheesy street corn topping—all in one delicious, easy-to-make bowl. Whether for meal prep or a quick weeknight dinner, this dish is full of flavor and simple to put together!

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Why You’ll Love This Recipe

✔ Bold & Flavorful: Inspired by classic Mexican street corn, this dish is creamy, tangy, and packed with smoky, zesty flavors.
✔ Easy & Quick: Ready in just 30 minutes, making it a perfect weeknight dinner.
✔ Customizable: Swap proteins, use different grains, or add extra veggies.
✔ Meal Prep Friendly: Stores well for 3-4 days, great for make-ahead lunches.

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Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Rice:

• 1 cup white or brown rice
• 2 cups chicken broth (for extra flavor)
• 1 tablespoon butter
• 1/2 teaspoon salt

For the Street Corn Topping:

• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Juice of 1 lime
• 1/3 cup crumbled cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro

Toppings & Garnishes:

• Sliced avocado
• Extra cotija cheese
• Extra cilantro
• Lime wedges
• Hot sauce (optional)

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How to Make Street Corn Chicken Rice Bowls

Step 1: Cook the Rice

1. Rinse the rice under cold water to remove excess starch.
2. In a medium saucepan, bring chicken broth to a boil.
3. Stir in rice, butter, and salt, then reduce heat to low.
4. Cover and cook until tender (15 minutes for white rice, 40 minutes for brown rice).
5. Fluff with a fork and set aside.

Step 2: Cook the Chicken

1. In a small bowl, mix chili powder, garlic powder, cumin, smoked paprika, salt, and black pepper.
2. Coat the chicken with olive oil, lime juice, and the spice mix.
3. Heat a skillet over medium heat and cook chicken for 5-6 minutes per side, until golden brown and cooked through (165°F internal temperature).
4. Let the chicken rest for 5 minutes, then slice into strips.

Step 3: Make the Street Corn Topping

1. If using fresh corn, char it in a hot skillet for 3-4 minutes until slightly browned. (If using canned or frozen corn, drain well and pat dry before charring.)
2. In a bowl, mix mayonnaise, sour cream, chili powder, garlic powder, lime juice, cotija cheese, and chopped cilantro.
3. Stir in the corn until well combined.

Step 4: Assemble the Bowls

1. Divide the cooked rice into serving bowls.
2. Add sliced chicken on top.
3. Spoon the creamy street corn mixture over everything.
4. Garnish with extra cotija cheese, fresh cilantro, sliced avocado, and lime wedges.

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Pro Tips for the Best Street Corn Chicken Rice Bowls

✔ Use grilled chicken: Instead of pan-searing, grill the chicken for extra smoky flavor.
✔ Make it spicy: Add red pepper flakes, hot sauce, or diced jalapeños.
✔ Try different grains: Swap rice for quinoa, cauliflower rice, or farro.
✔ Make it dairy-free: Use dairy-free mayo and skip the cheese, or use a plant-based alternative.
✔ Use rotisserie chicken: If short on time, shred a store-bought rotisserie chicken instead of cooking fresh.

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How to Serve Street Corn Chicken Rice Bowls

These bowls are delicious on their own but can be paired with:

• Tortilla chips or warm flour tortillas.
• A fresh side salad with avocado dressing.
• Black beans or refried beans for extra protein.

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Nutritional Information (Per Serving)

• Calories: ~550
• Protein: ~40g
• Carbs: ~55g
• Fat: ~20g

These values may vary based on ingredient substitutions.

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Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Microwave for 1-2 minutes, stirring halfway through.
Meal Prep Tip: Store the rice, chicken, and street corn mixture separately for the best texture when reheating.

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Conclusion

This Street Corn Chicken Rice Bowl is the perfect blend of smoky, creamy, and zesty flavors. It’s a hearty, delicious meal that’s both easy to make and fun to eat. Whether you’re meal prepping or serving it fresh, this bowl will be a guaranteed hit!

Give it a try and let me know what you think! 😊