If you’re looking for a meal that’s both hearty and flavor-packed, look no further than this Street Corn Chicken Rice Bowl. Inspired by the popular Mexican street corn (Elote), this dish combines the smoky, creamy goodness of grilled corn with perfectly seasoned chicken, all served over a bed of fluffy rice. It’s an explosion of flavors and textures that will leave you craving more.
This rice bowl is perfect for lunch or dinner and offers a unique twist on classic comfort food. With the bold flavors of cilantro, lime, and smoky paprika, combined with the creamy richness of Mexican crema and a sprinkle of cheese, this bowl is bound to become a family favorite.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lime
For the Street Corn:
- 2 ears of fresh corn (or 1 can of drained corn kernels)
- 2 tablespoons butter
- 1 tablespoon mayonnaise
- 2 tablespoons Mexican crema
- 1/2 cup cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- Juice of 1 lime
- Fresh cilantro for garnish
For the Rice:
- 2 cups cooked rice (white, brown, or jasmine)
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts. In a small bowl, combine the smoked paprika, garlic powder, ground cumin, salt, and pepper. Rub the seasoning mixture evenly over both sides of each chicken breast.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown and cooked through. Once cooked, remove from heat, squeeze fresh lime juice over the chicken, and let it rest for a few minutes before slicing it into strips.
Step 2: Make the Street Corn
If you’re using fresh corn, husk the ears and remove the silk. Grill the corn over medium heat for about 8-10 minutes, rotating it every 2-3 minutes until it’s charred in spots. If using canned corn, skip this step and proceed with the next.
Cut the kernels off the cobs if using fresh corn, or drain and rinse the canned corn. In a medium skillet, melt the butter over medium heat. Add the corn and cook for 2-3 minutes, allowing the butter to coat the kernels.
Stir in the mayonnaise and Mexican crema, mixing everything together until the corn is coated in a creamy sauce. Sprinkle the chili powder over the top and mix again. Finally, add the crumbled cotija cheese and squeeze the juice of half a lime into the mixture. Stir to combine.
Step 3: Prepare the Rice
Cook your rice according to the package instructions if you haven’t done so already. Once cooked, fluff the rice with a fork and stir in fresh chopped cilantro and the juice of one lime. This will infuse the rice with a refreshing flavor that pairs perfectly with the rest of the ingredients.
Step 4: Assemble the Bowl
Now that all the components are ready, it’s time to assemble the Street Corn Chicken Rice Bowl. Start with a generous serving of cilantro-lime rice at the bottom of each bowl.
Top with slices of the seasoned chicken and a hearty scoop of the creamy street corn mixture.
For extra flavor, you can sprinkle additional cotija cheese and chili powder on top. Garnish with fresh cilantro leaves for a burst of color and freshness. Optionally, squeeze extra lime juice over the top for a zesty finish.
Tips for the Best Street Corn Chicken Rice Bowl
- Customize the heat: If you like your dishes spicier, add some diced jalapeños or a dash of hot sauce to the corn mixture for an extra kick.
- Grill the chicken: For an even smokier flavor, you can grill the chicken instead of pan-frying it. The grill marks add a nice depth of flavor.
- Use fresh corn: Freshly grilled corn kernels add a wonderful smoky flavor to the dish, but canned corn works just as well in a pinch.
- Make it ahead: You can prep the chicken, street corn, and rice in advance and store them in airtight containers in the fridge for up to 3 days. This makes the meal perfect for meal prepping.
Frequently Asked Questions (FAQs)
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version of this dish, simply replace the chicken with roasted vegetables like bell peppers, zucchini, and mushrooms. You can also add black beans for extra protein.
What can I substitute for Mexican crema?
If you can’t find Mexican crema, you can substitute it with sour cream or Greek yogurt. Both options will give you a creamy texture, though the flavor will be slightly different.
Can I use a different type of cheese?
Yes, if you can’t find cotija cheese, you can substitute it with feta cheese or even Parmesan. While the flavor won’t be exactly the same, both will work well in this recipe.
Can I use quinoa instead of rice?
Definitely! If you prefer quinoa, it’s a great gluten-free alternative to rice. It also adds a nutty flavor that complements the other ingredients in the bowl.
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a perfect blend of savory, creamy, smoky, and tangy flavors. The seasoned chicken is tender and flavorful, the street corn mixture is a delightful blend of creamy, cheesy goodness with just the right amount of spice, and the cilantro-lime rice brings everything together with its freshness.
This meal is not only incredibly satisfying, but it’s also customizable. Whether you’re feeding a crowd or making a solo meal, it’s easy to adjust the recipe to your liking. Plus, it’s a great option for meal prepping, ensuring you have a flavorful, wholesome meal ready to go at any time.
So, gather your ingredients and start preparing this Street Corn Chicken Rice Bowl today. It’s sure to become a favorite in your recipe collection!