Street Corn Chicken Rice Bowl

If you’re looking for a quick, satisfying, and flavor-packed meal that brings the essence of Mexican street food into your kitchen, the Street Corn Chicken Rice Bowl is the perfect choice. This dish combines tender, spiced chicken, vibrant corn, creamy dressing, and fresh toppings, all served over a bed of fluffy rice.

Street Corn Chicken Rice BowlPin

It’s simple to make, bursting with bold flavors, and sure to become a family favorite. Let’s dive into how you can whip up this delicious bowl in no time!

Why You’ll Love the Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is inspired by the popular Mexican street food known as elote—grilled corn slathered in creamy sauce, sprinkled with cheese, and seasoned with spices. This recipe takes those iconic flavors and pairs them with juicy chicken and hearty rice to create a wholesome, one-bowl meal.

Here’s why this dish is a must-try:

  • Quick and Easy: Perfect for busy weeknights, it comes together in under 30 minutes.
  • Customizable: Adjust the spice level, toppings, or even swap out ingredients to suit your preferences.
  • Nutritious: Packed with protein from the chicken, fiber from the corn, and carbs from the rice.
  • Crowd-Pleaser: Whether for a family dinner or a casual gathering, this dish is sure to impress.

Street Corn Chicken Rice Bowl

Ingredients You’ll Need

To make this vibrant and satisfying dish, you’ll need the following ingredients:

For the Chicken:

  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

For the Base:

  • 2 cups cooked rice (white or brown, depending on your preference)
  • 1 cup cooked corn kernels (fresh, frozen, or canned)

For the Dressing:

  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika

For the Toppings:

  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Step-by-Step Instructions

1. Cook the Chicken

Start by seasoning your diced chicken with chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 6-8 minutes until golden brown and fully cooked through. Set aside once done.

2. Prepare the Dressing

In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth. This creamy dressing will bring all the flavors together in your bowl.

3. Assemble the Bowls

Take four serving bowls and evenly distribute the cooked rice as the base layer. Top each bowl with equal portions of cooked chicken and corn kernels.

4. Add Toppings

Drizzle the creamy dressing generously over each bowl. Then sprinkle with crumbled cotija cheese and freshly chopped cilantro for a burst of freshness.

5. Serve with Lime Wedges

Finally, serve each bowl with a lime wedge on the side. A squeeze of lime juice over the top just before eating adds a zesty kick that enhances all the flavors.

Tips for Making the Perfect Street Corn Chicken Rice Bowl

  1. Make It Spicier: If you love heat, add a pinch of cayenne pepper or crushed red pepper flakes to the chicken seasoning or dressing.
  2. Grill Your Corn: For an authentic smoky flavor, grill your corn before adding it to the bowl.
  3. Switch Up the Protein: Try swapping chicken for shrimp, beef, or even tofu for a vegetarian option.
  4. Use Leftovers: This recipe is great for using up leftover rice or rotisserie chicken.
  5. Add More Veggies: Feel free to toss in some diced bell peppers, black beans, or avocado slices for extra nutrients and color.

FAQs

Q: Can I make this dish ahead of time?

A: Absolutely! You can cook the chicken and prepare the dressing in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and assemble your bowls fresh for best results.

Q: What can I use instead of cotija cheese?

A: If cotija cheese isn’t available, feta cheese makes an excellent substitute due to its similar crumbly texture and tangy flavor. Parmesan can also work in a pinch!

Q: Can I use quinoa instead of rice?

A: Yes! Quinoa is a great alternative to rice if you’re looking for a higher protein option or simply want to switch things up.

Q: How do I make this dish dairy-free?

A: To make it dairy-free, use a plant-based sour cream alternative and skip the cotija cheese or replace it with nutritional yeast for a cheesy flavor without dairy.

Q: Is this recipe gluten-free?

A: Yes! All ingredients in this recipe are naturally gluten-free as long as you check that your mayonnaise and spices are certified gluten-free.

Final Thoughts

The Street Corn Chicken Rice Bowl is more than just a meal—it’s an experience that brings bold Mexican-inspired flavors straight to your table. Its combination of tender chicken, sweet corn, creamy dressing, and fresh toppings makes it a dish you’ll want to make again and again. Whether you’re cooking for yourself or serving guests, this recipe is guaranteed to impress with its simplicity and deliciousness.

So why wait? Gather your ingredients and treat yourself to this flavorful bowl today!

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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl recipe

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Bring the flavors of Mexican street food into your kitchen with this Street Corn Chicken Rice Bowl! Juicy, spiced chicken, sweet corn, and a creamy, tangy dressing come together over a bed of fluffy rice, topped with cotija cheese and fresh cilantro. A quick and easy meal perfect for lunch or dinner!

  • Author: Sarah Tag
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Ingredients

Scale

For the Chicken:

1 lb chicken breast, diced

1 tablespoon olive oil

1 teaspoon chili powder

Salt and pepper, to taste

For the Bowl:

2 cups cooked rice

1 cup cooked corn kernels

¼ cup crumbled cotija cheese

¼ cup chopped cilantro

1 lime, cut into wedges

For the Dressing:

¼ cup sour cream

1 tablespoon mayonnaise

1 clove garlic, minced

½ teaspoon paprika

Instructions

  1. Cook the Chicken:
    • Season the diced chicken with chili powder, salt, and pepper.
    • Heat olive oil in a skillet over medium-high heat.
    • Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
    • Remove from heat and set aside.
  2. Prepare the Dressing:
    • In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
  3. Assemble the Bowls:
    • Divide the cooked rice into four bowls.
    • Top each bowl with equal amounts of chicken and corn.
    • Drizzle with the creamy dressing.
  4. Add Toppings & Serve:
    • Sprinkle with cotija cheese and chopped cilantro.
    • Serve with a lime wedge on the side and squeeze over the top before eating.

Notes

  • Swap cotija cheese with feta if unavailable.
  • Use grilled corn for extra flavor.
  • Add avocado or black beans for extra protein and texture.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 kcal
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg

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