Street Corn Chicken Rice Bowl

A perfect fusion of smoky, savory, and fresh flavors, the Street Corn Chicken Rice Bowl brings the vibrant taste of Mexican street corn (elote) into a satisfying and hearty meal. This bowl features seasoned grilled chicken, fluffy rice, and a topping of sweet and smoky street corn, all dressed in a creamy, tangy sauce. It’s a delicious and balanced meal that combines the best of grilled chicken and the irresistible flavors of elote in one bowl. Whether for a quick weeknight dinner or a meal prep option, this recipe will quickly become a favorite.

Why You’ll Love This Recipe

• Bold Flavors: The combination of grilled chicken and street corn brings together a symphony of flavors, from the smoky grilled chicken to the sweet, tangy corn and creamy sauce. It’s a feast for the taste buds with every bite.
• Comfort in a Bowl: This dish is hearty and satisfying, making it a perfect comfort meal. The rice provides a base that soaks up the delicious sauce, while the chicken and corn keep things flavorful and filling.
• Quick and Easy: Despite its complex flavor profile, this recipe is quick to make, especially if you prep the ingredients in advance. The grill or stovetop does most of the work.
• Customizable: You can easily modify the ingredients to suit your tastes or dietary needs. Whether you prefer to use brown rice, swap the chicken for beef or a vegetarian option, or adjust the spice level, this dish can be tailored to everyone’s preferences.
• Perfect for Meal Prep: This Street Corn Chicken Rice Bowl can be prepped in advance for a week’s worth of lunches or dinners. Simply store the components separately, and assemble the bowls when you’re ready to eat.

Ingredients

• Chicken breasts or thighs
• Olive oil
• Chili powder
• Cumin
• Garlic powder
• Salt and pepper
• Rice (white, brown, or your preferred variety)
• Fresh corn on the cob or frozen corn
• Cotija cheese (or feta as a substitute)
• Mayonnaise
• Lime
• Fresh cilantro
• Garlic (for the corn)
• Jalapeño (optional, for extra spice)

Directions

1. Prepare the Chicken:
   • In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken breasts or thighs in the seasoning mixture and let them marinate for at least 10 minutes, or up to an hour in the refrigerator for extra flavor.
2. Cook the Rice:
   • While the chicken is marinating, cook the rice according to package instructions. Once cooked, fluff the rice with a fork and set aside. Keep warm.
3. Grill or Cook the Chicken:
   • Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). If you don’t have a grill, you can also cook the chicken in a skillet over medium-high heat for the same amount of time. Once done, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
4. Prepare the Street Corn:
   • If using fresh corn, shuck the corn and grill it on the grill until the kernels are lightly charred, about 8-10 minutes, turning occasionally. Once cooked, remove from the heat and cut the kernels off the cob. If using frozen corn, sauté it in a pan with a little olive oil and garlic until it’s cooked through and slightly charred. Add salt and pepper to taste.
5. Make the Sauce:
   • In a small bowl, combine mayonnaise, a squeeze of lime juice, and a pinch of salt. If you like a bit of spice, you can add finely chopped jalapeño or a dash of hot sauce. Mix until smooth and creamy.
6. Assemble the Bowls:
   • Start with a base of cooked rice in each bowl. Top with a portion of grilled chicken, followed by a generous serving of the street corn. Drizzle with the creamy sauce, and sprinkle cotija cheese on top for an authentic touch.
7. Garnish and Serve:
   • Garnish with fresh cilantro and a wedge of lime on the side. Serve immediately while the chicken and corn are still warm, and enjoy!

Variations

• Protein Options: You can swap the chicken for other proteins like beef, shrimp, or even tofu for a vegetarian version.
• Rice Alternatives: For a healthier twist, swap the white rice for cauliflower rice or quinoa. Brown rice is also a great option for added fiber.
• Spicy Option: Add extra heat by mixing a chopped jalapeño into the corn or by adding some cayenne pepper to the seasoning for the chicken.
• Vegan Version: Replace the mayonnaise with vegan mayo or a cashew cream for a dairy-free version. Use a plant-based protein such as tempeh or grilled vegetables instead of chicken.
• Sautéed Veggies: You can add sautéed bell peppers, onions, or zucchini for extra flavor and texture.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Serving Size: 4 servings

Storage/Reheating

• Storing Leftovers: Store the components of the Street Corn Chicken Rice Bowl (chicken, corn, rice, and sauce) separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: To reheat, simply microwave the rice and chicken. If you have the street corn separate, warm it in a skillet or microwave. Add the sauce and cheese after reheating to keep everything fresh. If desired, crisp the chicken up again in a skillet for a few minutes to maintain its texture.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Just sauté it with a little olive oil and garlic to get a nice char and flavor.

2. Can I make this recipe ahead of time?

You can prep the components in advance, including cooking the rice, grilling the chicken, and making the sauce. Just store everything in separate containers, and assemble the bowls when you’re ready to eat.

3. How do I make the chicken more flavorful?

For even more flavor, marinate the chicken for at least 30 minutes before grilling. You can also add fresh lime juice to the marinade for extra zest.

4. Can I make this recipe spicier?

Yes, you can increase the heat by adding more chili powder or cayenne pepper to the chicken seasoning, or by adding more jalapeño to the corn. You can also drizzle some hot sauce over the finished bowl.

5. Can I use a different cheese instead of cotija?

If you can’t find cotija cheese, you can use feta cheese or even parmesan as a substitute.

6. How do I make the sauce creamier?

To make the sauce even creamier, you can mix in a little sour cream or Greek yogurt along with the mayonnaise.

7. Can I use quinoa instead of rice?

Yes, quinoa is a great alternative to rice and will provide a slightly nuttier flavor and more protein. Just cook it according to package instructions and use it in place of rice.

8. Can I prepare this bowl as a salad?

Absolutely! Use a bed of mixed greens or spinach as the base instead of rice for a lighter, salad-style version of this dish.

9. How can I make this dish vegetarian?

For a vegetarian version, swap the chicken for grilled vegetables such as zucchini, bell peppers, and mushrooms, or use a plant-based protein like tempeh.

10. Can I freeze leftovers?

While the rice and chicken can be frozen, the texture of the corn and the creamy sauce may not hold up well after freezing. It’s best to store the components separately and freeze the chicken and rice for up to 2 months.

Conclusion

The Street Corn Chicken Rice Bowl is a delicious, flavor-packed dish that perfectly combines the smoky grilled chicken, sweet and savory street corn, and creamy sauce into one satisfying meal. It’s quick, easy, and perfect for any occasion, whether you’re making it for a weeknight dinner, a weekend lunch, or meal prepping for the week. With its versatility and bold flavors, this dish is sure to become a go-to favorite in your recipe collection. Try it out and bring the vibrant flavors of Mexican street food to your kitchen!

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