Description
Ever wanted a dish that’s bursting with bold flavors, easy to whip up, and feels like a fiesta in every bite? The Street Corn Chicken Rice Bowl is your answer! Inspired by Mexican street corn (elote), this recipe combines juicy, spiced chicken, creamy corn, and fluffy rice for a meal that’s perfect for weeknight dinners, meal prep, or impressing your friends
Ingredients
This recipe uses simple, fresh ingredients to create a flavorful, balanced meal. Each one plays a key role in capturing that street corn vibe. Here’s the list, with why each matters and substitution ideas.
- Boneless, Skinless Chicken Breasts (2): The protein star of the bowl.
- Why it’s important: Juicy chicken adds heartiness and soaks up the smoky spices perfectly.
- Substitutions: Use chicken thighs for richer flavor, shrimp for a seafood twist, or tofu for a vegetarian option.
- Cooked White Rice (1 cup): The hearty base.
- Why it’s important: Fluffy rice soaks up the flavors of the corn and chicken, making the bowl filling.
- Substitutions: Try brown rice, quinoa, or cauliflower rice for a low-carb option.
- Grilled Corn Kernels (1 cup, or canned, drained): The street corn-inspired component.
- Why it’s important: Grilled corn adds smoky sweetness that’s key to the elote flavor.
- Substitutions: Use frozen corn (thawed and sautéed) or fresh corn boiled and cut off the cob.
- Mayonnaise (¼ cup): Creates the creamy corn coating.
- Why it’s important: It gives the corn mixture its rich, tangy texture, just like street corn.
- Substitutions: Use Greek yogurt for a lighter option or vegan mayo for a dairy-free version.
- Sour Cream (¼ cup): Adds tang to the corn mixture.
- Why it’s important: It balances the mayo’s richness with a creamy, tart flavor.
- Substitutions: Use plain yogurt or a dairy-free sour cream alternative.
- Crumbled Cotija Cheese (½ cup, or feta): Adds salty, cheesy flavor.
- Why it’s important: Cotija is a classic street corn topping, adding a salty, crumbly texture.
- Substitutions: Feta is a great substitute, or try queso fresco or grated Parmesan.
- Lime (1, juiced): Brings zesty brightness.
- Why it’s important: Lime juice cuts through the richness and ties all the flavors together.
- Substitutions: Use lemon juice or a splash of vinegar in a pinch.
- Chili Powder (1 teaspoon): Adds smoky heat to the chicken.
- Why it’s important: It gives the dish a mild kick and authentic Mexican flair.
- Substitutions: Try chipotle powder for more heat or paprika for less spice.
- Smoked Paprika (1 teaspoon): Enhances the smoky flavor.
- Why it’s important: It adds depth and a subtle smokiness to the chicken.
- Substitutions: Regular paprika works, or use cumin for a different earthy note.
- Chopped Fresh Cilantro (¼ cup): Adds freshness and color.
- Why it’s important: It brings a bright, herbaceous note that’s classic in street corn.
- Substitutions: Use parsley or green onions if you’re not a cilantro fan, or skip for a simpler flavor.
- Salt and Pepper (to taste): Enhances all flavors.
- Why it’s important: A pinch of salt and pepper brings out the best in every ingredient.
- Substitutions: Use sea salt or kosher salt, or add a pinch of garlic powder for extra flavor.
Pro Tip: Grill the corn fresh for the best smoky flavor, but canned or frozen corn works great in a pinch—just sauté to add some char.
Instructions
This recipe is quick and straightforward, with bold flavors that come together effortlessly. Follow these steps to create your rice bowl, with tips for success.
- Prepare the Chicken:
- Season 2 boneless, skinless chicken breasts with 1 teaspoon chili powder, 1 teaspoon smoked paprika, and salt and pepper to taste.
- Grill or pan-sear over medium heat for 6–8 minutes per side, until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips or cubes.
- Tip: Use a meat thermometer to ensure the chicken is cooked through but still juicy. If pan-searing, add a splash of oil to prevent sticking.
- Make the Corn Mixture:
- In a medium bowl, combine 1 cup grilled corn kernels, ¼ cup mayonnaise, ¼ cup sour cream, juice of 1 lime, ¼ cup crumbled cotija cheese, and ¼ cup chopped fresh cilantro. Mix well.
- Add salt and pepper to taste.
- Tip: Adjust the lime juice or mayo to taste for a creamier or tangier mix. If using canned corn, drain well to avoid a watery mixture.
- Assemble the Rice Bowl:
- Divide 1 cup cooked white rice between 2 serving bowls (½ cup per bowl).
- Top each bowl with sliced chicken and a generous scoop of the corn mixture.
- Tip: Fluff the rice with a fork before dividing to keep it light and not sticky.
- Finish with Garnishes:
- Sprinkle the remaining ¼ cup crumbled cotija cheese and extra cilantro over each bowl.
- Add a lime wedge on the side for squeezing, if desired.
- Tip: For extra flair, add a pinch of chili powder or a drizzle of hot sauce on top.
Cooking Tip: Work quickly when assembling to keep the chicken and rice warm, which contrasts nicely with the cool, creamy corn mixture.