Oh my gosh, you have to try this Street Corn Chicken Rice Bowl – it’s my new obsession for busy weeknights! I stumbled onto this magical combo last summer when I was craving elotes (you know, that amazing Mexican street corn) but wanted something more substantial than just corn on a stick. The minute I tossed that creamy, tangy corn mixture with juicy grilled chicken and fluffy rice, I knew I’d struck gold. What I love most is how ridiculously simple it is – just a handful of ingredients that come together in about 20 minutes, but tastes like you spent hours in the kitchen. That first bite with the salty cotija cheese and fresh cilantro? Absolute perfection. Trust me, once you try this bowl, you’ll be making it on repeat!
Table of Contents
Why You’ll Love This Street Corn Chicken Rice Bowl
Let me count the ways this bowl will steal your heart (and satisfy your stomach)!
- Crazy fast: From fridge to table in under 30 minutes – perfect when hunger strikes
- Flavor bomb: That magical street corn sauce? It’s got the perfect tangy-creamy-spicy thing going on
- Meal prep hero: Makes awesome leftovers (if you can resist eating it all at once!)
- Customizable: Extra cheese? More lime? You do you – it’s impossible to mess up
- Actually filling: Protein-packed chicken + fiber-rich rice = no sad desk lunches here
Seriously, this bowl checks all the boxes – easy, delicious, and totally Instagram-worthy to boot!
Ingredients for Street Corn Chicken Rice Bowl
Here’s everything you’ll need for that amazing street corn magic – I promise it’s nothing fancy! The beauty is in how these simple ingredients come together:
- 1 cup cooked rice (white or brown works great)
- 1 grilled chicken breast, sliced (about 6 oz)
- 1/2 cup corn kernels (fresh, canned or thawed frozen)
- 2 tbsp mayonnaise (the glue that holds our street corn together!)
- 1 tbsp lime juice (fresh squeezed makes all the difference)
- 1/4 cup crumbled cotija cheese (feta works in a pinch)
- 1 tbsp chopped cilantro (skip if you’re a cilantro hater)
- 1/2 tsp chili powder + 1/4 tsp garlic powder
- Salt to taste
No cotija cheese? No problem! Feta makes a tasty substitute – just use a tiny bit less since it’s saltier. And if mayo isn’t your thing, Greek yogurt works surprisingly well too!
How to Make Street Corn Chicken Rice Bowl
Okay, let’s get cooking! The magic of this bowl is how everything comes together so simply. I like to multitask – while the rice cooks, I prep everything else. Here’s exactly how I do it:
Preparing the Chicken
First things first – let’s get that chicken going! I season my chicken breast with just a pinch of salt and chili powder before throwing it on the grill or a hot skillet. You’ll know it’s perfect when it reaches 165°F inside (I never skip my meat thermometer!). Let it rest for 5 minutes before slicing – this keeps all those delicious juices locked in. Pro tip: If you’re really pressed for time, rotisserie chicken works beautifully here too!
Mixing the Street Corn
While the chicken cooks, let’s make that addictive corn mixture! Simply stir together the corn, mayo, lime juice, chili powder, and garlic powder in a bowl. Taste as you go – sometimes I add an extra squeeze of lime or dash of chili powder depending on my mood. This is where you can really make it your own – want more kick? Add a pinch of cayenne!
Assembling the Bowl
Now for the fun part! Start with a base of fluffy rice, then layer on those beautiful chicken slices. Spoon that glorious corn mixture over top (don’t be shy with it!). Finish with a generous sprinkle of crumbled cotija and fresh cilantro. The first bite with all the layers together? Pure magic. If you’re feeling fancy, I sometimes add an extra lime wedge on the side for squeezing over right before eating!
Tips for the Best Street Corn Chicken Rice Bowl
After making this bowl about a hundred times (no exaggeration!), I’ve picked up some game-changing tricks. First, always use fresh lime juice – that bottled stuff just doesn’t have the same zing! For extra smoky flavor, try charring your corn in a dry skillet before mixing it with the other ingredients. And here’s my secret weapon: let the sliced chicken sit in the corn mixture for 5 minutes before assembling – the flavors soak in beautifully! Oh, and if your cotija cheese is stubbornly hard to crumble? Pop it in the freezer for 10 minutes first – works like a charm!
Variations for Street Corn Chicken Rice Bowl
Here’s the fun part – making this bowl your own! I love switching it up depending on what’s in my fridge. Avocado lovers, toss some slices on top – the creaminess pairs perfectly with the corn. Trying to cut carbs? Swap rice for quinoa or cauliflower rice. Feeling fancy? Grilled shrimp makes an amazing protein swap. Once you’ve mastered the basic version, don’t be afraid to play around – I’ve even tossed in black beans or roasted poblano peppers when I’m feeling adventurous!
Serving Suggestions for Street Corn Chicken Rice Bowl
This bowl shines all on its own, but I love rounding out the meal with some crunchy tortilla chips for scooping up every last bit of that delicious corn mixture! A simple side salad with lime vinaigrette makes the perfect fresh complement. And don’t forget extra lime wedges – that bright citrus pop takes each bite to the next level. My family often requests this with ice-cold horchata or Mexican beer for the ultimate fiesta vibe!
Storage and Reheating
Here’s the scoop on keeping your Street Corn Chicken Rice Bowl tasting fresh! I recommend storing components separately if possible – keep the corn mixture in one container, chicken in another, and rice separate. When reheating, sprinkle a few drops of water on the rice before microwaving to keep it from drying out. The corn mixture stays delicious for 3-4 days in the fridge – just give it a good stir before using. Chicken reheats best in a skillet with a splash of water or broth to keep it juicy!
Nutritional Information
Just a heads up – the nutrition info here is an estimate and might change depending on your exact ingredients and portion sizes. Things like cheese brands, chicken size, or how much lime juice you squeeze can all make a little difference. But hey, with all those fresh ingredients, you know you’re getting a balanced meal that’s as good for you as it is delicious!
Frequently Asked Questions
Can I use frozen corn for this street corn chicken rice bowl?
Absolutely! Frozen corn works great – just thaw it first and pat it dry. Sometimes I even give it a quick sauté in a dry pan to bring out its natural sweetness before mixing it with the other ingredients. Fresh corn straight off the cob is amazing when in season, but frozen is my go-to shortcut!
How do I make this spicier?
Oh, I love this question! For extra heat, try adding a pinch of cayenne to the corn mixture or some diced jalapeños. My secret weapon? A drizzle of hot sauce or sprinkle of tajín right before serving. Start small – you can always add more spice, but you can’t take it away!
What if I can’t find cotija cheese?
No worries – feta makes a fantastic substitute! Just use a tiny bit less since it’s saltier. Queso fresco works too if you prefer a milder flavor. Honestly? Even a sprinkle of parmesan in a pinch will give you that salty crunch we love.
Can I prep this ahead of time?
You bet! I often make the corn mixture and cook the chicken the night before. Just store everything separately and assemble when you’re ready to eat. The flavors actually get better as they mingle – bonus!
Try this recipe and tag me in your creations – I’d love to see your twist on this street corn chicken rice bowl!
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Street Corn Chicken Rice Bowl Recipe in Just 20 Minutes – Blissful!
- Total Time: 25 mins
- Yield: 1 serving
- Diet: Low Lactose
Description
A flavorful and satisfying dish combining grilled chicken with street corn-inspired flavors served over rice.
Ingredients
- 1 cup cooked rice
- 1 grilled chicken breast, sliced
- 1/2 cup corn kernels
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/4 cup crumbled cotija cheese
- 1 tbsp chopped cilantro
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt to taste
Instructions
- Cook rice according to package instructions
- Grill chicken breast until fully cooked, then slice
- Mix corn with mayonnaise, lime juice, chili powder, and garlic powder
- Assemble bowl with rice, chicken, and corn mixture
- Top with cotija cheese and cilantro
Notes
- Substitute feta cheese if cotija is unavailable
- Adjust spice level to your preference
- Best served immediately
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
