Street Corn Chicken Rice Bowl

This vibrant Street Corn Chicken Rice Bowl turns fresh ingredients and bold flavors into an effortless dinner that hits all the notes creamy spicy zesty and totally satisfying. It comes together easily and tastes like your favorite Mexican street food stand meets cozy weeknight comfort.

I first put this together on a last-minute taco night when I was out of tortillas and everyone insisted it was even better than our usual lineup Now it is on regular dinner rotation especially in the summer

Ingredients

• Chicken breasts: tender and perfect for marinating look for firm pink meat with no slimy texture
• Olive oil: adds moisture and helps the spices stick use extra virgin for best flavor
• Smoked paprika: brings deep smoky notes Spanish varieties have the richest color
• Chili powder: classic Tex Mex flavor choose a blend with fresh aroma
• Cumin: earthiness that rounds out the marinade check freshness as old cumin loses power
• Garlic powder: quick punch of flavor opt for fine grinds that scatter easily
• Salt and black pepper: to balance and boost all the other flavors
• Corn kernels: the star of the bowl use sweet corn for best results frozen or fresh both work
• Mayonnaise: makes the street corn extra creamy go for full fat
• Sour cream: tang to balance out the mayo choose thick style
• Cotija or feta cheese: salty creamy crumbly try to get cotija for extra authenticity
• Fresh garlic: savory base for the street corn pick firm unbruised cloves
• Fresh lime juice: lifts the whole bowl with brightness
• Cilantro: chopped fresh for color and a burst of herb
• Red onion: adds crunch and sweet sharpness use firm heads with deep color
• Avocado slices: creamy coolness just ripe but not mushy
• Cooked rice: the base holds the whole bowl together try cilantro lime for an extra kick
• Black beans: fiber and earthiness optional but great for extra protein choose firm not mushy beans
• Fresh lime wedges: for squeezing at the end and a shower of freshness

Step-by-Step Instructions

Marinate the Chicken:

Mix chicken breasts with olive oil smoked paprika chili powder cumin garlic powder salt and pepper in a bowl use your hands to ensure every bite is coated and let it sit for at least fifteen minutes to build flavor

Cook the Chicken:

Heat a grill or skillet over medium heat add the chicken and cook for six to seven minutes on each side aim for golden brown outside and juicy inside rest for a few minutes before slicing or cubing to keep every piece tender

Char the Corn:

Place corn kernels in a hot skillet stir frequently for three to four minutes until you see lots of color and light browning this creates the sweet smoky notes that define street corn

Mix the Street Corn:

Take skillet off heat then add mayonnaise sour cream garlic lime juice cheese chili powder and cilantro stir immediately so it all blends together into a creamy sauce flecked with herbs and cheese

Build the Bowl Base:

Spoon cooked rice into each bowl if using black beans add them now layering them under the toppings for a sturdy base

Top and Finish:

Add sliced chicken big spoonfuls of street corn scatter diced red onion and avocado slices on top finish with more cheese extra cilantro and lime wedges to really make the flavors pop

Save

Cotija cheese is my personal favorite in this bowl its salty crumbly bite reminds me of summers eating elote from a street cart with my family One time my daughter helped crumble the cheese and we both agreed it made the dinner even more fun

Storage Tips

Store any components separately in airtight containers in the fridge for up to three days The street corn mix may thicken as it sits but just give it a stir before serving Reheat chicken and rice in the microwave or on the stove If you want this bowl for meal prep keep avocado uncut until serving

Ingredient Substitutions

Try rotisserie chicken instead of grilling your own for a super fast version Greek yogurt can swap for sour cream if you want more protein Swap black beans for pinto beans or even skip them Avocado can be left out or replaced with a scoop of guacamole

Serving Suggestions

Serve it as a DIY bar for a party with toppings in separate bowls so everyone can customize Add a handful of tortilla chips on the side or serve with chilled watermelon slices for a summery touch If you like extra heat drizzle with hot sauce or add sliced jalapeños

Cultural Context

Street corn or elote is a beloved Mexican street snack made by grilling corn then slathering it in creamy spicy toppings This bowl version captures the same celebration of sweet smoky and creamy flavors with the hearty addition of chicken and rice making it a full meal

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breasts are ideal, but thighs can also be used for extra juiciness and flavor.

→ Can the corn be roasted instead of sautéed?

Yes, roasting the corn gives it a deeper charred flavor; use fresh, frozen, or canned kernels as preferred.

→ How can I make the dish spicier?

Add extra chili powder, a pinch of cayenne, or sliced jalapeños to boost the heat in your bowl.

→ Is it possible to prepare elements ahead?

Certainly. The chicken and corn mixture can be cooked in advance, then assembled fresh before serving.

→ What are good substitutes for cotija cheese?

Feta cheese is a great alternative, offering similar tang and texture to complement the creamy corn.