Street Corn Chicken Rice Bowl | SaraTasty

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a flavorful, satisfying meal inspired by the bold and zesty flavors of Mexican street corn. It features tender grilled chicken, charred corn, and a creamy, tangy sauce, all served over a bed of rice. Perfect for a quick lunch or dinner, this dish is both delicious and easy to prepare.

Why You’ll Love This Recipe

  • Combines the bold flavors of Mexican street corn with protein-packed chicken
  • Quick and easy to make in just 30 minutes
  • Customizable with your favorite toppings and spice level
  • Perfect for meal prep or a healthy weeknight dinner
  • Balanced meal with protein, carbs, and healthy fats in one bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breasts
  • Olive oil
  • Salt and pepper
  • Cooked rice (white, brown, or your choice)
  • Corn kernels (fresh or frozen)
  • Butter
  • Chili powder
  • Garlic powder
  • Mayonnaise
  • Sour cream
  • Lime juice
  • Queso fresco (or feta cheese)
  • Chopped cilantro
  • Lime wedges (for serving)

Directions

  1. Prepare the chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil.
  2. Cook the chicken: Grill or sear for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
  3. Char the corn: In a small skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred. Season with chili powder, garlic powder, salt, and pepper.
  4. Make the creamy sauce: In a small bowl, mix together the mayonnaise, sour cream, and lime juice.
  5. Assemble the bowls: Start with a base of cooked rice. Top with sliced chicken, charred corn, and a drizzle of the creamy sauce.
  6. Garnish: Sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side for extra freshness.

Servings and Timing

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 2

Variations

  • Spicy Kick: Add a dash of cayenne pepper or hot sauce to the creamy sauce.
  • Vegetarian Option: Swap the chicken for grilled tofu or black beans.
  • Extra Protein: Add black beans or grilled shrimp for a protein boost.
  • Low-Carb Version: Serve over cauliflower rice instead of regular rice.
  • Cheese Swap: Use cotija cheese instead of queso fresco for a saltier flavor.

Storage/Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: The cooked chicken and corn can be frozen separately for up to 2 months. Assemble fresh when ready to eat.
  • Reheating: Microwave the chicken and rice for 1-2 minutes, then top with fresh garnishes and sauce.

FAQs

Can I use frozen corn?

Yes! Just thaw it first or cook it a little longer to get that charred effect.

What type of rice works best?

White, brown, or even cilantro-lime rice all work well. You can also use quinoa or cauliflower rice.

Can I make this dairy-free?

Yes! Use dairy-free yogurt or vegan mayo in place of sour cream and skip the cheese.

How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should be 165°F (74°C).

What can I use instead of mayo?

Greek yogurt is a great alternative for a lighter, tangier sauce.

Can I grill the corn instead of charring it in a pan?

Absolutely! Grilling corn on the cob before cutting off the kernels adds even more smoky flavor.

How can I make this meal prep-friendly?

Prepare all the ingredients ahead of time and store them separately. Assemble when ready to eat.

What other toppings can I add?

Avocado slices, jalapeños, pico de gallo, or black beans make great additions.

Can I use rotisserie chicken?

Yes! Shred or chop pre-cooked rotisserie chicken for an even quicker meal.

What’s the best way to serve this?

Serve with tortilla chips, a side of salsa, or a refreshing agua fresca for a complete meal.

Conclusion

This Street Corn Chicken Rice Bowl is a vibrant, easy-to-make meal that’s packed with flavor. With juicy chicken, charred corn, and a creamy lime-infused sauce, it’s perfect for a quick lunch or dinner. Whether you make it for meal prep or enjoy it fresh, this dish is a must-try for lovers of bold, zesty flavors!

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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl


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  • Author: sara
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Street Corn Chicken Rice Bowl combines tender grilled chicken, charred corn, and a creamy, tangy sauce over a bed of fluffy rice. Inspired by Mexican street corn (Elote), this vibrant dish is packed with bold flavors, making it a perfect meal for lunch or dinner. Quick, easy, and utterly delicious!


Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup cooked rice (white, brown, or your choice)
  • 1 cup corn kernels (fresh or frozen)
  • 1 tbsp butter
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice
  • ¼ cup crumbled queso fresco (or feta cheese)
  • 1 tbsp chopped cilantro
  • ½ lime, cut into wedges (for serving)

Instructions

  • Cook the Chicken:

    • Preheat a grill or skillet over medium-high heat.
    • Season chicken breasts with salt, pepper, and olive oil.
    • Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
    • Let the chicken rest for 5 minutes, then slice into strips.
  • Char the Corn:

    • In a small skillet, melt butter over medium heat.
    • Add corn kernels and cook for 5-7 minutes, stirring occasionally, until charred and slightly crispy.
    • Season with chili powder, garlic powder, salt, and pepper.
  • Prepare the Creamy Sauce:

    • In a small bowl, mix mayonnaise, sour cream, and lime juice until well combined.
  • Assemble the Bowls:

    • Start with a bed of rice in each bowl.
    • Add sliced chicken and charred corn.
    • Drizzle with the creamy sauce.
    • Sprinkle with crumbled queso fresco and chopped cilantro.
    • Serve with lime wedges for extra freshness.

Notes

  • Make it spicy by adding cayenne pepper or hot sauce.
  • Swap chicken for shrimp or tofu for a different protein option.
  • Use street corn mix instead of plain corn for an extra kick.
  • Make it low-carb by replacing rice with cauliflower rice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
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