Street Corn Chicken Rice Bowl Recipe

There's something magical about the smoky-sweet flavors of Mexican street corn, and when paired with juicy chicken and fluffy rice, it becomes a meal you’ll crave again and again. This Street Corn Chicken Rice Bowl is packed with bold spices, creamy cotija cheese, and just the right amount of heat—making it a satisfying, flavor-packed dish.

I first created this recipe when I was looking for a way to use up leftover grilled corn. One bite, and I knew this dish was going to be a new favorite! It's quick, easy, and perfect for busy weeknights. Let’s dive into why you’ll love this recipe.

Why You'll Love This Street Corn Chicken Rice Bowl

This bowl is a one-pan wonder that combines everything you love about elote (Mexican street corn) with juicy, seasoned chicken and fluffy rice.

• Easy to Make: Everything cooks in one skillet, which means fewer dishes and less cleanup.
• Big on Flavor: Smoky grilled corn, creamy sauce, and zesty lime make every bite irresistible.
• Meal Prep Friendly: It stores well, making it perfect for lunches throughout the week.
• Customizable: You can switch up the protein, spice level, or toppings to fit your tastes.

With all these perks, it’s no wonder this dish has become a staple in my kitchen! Now, let’s talk about the key ingredients.

Ingredients Notes

This Street Corn Chicken Rice Bowl gets its amazing flavors from a few simple but essential ingredients.

• Chicken: Boneless, skinless chicken breasts or thighs work best. I prefer thighs for extra juiciness.
• Corn: Grilled or charred corn is key! If fresh corn isn’t in season, canned or frozen works too—just char it in a skillet.
• Rice: Long-grain white rice is perfect because it soaks up all the flavors. For a healthier option, use brown rice or cauliflower rice.
• Cotija Cheese: This crumbly, salty cheese adds the perfect finishing touch. If you can’t find cotija, feta is a great substitute.
• Spices: A mix of chili powder, smoked paprika, cumin, and garlic powder gives the dish its bold, smoky flavor.
• Mayo & Sour Cream: These create the creamy street corn sauce. Greek yogurt works as a lighter alternative.
• Lime Juice & Cilantro: Fresh lime juice brightens up the dish, and cilantro adds a burst of freshness.

You’ll also need a large skillet to bring everything together. Now, let’s cook!

How To Make This Street Corn Chicken Rice Bowl

Making this Street Corn Chicken Rice Bowl is as easy as it is delicious. Follow these steps for the perfect bowl every time.

1. Cook the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then season and cook the diced chicken until golden brown and cooked through. Remove and set aside.
2. Char the Corn: In the same skillet, add a little more oil and toss in the corn kernels. Cook for 3-5 minutes, stirring occasionally, until the corn is slightly charred. This brings out its natural sweetness.
3. Make the Sauce: While the corn cooks, mix mayo, sour cream, lime juice, chili powder, and a pinch of salt in a small bowl. This creamy sauce ties everything together!
4. Cook the Rice: Stir in the uncooked rice, chicken broth, and spices to the skillet. Let it simmer until the rice is tender and absorbs all the flavors.
5. Combine Everything: Return the chicken to the skillet and toss it with the rice and corn. Drizzle with the creamy sauce, then sprinkle cotija cheese, chopped cilantro, and extra chili powder on top.
6. Serve & Enjoy: Squeeze a little extra lime juice over your bowl and dig in!

This dish comes together in about 30 minutes, making it a fantastic weeknight option.

Storage Options

This dish stores well, so feel free to make extra! Here’s how to keep it fresh:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: If you want to freeze it, keep the creamy sauce separate. Store the chicken and rice mixture in a freezer-safe bag for up to 3 months.
• Reheat: Microwave in 30-second bursts, stirring between each, until heated through. If reheating from frozen, let it thaw overnight in the fridge first.

Now that you know how to store it, let’s talk about some fun variations!

Variations and Substitutions

One of the best things about this recipe is how flexible it is! Here are some ways to switch it up:

• Protein Swap: Try it with shrimp, steak, or even black beans for a vegetarian version.
• Spice Level: If you love heat, add diced jalapeños or a dash of hot sauce. For a milder version, reduce the chili powder.
• Low-Carb Option: Swap the rice for cauliflower rice or serve everything over lettuce for a salad-style bowl.
• Cheese Choices: No cotija? Use feta, queso fresco, or shredded pepper jack instead.
• Extra Toppings: Avocado slices, pickled onions, or a dollop of guacamole can take this dish to the next level.

Feel free to experiment and make it your own!

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