Street Corn Chicken Rice Bowl : A Flavor-Packed Meal

If you love bold, zesty flavors, then this Street Corn Chicken Rice Bowl is the perfect meal for you! Inspired by Mexican street corn (Elote), this dish combines juicy chicken, charred corn, fluffy rice, and creamy sauce for an irresistible meal.

Not only is this dish incredibly flavorful, but it’s also easy to prepare and perfect for a quick weeknight dinner or meal prep. Whether you love spicy, tangy, or creamy flavors, this bowl delivers on all fronts.

Packed with protein, fiber, and essential nutrients, this dish is both wholesome and satisfying. Ready in under 30 minutes, it’s an excellent choice for those looking for a healthy yet indulgent meal.

Why You Will Love Making This Recipe

Easy & Quick: Ready in under 30 minutes with minimal prep.
Bold Mexican Flavors: Inspired by Mexican street corn, this dish is zesty, creamy, and smoky.
Perfect for Meal Prep: Store leftovers for easy grab-and-go lunches.
Wholesome & Satisfying: Packed with protein, fiber, and fresh ingredients.
Highly Customizable: Adjust spice levels, swap proteins, or make it vegetarian!

Whether you’re a fan of Mexican cuisine or simply love a quick, flavorful meal, this Street Corn Chicken Rice Bowl is a must-try!

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Ingredients:

2 cups cooked rice (white or brown)
2 boneless, skinless chicken breasts, diced
1 cup corn kernels (fresh, canned, or frozen)
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped

Equipment Used:

Large skillet
Mixing bowls
Measuring cups and spoons
Spatula

Directions & Instructions

1. Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Add diced chicken, season with salt, garlic powder, and smoked paprika, and cook for 5-7 minutes, until golden and cooked through.

2. Prepare the Corn Mixture:

In a bowl, mix corn, mayonnaise, chili powder, lime juice, and cotija cheese. Stir well to coat evenly.
For extra flavor, char the corn in the same pan as the chicken for 2-3 minutes.

3. Assemble the Bowl:

Divide cooked rice into bowls.
Top with chicken and street corn mixture.
Garnish with fresh cilantro and extra cotija cheese.

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Nutritional Information

Per serving:

Calories: 450
Protein: 38g
Carbohydrates: 42g
Fat: 12g
Sugar: 4g

This Street Corn Chicken Rice Bowl is protein-rich and packed with nutrients while keeping things light and satisfying.

Prep Time and Cook Time:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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Variations:

Make It Vegetarian: Swap chicken for black beans or tofu.
Add Avocado: Sliced avocado adds extra creaminess.
Spice It Up: Add sriracha or extra chili powder for heat.

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days.

2. What can I use instead of cotija cheese?

Feta cheese or grated Parmesan are great substitutes.

3. Can I use frozen corn?

Absolutely! Just thaw before using, or char in a pan for extra flavor.

Pro Tips By Lyndy

Char the corn for a smoky, authentic flavor.
Use freshly squeezed lime juice for the best tangy taste.
Marinate the chicken in spices for extra depth of flavor.

Serving Suggestions

Pair with a side salad for extra greens.
Serve with tortilla chips for a crunchy twist.
Enjoy with a cold drink like iced tea or agua fresca.