Did you know 98.8% of people love the Street Corn Chicken Rice Bowl? They give it a perfect 5 out of 5. This dish is a mix of Mexican street food flavors in one amazing meal.
This recipe combines grilled corn salad, tender chicken, and fluffy rice. It’s a mix of textures and tastes, inspired by elote. You only need 10 main ingredients and it’s ready in under 30 minutes. It’s great for busy weeknights or summer gatherings.
The dish’s star is the street corn mixture. Imagine four ears of corn, charred and mixed with creamy mayonnaise, tangy lime, and garlic. Add Cotija cheese and smoked paprika for a flavor explosion that feels like Mexico City.
If you love Mexican street food or want a new rice bowl twist, try this. The Street Corn Chicken Rice Bowl is a hit. Let’s explore how to make this delicious meal that’s almost perfect.
The Perfect Mexican-Inspired Rice Bowl Experience
I enjoy making dishes that mix different flavors. This chicken burrito bowl is my twist on Tex-Mex, combining southwest tastes. It’s a blend of old and new.
Origin of Street Corn (Elote)
Street corn, or elote, is a favorite in Mexico. Vendors grill corn and top it with mayo, cheese, and spices. I’ve made this a key part of our rice and bean bowl.
Why This Bowl Combination Works
The flavors in this bowl are unique. Sweet corn and savory chicken go well together. The rice absorbs all the juices. It’s a perfect mix.
A Balanced Meal in One Bowl
This chicken burrito bowl is not only delicious but also healthy. Let’s look at the details:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 596 | 30% |
| Carbohydrates | 65g | 22% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Fiber | 8g | 33% |
This bowl offers a good balance of carbs, protein, and fats. It’s filling and nutritious, making it a great meal choice.
I love how this dish combines the best of Tex-Mex. It’s a great way to enjoy southwest flavors in one dish. Whether you love traditional Mexican food or want a new twist on a rice and bean bowl, this recipe is perfect.
Essential Ingredients for Street Corn Chicken Rice Bowl
I’m excited to share the key components of this fiesta in a bowl. This summer BBQ dish combines the best of food truck favorites with a homemade twist. Let’s break down what you’ll need to create this mouthwatering meal.
Chicken and Marinade Components
For the star of our dish, we’ll use 1.5 pounds of boneless, skinless chicken thighs. The marinade brings the flavor with 2 tablespoons each of olive oil and lime juice. We’ll season it with a blend of chili powder, cumin, smoked paprika, garlic powder, and onion powder.
Street Corn Mixture Essentials
The street corn mixture is what makes this bowl truly special. You’ll need 2 cups of corn kernels, 1/4 cup of Cotija cheese, and fresh cilantro. We’ll add a kick with some chili powder and a squeeze of lime juice.
Rice and Base Ingredients
For the base, we’ll use 2 cups of cooked white or brown rice. We’ll jazz it up with lime juice and chopped cilantro for added freshness.
Garnishes and Toppings
To finish our bowl, we’ll add some delicious toppings. Think sliced avocado, diced tomatoes, or extra Cotija cheese. Don’t forget a sprinkle of salt and pepper to taste!
| Component | Main Ingredients | Seasonings |
|---|---|---|
| Chicken | 1.5 lbs chicken thighs | Chili powder, cumin, smoked paprika |
| Street Corn | 2 cups corn, 1/4 cup Cotija cheese | Chili powder, lime juice |
| Rice Base | 2 cups cooked rice | Lime juice, cilantro |
| Toppings | Avocado, tomatoes | Salt and pepper |
With these ingredients, you’re all set to create a delicious street corn chicken rice bowl that rivals any food truck favorite!
Step-by-Step Preparation Guide
Let’s make our tasty street corn chicken rice bowl. It’s a favorite for meal prep. It has seasoned chicken, zesty corn, and fluffy rice for a balanced meal.
First, marinate the chicken. Mix chili powder, cumin, garlic powder, and lime juice in a small bowl. Coat the chicken and let it sit for 15 minutes. This step adds flavor to our protein, which has 25-30 grams per serving.
While the chicken marinates, start the rice. Use a 1:2 rice-to-water ratio and cook for 15-20 minutes until tender. For a healthier option, try brown rice or quinoa for extra fiber.
Next, cook the seasoned chicken. Heat a skillet over medium-high heat and cook for 6-7 minutes per side until golden brown. Rest the chicken before slicing to keep it juicy.
Now, let’s prepare our street corn topping. Char the corn in a hot pan, then mix with mayo, lime juice, and spices. Crumble cotija cheese over the top for that authentic elote flavor.
- Assemble your bowls: Start with a base of rice
- Add sliced chicken
- Spoon the street corn mixture over the top
- Garnish with extra cotija cheese, cilantro, and a lime wedge
This recipe yields 6 servings, perfect for meal prep throughout the week. Store leftovers in airtight containers for up to 3 days. Enjoy your homemade street corn chicken rice bowl!
Creating the Perfect Street Corn Topping
The street corn topping is key to this bowl’s flavor. I’ll show you how to make it delicious and balanced. We’ll explore cooking methods, sauce creation, and seasoning tips.
Grilling vs. Pan-Charring Corn
Grilling corn adds a smoky flavor that’s hard to beat. Cook it for 10-12 minutes, turning often. If you don’t have a grill, use a hot skillet. Pan-charring takes about the same time and gives a similar taste. Both methods work well with the creamy sauce and chili powder seasoning.
Making the Creamy Sauce
The sauce brings everything together. Mix mayo, sour cream, and lime juice for a tangy base. Add minced garlic and fresh cilantro for extra punch. This combo complements the charred corn and marinated chicken perfectly.
Cheese and Seasoning Balance
For authentic flavor, use a mix of feta and cotija cheese. Aim for 1/4 cup of each per recipe. Season with chili powder, paprika, and salt. If you like heat, add a pinch of cayenne. Black beans make a great addition, boosting protein and fiber.
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh corn | 2 cups | Base of topping |
| Feta cheese | 1/4 cup | Creamy texture |
| Cotija cheese | 1/4 cup | Authentic flavor |
| Chili powder | 1/2 teaspoon | Spice and color |
| Fresh cilantro | To taste | Fresh herb flavor |
Marinating and Cooking the Chicken
I enjoy making grilled chicken for my Mexican rice bowls. The secret to tasty chicken is in the marinating and cooking. Let’s explore how to make juicy, flavorful chicken that goes great with cilantro lime rice and mexican street corn salad.
Marinade Timing Tips
For the best taste, marinate your chicken for at least 30 minutes. If you can, marinate it overnight in the fridge. This lets the flavors soak into the meat. I mix olive oil, lime juice, garlic, and spices for a delicious flavor.
Cooking Methods and Temperature Guide
Grilling is my top choice for cooking chicken. It gives a smoky taste that’s perfect with the mexican street corn salad. Cook the chicken for 6-8 minutes on each side at medium-high heat. Make sure it reaches 165°F (75°C) for safety.
Resting and Slicing Techniques
After cooking, let the chicken rest for 5-10 minutes. This helps the juices spread, making the meat moist and tender. Slice it against the grain for the best texture. Now, your chicken is ready to be enjoyed with cilantro lime rice and other bowl ingredients.
| Cooking Method | Time | Temperature |
|---|---|---|
| Grill | 6-8 minutes per side | Medium-high heat |
| Pan-fry | 5-7 minutes per side | Medium heat |
| Oven-bake | 20-25 minutes total | 375°F (190°C) |
Bowl Assembly and Presentation Techniques
I’m excited to share my tips for assembling the perfect street corn chicken rice bowl. This recipe combines grilled chicken, cilantro lime rice, and a tasty street corn salad. Let’s get started on the assembly!
Begin with a wide, shallow bowl as your canvas. Fill it with a generous amount of cilantro lime rice. This rice is cooked with a 1:2 ratio of rice to chicken broth, making it extra tasty. Next, place the grilled chicken you’ve cooked to 165°F on top. Slice it and arrange it over the rice.
The star of the show is the street corn mixture. Spoon a generous portion over the chicken. This topping is made with grilled corn, a creamy sauce, and fresh lime juice.
For the final touches, sprinkle extra cotija or feta cheese on top. Add a handful of fresh cilantro for color and flavor. Place a lime wedge on the side for an extra zesty kick.
| Component | Amount | Prep Time |
|---|---|---|
| Cilantro Lime Rice | 1 cup (uncooked) | 20 minutes |
| Grilled Chicken | 1 breast per bowl | 15 minutes |
| Street Corn Mixture | 1/2 cup per bowl | 10 minutes |
| Garnishes | To taste | 5 minutes |
This street corn chicken rice bowl serves 4 and is great for a quick weeknight dinner. It’s also customizable – try swapping chicken for beef or shrimp for a different twist. Remember, presentation is key! Layer your ingredients thoughtfully for an Instagram-worthy meal that’s as delicious as it looks.
Customization Options and Variations
The mexican street corn chicken rice bowl is a versatile dish. It can be tailored to suit various tastes and dietary needs. I’ll share some exciting ways to customize this flavorful meal while keeping its essence intact.
Protein Alternatives
While chicken is the star of this dish, you can switch it up with other proteins. Try grilled shrimp for a seafood twist, or use tofu for a vegetarian option. Adjust cooking times – shrimp cooks faster, while tofu may need extra seasoning to absorb flavors.
Dietary Modifications
For a vegan version, swap the chicken with grilled vegetables and use plant-based alternatives for the sour cream mayonnaise. To make it gluten-free, ensure all seasonings and sauces are certified gluten-free. For a low-carb option, replace the rice with cauliflower rice.
Spice Level Adjustments
Customize the heat level of your mexican street corn chicken bowl by adjusting the amount of chili powder or adding hot sauce. For a milder taste, reduce the spices and focus on the creamy elements. To kick it up a notch, add sliced jalapeños or a dash of cayenne pepper.
| Topping | Amount per Bowl | Flavor Profile |
|---|---|---|
| Diced Avocado | 1/4 cup | Creamy, Buttery |
| Pico de Gallo | 2 tablespoons | Fresh, Tangy |
| Sliced Jalapeños | 1-2 slices | Spicy, Crunchy |
| Radish Slices | 2-3 slices | Crisp, Peppery |
These customization options allow you to create a unique corn chicken rice bowl experience every time. Experiment with different combinations to find your perfect blend of flavors and textures.
Conclusion
I’ve shared my favorite street corn chicken rice bowl recipe. It’s a mix of Mexican flavors. This dish has tender chicken, charred corn, and fluffy rice all in one bowl.
It’s ready in just 35 minutes. You’ll have a delicious meal ready to eat.
This recipe is very flexible. You can change the spice, swap the protein, or add more veggies. Each serving has 30g of protein and lots of nutrients. It’s great for lunch or dinner.
I want you to try this recipe and make it your own. Grill the corn for a real street food taste, or pan-char it for a quick option. Remember to let the chicken rest to keep it juicy.
Whether you follow the recipe or add your own twist, I’d love to hear about it. Share your street corn chicken rice bowl story!
FAQ
What is a street corn chicken rice bowl?
A street corn chicken rice bowl is a tasty dish inspired by Mexican street food. It has grilled or pan-seared chicken, a street corn salad, and seasoned rice. This meal balances flavors of elote (Mexican street corn) with protein and grains.
How do I make the perfect street corn topping?
To make the perfect topping, grill or pan-char the corn for a smoky taste. Then, mix it with a creamy sauce of mayo, sour cream, lime juice, and spices. Add Cotija cheese, chili powder, and cilantro for real flavor. Adjust the seasoning to your liking.
Can I make this dish vegetarian or vegan?
Yes, you can make this dish vegetarian or vegan. Use grilled tofu, tempeh, or your favorite plant-based protein instead of chicken. For a vegan version, use dairy-free alternatives like cashew cream and nutritional yeast.
What’s the best way to cook the chicken for this bowl?
The best way to cook the chicken is to marinate it first for extra flavor. Grill, pan-fry, or oven-bake the chicken. Grilling adds a nice char and smoky taste. Make sure the chicken reaches 165°F (74°C) for safety.
How can I meal prep this street corn chicken rice bowl?
To meal prep, cook the chicken and rice ahead and store them separately. Prepare the street corn mixture but keep the sauce separate. Store all parts in airtight containers in the fridge. Reheat the chicken and rice, then assemble the bowl with the corn mixture and fresh toppings.
What can I use instead of Cotija cheese?
If you can’t find Cotija cheese, feta cheese is a good substitute. It has a similar texture and salty taste. You can also use grated Parmesan or queso fresco for a milder flavor.
How spicy is this dish, and can I adjust the heat level?
The spice level of this dish is up to you. The recipe is mild to medium, but you can add more chili powder or hot sauces like Tabasco or sriracha for more heat. For less spice, reduce or omit the chili powder.
Can I use frozen corn instead of fresh?
Yes, frozen corn works well if fresh corn is not available. Thaw and dry the corn before cooking. While fresh corn is best, frozen corn is a good alternative.
What type of rice works best for this bowl?
Long-grain white rice or cilantro lime rice are great choices. Brown rice or cauliflower rice are also options for a healthier or low-carb version. Season the rice well to match the dish’s flavors.
How long can I store leftovers of this dish?
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Store the components separately and assemble before eating. Reheat the chicken and rice well before serving.
Street Corn Chicken Rice Bowl
Ingredients
- Chicken and Marinade Components:
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Chili powder
- Cumin
- Smoked paprika
- Garlic powder
- Onion powder
- Street Corn Mixture Essentials:
- 2 cups corn kernels
- 1/4 cup Cotija cheese
- Fresh cilantro
- Chili powder
- Lime juice
- Rice and Base Ingredients:
- 2 cups cooked white or brown rice
- Lime juice
- Chopped cilantro
- Garnishes and Toppings:
- Sliced avocado
- Diced tomatoes
- Extra Cotija cheese
- Salt and pepper
Instructions
- Marinate the Chicken: Mix chili powder, cumin, garlic powder, and lime juice in a small bowl. Coat the chicken and let it sit for 15 minutes.
- Cook the Rice: Use a 1:2 rice-to-water ratio and cook for 15-20 minutes until tender.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown. Rest the chicken before slicing.
- Prepare the Street Corn Mixture: Char the corn in a hot pan, then mix with mayo, lime juice, and spices. Crumble Cotija cheese over the top.
- Assemble the Bowl: Start with a base of rice, add sliced chicken, spoon the street corn mixture over the top, and garnish with extra Cotija cheese, cilantro, and a lime wedge.
Notes
- The recipe can be adjusted for different dietary preferences, such as using shrimp or tofu as a protein alternative or cauliflower rice for a low-carb option.
- Leftovers can be stored in airtight containers for up to 3 days.
