Hey food friends! Okay, so let me tell you about how this whole thing started. I was at this amazing, noisy street fair ages ago, right? And the air was thick with the best smells – smoky grill, tangy lime, spices… my nose basically dragged me over to this stall selling elote, you know, Mexican street corn? One bite and BAM. Mind. Blown. I couldn’t stop thinking about it! I had to figure out how to get that incredible flavor party into a proper meal I could actually make at home without, you know, setting up a grill on my balcony (tempting, though!).
It took a fair bit of messing around in the kitchen – probably more tries than I’ll admit to! – playing with spice mixes for the chicken, figuring out how to get the corn just right, and nailing that creamy, tangy dressing. But finally, I cracked it! This Street Corn Chicken Rice Bowl Recipe is the result, and honestly? It’s become my absolute obsession for a weeknight dinner that tastes like way more effort than it actually is. It’s got the smoky chicken, that zesty, creamy corn salad, some fluffy rice to soak it all up… seriously, it’s ridiculously good. It looks vibrant, tastes incredible, and comes together faster than you’d think. You’re gonna want to make this one, trust me.
Gather Your Goodies: Ingredients for the Street Corn Chicken Rice Bowl Recipe
Alright, let’s get everything together. Think of it as prepping your flavour arsenal! The cool thing about this Street Corn Chicken Rice Bowl Recipe is you can totally play around with it, but here’s the lineup that I think hits the sweet spot:
For the Chicken (The Main Event!):
- Chicken: Grab about 1.5 pounds of boneless, skinless chicken. Breasts cook super fast, which is great for weeknights, but thighs? Oh man, they stay so juicy. Your call! Just chop ’em into bite-sized pieces, maybe like 1-inch cubes.
- Olive Oil: Just a tablespoon or two – enough to get everything friendly in the pan.
- The Spice Rub (Where the Magic Happens):
- 1 tsp Smoked Paprika (Don’t skip this! It gives that lovely smoky vibe.)
- 1 tsp Chili Powder (Use your fave! Mild, medium, hot – you do you.)
- 1/2 tsp Cumin (Warm and earthy goodness.)
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Salt and Black Pepper: Go by taste. I usually start with about 1/2 tsp salt and 1/4 tsp pepper.
- Feeling Spicy? A little pinch of cayenne pepper wakes things up nicely!
For That Amazing Street Corn Salad:
- Corn: You need about 2 cups. Frozen works great (my usual shortcut!), canned is fine too (just drain it really well), or if it’s corn season, fresh off the cob is fantastic. Charring fresh corn first? Chef’s kiss.
- Red Onion: About 1/4 cup, chopped up nice and small. If you don’t have red, a shallot or even some green onions will do the trick.
- Cilantro: A good handful, maybe 1/2 cup, chopped. I know, I know, some people taste soap – if that’s you, maybe try parsley? It won’t be the same vibe, but it’ll still be good!
- Jalapeño: One little guy, minced up tiny. Take the seeds out if you just want the flavour, leave ’em in if you like the heat! Totally optional, though.
For the Creamy Dressing (Hello, Elote Flavor!):
- Something Creamy: Half a cup of Greek yogurt (love the tang!) or mayo (super classic and rich). Honestly, sometimes I mix them half-and-half!
- Lime Juice: Gotta be fresh! Juice from one big lime, which is usually around 2 tablespoons. It makes all the difference.
- Cotija Cheese: About 1/4 cup, crumbled up. It’s salty and crumbly and perfect. Can’t find it? Feta is a pretty great stand-in! If you’re dairy-free, there are some decent vegan parmesan types out there now too.
- Chili Powder: Just another 1/4 teaspoon here.
- Salt: A tiny pinch, just to bring it all together.
For the Base:
- Cooked Rice: About 3 cups worth. Plain white rice is great, brown rice adds a nutty flavour, quinoa works too… heck, use cauliflower rice if that’s your jam! My trick: Stir a handful of chopped cilantro and a squeeze of lime juice into the cooked rice. So simple, so good.
Fun Extras (Highly Recommended!):
- Sliced Avocado (because avocado makes everything better)
- More crumbled Cotija or Feta (why not?)
- A little spoonful of Greek Yogurt or Sour Cream
- Pickled Red Onions (these add an amazing tangy crunch!)
- Extra Lime Wedges (a final squeeze brightens everything up!)
Time Check: How Long Does This Really Take?
Okay, the big question: Is this actually doable on a Tuesday night after work? YES! Here’s the breakdown:
- Getting Stuff Ready (Prep): About 20 minutes. This is mostly chopping. Put on some music, zone out, it’s kinda therapeutic! If you chop faster than me, you might even beat this.
- Actual Cooking: Roughly 25 minutes. Cooking the chicken, maybe charring the corn if you’re using fresh, mixing the salad.
- Total Time: You’re looking at around 45 minutes from grabbing the ingredients to digging in.
Honestly, I feel like a lot of recipes say they’re quick, but then take forever. I find this Street Corn Chicken Rice Bowl Recipe is genuinely faster than a lot of similar bowl meals I’ve tried. It feels pretty speedy for something that tastes this good! Perfect for when hanger is setting in.
Step-by-Step: Let’s Build This Delicious Bowl!
Ready to make some magic? Let’s cook this Street Corn Chicken Rice Bowl Recipe together!
Step 1: Get Your Chop On!
First things first, let’s get all the chopping out of the way. It makes cooking so much less chaotic! Dice up that chicken, chop the red onion, cilantro, and jalapeño (if you’re using it). If you have fresh corn, slice those kernels off the cob. Measure out your spices into a little bowl. My sanity-saving tip: Do ALL of this before you even think about turning on the stove. Future you will thank you.
Step 2: Sizzle That Chicken!
Okay, take your chicken pieces and pat them dry with a paper towel – helps them get nice and brown instead of just steaming. Pop them in a bowl, drizzle with that olive oil, and give ’em a toss. Now sprinkle over that glorious spice mix you made (smoked paprika, chili powder, cumin, garlic/onion powder, salt, pepper, maybe cayenne?) and toss ’em again until every piece looks happy and coated. Get a big skillet nice and hot over medium-high heat. Add the chicken, making sure it’s in one layer (cook in two batches if your pan is crowded!). Let it cook for 5-7 minutes, giving it a stir now and then, until it’s cooked through and got some lovely brown bits. Scoop it out of the pan and set it aside for a minute. Little secret: I try to get a little bit of char on the edges – adds so much flavour!
Step 3: Let’s Talk Corn!
Using the same skillet (don’t wipe it! Flavor!), if you’re using fresh corn kernels, toss them in there over medium-high heat. Cook for just 3-5 minutes, stirring a bit, until they get slightly toasty and maybe a little charred. If you’re using frozen corn, just cook it according to the bag, or sauté until it’s hot and looks good. Canned corn? Just drain it really well. Put your cooked corn into a decent-sized bowl.
Step 4: Mix Up the Corn Salad & Rice Base!
To that bowl of corn, add the chopped red onion, cilantro, and jalapeño. Now, in a smaller bowl, whisk together the Greek yogurt (or mayo, or both!), fresh lime juice, crumbled cotija/feta, and that little bit of chili powder. Pour this creamy dressing over the corn mixture and stir it all up gently. Give it a taste – need a tiny pinch of salt? Now’s the time! While that sits for a sec, fluff up your cooked rice. If you want that cilantro-lime rice vibe (highly recommended!), just stir in some chopped cilantro and a good squeeze of lime juice. Boom, done.
Step 5: Build Your Awesome Street Corn Chicken Rice Bowl Recipe!
This is the best part! Grab your bowls. Start with a cozy layer of that yummy rice. Pile on the seasoned chicken. Spoon over a generous amount of that incredible creamy street corn salad – don’t be shy! Now, hit it with your favorite toppings. Avocado? Yes. Extra cheese? Absolutely. Pickled onions? Do it! A final squeeze of lime right over the top? Mandatory, in my opinion!
Wanna Lighten It Up? Easy Peasy Swaps!
Loving the taste but want to make this Street Corn Chicken Rice Bowl Recipe fit a different vibe or just feel a bit lighter? Totally doable!
- Base Swap: Instead of white rice, try brown rice or quinoa for more fiber. Low-carb? Cauliflower rice is your friend, or just pile everything over a big bed of lettuce or spinach.
- Dressing Tweak: Using all Greek yogurt (especially non-fat) instead of mayo cuts down on fat and adds protein, while still keeping it tangy and creamy.
- Veggie Power-Up: Feel free to bulk it up! Sautéed bell peppers, zucchini, or even some black beans tossed in would be fantastic additions. More veggies = always a good idea.
- Chicken Cook: Instead of pan-frying, you could grill the chicken (amazing smoky flavour!) or bake it on a sheet pan at 400°F (200°C) for about 15-20 minutes.
- Watch the Salt: If you’re watching sodium, look for low-sodium chili powder and just add salt bit by bit, tasting as you go. Rinsing canned corn helps too!
Serving It Up: Fun Ways to Enjoy Your Street Corn Chicken Rice Bowl Recipe
These bowls are amazing straight up, but if you want to get creative with your Street Corn Chicken Rice Bowl Recipe, here are some ideas:
- DIY Bowl Bar: This is super fun if you have people over (or just want to feel fancy!). Put the rice, chicken, corn salad, and all the different toppings in separate bowls and let everyone build their own perfect creation.
- Wrap Star: Chop the chicken a little smaller, and use all the components as a filling for warm tortillas or big lettuce cups (like Boston or iceberg). Makes for a great handheld meal!
- Sidekicks: A simple green salad with a light lime vinaigrette is a perfect fresh counterpoint. Or just some cool cucumber slices. A super refreshing drink like a watermelon agua fresca (just blended watermelon and water, maybe a squeeze of lime!) is perfect.
- Hot or Cold?: While I usually eat it warm, the leftovers (stored right) make an incredible packed lunch eaten cold or at room temp. The corn salad is actually amazing cold!
Keep it Fresh: The Deal with Leftovers (If You Have Any!)
Got extras of your Street Corn Chicken Rice Bowl Recipe? Score! Here’s how to keep them tasting great:
- Keep ‘Em Separated: The key to good leftovers here is storing the main parts separately. Put the cooked chicken, the rice, and the corn salad in their own airtight containers in the fridge. Keep toppings like avocado separate too (and maybe slice that fresh when you eat).
- How Long?: Chicken and rice are usually good for 3-4 days in the fridge. The corn salad tastes best within 2-3 days – the veggies stay crispier that way.
- Reheating: Warm up the chicken and rice gently (microwave or stovetop). I actually prefer the corn salad cold or room temp next to the warm chicken and rice, but warm it slightly if you like! Then just assemble your bowl like you did the first time.
- Meal Prep Dream: This is awesome for meal prepping! Cook the chicken and rice, mix up the corn salad (maybe keep the dressing separate if prepping way ahead), chop your toppings, and portion it all out. Easy lunches for days!
Okay, Seriously, Why This Bowl is My Everything Right Now!
Look, I know I sound like a broken record, but I’m just genuinely buzzing about this Street Corn Chicken Rice Bowl Recipe. Here’s the short version of why I think you’ll love it too:
- Tastes Insanely Good: It’s got everything – smoky, spicy, tangy, sweet, creamy, fresh. It just WORKS.
- Actually Quick: 45 minutes for this much flavour? Sign me up. Perfect for those crazy weeknights.
- Make It Your Own: Spicy, mild, different base, extra toppings… it’s so easy to tweak it exactly how YOU like it.
- Healthy-ish Indulgence: Feels like a treat with that creamy corn, but it’s also loaded with good stuff like protein and veggies. Best of both worlds!
Honestly, just give it a try. It’s such a fun way to get those amazing street food flavours at home without a ton of hassle.
And PLEASE tell me what you think if you make it! Did you add anything amazing? Find a cool shortcut? Drop a comment below – I seriously love hearing about your kitchen adventures! Happy cooking, everyone!
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Street Corn Chicken Rice Bowl Recipe
Your new fave Street Corn Chicken Rice Bowl Recipe! Quick, easy elote flavors meet healthy chicken & rice. Full of tips! Try it!
Ingredients
- Around 1.5 lbs boneless, skinless chicken (breasts or thighs work!) cut into bite-size chunks
- A splash of olive oil (1-2 tablespoons)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper (start with 1/2 tsp salt, 1/4 tsp pepper, adjust to taste)
- Optional: Pinch of cayenne pepper if you like heat!
- About 2 cups corn (frozen, canned & drained, or fresh kernels)
- 1/4 cup red onion, chopped small
- 1/2 cup fresh cilantro, chopped
- Optional: 1 small jalapeño, minced (seeds out for less spice)
- 1/2 cup plain Greek yogurt OR mayonnaise (or half & half!)
- Juice from 1 big lime (about 2 tbsp)
- 1/4 cup crumbled cotija cheese (or feta works great too!)
- 1/4 tsp chili powder
- Pinch of salt
- About 3 cups cooked rice (white, brown, quinoa – your choice!)
- Fun Extras (Optional but tasty!):
- Sliced avocado
- More crumbled cheese
- Pickled red onions
- Extra cilantro
- Lime wedges
Instructions
Step 1: Get Your Chop On!
First things first, let’s get all the chopping out of the way. It makes cooking so much less chaotic! Dice up that chicken, chop the red onion, cilantro, and jalapeño (if you’re using it). If you have fresh corn, slice those kernels off the cob. Measure out your spices into a little bowl. My sanity-saving tip: Do ALL of this before you even think about turning on the stove. Future you will thank you.
Step 2: Sizzle That Chicken!
Okay, take your chicken pieces and pat them dry with a paper towel – helps them get nice and brown instead of just steaming. Pop them in a bowl, drizzle with that olive oil, and give ’em a toss. Now sprinkle over that glorious spice mix you made (smoked paprika, chili powder, cumin, garlic/onion powder, salt, pepper, maybe cayenne?) and toss ’em again until every piece looks happy and coated. Get a big skillet nice and hot over medium-high heat. Add the chicken, making sure it’s in one layer (cook in two batches if your pan is crowded!). Let it cook for 5-7 minutes, giving it a stir now and then, until it’s cooked through and got some lovely brown bits. Scoop it out of the pan and set it aside for a minute. Little secret: I try to get a little bit of char on the edges – adds so much flavour!
Step 3: Let’s Talk Corn!
Using the same skillet (don’t wipe it! Flavor!), if you’re using fresh corn kernels, toss them in there over medium-high heat. Cook for just 3-5 minutes, stirring a bit, until they get slightly toasty and maybe a little charred. If you’re using frozen corn, just cook it according to the bag, or sauté until it’s hot and looks good. Canned corn? Just drain it really well. Put your cooked corn into a decent-sized bowl.
Step 4: Mix Up the Corn Salad & Rice Base!
To that bowl of corn, add the chopped red onion, cilantro, and jalapeño. Now, in a smaller bowl, whisk together the Greek yogurt (or mayo, or both!), fresh lime juice, crumbled cotija/feta, and that little bit of chili powder. Pour this creamy dressing over the corn mixture and stir it all up gently. Give it a taste – need a tiny pinch of salt? Now’s the time! While that sits for a sec, fluff up your cooked rice. If you want that cilantro-lime rice vibe (highly recommended!), just stir in some chopped cilantro and a good squeeze of lime juice. Boom, done.
Step 5: Build Your Awesome Street Corn Chicken Rice Bowl Recipe!
This is the best part! Grab your bowls. Start with a cozy layer of that yummy rice. Pile on the seasoned chicken. Spoon over a generous amount of that incredible creamy street corn salad – don’t be shy! Now, hit it with your favorite toppings. Avocado? Yes. Extra cheese? Absolutely. Pickled onions? Do it! A final squeeze of lime right over the top? Mandatory, in my opinion!
Notes
Nutrition Information:
Yield: 4 generous servings.Amount Per Serving:Calories: Approximately 690 calories per serving
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