Street Corn Chicken with Rice Bowl Recipe

Street corn, also known as elote, is a beloved snack in Mexican street food culture. It’s a delicious combination of grilled corn, mayonnaise, lime, chili powder, and cheese that creates a perfectly balanced burst of flavors. When paired with grilled chicken and served over a bed of rice, it transforms into a satisfying and mouthwatering bowl meal. This Street Corn Chicken with Rice Bowl is a fusion dish that combines traditional Mexican flavors with the comforting nature of a rice bowl, perfect for a quick dinner or meal prep.

Instructions

Step 1: Prepare the Street Corn

1. Grill or Boil the Corn:

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   • If using fresh corn on the cob, start by husking the corn and removing the silk. Preheat your grill to medium-high heat. Place the corn directly on the grill and cook for about 10 minutes, turning every 2-3 minutes until the corn is charred on all sides.

   • If you don’t have access to a grill, you can also boil the corn in a large pot of water. Bring the water to a boil, add the corn, and cook for 7-10 minutes until tender. Once the corn is cooked, let it cool slightly, then use a knife to cut the kernels off the cob. If using frozen corn, just sauté the corn in a hot pan for 5-7 minutes to get some caramelization and color on the kernels.

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2. Prepare the Sauce:

   • In a small bowl, combine the mayonnaise (or sour cream), lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well until smooth.

   • Add the cotija cheese to the mayonnaise mixture and stir to combine. Set this aside for later.

3. Assemble the Street Corn:

   • Once the corn is cooked and slightly cooled, cut the kernels off the cob and place them in a large mixing bowl. Pour the mayonnaise mixture over the corn, tossing it to coat every kernel evenly.

   • Taste the mixture and adjust the seasoning if necessary. If you like extra spice, feel free to add more chili powder or even a pinch of cayenne pepper.

   • Garnish with additional cilantro if desired and set aside. The street corn will be used as a topping for your chicken rice bowl.

Step 2: Marinate and Grill the Chicken

1. Marinate the Chicken:

   • In a large bowl, combine the olive oil, chili powder, paprika, ground cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), lime juice, salt, and pepper. Stir to combine into a marinade.

   • Add the chicken breasts (or thighs) to the marinade, ensuring that they are coated evenly. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. If you’re in a rush, even 15 minutes will do.

2. Grill the Chicken:

   • Preheat your grill or grill pan to medium-high heat. If you’re using a grill pan, make sure to lightly oil it to prevent sticking.

   • Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If you prefer to cook the chicken on the stove, heat a pan with a tablespoon of olive oil over medium-high heat and cook the chicken for 6-7 minutes on each side.

   • Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes before slicing it against the grain into thin strips.

Step 3: Cook the Rice

1. Prepare the Rice:

   • In a large saucepan, heat the olive oil or butter over medium heat. Add the rice and sauté it for 1-2 minutes, stirring occasionally to ensure that the rice is lightly toasted and fragrant.

   • Add the water or chicken broth to the saucepan along with a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice simmer for 15-18 minutes, or until the water is absorbed and the rice is cooked through.

   • Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and become fluffy.

2. Fluff the Rice:

   • After resting, fluff the rice with a fork to separate the grains. If you want extra flavor, you can stir in garlic powder, onion powder, or chopped cilantro at this point.

Step 4: Assemble the Rice Bowl

1. Layer the Rice:

   • Start by adding a generous scoop of the fluffy rice to the bottom of each bowl. This will serve as the base of your rice bowl.

2. Add the Grilled Chicken:

   • Place the sliced grilled chicken on top of the rice, arranging it neatly. You can layer the chicken directly on top of the rice or arrange it slightly to one side, depending on your preference.

3. Top with Street Corn:

   • Spoon a generous portion of the street corn mixture over the chicken and rice. Be sure to get a good mix of corn, mayo sauce, and cheese.

4. Garnish and Serve:

   • Sprinkle some fresh cilantro over the top of the bowl for a burst of color and freshness.

   • Serve the bowl with lime wedges on the side for an extra squeeze of zesty lime juice.

   • Optional: You can sprinkle additional cotija cheese over the top if desired.

Step 5: Enjoy!

Now that your Street Corn Chicken with Rice Bowl is fully assembled, all that’s left is to dig in! The combination of grilled chicken, tangy street corn, and fluffy rice is the perfect balance of flavors and textures. Whether you’re enjoying this dish for dinner or meal prepping for the week, it’s sure to be a crowd-pleaser.

Variations and Tips

• Vegetarian Option: You can easily make this dish vegetarian by replacing the grilled chicken with grilled tofu or roasted vegetables like bell peppers, zucchini, or sweet potatoes. The street corn will still provide a delicious topping.

• Spice Level: If you prefer a spicier dish, increase the amount of cayenne pepper or chili powder in both the chicken marinade and the street corn mixture. You can also add some chopped jalapeños or hot sauce to the bowl for extra heat.

• Rice Alternatives: If you’re looking for a lighter option, consider using cauliflower rice instead of regular rice. This will significantly reduce the calorie count while still providing a satisfying base.

• Make it Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients (such as the mayonnaise and seasonings) to ensure they are gluten-free certified if you have celiac disease or a gluten sensitivity.

Conclusion

This Street Corn Chicken with Rice Bowl recipe combines the best of Mexican street food with the comforting nature of a rice bowl. It’s a delicious, flavorful, and customizable meal that is perfect for any occasion, whether you’re making a weeknight dinner, hosting a gathering, or preparing meal prep for the week. The grilled chicken and street corn bring a satisfying richness to the dish, while the rice provides a nice, fluffy base to bring everything together. Enjoy!

Yield: 4

Street Corn Chicken with Rice Bowl Recipe

Print

Street corn, also known as elote, is a beloved snack in Mexican street food culture. It's a delicious combination of grilled corn, mayonnaise, lime, chili powder, and cheese that creates a perfectly balanced burst of flavors. When paired with grilled chicken and served over a bed of rice, it transforms into a satisfying and mouthwatering bowl meal. This Street Corn Chicken with Rice Bowl is a fusion dish that combines traditional Mexican flavors with the comforting nature of a rice bowl, perfect for a quick dinner or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• For the Street Corn:
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp butter
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 2 tbsp crumbled Cotija cheese (or feta)
• Fresh cilantro, chopped (optional)
• For the Rice:
• 2 cups cooked white rice (or brown rice)
• 1/2 tsp cumin (optional, for flavor)
• Salt to taste
• For the Toppings:
• Sliced avocado
• Fresh cilantro, chopped
• Lime wedges
• Extra Cotija cheese (optional)

Instructions

1. Prepare the Chicken:
   Preheat a grill or a skillet over medium-high heat.
   Rub the chicken breasts with olive oil and season with garlic powder, paprika, cumin, chili powder, salt, and pepper.
   Grill or cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
   Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing it thinly.
   
2. Make the Street Corn:
   In a skillet, melt the butter over medium heat. Add the corn kernels and sauté for about 5-6 minutes, until the corn is slightly charred.
   Stir in the chili powder, paprika, and lime juice.
   Remove from heat and mix in the mayonnaise and Cotija cheese. Set aside.
   
3. Prepare the Rice:
   Cook the rice according to package instructions if not using pre-cooked rice.
   Stir in cumin and salt to taste for extra flavor.
   
4. Assemble the Bowl:
   Start with a base of rice in each bowl.
   Top with slices of grilled chicken.
   Add the street corn mixture on top of the chicken.
   Garnish with sliced avocado, fresh cilantro, extra Cotija cheese, and lime wedges.

Notes

Substitute Chicken: You can substitute chicken breasts with thighs for extra flavor and tenderness.

Corn: If you use canned corn, make sure to drain and rinse it well.

Rice Options: You can use cauliflower rice or quinoa for a low-carb alternative.

Make-Ahead: The chicken and street corn can be prepared in advance, stored in the fridge, and assembled when ready to eat.

Spice Level: Adjust the chili powder to your preferred heat level.