Table of Contents
- Introduction: A Flavorful Twist on a Classic Bowl
- Why You’ll Love This Street Corn Chicken Rice Bowl
- The Secret to Perfectly Grilled Chicken
- How to Make Authentic Mexican Street Corn
- Customizing Your Bowl: Toppings and Variations
- What to Serve with This Dish
- Notes & Tips
Key Takeaways
If you’re looking for a quick, easy, and delicious meal, this Street Corn Chicken Rice Bowl is a must-try! Packed with juicy grilled chicken, creamy and zesty Mexican street corn, and flavorful rice, it’s a satisfying dish perfect for busy weeknights. Plus, it’s easy to customize with your favorite toppings!
Introduction: A Flavorful Twist on a Classic Bowl
At Betty Cooks, we believe in transforming simple ingredients into incredible meals. This Street Corn Chicken Rice Bowl is a prime example. The combination of tender grilled chicken, tangy and creamy street corn, and fluffy rice creates an explosion of flavors in every bite. Whether you’re meal prepping for the week or making dinner for the family, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Street Corn Chicken Rice Bowl
- Easy & Quick: Ready in under 30 minutes, perfect for weeknights.
- Healthy & Satisfying: High in protein and fiber, keeping you full longer.
- Customizable: Add your favorite toppings like avocado, salsa, or a drizzle of hot sauce.
- Great for Meal Prep: Make ahead and enjoy throughout the week.
The Secret to Perfectly Grilled Chicken
The key to juicy and flavorful grilled chicken is in the marinade. A simple blend of lime juice, chili powder, garlic, and a touch of salt and pepper works wonders. Allowing the chicken to marinate for at least 15 minutes (or up to 24 hours) enhances its tenderness and flavor. Grill it over medium-high heat for those beautiful charred grill marks!
How to Make Authentic Mexican Street Corn
Mexican street corn, or elote, is the highlight of this dish. It’s a creamy, tangy, and slightly spicy blend of corn, mayonnaise, sour cream, lime juice, and spices. Traditionally, it’s served on the cob, but for this recipe, we use canned or frozen corn for convenience. Stirring in crumbled cotija cheese and fresh cilantro takes it to the next level.
Customizing Your Bowl: Toppings and Variations
- Spicy Kick: Add diced jalapeños or drizzle with your favorite hot sauce.
- Extra Protein: Swap chicken for shrimp, tofu, or even steak.
- More Veggies: Toss in sautéed bell peppers or black beans for added texture.
- Low-Carb Option: Serve over cauliflower rice instead of traditional rice.
What to Serve with This Dish
This meal is already packed with flavor, but you can pair it with a fresh side salad, crispy tortilla chips, or a refreshing homemade lemonade. If you’re making this for meal prep, store the ingredients separately and assemble them fresh for the best texture and taste.
Notes & Tips
For an even richer flavor, try grilling the corn instead of using canned or frozen corn. Also, if you can’t find cotija cheese, feta cheese makes a great substitute. Store leftovers in an airtight container in the fridge for up to 3 days.
Street Corn Chicken Rice Bowl
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked rice
- 1 cup canned corn, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and a pinch of chili powder.
- Grill chicken for 5-6 minutes per side or until fully cooked. Let rest before slicing.
- In a bowl, mix mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, and lime juice.
- Add corn to the sauce mixture and stir until well combined.
- Assemble the bowl by layering rice, sliced chicken, and the creamy street corn mix.
- Top with crumbled cotija cheese and chopped cilantro.
- Serve warm and enjoy!
Leave a Comment