My mouth got watering as soon as I thought of that Flavоr-packed Street Corn Chicken Rice Bowl I made last night . It’s kinda a mash up of juicy chicken , sweet grilled corn , and fluffy rice that just hits the spot . Honestly , it's messy but so worth it .
Strеet corn is that yummy corn you see from carts in Mexico streets . They grill the corn until its a bit charred , then slather it with mayo , lime juice , cheese , and a bit of chili powder . Every bite is creamy , tangy , and smoky all at once .
In this post we’ll show you how to make this bowl at home . You’ll find an easy to follow ingredients list , sіmple steps , and some tips so it turn out perfect every time .
What is Street Corn?
Strеet corn, also called elote , is a famous snack in Mexico . It starts with fresh corn on the cob , grilled until a little black marks show up . Then they spread on mayo or sour cream , squeeze lime juice , and roll it in cotija cheese with chili powder for a little kick .
Elote is more than just food . It’s like a party in your hand . You eat it while you walk around busy streets or fairs , and kids and grown-ups all love it .
Why Chicken and Rice?
Chicken and rice go great together . The chicken give you protein to keep you full , and the rice soaks up all the yummy juices . You can use thighs or breasts , but thighs tend to stay moist .
The rice is like a fluffy pillow for all the flavors . When you scoop up chicken , corn , and rice in one bite , it's super satisfying .
Flavor Profile Overview
This bowl mixes sweetness from the corn , smokiness from the chicken , creaminess from mayo and cheese , and a bit of lime tang . It’s like a flavor party where every taste shows up .
Don’t forget the spice . Chili powder add heat , and fresh cilantro or avocado can make it brighter .
Ingredients List
To make your own bowl , you’ll need:
- For the chicken :
- 1 pound chicken thighs or breasts
- Olive oil
- Salt and pepper
- Cumin , paprika , garlic powder
- For the rice :
- 1 cup jasmine or basmati rice
- 2 cups chicken or veg broth
- Optional spices like bay leaf or just a pinch of cumin
- For the street corn :
- 4 ears fresh corn (or 2 cups frozen corn)
- ½ cup mayo
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt to taste
- Extra toppings :
- Chopped cilantro
- Sliced avocado
- Extra lime wedges
For a veggie twist , swap chicken with grilled zucchini or mushrooms and use vegan mayo and cheese .
Recipe Section
Cooking the Chicken
First , marinate chicken in olive oil and spices for at least 30 minutes so it soak up all the flavor . You can grill , bake , or pan-sear . If you grill , cook about 6-7 minutes each side on medium-high heat . If you bake , set oven to 375°F and bake 25-30 minutes or until the inside is no longer pink .
Preparing the Rice
In a pot , combine rice and broth . Bring to boil , then lower heat , cover , and let it simmer about 15 minutes . When it’s done , fluff with a fork so it stay light .
Making the Street Corn
Grill corn on the cob until it get charred spots , about 10-12 minutes . If it’s frozen , just sauté in a pan until warm and a little brown . In a bowl , mix mayo , lime juice , chili powder , and salt . Toss the corn in that mixture , then roll it in cotija cheese .
Assembling the Bowl
Start with rice at the bottom . Add sliced chicken on one side and street corn on the other , or mix them together . Top with cilantro and avocado . Serve with lime wedges so everyone can squeeze more on top .
Tips for the Perfect Bowl
- Choose the right chicken cut : Thighs stay juicier , breasts are leaner .
- Rest the chicken : Let it sit a few minutes after cooking so the juice don’t run out when you slice it .
- Spice level : Adjust chili powder to your taste , or serve hot sauce on the side .
- Meal prep : You can cook chicken and rice ahead and just finish the corn and assembly when ready .
Variations and Customizations
This bowl is flexible , so feel free to change it up . Here are some ideas :
- Vegetarian : Use grilled veggies or black beans instead of chicken .
- Gluten-free : Make sure your spices and sauces are labeled gluten-free . Brown rice works too .
- Other grains : Try quinoa instead of rice or use different cheese like feta .
- Toppings : Add radishes , pickled jalapeños , or a drizzle of hot sauce .
Nutritional Information
One serving of this bowl has around :
- Calories: 600
- Protein: 35g
- Carbs: 75g
- Fat: 20g
It’s got protein from chicken , healthy fats from avocado , and fiber from corn and rice . Adjust portions if you watch calories .
Storing and Reheating Leftovers
If you have leftovers , keep chicken , corn , and rice in separate containers so nothing get soggy . They last 3 days in the fridge . To reheat , use a pan on low heat or microwave but don’t overcook or it become dry .
Conclusion
This Flavоr-packed Street Corn Chicken Rice Bowl is a simple but delicious meal that brings fun vibes of Mexican street food to your home . Give it a try and see why people keep coming back for more .
FAQs Section
FAQ 1: What’s the best corn to use?
Fresh sweet corn on the cob is top choice , but frozen corn works fine too if you don’t have fresh .
FAQ 2: Can I make it vegetarian or vegan?
Yes , swap chicken for veggies or beans , and use vegan mayo and cheese .
FAQ 3: How do I change the spice level?
Just add more or less chili powder , or pass hot sauce at the table .
FAQ 4: What sides go well with this bowl?
Try a green salad , tortilla chips with guac , or fruit salad to balance flavors .
FAQ 5: How long does it take?
About 45 minutes from start to finish , including marinating time .
Call to Action
Give this bowl a shot and let us know what you think . Share your pics and any tweaks you did , and come back for more tasty recipes !
Flavor-packed Street Corn Chicken Rice Bowl
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 cooking pot for rice
- 1 cutting board
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
- 4 serving bowls
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste NA salt
- to taste NA pepper
- 1 cup sweet corn fresh or frozen
- 1 cup cooked white rice
- ½ cup diced red onion
- ½ cup chopped cilantro
- 1 NA avocado, sliced
- 1 NA lime, cut into wedges
- ½ cup crumbled cotija cheese optional
Instructions
- Start by cooking the rice according to package instructions. Set aside once done.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Once the oil is hot, add the chicken to the skillet.
- Cook the chicken for about 6-7 minutes on each side, or until it is fully cooked and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, add the sweet corn and cook for 2-3 minutes until it’s slightly charred.
- In a mixing bowl, combine the cooked rice, corn, diced red onion, and chopped cilantro. Mix well to combine.
- To serve, layer the rice and corn mixture in bowls, top with sliced chicken, avocado, and sprinkle with cotija cheese, if using.
- Garnish with lime wedges for an added zesty flavor.
