Street Corn Chicken Rice Bowl: A Fiesta in Every Bite!

Get ready to experience the vibrant flavors of Mexican street corn in a hearty, colorful bowl! This recipe combines tender chicken, fluffy rice, and the irresistible flavors of elote (Mexican street corn) to create a meal that’s both satisfying and packed with bold flavors.

Why You’ll Love This Recipe

Think juicy chicken, charred sweet corn, creamy sauce, and perfectly seasoned rice all in one bowl. It’s a perfect blend of textures and tastes that brings the excitement of street food right to your dinner table!

Ingredients

For the Rice Base

  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon butter

For the Chicken

  • 2 pounds boneless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Street Corn Mixture

  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • 1 cup cotija cheese, crumbled
  • 1 tablespoon chili powder
  • 2 limes, juiced
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)

Step-by-Step Instructions

Cook the Rice

  1. Rinse rice until water runs clear
  2. Combine rice and broth in a pot
  3. Bring to boil, reduce heat, simmer 18-20 minutes
  4. Fluff with fork, stir in lime juice, cilantro, and butter

Prepare the Chicken

  1. Season chicken with spices, salt, and pepper
  2. Heat oil in large skillet over medium-high heat
  3. Cook chicken 6-7 minutes per side until done
  4. Let rest 5 minutes, then dice

Make the Street Corn

  1. Char corn in a hot skillet until slightly blackened
  2. Mix crema, mayonnaise, half the cotija, chili powder, lime juice, and garlic
  3. Fold in charred corn and cilantro

Assembly

  1. Layer rice in bowls
  2. Top with diced chicken
  3. Add generous helping of street corn mixture
  4. Garnish with remaining cotija, cilantro, and lime wedges

Pro Tips

  • Toast your rice in the pot before adding liquid for extra flavor
  • Don’t overcrowd the corn when charring – work in batches if needed
  • Room temperature crema and mayo blend better
  • Prep the corn mixture ahead for deeper flavor

Make It Your Own

  • Swap chicken for shrimp or black beans for a different protein
  • Use brown rice or quinoa for a healthier base
  • Add diced avocado for extra creaminess
  • Spice it up with extra jalapeños or hot sauce

Storage Notes

Store components separately in airtight containers:

  • Rice: 4-5 days
  • Chicken: 3-4 days
  • Corn mixture: 2-3 days

Final Thoughts

This bowl brings together the best of Mexican street food flavors in a convenient, customizable format. It’s perfect for meal prep, family dinners, or when you’re craving something that’s both comforting and exciting!

Tag me in your creations – I love seeing how you make this recipe your own! 🌽🍗🍚