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This Street Corn Chicken Rice Bowl is just the thing for those crazy-busy days. With tender marinated chicken, sweet corn packed with flavor, and some zesty lime, it hits all the bright notes of Mexican cooking. You can pull this dinner together super quick, tweak it however you want, and it's a winner for the whole family. I especially love how many topping ideas there are and that it's perfect if you like to prep meals ahead of time.
The best part for me is always that burst of fresh lime at the very end. That citrus kick wakes me up after a long day.
Ingredients
- Boneless skinless chicken thighs: Stay super juicy. Pick up the freshest you can find.
- Fresh lime juice: Gives it a lively zing. Lemon juice will work too, but squeeze it from ripe fruit for best taste.
- Avocado or olive oil: Subtle flavor and helps with marinating. Aim for high-quality, cold-pressed oil if you can.
- Chili powder or paprika: Adds some kick. Freshly ground packs the most punch.
- Optional garlic powder: Cranks up the flavor. Go for one with real bite and no weird fillers.
- Salt and cracked black pepper: Foundational seasonings. Sea salt and fresh pepper make a difference.
- Sweet corn, grilled if possible: For that signature smoky-sweet thing. Try fresh or seasonal frozen corn on the cob.
- Red onion: Adds crunch and a pop of sharpness. Thin slices are best.
- Sour cream or Greek yogurt: Gives the corn topping that silky feel. Use lower fat if you want to keep it lighter.
- Mayonnaise: Makes things extra creamy. Stick with real mayo without all the extras.
- Cotija cheese: Brings in true street corn style. If you can't find it, Feta or Queso Fresco works too.
- Another splash of lime juice: For the final touch. Freshly squeezed keeps it super bright.
- Chopped fresh cilantro: If you like, finish with even more fresh flavor. Buy it perky and green.
Step-by-step guide
- Marinate the chicken:
- Add chicken pieces to a bowl, pour in lime juice, oil, chili powder, garlic powder, salt, and pepper, give everything a good toss so each piece gets coated. Let it soak up the goodness for 15 minutes, but 30 is even better.
- Time to cook the chicken:
- Heat a skillet over medium-high. Drop in your marinated chicken and cook 8–10 minutes a side until it's golden outside and cooked through. Let it rest a minute, then slice it up or cut into cubes.
- Mix up the street corn topping:
- Take a separate bowl and stir together grilled corn, red onion, sour cream, mayo, Cotija, chili powder, salt, pepper, and another squeeze of lime. Mix until everything is creamy and blended.
- Warm up the rice:
- Got cold rice? Add a splash of water and heat it in the microwave or a pot on low until it's soft and warm.
- Assemble the bowl:
- Spoon some rice into each bowl, top with your cut chicken, pile on the street corn mix, and sprinkle extra Cotija or cilantro if you want. Throw in a wedge of lime on the side.
- Dig in:
- Right before eating, squeeze a little lime over everything. That's how you get the most out of those flavors.
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Good stuff to know
Packed with protein and fiber, freezes in batches like a champ, gluten free, and you can make it your own every time. I go wild for that creamy street corn topping—it's always the first thing gone at any summer cookout. Once we added it to a bowl, the whole family was hooked. Can't beat all those bright colors mixed together!
How to store it
Store the toppings and rice in separate containers in the fridge and keep them sealed. Everything stays tasty for up to three days. You can also freeze the chicken—just portion it out first. That way, lunch or dinner is ready to roll anytime you need it.
Easy swaps
No Cotija? Grab Feta or a mild goat cheese. Chicken works, but turkey strips or roasted sweet potato cubes are great too if you want a veggie version. Skip mayo if you don't like it, just use extra yogurt. Rice is flexible—try brown rice or go low carb with riced cauliflower instead.
Serve it up in style
Show off all the colors and don't mix everything together so your bowl pops. Put out extra toppings like avocado chunks or black beans if friends come over. Those last bits of fresh cilantro and lime wedges on top make it awesome.
Backstory
The famous Mexican street corn, called Elote, is a classic you'll find everywhere over there. Mixing it here with juicy chicken and fluffy rice brings a taste of summer and fun to any table. This bowl never fails to lift my mood!
Recipe FAQs
- → How long does the chicken need to marinate?
Fifteen to thirty minutes does the trick for flavor. Let it sit longer if you want a bigger punch.
- → Can I use a different cheese?
Sure thing. Swap Cotija for feta or queso fresco. Both give you a nice kick.
- → Is this good for meal prep?
Absolutely. You can prep everything ahead and keep it separate. Just throw it all together right before eating.
- → Can I grill the chicken instead?
Yep, grilling gives it some awesome smoky flavor and keeps it super juicy.
- → How can I make it spicier?
Toss in some diced jalapeños or a bit of cayenne with the corn for an extra kick.
- → Is there a low-carb version?
Easy swap—just use cauliflower rice instead of jasmine rice to make it lighter but still filling.