Street Corn Chicken Rice Bowl – Easy 30-Minute Dinner

Are you looking for a delicious, satisfying meal that brings together the vibrant flavors of Mexican street corn with tender chicken and fluffy rice? This Street Corn Chicken Rice Bowl recipe is exactly what you need! Perfect for busy weeknights or meal prep, this colorful bowl combines zesty, grilled chicken with a creamy corn salad, all served over a bed of perfectly cooked rice. Whether you’re a seasoned cook or just starting your culinary journey, this recipe will become a family favorite in no time.

Why You’ll Love This Street Corn Chicken Rice Bowl

• Ready in just 30 minutes – perfect for busy weeknights!
• Packed with protein from the grilled chicken and black beans
• Customizable to suit vegetarian, gluten-free, or dairy-free diets
• Perfect for meal prep – components store beautifully for easy lunches
• Balanced nutrition in one delicious bowl
• Kid-friendly while still sophisticated enough for adults
• Budget-friendly ingredients that are readily available
• Bursting with flavor from the classic street corn (elote) seasoning

Ingredients for Street Corn Chicken Rice Bowl

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn Salad:

• 3 cups fresh or frozen corn kernels (about 4 ears if using fresh)
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 1 jalapeño, seeds removed and minced (optional)
• ⅓ cup chopped fresh cilantro
• 3 tablespoons mayonnaise
• 2 tablespoons Mexican crema or sour cream
• 2 tablespoons lime juice
• ½ teaspoon chili powder
• ½ cup crumbled cotija cheese (can substitute feta)

For the Bowl Base:

• 2 cups uncooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, sliced
• Lime wedges, for serving
• Hot sauce, for serving (optional)

Dietary Alternatives:

• For a gluten-free option, ensure your spices are certified gluten-free
• For a vegetarian version, replace chicken with roasted cauliflower or additional black beans
• For a dairy-free alternative, skip the cotija cheese and use dairy-free yogurt instead of crema

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How to Make Street Corn Chicken Rice Bowl – Step by Step

Step 1: Prepare the Rice

1. Rinse 2 cups of rice under cold water until the water runs clear.
2. Cook according to package instructions (typically 1 cup rice to 2 cups water).
3. Once cooked, fluff with a fork and set aside.

Step 2: Marinate and Cook the Chicken

1. In a large bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Add chicken breasts and coat thoroughly with the marinade.
3. Let marinate for at least 15 minutes (or up to 24 hours in the refrigerator for more flavor).
4. Heat a grill pan or skillet over medium-high heat.
5. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Remove from heat, let rest for 5 minutes, then slice into strips.

Step 3: Prepare the Street Corn Salad

1. If using fresh corn, grill the ears until lightly charred, then cut kernels from the cob. If using frozen corn, sauté in a skillet over medium-high heat until lightly charred.
2. In a large bowl, combine corn, diced red bell pepper, red onion, jalapeño (if using), and cilantro.
3. In a small bowl, whisk together mayonnaise, crema or sour cream, lime juice, and chili powder.
4. Pour the dressing over the corn mixture and toss to combine.
5. Fold in the crumbled cotija cheese and set aside.

Step 4: Assemble the Bowls

1. Divide the cooked rice among four bowls.
2. Top each bowl with a portion of sliced chicken.
3. Add a generous scoop of the street corn salad.
4. Add black beans and sliced avocado.
5. Garnish with additional cilantro, lime wedges, and hot sauce if desired.

Pro Tips for Making the Best Street Corn Chicken Rice Bowl

• Toast your rice in a little oil before adding water for extra flavor.
• Char your corn for authentic street corn flavor – a cast iron pan works great if you don’t have a grill.
• Make ahead tip: Prepare the corn salad up to 24 hours in advance for even better flavor.
• Season as you go – add salt at each stage (rice, chicken, corn salad) for the best flavor balance.
• Slice chicken against the grain for the most tender bites.
• Warm your beans with a little cumin and garlic for extra flavor.
• Secret ingredient: A dash of adobo sauce from canned chipotles adds smoky heat to the corn salad.

Best Ways to Serve Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is delicious as described above, but here are some serving ideas to take it to the next level:

• Serve with warm tortillas on the side for a DIY burrito experience
• Create a build-your-own bowl bar for family dinners or casual entertaining
• Add a dollop of guacamole for extra creaminess
• Drizzle with chipotle lime crema for a spicy kick
• Serve with a side of tortilla soup for a complete Mexican-inspired meal
• Pair with a refreshing agua fresca or Mexican beer for the adults

Nutritional Information for Street Corn Chicken Rice Bowl

Per serving (based on 4 servings):

• Calories: 650 kcal
• Protein: 42g
• Carbohydrates: 75g
• Fat: 22g
• Fiber: 10g
• Sugar: 8g
• Sodium: 680mg

This Street Corn Chicken Rice Bowl is high in protein, fiber, and complex carbohydrates, making it a balanced and satisfying meal.

Storage & Leftovers

• Refrigeration: Store components separately in airtight containers for up to 4 days.
• Freezing: The chicken and rice can be frozen for up to 3 months. The corn salad is best enjoyed fresh.
• Meal prep tip: Prepare all components on Sunday for easy lunches throughout the week.
• Best reheating method: Reheat rice and chicken separately in the microwave, then assemble with cold toppings.
• Avoid soggy bowls by keeping wet ingredients separate until ready to eat.

FAQs for Street Corn Chicken Rice Bowl

Can I freeze Street Corn Chicken Rice Bowl?

Yes, but for best results, freeze the components separately. The cooked chicken and rice freeze well for up to 3 months. The corn salad is best made fresh, as the creamy dressing may separate when thawed.

What can I use instead of cotija cheese in Street Corn Chicken Rice Bowl?

If you can’t find cotija cheese, feta cheese makes an excellent substitute with a similar crumbly texture and salty flavor. For a dairy-free option, try a sprinkle of nutritional yeast or skip the cheese entirely.

Can I make Street Corn Chicken Rice Bowl with leftover rotisserie chicken?

Absolutely! Using rotisserie chicken is a great time-saver. Simply shred or dice the chicken and toss it with some of the spice mixture (chili powder, cumin, and lime juice) to add flavor before assembling your bowls.

Is Street Corn Chicken Rice Bowl spicy?

The spice level is customizable. For a milder version, omit the jalapeño and reduce the chili powder. For more heat, keep the jalapeño seeds or add a dash of your favorite hot sauce when serving.

Related Recipes for Street Corn Chicken Rice Bowl

If you love this Street Corn Chicken Rice Bowl, try these other delicious recipes:

• Easy Chicken Burrito Bowls with Avocado Crema
• Mexican Grilled Corn Salad (Esquites)
• Cilantro Lime Rice and Black Bean Bowl
• Chipotle Chicken Sheet Pan Dinner
• Loaded Southwest Quinoa Bowls

Conclusion: Time to Enjoy Your Street Corn Chicken Rice Bowl!

Now you know how to make the best Street Corn Chicken Rice Bowl at home! This vibrant, flavorful meal combines the beloved tastes of Mexican street corn with protein-packed chicken and hearty rice for a satisfying and nutritious dinner option. Perfect for busy weeknights or impressive enough for casual entertaining, this recipe is sure to become a staple in your meal rotation.

What’s your favorite way to customize this Street Corn Chicken Rice Bowl? Let us know in the comments below and don’t forget to share this recipe with friends and family who love delicious, easy meals!

Recipe adapted and inspired by I Heart Meals.

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