Introduction
Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that combines tender chicken, seasoned rice, and the vibrant, smoky flavors of street-style corn. This bowl is a perfect fusion of comfort food and bold, tangy flavors. It’s a meal that’s easy to prepare yet filled with rich textures and tastes that will transport you to a street food vendor in Mexico. The creamy, cheesy, and spicy corn topping combined with the succulent chicken and rice makes for a mouthwatering, complete dish. Whether you’re preparing it for a weeknight dinner or a special gathering, this bowl is sure to be a crowd-pleaser.
The History of Street Corn Chicken Rice Bowl
Street corn, or “Elote,” is a popular Mexican street food that traditionally features grilled corn on the cob topped with a tangy mixture of mayonnaise, chili powder, lime, and cheese. Over the years, the concept of street corn has evolved into various forms, and one of the most delicious adaptations is the street corn chicken rice bowl. This modern twist takes the classic flavors of elote and combines them with grilled chicken and rice, creating a more filling and balanced meal. This dish draws inspiration from Mexican cuisine, which is known for its bold flavors, fresh ingredients, and comforting dishes.
Ingredients Breakdown
To make a Street Corn Chicken Rice Bowl, you’ll need a variety of fresh ingredients. The base of the bowl consists of white rice, which is typically seasoned with a bit of salt and lime. The chicken is usually grilled or seared with a blend of spices such as cumin, garlic powder, paprika, and chili powder for added flavor. The star of the dish is the street corn topping, which includes grilled corn kernels mixed with mayonnaise, sour cream, cotija cheese, cilantro, chili powder, and a squeeze of lime. Additional ingredients like avocado slices, pickled red onions, and fresh cilantro can be used to enhance the dish further.
Step-by-Step Recipe Start by cooking the rice according to package instructions. While the rice cooks, prepare the chicken by seasoning it with a mix of spices and grilling or pan-searing it until fully cooked. Once the chicken is cooked, let it rest before slicing it into bite-sized pieces. Next, grill the corn on the cob until charred and tender, then cut the kernels off the cob. In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, cilantro, chili powder, and lime juice to create the creamy street corn topping. Once all components are ready, assemble the bowl by placing a serving of rice at the bottom, topping it with the sliced chicken, and finishing with the street corn mixture. Add extra toppings like avocado and pickled red onions for an added burst of flavor.
Tips for the Perfect Street Corn Chicken Rice Bowl
To ensure the best results, make sure to season the chicken well with your spice mix to achieve a flavorful and juicy result. Grilling the corn adds a smoky flavor, but if you don’t have a grill, you can achieve similar results by roasting the corn in the oven or on a stovetop grill pan. When preparing the street corn topping, balance the creaminess of the mayonnaise and sour cream with the tanginess of lime and the heat from the chili powder. For a well-rounded flavor, don’t skip the cotija cheese—it adds a salty, crumbly texture that is essential to this dish. Finally, let the rice cool slightly before assembling the bowl to avoid soggy ingredients.
Variations and Customizations This Street Corn Chicken Rice Bowl is highly customizable. For a spicier version, you can add jalapeños or hot sauce to the street corn mixture. If you’re looking for a lighter option, you can swap the mayonnaise and sour cream for Greek yogurt to cut down on the fat content while still maintaining the creamy texture. For a vegetarian version, replace the grilled chicken with roasted vegetables like bell peppers, zucchini, or mushrooms. If you’re a fan of extra toppings, consider adding a sprinkle of feta cheese, a drizzle of chipotle mayo, or a handful of crispy tortilla strips for added crunch. You can also experiment with different rice varieties such as brown rice or cilantro-lime rice for added flavor.
Health Considerations and Nutritional Value
The Street Corn Chicken Rice Bowl can be a balanced meal, providing a good source of protein from the chicken, fiber from the rice, and healthy fats from the avocado. However, the dish can be high in calories and fat due to the mayonnaise, sour cream, and cheese in the street corn topping. To make it healthier, you can reduce the amount of mayonnaise and cheese or use lighter alternatives. For a more nutritious version, you could opt for brown rice instead of white rice to increase fiber content, and add extra vegetables like grilled peppers or corn for added nutrients. Additionally, this meal can be modified to suit various dietary preferences, including gluten-free or dairy-free options.
FAQ 1. Can I make this dish vegetarian? Yes! You can replace the chicken with grilled vegetables or tofu for a satisfying vegetarian option. 2. Can I use frozen corn instead of fresh? Yes, frozen corn can be a convenient substitute, but be sure to sauté it until it’s slightly charred for the best flavor. 3. How can I make this dish spicier? You can add diced jalapeños, hot sauce, or increase the amount of chili powder in the street corn mixture to spice things up. 4. Can I make the street corn topping ahead of time? Yes, you can prepare the street corn mixture ahead of time and store it in the refrigerator for up to 24 hours before serving. 5. Can I use a different type of cheese? Cotija cheese is the traditional choice for this dish, but you can substitute with feta or Parmesan cheese if you prefer.
Street Corn Chicken Rice Bowl
Ingredients
Grilled Chicken:
- 4 small boneless skinless chicken breasts
- 1 batch of chicken marinade
Mexican Street Corn Salad:
- 2 cups grilled corn about 3–4 cobs of corn
- 1/3 cup mayonnaise
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh chopped cilantro
- 1 –2 tablespoons lime juice
- 1/2 tablespoon minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup diced red onion
- 1/4 cup crumbled cotija cheese
Other Rice Bowl Options & Toppings (Build Your Own):
- 4 cups cooked rice of your choice
- Black beans
- Cherry tomatoes halved
- Jalapeño slices
- Lime wedges
- Extra fresh cilantro leaves
Sour cream
- 1 –2 avocados sliced
Instructions
Grilled Chicken:
- In a small bowl, combine the ingredients for the chicken marinade. Place the chicken breasts in a shallow baking dish or glass container, and pour the marinade over them, ensuring the chicken is well-coated. Cover and refrigerate for 15 minutes (or up to 1 hour).
- Preheat the grill to medium heat (around 400-450°F).
- Remove the chicken from the marinade, allowing any excess to drip off, and place the chicken directly over the flame. Grill for 4-6 minutes on each side.
- Move the chicken away from the direct flame to cook on indirect heat, maintaining the grill temperature. Continue cooking for an additional 5-7 minutes (no need to flip). The chicken will cook as though it’s in an oven. Check the internal temperature at the thickest part of the chicken; it should reach 160°F.
- Remove the chicken from the grill and let it rest for at least 5 minutes to allow the juices to redistribute. The internal temperature will rise by about 10 additional degrees during this time. Chicken is safe to eat once it reaches 165°F at the thickest part of the breast.
- Slice or cube the chicken as desired.
Street Corn Salad:
- Preheat the grill to 450°F. Place clean, shucked ears of sweet corn on a plate or baking sheet and lightly drizzle with olive oil. Use your hands to rub the oil into the corn and sprinkle lightly with salt.
- Grill the corn over high, direct heat for 10-12 minutes, turning every 2-3 minutes using grill tongs, until the corn is slightly charred. Remove from the grill and let it cool slightly before using a sharp knife to cut the kernels off the cob.
- In a large bowl, combine the grilled corn with mayo, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onions, and crumbled cotija cheese. Stir well to combine.
- Taste and adjust the flavors by adding more lime juice, chili powder, feta, or any other ingredient to your liking.
Build Your Bowl:
- Divide the cooked rice, grilled chicken, and street corn salad evenly among four bowls.
- Top each bowl with fresh cilantro, jalapeño slices, and any additional toppings you prefer.
- Enjoy!
Notes
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.