Street Corn Chicken Rice Bowl

Introduction

If you’re looking for a delicious, flavor-packed meal that combines creamy, spicy, and tangy flavors, this Street Corn Chicken Rice Bowl is perfect for you! Inspired by the bold flavors of Mexican street corn (elote), this dish takes juicy, seasoned chicken, fluffy rice, and charred sweet corn, then brings it all together with a creamy chili-lime sauce. This meal is easy to make, packed with protein, and ideal for meal prep or a satisfying dinner.

Why You’ll Love This Recipe

• Packed with Flavor: The combination of smoky grilled corn, zesty lime, and creamy sauce is irresistible.
• Easy to Make: Simple steps and readily available ingredients make this a go-to meal.
• Perfect for Meal Prep: Make ahead and enjoy for lunch or dinner throughout the week.
• Customizable: Adjust spice levels, swap proteins, or add your favorite toppings.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Rice Bowl:

• 2 cups cooked white or brown rice
• 1 cup corn (grilled, canned, or frozen and thawed)
• ½ cup black beans (rinsed and drained)
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, sliced (optional)
• ½ cup cherry tomatoes, halved
• ½ cup shredded cotija or feta cheese
• 1 avocado, sliced

For the Creamy Chili-Lime Sauce:

• ½ cup Greek yogurt or sour cream
• 1 tbsp mayonnaise
• Juice of 1 lime
• ½ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp cayenne pepper (optional for extra heat)

Instructions

Step 1: Prepare the Chicken

1. In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Rub the seasoning mixture onto both sides of the chicken breasts.
3. Heat a skillet or grill over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked (internal temperature should reach 165°F/74°C).
4. Remove from heat, squeeze lime juice over the chicken, and let it rest before slicing.

Step 2: Cook the Rice and Corn

1. If not already cooked, prepare the rice according to package instructions.
2. If using fresh corn, grill it on high heat until charred, then cut the kernels off the cob. If using canned or frozen corn, heat it in a pan for a few minutes until slightly browned.

Step 3: Make the Creamy Chili-Lime Sauce

1. In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, garlic powder, salt, and cayenne pepper.
2. Adjust seasoning to taste and set aside.

Step 4: Assemble the Bowls

1. Divide the cooked rice between serving bowls.
2. Top each bowl with sliced chicken, grilled corn, black beans, red onion, cilantro, jalapeño, tomatoes, cheese, and avocado.
3. Drizzle the creamy chili-lime sauce over the top.
4. Serve immediately and enjoy!

Customization & Variations

• Make it Spicier: Add extra cayenne or drizzle with hot sauce.
• Swap the Protein: Use shrimp, tofu, or grilled steak instead of chicken.
• Go Low-Carb: Replace rice with cauliflower rice or a bed of greens.
• Dairy-Free Option: Use dairy-free yogurt or omit the cheese.

Meal Prep Tips

• Cook Ahead: Prepare the chicken, rice, and sauce in advance for quick assembly.
• Store Properly: Keep ingredients in separate containers in the fridge for up to 4 days.
• Reheat & Assemble: Warm the rice and chicken, then add fresh toppings before serving.

Final Thoughts

This Street Corn Chicken Rice Bowl is a vibrant, satisfying dish that delivers bold flavors in every bite. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a guaranteed crowd-pleaser. Give it a try and let us know how you customize yours.