Street Corn Chicken Rice

This street corn chicken rice bowl brings the vibrant flavors of Mexican-inspired street food right to your dining table, combining seasoned chicken, zingy cilantro lime rice, and the creamy, tangy topping reminiscent of elote or Mexican street corn.

I created this recipe after returning from a trip to Mexico where I fell in love with street corn. The combination of creamy, tangy, spicy elements was so irresistible that I wanted to transform it into a complete meal my family could enjoy regularly.

Ingredients

• Chicken breasts: The protein foundation of this bowl. Choose boneless skinless for quickest cooking time and even seasoning absorption.
• Chili powder: Adds smoky heat to both the chicken and corn mixture. Look for pure chili powder without added salt.
• Smoked paprika: Contributes a deep smoky flavor without extra heat. Spanish varieties offer the most authentic flavor.
• Long grain rice: Provides the perfect base for the dish. Rinse before cooking for fluffier results.
• Fresh cilantro: Brightens the entire dish with herbaceous notes. Use both leaves and tender stems for maximum flavor.
• Corn kernels: The star of the street corn topping. Fresh corn cut from the cob offers the sweetest flavor when in season.
• Cotija cheese: Authentic crumbly Mexican cheese that brings saltiness and tang. If unavailable, substitute feta or queso fresco.
• Mayonnaise: Creates the creamy base for the street corn mixture. Full fat provides the best flavor and texture.
• Lime juice: Essential for authentic street corn flavor and brightens both the rice and corn mixture. Fresh squeezed makes a noticeable difference.

Step-by-Step Instructions

Season the Chicken:

Combine diced chicken with the spice mixture ensuring each piece is evenly coated. This flavor base creates the foundation of the dish so be generous with the seasoning. Allow the chicken to sit with the spices for a few minutes before cooking for better flavor penetration.

Sauté the Chicken:

Heat olive oil until shimmering but not smoking in a skillet. Add the chicken in a single layer without overcrowding to ensure proper browning. Cook for about 3 minutes without moving then stir and continue cooking until golden brown on all sides and completely cooked through, approximately 5 to 7 minutes total. The chicken should register 165°F on an instant-read thermometer.

Prepare the Rice Base:

Cook rice according to package directions until tender. The timing is perfect to do this while the chicken cooks. Once done, immediately fluff with a fork to prevent clumping, then while still hot incorporate the lime juice and cilantro. The heat helps the rice absorb the bright flavors.

Mix the Street Corn Topping:

Combine corn kernels with mayonnaise, cotija cheese, chili powder, and lime juice in a mixing bowl. Stir gently but thoroughly to ensure every kernel is coated in the creamy, flavorful mixture. This component brings the signature street corn experience to the bowl.

Assemble Your Bowls:

Start with a base of the cilantro lime rice, approximately 3/4 cup per serving. Top with a quarter of the seasoned chicken, placing it to one side rather than directly in the center. Add a generous scoop of the street corn mixture alongside the chicken. This presentation allows you to see and appreciate each component.

Add Final Touches:

Finish each bowl with your choice of fresh toppings. Diced avocado adds creaminess, chopped tomatoes bring freshness, and sliced jalapeños provide extra heat for those who enjoy it. A final sprinkle of additional cotija cheese and cilantro leaves makes for a beautiful presentation.

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Make Ahead Options

This bowl is excellent for meal prep purposes. Prepare all components separately and store in airtight containers in the refrigerator. The chicken and corn mixture will keep well for 3 to 4 days, while the rice is best when used within 2 days. When ready to serve, simply reheat the chicken and rice, then top with the corn mixture which can be enjoyed cold or at room temperature. Assemble with fresh toppings just before eating for the best texture and flavor experience.

Easy Substitutions

This recipe welcomes adaptations based on dietary needs or preferences. For a vegetarian version, replace the chicken with black beans or roasted chickpeas seasoned with the same spice blend. Cauliflower rice makes an excellent low carb alternative to traditional rice. Greek yogurt can substitute for mayonnaise in the corn mixture for a tangier, lighter option. For those avoiding dairy, nutritional yeast provides a similar savory note in place of the cotija cheese.

Serving Suggestions

Serve these bowls family style by placing all components in separate serving dishes and allowing everyone to build their own. This approach is perfect for entertaining or family dinners where preferences vary. Complement the meal with a simple side of tortilla chips and guacamole or a light cucumber and jicama salad dressed with lime juice. For beverages, a classic margarita or tart limeade pairs wonderfully with these vibrant flavors.

Frequently Asked Questions

→ Can I use frozen corn for the street corn?

Yes, you can use fresh, frozen, or canned corn. Just make sure to thaw and drain frozen corn before mixing it with other ingredients.

→ How can I make this dish spicier?

To add more heat, include diced jalapeños or an extra sprinkle of chili powder. You can also drizzle with hot sauce for an added kick.

→ What protein alternatives can I use?

You can substitute chicken with shrimp, tofu, or even grilled steak for a delicious variation.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with grilled vegetables or black beans for a hearty vegetarian option.