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Street Corn Chicken Rice Bowl

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This Street Corn Chicken Rice Bowl is a flavor-packed, high-protein meal inspired by Mexican street corn (Elote). Juicy grilled chicken, charred sweet corn, creamy cotija cheese sauce, and seasoned rice come together in a delicious, easy-to-make bowl that’s perfect for meal prep, lunch, or dinner!

Why You’ll Love This Recipe

✔️ Loaded with Flavor – Smoky, tangy, creamy, and a little spicy!
✔️ High-Protein & Satisfying – A balanced meal in one bowl.
✔️ Customizable – Add veggies, swap proteins, or use different rice.
✔️ Perfect for Meal Prep – Make ahead and enjoy all week!

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

For the Mexican Street Corn Mixture:

  • 1 ½ cups corn kernels (fresh, canned, or frozen)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream (or Greek yogurt)
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ cup cotija cheese, crumbled (or feta)
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, chopped

For the Rice:

  • 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon butter or olive oil
  • ½ teaspoon salt

Optional Toppings:

  • ½ avocado, diced
  • 1 jalapeño, sliced
  • ¼ cup extra cotija cheese
  • 1 tablespoon hot sauce or Tajín

Instructions

Step 1: Cook the Chicken

  1. In a bowl, mix salt, black pepper, garlic powder, chili powder, smoked paprika, lime juice, and olive oil.
  2. Coat chicken with the seasoning and let marinate for 10 minutes.
  3. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until the internal temp reaches 165°F (75°C).
  4. Let rest for 5 minutes, then slice.

Step 2: Make the Street Corn Mixture

  1. In a dry skillet, cook corn kernels over high heat until lightly charred (about 3-4 minutes), stirring occasionally.
  2. In a bowl, mix charred corn, mayo, sour cream, chili powder, smoked paprika, cotija cheese, lime juice, and cilantro.

Step 3: Prepare the Rice

  1. In a bowl, toss cooked rice with lime zest, lime juice, butter, and salt.

Step 4: Assemble the Bowls

  1. Divide the lime rice into serving bowls.
  2. Top with sliced chicken and street corn mixture.
  3. Add optional toppings like avocado, jalapeños, extra cotija cheese, and hot sauce.

Step 5: Serve & Enjoy!

  1. Dig in and enjoy your flavorful, protein-packed Street Corn Chicken Rice Bowl!

Serving Suggestions

🥑 Serve with guacamole or extra lime wedges.
🌮 Pair with warm tortillas for a street taco twist.
🌶️ Drizzle with chipotle sauce or spicy crema for extra heat.

Storage & Meal Prep

  • Fridge: Store in separate containers for up to 4 days.
  • Reheat: Microwave chicken and rice, then add fresh toppings.
  • Make-Ahead Tip: Cook everything in advance and assemble when ready to eat.

FAQs

1. Can I use rotisserie chicken instead?

Yes! Just shred and season with lime juice and chili powder for extra flavor.

2. Can I make this dairy-free?

Absolutely! Use vegan mayo and dairy-free cheese or skip the cheese.

3. What if I don’t have cotija cheese?

Feta cheese is a great substitute!

4. Can I use quinoa instead of rice?

Yes! Quinoa makes a high-protein alternative.

5. How can I make this spicier?

Add extra chili powder, jalapeños, or drizzle with hot sauce!

Final Thoughts

This Street Corn Chicken Rice Bowl is a flavor explosion—smoky, tangy, creamy, and packed with protein and texture. Whether for meal prep or a quick weeknight dinner, it’s a guaranteed hit!

🌽🍗🍚 Tried this recipe? Let me know how it turned out! 😊