Street Corn Chicken Bowl

This colorful Street Corn Chicken Rice Bowl is the kind of meal I turn to when I want something quick yet satisfying. Inspired by classic Mexican elote, it brings together grilled chicken, creamy corn, and seasoned rice in a vibrant bowl that feels like comfort food with a fresh twist. It’s ideal for a weeknight dinner, a meal prep win, or even a casual gathering with friends.

I first made this after a long summer hike when I wanted something hearty yet fresh. The creamy corn mixture was such a hit that it’s now a weekly regular in our house.

Ingredients

• Chicken breasts: Lean protein that cooks quickly and absorbs flavor well
• White or brown rice: A hearty base that balances creamy and spicy elements
• Corn fresh frozen or canned: Sweet and crisp it brings brightness and texture to the bowl
• Mayonnaise: Gives the sauce richness and body that coats every grain and bite
• Sour cream: Adds tang that balances the corn’s natural sweetness
• Lime juice: Brings fresh acidity that lifts all the flavors
• Chili powder: Adds warmth and a subtle smoky note
• Garlic powder: Essential for depth and savory balance
• Salt and pepper: Use quality sea salt and freshly cracked pepper for the best taste

Step-by-Step Instructions

Cook the Rice:

Prepare rice according to the package instructions using a bit of salt in the water for flavor then set aside and keep warm

Season and Cook the Chicken:

Rub chicken breasts with garlic powder chili powder salt and pepper Grill over medium heat about six to seven minutes per side until cooked through and juices run clear Let rest before slicing

Make the Corn Sauce:

In a mixing bowl stir together the corn mayonnaise sour cream lime juice salt and pepper Taste and adjust lime or seasoning as needed

Slice the Chicken:

After resting slice the grilled chicken into strips or bite sized pieces

Assemble the Bowls:

Start with a bed of rice Layer sliced chicken and top with the creamy corn mixture

Garnish and Serve:

Sprinkle fresh cilantro crumbled feta chili flakes or extra lime juice to enhance flavor Serve while warm

Storage Tips

Keep each component in a separate airtight container The rice and chicken will last up to three days in the fridge The corn mixture stays fresh for about two days For best results reheat rice and chicken gently before assembling

Ingredient Substitutions

Swap Greek yogurt for sour cream or mayo to lighten the sauce Use tofu or grilled zucchini instead of chicken for a vegetarian version Replace chili powder with smoked paprika for a milder flavor

Serving Suggestions

Serve with a side of tortilla chips or warm flatbread Add diced avocado or a spoonful of guacamole for richness Offer toppings buffet style so everyone can build their perfect bowl

Cultural Context

This recipe reimagines Mexican street corn elote into a wholesome rice bowl Elote traditionally includes grilled corn slathered in mayo cheese chili and lime By blending that profile with grilled chicken and rice it turns a classic snack into a satisfying full meal

Common Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prep the rice, chicken, and corn mixture in advance. Assemble just before serving for the best texture and flavor.

→ Is this bowl suitable for meal prep?

Absolutely. Store the components separately in airtight containers and assemble as needed throughout the week.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw it or lightly sauté to warm it before mixing with other ingredients.

→ What can I use instead of mayo?

Greek yogurt is a great substitute for mayo. It’s lighter and still gives the sauce a creamy texture.

→ Is there a vegan version of this bowl?

Yes. Replace chicken with tofu or tempeh, and use vegan alternatives for mayo and sour cream. Add more veggies for flavor and texture.