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Bring a fiesta of flavors right to your table with these Street Corn Chicken Rice Bowls. They’re loaded with punchy Mexican tastes and all sorts of colors. Every bite’s got something going on and it’s the meal I turn to when I want dinner to feel fun and still be super filling—perfect for weekday nights or any time friends are coming over.
Last summer’s backyard bash had these front and center. They vanished fast—now my family begs for them on a regular rotation.
Vibrant Ingredients
- Lime wedges and extra cilantro: toss on top for a zippy finish and that fresh pop of green
- Red onion: mince it fresh and the bright color and sharp flavor will wake up every bite
- Cherry tomatoes: want maximum flavor? Grab the richly-colored ones, then just slice
- Avocado: gives dreamy richness, just pick ones with a gentle squeeze
- Black beans: the quick way is canned—just drain and rinse for earthy goodness
- Cooked white or brown rice: either works; brown gives a nutty chew, white is smooth and mellow
- Jalapeno: dice up and go spicy as you like! Sprinkle for gentle heat or load it up
- Cilantro: chop just before serving to keep it perky and green
- Cotija cheese or feta: Cotija is classic for salty crumble, feta’s a solid stand-in
- Mayonnaise: makes your street corn totally creamy—reach for the real stuff
- Butter: rich flavor, so if you’ve got European butter, even better
- Corn: fresh corn gives snap, but frozen saves time and still tastes sweet
- Salt and black pepper: fresh-ground pepper and kosher salt bring out all the flavors
- Lime zest and lime juice: don’t skip these for spark—zest is key for citrus punch
- Paprika: look for Spanish style for brighter color and sweet pepper flavor
- Garlic powder and cumin: your kitchen will smell amazing—classic earthy spice combo
- Chili powder: want smoky spice? Pick a chili powder with bright color
- Olive oil: helps keep chicken juicy, extra-virgin is best for flavor
- Boneless chicken breasts or thighs: grab either, just look for pieces that feel tender and fresh
Simple Steps
- Pull It All Together:
- Start with bowls of fluffy rice. Spoon the corn blend on, then pile on sliced chicken, beans, creamy avocado, tomatoes, and zippy onion. Hit it with cilantro and lime wedges to finish—ready to dig in, hot or at room temp.
- Ingredient Prep:
- Cook rice following the package so it’s light and fluffy. Warm beans gently on the stove and chop onion, tomatoes, and avocado right before you’re ready to eat.
- Street Corn Mix:
- Using fresh corn? Boil or grill, then cut off those sweet kernels. If it’s frozen, just sauté in butter till it’s golden. Mix in mayo, Cotija, lime juice, chili powder, cilantro, and jalapeno if you want extra heat.
- Sear the Chicken:
- Fire up a grill pan or skillet, cook the chicken 5–6 minutes each side, till brown with juices running clear (165°F inside is perfect). Leave aside for five minutes, then slice into strips.
- Marinate the Chicken:
- Whisk olive oil, chili powder, cumin, paprika, garlic powder, lime zest, salt, and pepper in a big bowl. Add your chicken, coat it well, then chill for thirty minutes or all day if you’ve got time.
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You Must Know
- Totally gluten free if you use gluten free rice and spices
- Preps in advance so your lunches are totally sorted
- Loads of protein from beans and chicken in every bowl
I can’t get enough of Cotija here. You get that salty, crumbly bite with every spoonful—total flavor-bomb. My kids crack up every time we sprinkle the cheese on because that means they know dinner’s coming up fast.
Storage tips
Store chicken, rice, corn mix, beans, and all the toppings in their own containers in the fridge up to three days. It keeps everything fresh, so when it’s time to eat, everyone can make a bowl just how they like.
Ingredient swaps
Skip the chicken and use grilled mushrooms or more black beans with the same marinade if you’re keeping it veggie. Feta can replace Cotija or drop cheese altogether for dairy free. Cauliflower rice or chopped lettuce is great if you’re skipping regular rice.
Serving ideas
Set these bowls out for dinner and they’re a real centerpiece, but they’re amazing for parties too. Build a topping bar with radish, salsa, or chips so people can fix up their perfect bowl. Leftovers? They’re awesome in wraps or next to a crunchy salad.
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About the flavors
This bowl spins off the famous Mexican street corn (elote), starring charred corn and creamy, zesty cheese with a dash of lime. It’s a true mashup with juicy chicken and rice—totally reminds me of summer get-togethers and market nights, with that relaxed party vibe at home.
Recipe FAQs
- → How do you marinate the chicken for best flavor?
Rub the chicken with oil and your favorite spices, then let it chill in the fridge for half an hour or overnight to really soak up those flavors.
- → Can I use frozen corn instead of fresh on the cob?
Frozen corn totally works! Just toss about three cups into a skillet with some butter, get it golden, then mix in the rest of what you need for street corn.
- → How can I customize this dish to make it vegetarian?
Swap out the chicken for some grilled portobello mushrooms or bump up the black beans with that same spice mix and you're set for a tasty meatless meal.
- → What's the best way to store leftovers?
Keep all the parts—chicken, rice, corn, and toppings—in separate airtight containers. They'll keep in the fridge for around three days.
- → Are there lower-carb alternatives to rice?
You can go with cauliflower rice or even chopped romaine lettuce if you want a lighter base, and you won't miss out on any flavor.