Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is one of those meals I come back to every summer When corn is at its sweetest smoky grilled flavors and creamy cheese all come together in a bowl that feels both fun and comforting Quick to make and hearty enough for everyone at the table this is a regular request in my home

The first time I made this recipe was after a big family barbecue I threw together leftover grilled corn and chicken for lunch and my family raved about it ever since I love how it feels like a celebration in every bite

Ingredients

• Boneless skinless chicken breasts: juicy protein that quickly picks up smoky spice on the grill look for firm pink pieces
• Cooked white rice: fluffy and mild it soaks up those saucy toppings use freshly steamed or leftover rice
• Grilled corn kernels: adds sweetness and a little char grilled fresh tastes best but canned corn works in a pinch
• Mayonnaise: brings creaminess to the corn topping choose a rich full-fat version for the best texture
• Sour cream: adds tang that balances out sweet corn and smoky spice use thick sour cream if possible
• Crumbled cotija cheese: salty and crumbly with a rich flavor try feta if cotija is unavailable but make sure it is fresh
• Lime: for that citrus zing freshly squeezed juice works best
• Chili powder: gives warmth and color to the chicken use a chili powder with bold aroma for most flavor
• Smoked paprika: adds a deep barbecue flavor pick one that is bright red and has a sweet smoky smell
• Fresh cilantro: brightens everything choose leaves without any yellowing
• Salt and pepper: to tie all the flavors together always taste and adjust for your preference

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken breasts dry then coat evenly with chili powder smoked paprika salt and pepper Heat your grill or a heavy pan to medium-high Cook the chicken for about six to eight minutes per side without moving too much to help it get a golden sear Check that the inside is no longer pink then set aside to rest for at least five minutes before slicing This way the juices stay in the meat

Make the Corn Mixture:

Pour grilled or canned corn into a large bowl Add mayonnaise and sour cream together so the corn is coated and creamy Squeeze in the lime juice then stir in half the cotija cheese and some cilantro Mix well and taste it adding salt or pepper until you love the flavor

Assemble the Rice Bowl:

Spoon warm cooked rice into serving bowls Fan out sliced chicken on top Scoop a generous portion of the corn mixture beside or over the rice and chicken so you get every layer of flavor in each bite

Finish with Garnishes:

Sprinkle on the rest of the cotija cheese and extra cilantro right before serving Add a lime wedge on the side if you want more citrus For extra color and heat slice some fresh jalapeno over the top

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Cotija cheese is always my favorite part of this dish because it crumbles so beautifully and tastes salty enough to make every bite feel special I remember my family passing the bowl of cheese around after a long Sunday cookout everyone adding a little extra to their own bowls laughing and catching up on the porch

Storage Tips

Leftovers keep well for up to three days in the fridge Store each component separately if possible so the rice and corn mixture stay fresher When ready to eat reheat rice and chicken until steaming then assemble bowls with cold or room temperature corn topping for the best texture

Ingredient Substitutions

Swap in brown rice or quinoa if you want more fiber and nutty flavor Rotisserie chicken works perfectly if you are short on time For a non-dairy option use vegan mayo sour cream and plant-based cheese

Serving Suggestions

Serve bowls on their own for a filling lunch or dinner Add sliced avocado or a handful of greens for extra color Top with pickled onions or jalapeno for extra zing My kids love a side of tortilla chips for scooping up every last bit at the bottom of the bowl

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Street Corn Tradition

This dish is inspired by Mexican street corn called elote which is grilled corn slathered in mayo cheese spices and lime The bowl version brings those flavors together in a fuss-free meal that you can enjoy year round even when grilling outside is not possible

Frequently Asked Questions

→ Can I use canned corn instead of grilled?

Yes, canned corn works well—simply drain it first and, for extra flavor, sauté briefly in a skillet to give a roasted touch.

→ What cheese can replace cotija?

Feta cheese is a great substitute for cotija, bringing a similar tangy, crumbly texture to the bowl.

→ Is this dish suitable for meal prep?

Absolutely! Prepare components in advance and assemble just before serving for a quick, convenient meal.

→ How can I make this bowl spicier?

Add diced jalapeños, a drizzle of hot sauce, or extra chili powder to the chicken or corn mixture for more heat.

→ What other grains can I use besides white rice?

Brown rice or quinoa are tasty alternatives that hold up well and add extra nutrition to the bowl.

→ Can I substitute the chicken with another protein?

Grilled shrimp, steak slices, or even tofu are delicious options for varying your protein in this bowl.