Name: Street Corn Chicken Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup uncooked rice; 2 boneless, skinless chicken breasts; 2 cups corn (fresh, frozen, or canned); 1/4 cup mayonnaise or Greek yogurt; 2 tablespoons sour cream; 2 tablespoons lime juice; 1/4 cup crumbled cotija cheese (or feta); 1/4 cup chopped fresh cilantro; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Olive oil for cooking

Hey There! Let’s Talk About Dinner

Okay, you know how sometimes you just crave something really, really good, but you also don’t wanna spend three hours in the kitchen? Yeah, me too. That’s why I kinda accidentally invented this Street Corn Chicken Rice Bowl thing. It all started one Tuesday when I had leftover chicken form Sunday’s roast, some rice hanging out in the pantry, and a serious hankering for elote, you know, Mexican street corn? So I thought, why not smash it all together?

Honestly, it was one of those happy accidents. The creamy, tangy corn mix with the juicy chicken and fluffy rice? Chef’s kiss. My kids, who are usually suspicious of anything that isn’t beige, actually asked for seconds. That’s when I knew I was onto something special here.

Why You’ll Probably Make This on Repeat

Look, I get it. We’re all busy. But this bowl? It’s a winner. I make this when I’ve had *one of those days* (you know the type), or when friends are coming over last minute and I need something impressive-ish but zero fuss. My family goes crazy for this because it’s got all the good stuff – protein, carbs, and that ridiculously addictive street corn situation. Plus, you can totally customize it (we’ll get to that) so everyone’s happy. It also happens to be pretty colourful, which feels like you’re eating something healthy even if you load up on the creamy corn bit (which, guilty!).

Gather ‘Round: What You’ll Need

Don’t stress too much about getting everything exactly perfect. Use what you have!

Chicken: About 2-3 chicken breasts or thighs. I usually just dice up leftover rotisserie chicken if I’m feeling particularly lazy (which is often!).
Corn: Okay, fresh corn on the cob is best if you can get it. You’ll want kernels from maybe 3-4 cobs. But honestly? A bag of frozen corn works just fine, just make sure it’s thawed and maybe patted dry a little. Canned? Yeah, you can use canned too, just drain it well.
Rice: Cooked rice. Whatever kind you like! White, brown, basmati, jasmine. I usually just make a big batch in my trusty rice cooker and have it ready.
Mayo: About a quarter cup or so. Use good quality mayo if you can; it makes a difference.
Sour Cream or Mexican Crema: Again, about a quarter cup. Crema is traditional for elote, but sour cream is way easier to find and totally delicious here. Plain Greek yogurt works too for a lighter spin!
Cotija Cheese: This crumbly, salty cheese is key! You’ll need maybe half a cup, crumbled. Can’t find it? Feta cheese is a decent substitute in a pinch.
Lime: One big juicy lime. You’ll need the juice.
Cilantro: A nice handful, chopped. If you’re one of those people who thinks cilantro tastes like soap (bless your heart!), just leave it out.
Chili Powder: Just a teaspoon or so for that smoky kick.
Smoked Paprika: Another teaspoon. Adds depth!
Cumin: Half a teaspoon maybe? For earthiness.
Garlic Powder: A half teaspoon.
Salt and Pepper: To taste, obviously.
Optional Stuff: Diced red onion, pickled jalapeños (my fave!), a dash of hot sauce, avocado or guac. Get creative!

Alright, Let’s Cook! (It’s Easy, Promise)

This isn’t rocket science, trust me. We’re basically just assembling awesome stuff.

Prep Your Chicken: If you’re starting with raw chicken, dice it into bite-sized pieces. Season it generously with salt, pepper, chili powder, smoked paprika, and cumin.
Cook the Chicken: Heat a little oil (olive, vegetable, whatever you like) in a skillet over medium-high heat. Toss in the chicken and cook until it’s nice and browned and cooked through. This usually takes 5-7 minutes depending on the size. If you’re using pre-cooked chicken, just toss it in the warm pan for a couple of minutes to heat it up and maybe get a little color on it. Set the chicken aside.
Get the Corn Ready: If you’re using fresh corn, cut the kernels off the cobs. If using frozen, make sure it’s thawed. If using canned, drain it *really* well.
Make the Corn Magic: This is where the street corn part happens! In a medium bowl, mix together the mayo, sour cream (or crema/yogurt), lime juice, garlic powder, a little pinch of chili powder (just a little more!), and some salt and pepper. Stir it all up until it’s smooth and creamy.
Combine Corn & Sauce: Add the corn kernels and most of the crumbled cotija cheese to the bowl with the creamy mixture. Toss it all together gently so everything is coated.
Assemble the Bowls: Get your bowls ready! Put a good scoop of cooked rice in the bottom of each one.
Layer it Up: Top the rice with the cooked chicken. Then spoon that glorious street corn mixture right over the top. This is where I usually sneak a taste… okay, maybe two.
Finishing Touches: Sprinkle the remaining cotija cheese over everything. Add a generous sprinkle of chopped cilantro. Now’s the time to add any of those optional goodies like red onion or jalapeños.

Boom. Dinner is served. See? Told ya it was easy.

Just Some Little Notes Form My Kitchen Trials

Don’t overcook the chicken or it’ll be dry. Obvious, I know, but easy to do when you’re rushing.
Make sure your corn isn’t watery, especially if using frozen or canned. Patting it dry really helps the sauce stick.
Taste the creamy corn mixture before you add the corn! Adjust the salt, lime, and spices. It should taste good on its own.
I tend to think using cold, leftover rice works best here. It doesn’t get mushy when you put the warm toppings on it.

Variations I’ve Messed With

So, I’ve tried a few things because I can’t leave well enough alone.

Spicy Version: Add a diced jalapeño or a pinch of cayenne pepper to the creamy corn mix. Drizzle with hot sauce. Yes please!

Veggie Bowl: Swap the chicken for black beans, roasted sweet potatoes, or grilled halloumi cheese. Works great.

The One That Didn’t Quite Work: I once tried adding bell peppers *into* the creamy corn mixture, like dicing them up finely. It added too much crunch and watery-ness, kinda messed up the texture. So yeah, maybe don’t do that.

Stuff You’ll Need (The Basics)

Honestly, nothing fancy required.

Cutting board & knife
Measuring spoons and cups
Medium skillet (if cooking raw chicken)
Medium bowl
Spoon or spatula for mixing and serving

If you don’t have a skillet, you can always grill or bake your chicken and then dice it. No biggie.

Storing Leftovers (If There Are Any!)

Just pop everything in an airtight container in the fridge. It’ll be good for 2-3 days. Though honestly, in my house it never lasts more than a day and a half! The corn mix is even better the next day, I think, as the flavors meld.

My Fave Ways to Serve It Up

Definitely serve it warm. I like adding extra lime wedges on the side. Sometimes I’ll crush up some tortilla chips or crispy fried onions over the top for crunch. Makes it feel a bit more like a party, you know?

Okay, Learn From My Mistakes (Pro Tips)

Taste as you go: Especially the corn mix. A little more lime? A little more salt? Your taste buds are the best guide.
Don’t rush the chicken: Make sure it’s cooked through. Nobody wants undercooked poultry! I once tried rushing this step because I was starving and… well, I ended up ordering pizza. Patience, grasshopper.
Use fresh cilantro if possible: Dried just isn’t the same here. That fresh, bright flavour makes a huge difference.

FAQs You Might Be Asking (Or I Imagine You Are!)

Q: Can I use frozen chicken?
A: Yeah, totally! Just make sure it’s fully thawed before you dice and cook it.

Q: Is this spicy?
A: As written, not really! It’s got chili powder and smoked paprika, which add warmth and flavour, but no real heat. You can easily make it spicy by adding jalapeños or hot sauce like I mentioned in the variations.

Q: Can I make the corn mix ahead of time?
A: Yep! You can mix up the creamy sauce part a day ahead. I’d wait to add the corn and cheese until maybe an hour or two before serving though, so it doesn’t get too watery. The cilantro is best added right before serving too.

Q: What kind of rice is best?
A: Honestly? Whatever you like! A plain white rice like jasmine or basmati is classic and lets the corn/chicken shine. Brown rice makes it a bit heartier. Use what’s in your cupboard!

So there you have it! My little not-so-secret recipe for Street Corn Chicken Rice Bowls. Hope you try it and love it as much as we do!

Street Corn Chicken Rice Bowl

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