This Street Corn Chicken Rice Bowl recipe delivers all the vibrant, zesty flavors of your favorite elote stand, transformed into an easy and satisfying weeknight meal. It’s a perfectly balanced dish, offering a delightful combination of tender chicken, fluffy rice, and that irresistible creamy, spicy corn salsa that will transport your taste buds.
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Key Ingredients for Street Corn Chicken Rice Bowl
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Rice:
- 2 cups cooked white rice (sushi rice or jasmine rice recommended)
- For the Street Corn Salsa:
- 3 cups frozen corn kernels (thawed and drained) or fresh corn kernels from 3-4 ears
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder (or to taste)
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1-2 tablespoons crumbled cotija cheese or feta cheese for topping
- For Assembly and Garnish:
- Additional fresh cilantro, chopped
- Lime wedges
- Crumbled cotija cheese or feta cheese (if not added to the salsa)
- A drizzle of hot sauce, if desired
How to Make Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is incredibly simple, taking less than 30 minutes to prepare while delivering immense flavor. You’ll love the quick assembly and the satisfying combination of savory chicken, fluffy rice, and the star of the show – that irresistible creamy, spicy corn salsa. The vibrant textures and zesty notes make this dish a guaranteed crowd-pleaser, perfect for busy evenings or casual gatherings.
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken thighs or breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. If using chicken breasts, you may want to pound them slightly to an even thickness for quicker and more uniform cooking.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side for thighs, or 6-8 minutes per side for breasts, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before dicing or shredding it into bite-sized pieces.
- Make the Street Corn Salsa: While the chicken is cooking or resting, prepare the street corn salsa. In a clean medium bowl, combine the thawed and drained corn kernels, mayonnaise, sour cream (or Greek yogurt), fresh lime juice, finely chopped red onion, chopped fresh cilantro, chili powder, and smoked paprika. Stir everything together until well combined and the corn is evenly coated. Season with salt and freshly ground black pepper to taste. If you’re adding cotija or feta cheese directly into the salsa, gently fold it in now.
- Assemble the Rice Bowls: Divide the cooked white rice evenly among your serving bowls.
- Add the Chicken: Top the rice with the diced or shredded cooked chicken.
- Pile on the Corn Salsa: Spoon a generous portion of the street corn salsa over the chicken in each bowl.
- Garnish and Serve: Garnish each bowl with additional chopped fresh cilantro, a squeeze of fresh lime juice, and a sprinkle of crumbled cotija cheese or feta cheese if you haven’t already added it to the salsa. For an extra kick, add a drizzle of your favorite hot sauce. Serve immediately and enjoy the deliciousness!
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is an absolute flavor fiesta, with its star being the incredibly addictive street corn salsa – think creamy, zesty, a little spicy, and utterly irresistible. It’s a fantastic way to recreate the magic of your favorite elote stand at home, without the restaurant price tag when compared to a similar takeout order.
Packed with fresh ingredients, vibrant spices, and satisfying components, this dish offers a gourmet experience that’s surprisingly budget-friendly. Don’t just dream about those amazing street corn flavors; bring them to life in your own kitchen today!
Storing and Reheating Tips
To store leftovers of your delicious Street Corn Chicken Rice Bowl, it’s best to separate the components if possible for optimal freshness.
- Refrigeration: Store each component (cooked chicken, cooked rice, and street corn salsa) in separate airtight containers in the refrigerator. The chicken and rice should last for up to 3-4 days, while the street corn salsa is best consumed within 2-3 days for peak flavor and texture.
- Reheating:
- Chicken: Reheat the diced or shredded chicken gently in a skillet over medium heat with a splash of water or broth, or microwave until heated through.
- Rice: Reheat the rice in the microwave with a tablespoon of water, covered, until steaming hot, or in a saucepan over low heat.
- Street Corn Salsa: The street corn salsa is best served cold or at room temperature. It may become a bit softer upon sitting, but the flavors will meld beautifully. If you prefer it slightly warm, you can gently warm the corn kernels separately before mixing in the other ingredients. Assemble the bowl with the warmed chicken and rice, then top with the chilled or room-temperature salsa.
- Freezing: While not ideal for the creaminess of the salsa, you can freeze the cooked chicken and rice separately for longer storage. Ensure both are completely cooled, then place them in freezer-safe containers or bags. They can be kept frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. The street corn salsa is not recommended for freezing as the texture of the mayonnaise-based dressing can change significantly.
Final Thoughts
This Street Corn Chicken Rice Bowl is a true taste sensation that’s incredibly easy to whip up. Give this vibrant and flavorful recipe a try – it’s guaranteed to become a new favorite for a quick and delicious meal.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl recipe delivers all the vibrant, zesty flavors of your favorite elote stand, transformed into an easy and satisfying weeknight meal. It’s a perfectly balanced dish, offering a delightful combination of tender chicken, fluffy rice, and that irresistible creamy, spicy corn salsa that will transport your taste buds.
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken thighs or breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. If using chicken breasts, you may want to pound them slightly to an even thickness for quicker and more uniform cooking.1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste freshly ground black pepper, 1.5 lbs boneless, skinless chicken thighs or breasts
- Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side for thighs, or 6-8 minutes per side for breasts, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before dicing or shredding it into bite-sized pieces.
- While the chicken is cooking or resting, prepare the street corn salsa. In a clean medium bowl, combine the thawed and drained corn kernels, mayonnaise, sour cream (or Greek yogurt), fresh lime juice, finely chopped red onion, chopped fresh cilantro, chili powder, and smoked paprika. Stir everything together until well combined and the corn is evenly coated. Season with salt and freshly ground black pepper to taste. If you’re adding cotija or feta cheese directly into the salsa, gently fold it in now.3 cups frozen corn kernels, 1/4 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh lime juice, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper, 1-2 tablespoons crumbled cotija cheese or feta cheese
- Divide the cooked white rice evenly among your serving bowls.2 cups cooked white rice
- Top the rice with the diced or shredded cooked chicken.
- Spoon a generous portion of the street corn salsa over the chicken in each bowl.
- Garnish each bowl with additional chopped fresh cilantro, a squeeze of fresh lime juice, and a sprinkle of crumbled cotija cheese or feta cheese if you haven’t already added it to the salsa. For an extra kick, add a drizzle of your favorite hot sauce. Serve immediately and enjoy the deliciousness!Additional fresh cilantro, chopped, Lime wedges, Crumbled cotija cheese or feta cheese, Hot sauce
Notes
Store leftover components separately in airtight containers. Chicken and rice last 3-4 days, salsa 2-3 days. Reheat chicken and rice gently. Salsa is best served cold or at room temperature.