Let Me Tell You About My Street Corn Chicken Rice Bowl
Alright, friend, you know when you stumble on a recipe and it's like—where have you been all my life? That was exactly what happened with this Street Corn Chicken Rice Bowl. It started because I was craving elote (you know, that Mexican street corn magic), but the weather was rubbish, so grilling corn outside was a no-go. So I thought, "Why not toss all the street corn bits into a bowl with rice and chicken?"—sort of a lazy genius move, if you ask me. My first attempt, I made a mess so big the dog got in on the cleanup, but honestly? Worth it.
Why You'll Love This (And Why I Keep Making It)
I make this when I want dinner that feels fun but doesn't actually require a ton of effort. My family goes a bit bonkers for it—my sister even requests it for her birthday (which, I mean, okay, I wasn't expecting). And if you've ever tried to coax a picky eater into eating corn, the cheese and lime trick is a game changer. Oh, and this is one of those bowls that looks way fancier than it is—like, I once served it at a potluck and everyone assumed I'd spent hours. (Ha! If only.)
What You'll Need (And a Few Swaps That Work)
- 2 cups cooked rice (white, brown, or honestly, leftover takeout rice—I've used all three and never had a complaint)
- 2 chicken breasts (or thighs, which I think are juicier, but my cousin won’t touch them—so, your call)
- 2 cups corn kernels (fresh is fab, frozen is way easier, and I've even used canned in a pinch—just rinse them well)
- ½ cup cotija cheese (or feta; my grandmother swore by Cotija, but honestly, feta is what I usually have in the fridge)
- ¼ cup mayo (I've subbed in Greek yogurt when I felt like pretending to be healthy)
- 2 tablespoon sour cream (see above, yogurt also works if you're out)
- 2 limes, cut in wedges (I tend to use more, but I *really* like lime)
- ½ teaspoon smoked paprika (or chili powder for a kick)
- 1 clove garlic, minced (sometimes I just use garlic powder—no shame)
- Salt and pepper, to taste (I just wing it, honestly)
- Fresh cilantro, handful, chopped (unless you think it tastes like soap, in which case, skip it!)
How I Pull It Together (With a Bit of Chaos)
- Cook the Chicken: Dice the chicken into bite-sized bits, sprinkle with salt, pepper, and half the smoked paprika. Cook it in a big skillet with a splash of oil over medium-high heat. I usually start with high heat, then remember things burn fast, so I turn it down. Toss until golden and cooked through—7-ish minutes. This is where I usually sneak a taste. (Don't tell my mother-in-law.)
- Get the Corn Charred: Slide the corn into the same pan, after the chicken’s out. Crank the heat a bit and let it get some color. It’ll pop and sometimes leap out of the pan—it's got some attitude. If you’re using canned, make sure to dry them a bit first. Or, just roast it under the broiler if you like to live dangerously (keep an eye on it!)
- Mix Up the Sauce: In a small bowl, stir together the mayo, sour cream, garlic, and the rest of the smoked paprika. Squeeze in some lime juice—start with half a lime, taste, then add more if you want. (I always do.)
- Assemble the Bowls: Start with rice, pile on chicken and corn, then drizzle that creamy sauce all over. Sprinkle with cotija (or feta), and shower it in cilantro. Lime wedges on the side. Take a photo, because it actually looks pretty.
- Final Touches: I like to hit it with extra chili powder or even a few shakes of hot sauce. Totally optional, unless you’re at my table, in which case it’s not really optional.
Bits I Figured Out the Hard Way
- If your rice is cold from the fridge, splash on a little water and microwave it with a damp paper towel on top. Makes it taste almost fresh!
- Don't skimp on the lime. I did once, and everything tasted a bit flat. Lime is the real hero here.
- The sauce tastes even better if you let it sit for 10 minutes. I rarely have the patience, but just saying.
Some Things I've Tried (And a Fail or Two)
One time I swapped the chicken for shrimp. Pretty good, actually—just cook ’em quick so they don’t go rubbery. Tried black beans instead of chicken for my veggie friend, and it was a hit. Tried adding avocado once; it went brown too fast, so maybe only add it right before eating. Oh, I tried using cauliflower rice...on second thought, I wouldn’t recommend unless you’re really committed to that lifestyle (tasted like sadness, if you ask me).
Do You Need Fancy Equipment?
I usually use my battered old skillet for the chicken and corn, but honestly, any large pan will do. No grill? No problem, the pan gets things just fine. And for the sauce, you can just use a regular spoon—no need for a whisk (but if you want to go full chef, sure, whisk away). If you don’t have a zester for the lime, just use the small holes of a box grater. Works a treat.
How To Store Leftovers (If There Are Any)
Pop everything in a container and stick it in the fridge. It’ll keep for about 2 days (though honestly, in my house it never lasts more than a day—someone always nicks it for a midnight snack). The sauce sometimes separates a little, just give it a stir, and all’s well.
How I Like To Serve It
This is a weeknight thing for us, but I’ve been known to serve it in big bowls on game day, too—everyone just builds their own. Sometimes I pile on extra toppings like pickled onions or crushed tortilla chips for crunch. And yes, my brother insists on a cold Mexican beer alongside—kinda makes it feel like a party, even if it’s just Tuesday.
Lessons Learned (A Few Oops Moments)
- I once tried to rush charring the corn and ended up with burned bits. Actually, I find it works better if you just let it sit undisturbed for a couple of minutes, then stir.
- If you use too much mayo in the sauce, it gets a bit gloopy. Start small, add as needed.
- Don’t skip the cheese, unless you have to; it makes everything better.
FAQ (Real Questions From Real Friends—Promise!)
- Can I make this ahead?
- Sort of. The rice and chicken can be made the day before, but I’d do the sauce and assemble just before eating, or it gets a bit...meh.
- What if I can’t find Cotija?
- No worries at all—feta, queso fresco, or even a sharp cheddar works. I’ve even used parmesan in a pinch (don't judge).
- Is this spicy?
- Not really! The smoked paprika is more smoky than spicy, but you can always add chili powder or hot sauce if you like a bit of fire.
- Can I make this dairy-free?
- Yep! Try vegan mayo & skip the cheese or use a plant-based version. The sauce will taste a tad different, but still good.
- Where can I get good Cotija?
- I usually grab mine at the local Mexican market, but if you don’t have one nearby, I order online—MexGrocer is pretty solid. For more on Mexican cheeses, this Serious Eats guide is surprisingly helpful!
Oh, and before I forget—I once ate this straight out of the pan, standing at the stove. Not classy, but hey, sometimes you gotta live a little. If you end up with leftover corn, try making this street corn salad. Waste not, want not.
Ingredients
- 2 cups cooked white rice
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 cup corn kernels (fresh or frozen)
- ¼ cup mayonnaise
- 2 tablespoons crumbled cotija cheese
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
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1Season the chicken breasts with olive oil, chili powder, salt, and pepper. Grill or cook in a skillet over medium heat for 6-7 minutes per side, until cooked through. Let rest, then slice.
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2While the chicken cooks, heat a skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred.
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3In a small bowl, mix mayonnaise with half of the cotija cheese and a squeeze of lime juice to make the creamy sauce.
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4Divide the cooked rice among four bowls. Top each with sliced chicken, charred corn, and a drizzle of the creamy sauce.
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5Garnish with remaining cotija cheese, chopped cilantro, and lime wedges. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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