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I always go back to this Street Corn Chicken Rice Bowl every summer. When the corn’s sweet and in season, smoky flavors from the grill and creamy chunks of cheese come together for something that feels laid-back and cozy. It’s on the table fast and fills everyone up, so my family asks for it all the time.
This meal actually started out after a big family cookout. I tossed leftover grilled chicken and corn in a bowl for lunch and it’s been a winner with my crew ever since. Every bite just feels like a little party to me.
Irresistible Ingredients
- Fresh cilantro: throws in a pop of color and fresh taste—grab leaves that look green and perky
- Salt and pepper: pull the flavors together and can be tweaked to your liking
- Smoked paprika: brings bold barbecue vibes—look for powder that smells sweet and smoky
- Chili powder: adds a cozy warmth and nice color, go for one that’s nice and fragrant
- Lime: adds zip—squeeze it fresh for the brightest kick
- Crumbled cotija cheese: salty, rich, and crumbly—feta is a good swap if you can’t get cotija, just get it super fresh
- Sour cream: gives that nice tang and smoothness—thick sour cream gives the best result
- Mayonnaise: makes the corn topping ultra creamy—full-fat is your friend here
- Grilled corn kernels: they bring sweetness and a little smoky crunch—fresh grilled is awesome, but canned or frozen saves the day
- Cooked white rice: super fluffy and bland enough to soak up the sauces—fresh or leftover rice both work
- Boneless skinless chicken breasts: tender chunk of protein that quickly picks up smoky flavors on the grill—aim for ones that look plump and pink
Simple Instructions
- Finish with Toppings:
- Scatter the last bits of cotija and some cilantro on top right before digging in. If you love a zesty punch, grab a lime wedge for the side too! Want a bit of green heat? Throw on some fresh jalapeno slices for an extra bite.
- Put Together Your Bowl:
- Start with a scoop of hot rice in your bowl. Top with slices of chicken, then pile on that creamy corn mixture so you get a little of everything in every forkful.
- Mix the Corn Stuff:
- Toss your corn (grilled or drained from a can) in a big bowl. Mix in mayonnaise and thick sour cream until it’s all coated and creamy. Squeeze lime juice over it, then fold in half your cotija cheese and a sprinkle of cilantro. Season with salt and pepper until it tastes just how you like it.
- Get the Chicken Grilled:
- Dry your chicken breasts, then rub all over with chili powder, smoked paprika, plus some salt and pepper. Heat up your grill or a skillet on medium-high. Grill chicken about 6–8 minutes per side, let it get nice grill marks. When there’s no pink left inside, pull it off to rest for at least five minutes—resting helps keep the chicken juicy.
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Cotija cheese is the highlight here for me—it falls apart so perfectly and the salty flavor sets off each bite. I always think about my family passing that cheese bowl around after a long lazy Sunday, everyone adding more and laughing with spoons in hand out on the porch.
Keeping it Fresh
Pop leftovers in the fridge and they'll be good for up to three days. Store the rice, chicken, and corn mixture in separate containers if you can—it keeps the taste and texture fresher. When you’re hungry, heat up the rice and chicken till hot, then lay on the corn mixture cold or at room temp for the best balance.
Swap Ideas
Go with brown rice or quinoa if you’d rather have something nutty or more fiber. If you’re in a rush, rotisserie chicken is a total time saver. No dairy? Use your favorite plant-based mayo, sour cream, and cheese instead.
Ways to Serve
You can eat these bowls just as they are for a hearty lunch or dinner. Sliced avocado or greens on top add color and crunch. Want zing? Add pickled onions or jalapenos. At my place, tortilla chips on the side always disappear fast.
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Street Corn Roots
This bowl draws from the classic Mexican treat elote, which is grilled corn slathered in mayo, cheese, spices, and a good hit of lime. Putting it all in a bowl makes the flavors super easy to enjoy all year round—even when you don’t feel like firing up the grill outside.
Common Questions
- → Can I use canned corn instead of grilling?
Totally! Drain the can, then toss the corn in a hot skillet for a quick char if you want that roasted feel.
- → What's a good swap for cotija?
Feta cheese is a solid pick, giving you that crumbly, tangy bite just like cotija.
- → Is this bowl good for prepping ahead?
You bet! Make the different parts before you need them, then just pile it all together when you're ready to eat.
- → How do I turn up the heat in this bowl?
Pop in some chopped jalapeños, pour on some hot sauce, or add chili powder to your chicken or corn mix for more zip.
- → Any grains besides white rice that work?
Try using quinoa or brown rice. They taste great, hold up well, and pack in a bit more nutrition, too.
- → Can I swap out the chicken for something else?
Go for grilled shrimp, slices of steak, or even some crispy tofu if you want to mix it up.