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Bursting with flavor and loaded with color, these Street Corn Chicken Rice Bowls pack in classic Mexican vibes for a meal that's both fun and totally filling. The chicken gets soaked in a punchy marinade, then hangs out with lively street corn for a combo that’s as comforting as it is exciting—perfect for a laidback weeknight or sharing with a crowd.
I whipped this up for the first backyard get-together last summer and, no joke, it was gone before I could grab seconds. Now my family wants it all the time.
Tasty Ingredients
- Chicken thighs or breasts: lean meat that stays tender—fresh pieces are best
- Olive oil: lets the flavors sink in and keeps chicken juicy—go for extra virgin if you can
- Chili powder: brings a deep, smoky bite—pick the brightest powder you can find
- Paprika: sweet and mellow, makes things colorful and adds smokiness
- Garlic powder and cumin: blend together for that earthy, classic aroma and flavor
- Fresh lime zest and juice: lots of punchy citrus—zest right before you add it for max zing
- Black pepper and salt: simple but key—grab kosher salt and fresh-ground pepper if you’ve got it
- Corn: fresh tastes best, but frozen corn kernels totally work if you’re in a hurry
- Butter: adds richness to the corn—the more flavorful the butter, the better
- Mayonnaise: creamy and smooth—real mayo makes it taste extra good
- Cotija cheese or feta: salty and crumbly—sub in feta if Cotija isn’t handy
- Cilantro: super fresh and bright—chop it up right before you eat
- Jalapeno: tiny pieces for as much kick as you like—add more or less to taste
- Cooked white or brown rice: hearty base—brown adds a nutty chew, white keeps it lighter
- Black beans: hearty, mild, and earthy—grab canned to save time and rinse ’em well
- Avocado: creamy and rich—look for soft, squeezable ones
- Cherry tomatoes: sweet and juicy—choose the deepest red for best flavor
- Red onion: sharp crunch and color—dice it small so it mixes in every bite
- Extra cilantro and lime wedges: finish with lots of green and a hit of fresh lime
Simple Steps
- Pull the Bowls Together:
- Scoop out rice into your bowls first. Layer on warm black beans, add some sliced chicken, throw on the street corn mix, and finish with avocado, red onion, and cherry tomatoes. Pile up cilantro and lime wedges to top it off. Serve whenever you’re ready, hot or not.
- Slice the Fixin’s:
- Cut up your tomatoes, red onion, and avocado right before eating, so they stay super fresh. That way, every bite is bright and full of flavor.
- Heat Up the Chicken:
- Warm up your grill pan or a big skillet on medium-high. Cook the chicken for about 5-6 minutes on each side till you’ve got browning and the middle reads 165°F. Let it sit and rest five minutes, then cut into strips.
- Marinate That Chicken:
- In a big bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, lime zest, plus pepper and salt. Toss in chicken and give it a good stir to coat all over. Stick in the fridge for 30 minutes or let it soak for up to 8 hours.
- Street Corn Moves:
- If using cobs, boil 5 minutes or grill until just charred then cut off kernels. If using frozen, cook 3 cups in butter till golden. Mix in mayo, Cotija, lime juice, chili powder, and cilantro. Toss in diced jalapeno if you’re into spicy.
- Get Things Ready:
- Cook the rice by the pack instructions and fluff it up. Heat the beans in a small pan, stirring once in a while. Have the rest of the add-ons prepped and good to go before you start building your bowl.
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Need-to-Know
- Loaded with chicken and beans, so it’s full of protein
- Meal-prep friendly—it keeps great for a few lunches
- Totally gluten free if you stick with plain rice and check your spices
Cotija is honestly my favorite part here. It’s so tangy and crumbly, sprinkling it on top makes everything pop. My kids always laugh when the cheese comes out because they know that means time to eat.
Keeping It Fresh
Stash the chicken, rice, beans, street corn, and toppings in their own containers in the fridge for up to three days. That way, everyone can mix up their bowl how they like, and everything stays nice and fresh.
Swaps and switches
Skip the chicken for veggie night and just double up on black beans, or toss some mushrooms in the same marinade for a meatless mix. Feta works if Cotija isn’t in your store, or drop the cheese entirely for dairy-free. Use romaine or cauliflower rice if you’re watching carbs.
How to serve
This is a star main dish but also perfect for chill gatherings—set out all the toppings like salsa, sliced radish, or tortilla strips so everyone can customize. Got leftovers? Roll them in tortillas or pile next to a salad.
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Where it comes from
This bowl borrows big flavors from Mexican elote—think roasted corn, crumbly cheese, and zippy lime—then adds tender chicken and rice so it totally fills you up. Always reminds me of evening street fairs and easy family meals in warm weather. Every bite is packed with memories.
Frequently Asked Questions About Recipes
- → What's the best way to let the chicken soak up flavor?
Rub chicken with oil and your favorite spices. Pop it in the fridge for at least half an hour. Want even more flavor? Let it chill overnight.
- → Is frozen corn fine if I can't get fresh cobs?
Absolutely! Sauté three cups of frozen corn with a knob of butter until it's a little browned, then toss in the rest of those street corn bits.
- → Need a veggie option—what works here?
Try swapping chicken with portobello mushrooms or just add a bunch more black beans with all the spices—they soak up flavor and fill you up.
- → How should I stash leftovers?
Keep each part—like chicken, rice, corn, and toppings—in its own sealed container in the fridge. That'll keep 'em good for three days.
- → Any tips for cutting carbs in this bowl?
Pile everything on top of riced cauliflower or a bed of chopped romaine if you're looking to keep things lighter, but still tasty.