Dive into a world of vibrant flavors with this incredible Street Corn Chicken Rice Bowl Recipe! Inspired by the beloved Mexican street corn, or elote, this bowl combines zesty, creamy notes with tender chicken and fluffy rice.
It’s an easy, customizable meal perfect for weeknights and meal prep. Plus, it offers a fantastic balance of protein and fresh vegetables for a truly healthy dish.
Table of Contents
Why You’ll Love This Street Corn Chicken Rice Bowl
You’ll adore this Street Corn Chicken Rice Bowl for many reasons, making it a new favorite in your kitchen.
- Delicious & Flavorful: Experience a delightful blend of creamy, zesty, and slightly smoky flavors in every bite.
- High Protein & Fiber: Packed with lean chicken and fresh vegetables, it keeps you full and satisfied.
- Perfect for Meal Prepping: Prepare components in advance for quick, healthy meals throughout the week.
- Blood Sugar Friendly: This balanced meal helps maintain stable blood sugar levels, preventing energy crashes. According to health experts, incorporating certain types of foods like non-starchy vegetables, whole grains, and healthy fats can help with foods for stabilizing insulin and blood sugar levels.
- Dietary Adaptable: Easily adjust ingredients for dairy-free, gluten-free, or vegetarian preferences, making this a versatile street corn chicken bowl.
Ingredients
Chicken + Rice Bowl:
- 1 ½ -2 pounds organic boneless, skinless chicken thighs (about 6-8 thighs)
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more for topping
- 1 cup jasmine rice
- 1 ¾ cups bone broth
- 2 large ears of fresh corn, shucked or 1 15-ounce can organic sweet corn, drained
- ¼ cup red radish, thinly sliced (about ½ of a bunch)
- ¼ cup red onion, thinly sliced
- 2 cups organic baby spinach (can sub for romaine or other shredded lettuce)
- 1 to 2 avocados, peeled and sliced
- Fresh cilantro, limes wedges and cotija cheese for serving
Cilantro Jalapeño Ranch:
- ½ cup Greek yogurt (or swap for coconut yogurt to keep dairy-free)
- 1/3 cup avocado oil mayonnaise
- Juice and zest of 1 lime (about 2 tablespoons juice)
- 1 cup cilantro leaves
- ½ jalapeño, deseeded and diced
- 2 tablespoons chives, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
Notes & Substitutions
- Feel free to adjust these ingredients to suit your taste and dietary needs for your street corn chicken bowl.
- For the ranch, you can use a high-quality store-bought dressing in a pinch.
- Swap Greek yogurt for coconut yogurt and omit cotija cheese for a dairy-free street corn chicken bowl.
- Try brown rice or quinoa instead of jasmine rice for extra fiber. Adjust the amount of jalapeño to control the spice level.
Equipment
Gather these essential tools to create your delicious street corn chicken bowl:
- Medium-sized bowl
- Fine mesh sieve
- Medium-sized stovetop pot
- Grill or two large skillets (one large, one medium)
- Cutting board
- Blender or food processor
Instructions Street Corn Chicken Rice Bowl
Creating this delightful Street Corn Chicken Rice Bowl Recipe is straightforward with these easy-to-follow steps.
- Prep your chicken. Coat your chicken thighs with the avocado oil and spices in a medium-sized bowl until well-mixed. Set in the fridge for 15 minutes to marinate while you prepare your rice and corn. *If grilling, preheat your grill to medium high heat.
- Cook your rice. Rinse and drain your rice three times in a fine mesh sieve with cold water. Add to a medium-sized stovetop pot with the bone broth, cover and bring to a boil, then reduce to a simmer and cook for 15 minutes, until liquid is absorbed.
- Cook your chicken and corn. If grilling, preheat your grill to medium high heat (425-450 F). Once heated, add your chicken thighs and corn directly to the grill, grilling your chicken for about 6-8 minutes per side, or until the internal temp reaches 165 F. Grill 4 sides of corn for 2-3 minutes per side, or 8-10 minutes total. If cooking stovetop, heat one large and one medium-sized dry skillet over medium high heat. Add the chicken thighs to the large skillet and cook for 6-8 minutes per side, or until the internal temp reaches 165 F. Cook the corn kernels in the medium-sized skillet for 6-8 minutes, stirring occasionally until corn is charred. Once chicken is done cooking, transfer to a cutting board and slice or cut into chunks. If grilling the corn, let cool, then shave the kernels off to use in the bowls.
- Make your cilantro jalapeño ranch. Add all ranch dressing ingredients to a blender or food processor and mix until creamy and well combined. Store in the fridge until ready to use.
- Chop and assemble all remaining bowl ingredients. This includes the radishes, red onion, spinach, and avocado.
- Assemble your rice bowls. Once everything is done cooking, layer your ingredients into bowls in this order: rice, baby spinach, corn and chopped chicken. Drizzle generously with the cilantro jalapeño ranch and top with red onion slices, thinly sliced radish, avocado slices, fresh cilantro leaves, a sprinkle of cotija cheese and a lime wedge. Enjoy your homemade Mexican street corn chicken bowl!
Pro Tips & Troubleshooting
Make your street corn chicken bowl even better with these expert tips and quick fixes.
- Fresh Corn is Best: Use seasonal fresh corn for the most vibrant flavor and texture in your street corn chicken rice bowl.
- Grill for Flavor: Grilling the chicken and corn adds a smoky depth that truly enhances the dish. The process of grilling not only simplifies cooking but also imparts a desirable grilling for smoky charred flavor to ingredients like chicken and corn.
- Leftovers are Gold: This recipe makes excellent leftovers for quick lunches or dinners throughout the week.
- Troubleshoot Dry Chicken: To prevent dry chicken, consider a quick brine or baste it with a little broth during cooking.
- Prevent Soggy Greens: Add spinach or lettuce to your bowl just before serving, and dress right before you eat.
Serving, Storage & Variations
This versatile street corn chicken bowl is perfect for any occasion.
- Serving Suggestions: Enjoy these bowls warm for a comforting meal or chilled for a refreshing lunch.
- Storage Tips: Store individual components or assembled bowls in airtight containers in the refrigerator for up to 3-4 days. Keep dressing separate until serving.
- Make Ahead: Cook the rice, chicken, and corn, and prepare the ranch dressing in advance. Assemble the bowls when ready to eat.
- Variations:
- Add Black Beans: Boost fiber and protein with a scoop of black beans.
- Different Protein: Substitute shrimp, pork, or even a plant-based protein like tofu.
- Other Veggies: Incorporate diced bell peppers, roasted sweet potatoes, or roasted zucchini.
Nutrition Benefits
This Street Corn Chicken Rice Bowl recipe offers an array of impressive health benefits. Lean protein from chicken supports muscle growth and satiety. Healthy fats from avocado promote heart health and nutrient absorption.
Corn, spinach, and other vegetables provide essential fiber, aiding digestion and blood sugar regulation. Ingredients like radish, red onion, and cilantro are rich in antioxidants, fighting inflammation. Plus, bone broth and Greek yogurt contribute to a healthy gut microbiome.
| Nutrient | Benefit |
|---|---|
| Lean Protein | Muscle repair, satiety |
| Healthy Fats | Heart health, nutrient absorption |
| Fiber | Digestion, blood sugar balance |
| Antioxidants | Anti-inflammatory, cell protection |
| Probiotics | Gut health, immunity |
Frequently Asked Questions
What is Elote?
Elote is the popular Mexican street corn, typically grilled and slathered with mayonnaise, cotija cheese, chili powder, and lime.
Is this Street Corn Chicken Rice Bowl healthy?
Yes, it is! This recipe is packed with lean protein, healthy fats, and plenty of fiber-rich vegetables.
Can I make this recipe dairy-free?
Absolutely! Use coconut yogurt in the ranch dressing and omit the cotija cheese or use a dairy-free alternative.
How long do leftovers last?
Stored properly in an airtight container in the fridge, leftovers are delicious for 3-4 days
Conclusion
This Street Corn Chicken Rice Bowl Recipe is a true game-changer, offering an irresistible blend of flavors, incredible health benefits, and remarkable ease of preparation. It’s perfectly designed for busy parents and beginners looking for a delicious, homemade meal.
We encourage you to try this versatile recipe and make it your own with your favorite toppings and protein. Share your amazing creations with us and enjoy this vibrant, healthy street corn chicken bowl!
Street Corn Chicken Rice Bowl
Ingredients
Equipment
Method
- Marinate chicken: Toss chicken thighs with avocado oil, smoked paprika, chili powder, garlic powder, onion powder and sea salt. Refrigerate for 15 minutes.
- Cook rice: Rinse jasmine rice, then combine with bone broth in a pot. Cover, bring to boil, reduce to simmer and cook 15 minutes until absorbed; fluff and set aside.
- Cook chicken and corn: Preheat skillet (or grill) over medium‑high heat. Cook chicken 6–8 minutes per side until 165 °F (74 °C). Cook corn kernels separately until charred (about 6–8 minutes) or grill whole corn 2‑3 minutes per side then shave off kernels.
- Make cilantro‑jalapeño ranch: Blend Greek yogurt, avocado oil mayo, lime juice & zest, cilantro leaves, jalapeño, chives, garlic powder, onion powder and sea salt until creamy.
- Chop radish, red onion, slice avocado and prepare greens.
- Assemble bowls: Layer rice, baby spinach, corn kernels and chopped chicken. Drizzle cilantro‑jalapeño ranch. Top with red onion slices, radish slices, avocado, fresh cilantro, cotija cheese and a lime wedge.
Nutrition
Notes
- You can swap boneless skinless chicken thighs for breasts for richer flavor, or use pre‑cooked chicken to save time.
- Use frozen corn sautéed until slightly charred if fresh isn’t available.
- For dairy‑free, replace Greek yogurt with coconut yogurt and omit cotija cheese.
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