If you crave bold flavors and vibrant colors in every bite, you absolutely need to try my Loaded Street Corn Chicken Rice Bowl. Inspired by beloved Mexican street corn (elote) and fueled by the comforting satisfaction of a hearty rice bowl, this dish brings together juicy chicken, tender rice, and a creamy, tangy, cheesy corn topping—all in one easy-to-customize bowl. Whether you’re planning a weeknight dinner or jazzing up your meal prep, the Loaded Street Corn Chicken Rice Bowl delivers a wonderful medley of tastes and textures you’ll want to make again and again!
Ingredients You’ll Need
This recipe keeps things simple, yet every ingredient adds something special—think juicy chicken, creamy toppings, and bursts of freshness. Assemble these basics to make every mouthful of your Loaded Street Corn Chicken Rice Bowl truly unforgettable.
- Cooked rice: A fluffy base—choose white, brown, or cilantro-lime for extra herby zing.
- Boneless, skinless chicken breasts or thighs: Grilled or pan-cooked for juicy, savory protein that soaks up all the flavors.
- Corn kernels: Grilled, canned, or thawed frozen corn gives a sweet, roasty crunch that mimics classic street corn.
- Mayonnaise: The secret to that dreamy, creamy elote-inspired sauce.
- Sour cream or Greek yogurt: Adds tangy richness—Greek yogurt lightens things up a bit if you prefer.
- Cotija or feta cheese: Crumble for irresistible salty flavor and that authentic street corn touch.
- Chili powder: For a gentle kick and smoky warmth that ties everything together.
- Smoked paprika: Lends deeper color and a touch of irresistible smokiness.
- Lime: Freshly squeezed juice brightens the sauce and wakes up all the flavors.
- Chopped cilantro: A sprightly, green finish—if you’re a fan, you can never have too much!
- Salt and pepper: Essential for seasoning every layer to taste.
- Optional toppings: Sliced avocado, jalapeños, extra lime wedges, or a drizzle of hot sauce—go wild and make your bowl your own.
How to Make Loaded Street Corn Chicken Rice Bowl
Step 1: Mix the Street Corn Topping
In a medium bowl, combine the corn with mayonnaise, sour cream or Greek yogurt, crumbled cotija or feta, chili powder, smoked paprika, lime juice, cilantro, and just a pinch of salt and pepper. Stir it all together until every kernel is luxuriously coated—this quick mash-up is truly the star of the Loaded Street Corn Chicken Rice Bowl! Give it a quick taste and adjust the seasoning or add an extra squeeze of lime if you want even more zing.
Step 2: Prepare the Rice
Cook your rice according to package directions—whether you prefer white, brown, or a fragrant cilantro-lime version, just aim for tender, fluffy grains. If you’ve got leftovers, reheating works too. Keep the rice warm, as this helps bring the whole bowl together deliciously.
Step 3: Cook and Slice the Chicken
Season your chicken generously with salt, pepper, and (if you’re feeling adventurous) a little extra chili powder and lime juice. Grill, bake, or pan-sear until it’s cooked through with a nice golden crust. Let it rest for a few minutes—this locks in all those tasty juices—then slice the chicken into thin, satisfying strips.
Step 4: Assemble Your Bowls
Divide your warm rice between four bowls. Top each with slices of the juicy chicken, then crown it all with a generous scoop of the creamy, zesty street corn mixture. The color and aroma at this point are enough to make your mouth water!
Step 5: Add Your Favorite Toppings
This is where your Loaded Street Corn Chicken Rice Bowl becomes truly your own. Add sliced avocado for creamy coolness, jalapeños for heat, a sprinkle of extra cheese, lime wedges, or hot sauce. Don’t be shy—layer on the flavors you love!
How to Serve Loaded Street Corn Chicken Rice Bowl
Garnishes
Scatter fresh chopped cilantro over the bowl for a pop of color and herby freshness. A final crumble of cheese and a pinch of chili powder add visual flair and extra savoriness. For extra drama, tuck in lime wedges or fan out some avocado slices. The right garnishes do more than make it look good—they elevate each bite!
Side Dishes
Pair your Loaded Street Corn Chicken Rice Bowl with tortilla chips and fresh guacamole for a classic combo, or try a crisp cucumber salad to lighten things up. A side of black beans or a simple tomato pico de gallo rounds out the meal with textures and flavors that complement the main event beautifully.
Creative Ways to Present
Serve each bowl on a colorful platter with toppings in small side dishes so everyone can build their dream bowl. For parties, offer the components “bar style” so guests assemble their own. Or, layer everything in a large, glass trifle bowl to showcase the beautiful stripes of rice, chicken, and corn—guaranteed to impress at any potluck or gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Street Corn Chicken Rice Bowl components keep well when stored separately in airtight containers for up to 3 days in the refrigerator. If you’ve already assembled the bowls, don’t worry—they reheat beautifully for lunch or dinner the next day. Just be sure to keep any fresh toppings (like avocado and lime) separate until serving.
Freezing
While the rice and cooked chicken freeze well for up to 2 months, the creamy corn mixture is best enjoyed fresh. If you want to freeze, store the rice and chicken in freezer-safe containers, then whip up the street corn topping fresh when you’re ready to eat.
Reheating
Reheat the rice and chicken gently in the microwave or on the stovetop with a splash of water to keep them moist. Add the street corn topping after reheating (or give it a few seconds just to remove the chill), then top with your favorite garnishes and enjoy!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and works perfectly in the Loaded Street Corn Chicken Rice Bowl. Just shred or slice and use as directed—easy and full of flavor.
Is there a dairy-free option?
Definitely—swap dairy mayo and sour cream for vegan alternatives, and use a plant-based cheese or simply omit. You’ll still get plenty of creaminess and flavor from the spices, corn, and lime.
How spicy is this dish?
It’s as mild or as spicy as you want! The base recipe is gently spiced, but you can dial up the heat with extra chili powder, cayenne, jalapeños, or your favorite hot sauce to match your taste.
Can I make this ahead for meal prep?
Loaded Street Corn Chicken Rice Bowls are a meal prep dream. Assemble and portion main ingredients ahead of time and just add fresh garnishes before serving. They’re delicious eaten warm, chilled, or at room temperature!
What rice works best?
The beauty of this bowl is its flexibility—use any rice you love! White, brown, or even cauliflower rice for a lighter option all serve as great bases for the flavorful toppings.
Final Thoughts
If you need a little more flavor adventure in your mealtime routine, don’t wait to whip up this Loaded Street Corn Chicken Rice Bowl. It’s one of my all-time favorites for good reason—fresh, bold, and fun to make (and eat!). Give it a try and I have no doubt you’ll fall in love with every colorful, satisfying bite.
Print
Loaded Street Corn Chicken Rice Bowl – A Flavorful Fiesta in a Bowl!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Loaded Street Corn Chicken Rice Bowl is a flavorful and satisfying dish that combines tender chicken, savory street corn, and fluffy rice topped with creamy cotija cheese and zesty lime. Perfect for a quick weeknight dinner or meal prep, this bowl is packed with Mexican-inspired flavors and optional toppings for a customizable meal.
Ingredients
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, grilled or pan-cooked and sliced
Street Corn Mixture:
- 2 cups corn kernels (grilled, canned, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija or feta cheese, crumbled
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup chopped cilantro
- salt and pepper to taste
Optional Toppings:
- sliced avocado
- jalapeños
- extra lime wedges
- hot sauce
Instructions
- Prepare Street Corn Mixture: In a medium bowl, combine the corn, mayonnaise, sour cream, cotija cheese, chili powder, paprika, lime juice, cilantro, and a pinch of salt and pepper. Stir until well mixed and set aside.
- Cook Chicken: Season and cook the chicken by grilling, baking, or pan-searing until fully cooked and nicely browned; slice into strips.
- Assemble Bowls: Divide the rice among four serving bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add optional toppings like avocado, jalapeños, or extra lime as desired. Serve warm.
Notes
- For extra flavor, marinate the chicken in lime juice, garlic, and chili powder before cooking.
- This dish is perfect for meal prep and can be served warm or cold.
Your email address will not be published. Required fields are marked *