Street Corn Chicken Rice Bowls are a vibrant, flavorful meal that perfectly balances grilled chicken, fresh corn, creamy mayo, and zesty spices. Inspired by the popular Mexican street food, elote, this dish brings all those delicious flavors into a satisfying bowl that’s perfect for lunch or dinner. The juicy grilled chicken pairs beautifully with the smoky grilled corn, while the creamy dressing and tangy feta cheese add richness and brightness. Topped with fresh cilantro, a squeeze of lime, and a hint of chili powder, these rice bowls are bursting with flavor in every bite.
The combination of spices, lime juice, and garlic in the chicken marinade ensures that the chicken stays flavorful and juicy. The grilled corn adds a smokiness that enhances the overall taste, while the creamy mayo and tangy feta cheese bring it all together. Whether you’re looking for a hearty meal or a lighter option, these Street Corn Chicken Rice Bowls are versatile and easily customizable to suit your tastes.
Why You’ll Love This Recipe
1. Juicy Grilled Chicken
The marinade locks in flavor, ensuring the chicken is tender and juicy, making it the perfect addition to your rice bowl.
2. Smoky Grilled Corn
The charred, smoky flavor from grilling the corn adds depth and authenticity, elevating the dish to the next level.
3. Perfectly Balanced Flavors
The creamy mayo, tangy feta, and fresh cilantro combine beautifully with the lime, garlic, and spices to create a rich and flavorful dressing.
4. Customizable
This recipe is versatile and can easily be adjusted to fit your preferences—add more heat with extra chili powder or change up the toppings with avocado or pickled onions.
5. Quick and Easy
Despite its complex flavor, this dish comes together quickly, making it a perfect option for a weeknight dinner or meal prep.
Ingredients
- Boneless, skinless chicken breasts
- Chicken marinade
- Fresh corn on the cob (or frozen/canned)
- Mayonnaise
- Feta cheese
- Cilantro
- Lime juice
- Garlic (minced)
- Chili powder
- Paprika
Variations
- Vegetarian Option: Skip the chicken and use grilled veggies like zucchini, bell peppers, and mushrooms for a plant-based version.
- Extra Heat: Add some diced jalapeños or a drizzle of hot sauce to the corn mixture for a spicier kick.
- Add Avocado: For an extra creamy texture, top the bowls with sliced avocado.
- Switch the Rice: Use quinoa, brown rice, or cauliflower rice for a different base.
- Add Beans: For added protein, include black beans or pinto beans in your rice bowl.
How to Make the Recipe
Step 1: Marinate the Chicken
In a small bowl, mix the ingredients for the chicken marinade (olive oil, lime juice, garlic, chili powder, paprika, and a pinch of salt). Coat the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes (or overnight for more flavor).
Step 2: Grill the Corn
Preheat your grill to medium-high heat. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are charred and cooked through. Once done, remove the corn from the grill and set aside to cool slightly. Once cool enough to handle, cut the kernels off the cob.
Step 3: Grill the Chicken
While the corn is cooling, preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Step 4: Prepare the Street Corn Salad
In a bowl, mix the grilled corn kernels, mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, and paprika. Stir well to combine. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
Step 5: Assemble the Bowls
Start by layering rice in the bottom of each bowl. Top with sliced grilled chicken, the street corn salad, and any additional toppings you like (such as avocado or extra cilantro). Serve immediately with lime wedges on the side for an extra burst of freshness.
Tips for Making the Recipe
- Rest the Chicken: Let the chicken rest for a few minutes after grilling to retain its juices.
- Grill the Corn for Extra Flavor: Don’t skip the grilling step—the smoky flavor from the grill adds a wonderful depth to the dish.
- Make it Spicy: If you like heat, increase the chili powder or add some cayenne pepper to the street corn mixture.
- Use Fresh Corn: Fresh corn on the cob adds the best flavor, but if using frozen or canned corn, be sure to heat it up before mixing into the salad.
- Make it Ahead: You can grill the chicken and corn in advance and store them in the fridge for a quick assembly when you’re ready to eat.
How to Serve
Serve your Street Corn Chicken Rice Bowls as a complete meal on their own, or pair them with a side of tortilla chips or a light side salad. For extra crunch, sprinkle with some crushed tortilla chips on top, or drizzle with your favorite hot sauce for a kick.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, street corn salad, and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice separately in the microwave or on the stovetop before assembling the bowls.
Freezing
You can freeze the grilled chicken and rice separately for up to 2 months. The street corn salad is best eaten fresh, but you can freeze the grilled corn and add it to the salad later.
Reheating
To reheat the chicken and rice, microwave them in 30-second intervals, stirring in between, until heated through. If the rice is a little dry, add a splash of water or broth to revive it.
FAQs
1. Can I use another type of meat?
Yes! You can use grilled steak, shrimp, or even tofu as a substitute for the chicken.
2. Can I make this dish without a grill?
Yes, you can cook the chicken in a grill pan or skillet and use a stovetop grill pan for the corn, or roast the corn in the oven.
3. Can I make this recipe ahead of time?
You can prepare the chicken and corn in advance and store them in the fridge. Assemble the bowls just before serving for the freshest flavor.
4. What if I don’t like feta cheese?
If you’re not a fan of feta, you can substitute it with cotija cheese or shredded cheddar cheese for a different flavor.
5. How can I make this recipe spicier?
Increase the chili powder, add diced jalapeños to the corn salad, or drizzle your bowl with hot sauce for an added spicy kick.
6. Can I make this recipe without rice?
Yes, you can serve the chicken and corn salad over quinoa, couscous, or even a bed of greens for a lighter option.
7. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to cook it thoroughly before adding it to the salad.
8. Can I add beans to the rice bowls?
Absolutely! Black beans, pinto beans, or even corn and bean mixtures would be a great addition for extra texture and protein.
9. How do I prevent the chicken from drying out?
Marinate the chicken for at least 30 minutes before grilling to help keep it juicy, and avoid overcooking it by monitoring the internal temperature.
10. Can I make this recipe vegetarian?
Yes, omit the chicken and use grilled vegetables like bell peppers, zucchini, and mushrooms for a tasty vegetarian alternative.
Conclusion
Street Corn Chicken Rice Bowls are a vibrant and satisfying meal that perfectly combines smoky grilled chicken, creamy street corn salad, and flavorful spices. With the option to customize the ingredients, you can make this dish your own and enjoy it all year round. Whether you’re cooking for a weeknight dinner, meal prep, or a casual gathering, this recipe will bring bold, exciting flavors to your table!
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Street Corn Chicken Rice Bowls
- Total Time: 1 hour (including cooling)
- Yield: 12–15 rice balls 1x
- Diet: Halal
Description
These crispy, golden Arancini Rice Balls are stuffed with gooey mozzarella cheese and a flavorful rice filling, making them a delicious snack or appetizer. With a savory combination of ham, peas, and Parmesan, they’re a perfect balance of creamy, cheesy goodness and crispy exterior.
Ingredients
For the Arancini Rice Balls:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1/2 cup diced ham
- 1 cup jasmine rice
- 1/4 cup Chardonnay (or white wine)
- 2 cups chicken broth
- 1/2 tsp salt (or to taste)
- 1/2 cup frozen peas (thawed)
- 2 tbsp fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, cubed (for stuffing)
For Breading:
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the diced ham and cook for another 2-3 minutes.
- Stir in the rice and toast it for 2 minutes, stirring occasionally.
- Add the Chardonnay and cook until the liquid is absorbed. Then, gradually add the chicken broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender, about 20 minutes.
- Once the rice is cooked, stir in the peas, parsley, Parmesan, and salt. Remove the mixture from the heat and let it cool to room temperature.
- Once cooled, scoop out small portions of the rice mixture and form them into balls about the size of a golf ball. Insert a cube of mozzarella cheese into the center of each ball, ensuring it’s fully enclosed by the rice.
- For the breading: Roll each rice ball in flour, dip it in the beaten eggs, then coat it with breadcrumbs.
- Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry the rice balls in batches for 2-3 minutes, until golden and crispy on all sides. Remove from the oil and drain on paper towels.
- Serve hot, garnished with extra parsley or Parmesan if desired.
Notes
- If you prefer a different type of cheese, you can substitute the mozzarella with another melting cheese, like fontina.
- Arancini can be made ahead of time and reheated in the oven to preserve their crispiness.
- For a lighter version, you can bake the rice balls instead of frying them.
- Prep Time: 30 minutes (plus cooling time for rice)
- Cook Time: 30 minutes
- Category: Appetizer, Snack, Italian
- Method: Fried
- Cuisine: Italian