Last summer, I stumbled into a street food festival here in town, and one vendor had this insane corn on the cob slathered in mayo, cheese, and chili. The smoky, tangy bite stuck with me for weeks. I kept thinking, how can I turn that into something hearty for busy nights? That’s when the Street Corn Chicken Rice Bowl was born – my take on elote meets a quick Ground Chicken Mexican Bowl that’s become our go-to for Easy Meal Ideas For Dinner Families.
Picture this: fluffy rice cradling seasoned ground chicken, topped with charred corn kernels bursting with creamy lime goodness. It’s got that perfect mix of smoky spice and fresh zing, all in one bowl. No fuss, no hours in the kitchen, just pure comfort that feels like a treat. I’ve made it for big family gatherings, and even the pickiest eaters dig in. If you’re hunting Meals To Make For Dinner that double as Very Healthy Dinner Recipes, this one’s your winner.
Truth is, I tweaked it a bunch after the first try. Forgot the cotija cheese once – big mistake, it adds that salty crunch you crave. Now it’s locked in. Ready to whip up your own? Let’s dive into this Rice Food Recipes dream.
Ingredients for Street Corn Chicken Rice Bowl
Everything comes together fast with simple stuff from your pantry or a quick store run. This serves 4-6, perfect for Healthy Meals For Big Families.
- 1 lb ground chicken
- 2 cups cooked long-grain white rice (or brown for extra health kick)
- 4 ears fresh corn, kernels removed (or 3 cups frozen, thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese, plus more for topping
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 1 avocado, sliced (for garnish)
- 1/4 red onion, finely diced (for garnish)
How to Make Dinner Recipes With Ground Chicken
Start by heating that olive oil in a big skillet over medium-high. Toss in the ground chicken, breaking it up with a spoon. Sprinkle on the chili powder, smoked paprika, garlic powder, salt, and pepper. Cook until browned and crumbly, about 7-8 minutes. The kitchen fills with this warm, smoky aroma that gets everyone hovering.
While that’s going, char the corn. I use the same skillet method – push the chicken aside, add corn kernels, and let them blister for 4-5 minutes. No grill? No problem, this indoor char gives that street-food edge. Stir in half the cotija cheese right there so it melts a bit.
- Mix up the crema: whisk mayo, sour cream, lime juice, and a pinch of chili powder until smooth. Taste it – add more lime if you want extra tang.
- Layer your bowls: scoop rice at the bottom, pile on the chicken-corn mix, drizzle crema generously.
- Finish with cilantro, extra cotija, avocado slices, and red onion. Squeeze lime over top for brightness.
Scoop it up with a fork or tortilla chips on the side. Dinner’s ready in under 30 minutes – ideal for Tuesday Night Dinner Ideas when life’s hectic.
Pro Tips for Perfect Street Corn Chicken Rice Bowl
Don’t skip charring the corn – it’s the game-changer for that elote flavor. Fresh lime is non-negotiable; bottled just doesn’t pop the same. For crispier chicken, pat it dry before seasoning.
- Use room-temp rice to avoid mushiness.
- Adjust cayenne for kids – start mild.
- Double the crema if you love it saucy.
- Prep toppings ahead for weeknight ease.
Variations on Ground Chicken Mexican Bowl
Swap ground chicken for turkey or beef if that’s what you’ve got. Make it veggie-packed with black beans and peppers for Easy College Dinners. Go low-carb: swap rice for cauliflower rice.
- Spicy shrimp version for seafood fans.
- Add quinoa for protein boost in Very Healthy Dinner Recipes.
- Breakfast twist: top with fried egg.
Troubleshooting Your Rice Food Recipes
Corn not charring? Crank the heat and don’t stir too much. Crema too thick? Thin with a splash of milk. Chicken dry? Don’t overcook – pull off heat at 165°F internal.
Ingredient Substitutions
- No cotija? Feta or queso fresco works.
- Dairy-free: vegan mayo and cream.
- Frozen corn? Thaw and pat dry first.
- Brown rice: add 5 extra cook minutes.
Storage and Serving Suggestions
Leftovers keep in airtight containers up to 3 days in the fridge. Reheat gently with a damp paper towel over rice to steam it fluffy. Freezes well for a month – thaw overnight.
Serve family-style for gatherings, or pack for lunches. Pairs with chips, guac, or a simple salad. It’s forgiving, flavorful, and feeds a crowd without breaking a sweat.
FAQs About Street Corn Chicken Rice Bowl
Can I make Street Corn Chicken Rice Bowl ahead?
Yes! Prep components separately and assemble when ready. Holds flavor even better next day.
Is this recipe gluten-free?
Absolutely, as long as your mayo is. Double-check labels.
How spicy is it?
Mild with optional cayenne. Tame for kids, amp for heat lovers.
Can I use chicken breasts?
Chop and cook similarly, but ground is juicier and faster.
What’s the best rice?
Long-grain for fluffiness, jasmine for subtle sweet note.
Vegetarian option?
Sub chickpeas or tofu – still delicious Mexican bowl vibes.
Street Corn Chicken Rice Bowl
Equipment
- Large skillet
- Mixing Bowl
- Wooden spoon
Ingredients
- 1 lb ground chicken
- 2 cups cooked long-grain white rice
- 4 ears fresh corn kernels or 3 cups frozen
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper optional
- 2 tbsp olive oil
- 0.25 cup chopped fresh cilantro
- Salt and black pepper to taste
- 1 avocado, sliced for garnish
- 0.25 red onion, finely diced for garnish
Instructions
- Heat olive oil in a large skillet over medium-high. Add ground chicken, season with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook until browned, 7-8 minutes.
- Push chicken aside, add corn kernels. Char for 4-5 minutes until blistered. Stir in half the cotija cheese.
- Whisk mayo, sour cream, lime juice, and chili powder for crema.
- Assemble bowls: rice base, chicken-corn mix, crema drizzle, toppings like cilantro, cotija, avocado, onion. Squeeze lime.
Notes
- Char corn for authentic elote flavor.
- Store leftovers up to 3 days; reheat with steam.
- Swap rice for cauliflower for low-carb.
