There’s something truly special about meals that evoke memories of family gatherings under the warm glow of the kitchen light. This Delicious Street Corn Chicken Rice Bowl Recipe is one of those dishes that wraps you in comfort and nostalgia all at once. Whenever I make it, I’m instantly transported back to Mama Lou’s kitchen, where the air was always fragrant with spices and laughter, and my sister Ouma and I would eagerly wait for her to serve up something magical. This dish is a beautiful fusion of those cherished moments—vibrant street corn flavors paired with tender, juicy chicken and fluffy rice. It’s not just a recipe; it’s a celebration of love, tradition, and the simple joy of sharing food with those you hold dear.
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Why You’ll Love This Delicious Street Corn Chicken Rice Bowl Recipe
This recipe is one of my absolute favorites because it brings together bold, fresh flavors in a way that’s both satisfying and easy to prepare. The street corn, or elote, is charred just right, offering that irresistible smoky sweetness that Mama Lou used to achieve on her old cast-iron grill. The chicken is marinated with spices that remind me of the many family dinners where Ouma and I would sneak tastes of her secret seasoning blend. And the bed of rice? It’s the perfect canvas to soak up all those vibrant flavors.
What I love most is how this bowl feels like a hug in a meal—comforting, colorful, and full of heart. It’s great for busy weeknights, yet impressive enough for weekend gatherings. Plus, it’s adaptable, so you can tweak the spice levels or swap ingredients based on what you have on hand. This recipe is a testament to how food connects us, reminding me of those warm afternoons with Mama Lou, where cooking wasn’t just about feeding the body but nourishing the soul.
Ingredients You’ll Need for This Delicious Street Corn Chicken Rice Bowl Recipe
- 2 cups cooked white or brown rice (I prefer jasmine for its fragrant aroma)
- 2 large ears of fresh corn, husked (or 2 cups frozen corn kernels)
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup mayonnaise (for the street corn sauce)
- 1/4 cup crumbled cotija cheese or feta
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for a little heat)
- 1 teaspoon honey or agave (optional, to balance spice)
If you don’t have cotija cheese, feta is a lovely substitute and brings a similar tangy creaminess. For the mayonnaise, Greek yogurt can be swapped in for a lighter twist. When I’m feeling nostalgic for those summer cookouts at Mama Lou’s, I always use fresh corn, but frozen works great when fresh isn’t available—just be sure to char it well to get that smoky essence.
Nutrition Facts
- Calories: Approximately 550 per serving
- Protein: 38g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 6g
- Sodium: 450mg
This balanced combination makes it a hearty meal that fuels your day without feeling heavy. I always appreciated how Mama Lou’s cooking nourished us on every level—this bowl is a modern reflection of that philosophy, blending wholesome ingredients with a touch of indulgence from cheese and mayo.
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Irresistible Delicious Street Corn Chicken Rice Bowl Recipe You Need to Try
Learn how to make delicious Delicious Street Corn Chicken Rice Bowl Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked white or brown rice (I prefer jasmine for its fragrant aroma)
- 2 large ears of fresh corn, husked (or 2 cups frozen corn kernels)
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup mayonnaise (for the street corn sauce)
- 1/4 cup crumbled cotija cheese or feta
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for a little heat)
- 1 teaspoon honey or agave (optional, to balance spice)
If you don’t have cotija cheese, feta is a lovely substitute and brings a similar tangy creaminess. For the mayonnaise, Greek yogurt can be swapped in for a lighter twist. When I’m feeling nostalgic for those summer cookouts at Mama Lou’s, I always use fresh corn, but frozen works great when fresh isn’t available—just be sure to char it well to get that smoky essence.
Instructions
- Start by preheating your grill or grill pan to medium-high heat. If you don’t have a grill, a cast-iron skillet works beautifully to get those lovely char marks on the corn.
- Brush the corn with a little olive oil and place it on the grill. Cook for about 10-12 minutes, turning occasionally until the kernels are charred and smoky. This step always reminds me of the summers spent with Ouma, where we’d argue over who got to turn the corn next.
- While the corn is grilling, combine the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a small bowl.
- Rub the chicken thighs or breasts evenly with 1 tablespoon of olive oil and then coat with the spice mixture. Let it marinate for at least 10 minutes—if you have more time, an hour in the fridge is even better.
- Heat a skillet over medium heat and add the remaining olive oil. Cook the chicken for about 5-7 minutes on each side, or until cooked through and golden brown. I remember Mama Lou always saying to “listen to the sizzle” as the true test of readiness.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and place them in a bowl.
- Mix the corn with the mayonnaise, lime juice, honey (if using), and half of the cilantro. Taste and adjust salt or lime juice as needed. This creamy, tangy sauce is the heart of the dish and always brings a smile to my face.
- To assemble your bowls, start with a generous scoop of warm rice, add the sliced chicken, then spoon over the street corn mixture.
- Top with crumbled cotija cheese, remaining cilantro, and jalapeño slices if you like a little heat. A final squeeze of lime over everything ties it all together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Delicious Street Corn Chicken Rice Bowl Recipe
- Start by preheating your grill or grill pan to medium-high heat. If you don’t have a grill, a cast-iron skillet works beautifully to get those lovely char marks on the corn.
- Brush the corn with a little olive oil and place it on the grill. Cook for about 10-12 minutes, turning occasionally until the kernels are charred and smoky. This step always reminds me of the summers spent with Ouma, where we’d argue over who got to turn the corn next.
- While the corn is grilling, combine the smoked paprika, cumin, chili powder, garlic powder, salt, and pepper in a small bowl.
- Rub the chicken thighs or breasts evenly with 1 tablespoon of olive oil and then coat with the spice mixture. Let it marinate for at least 10 minutes—if you have more time, an hour in the fridge is even better.
- Heat a skillet over medium heat and add the remaining olive oil. Cook the chicken for about 5-7 minutes on each side, or until cooked through and golden brown. I remember Mama Lou always saying to “listen to the sizzle” as the true test of readiness.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and place them in a bowl.
- Mix the corn with the mayonnaise, lime juice, honey (if using), and half of the cilantro. Taste and adjust salt or lime juice as needed. This creamy, tangy sauce is the heart of the dish and always brings a smile to my face.
- To assemble your bowls, start with a generous scoop of warm rice, add the sliced chicken, then spoon over the street corn mixture.
- Top with crumbled cotija cheese, remaining cilantro, and jalapeño slices if you like a little heat. A final squeeze of lime over everything ties it all together.
Tips for Making the Best Delicious Street Corn Chicken Rice Bowl Recipe
One of my fondest memories is when Mama Lou taught me the importance of layering flavors. Don’t rush the marinating process—letting the spices soak into the chicken really makes a difference. Also, char the corn well; that smoky note is what sets this dish apart from a simple corn and chicken bowl. Learn more: Irresistible Cheddar Corn Spoonbread Recipe You Need to Try
When I’m short on time, I sometimes use leftover rice from the night before—it fries up beautifully and adds a nice texture contrast. And don’t be shy with the lime juice; acidity brightens every bite. Lastly, fresh herbs like cilantro add that burst of freshness that makes the dish sing.
“Cooking with love and patience turns simple ingredients into unforgettable memories.” — Mama Lou
Serving Suggestions and Pairings
This bowl is a meal on its own, but I love to serve it alongside vibrant, crunchy salads or pickled vegetables to cut through the richness. One of my favorite accompaniments is a simple cabbage slaw tossed with lime and a hint of chili powder—Ouma and I used to make this together, giggling as we tried to get the perfect balance of tang and spice.
For drinks, a cold, crisp agua fresca or a light, citrusy white wine complements the smoky, creamy flavors beautifully. If you’re serving this for a casual dinner with friends, a side of warm, soft tortillas makes for a fun way to scoop up the rice and chicken.
Storage and Reheating Tips
Leftovers of this Delicious Street Corn Chicken Rice Bowl Recipe keep well in the fridge for up to 3 days. Store the rice, chicken, and corn mixture separately if possible to maintain freshness. When reheating, warm the chicken and rice gently in a skillet or microwave to prevent drying out.
The street corn sauce is best served cold or at room temperature, so add it fresh to your reheated rice and chicken bowl. This way, you keep the creamy texture and bright flavors intact—something Mama Lou always insisted on with her sauces.
Frequently Asked Questions
What are the main ingredients for Delicious Street Corn Chicken Rice Bowl Recipe?
The main ingredients for Delicious Street Corn Chicken Rice Bowl Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Delicious Street Corn Chicken Rice Bowl Recipe?
The total time to make Delicious Street Corn Chicken Rice Bowl Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Delicious Street Corn Chicken Rice Bowl Recipe ahead of time?
Yes, Delicious Street Corn Chicken Rice Bowl Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Delicious Street Corn Chicken Rice Bowl Recipe?
Delicious Street Corn Chicken Rice Bowl Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Delicious Street Corn Chicken Rice Bowl Recipe suitable for special diets?
Depending on the ingredients used, Delicious Street Corn Chicken Rice Bowl Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Delicious Street Corn Chicken Rice Bowl Recipe is more than just a quick dinner idea—it’s a dish steeped in the warmth of family tradition and the joy of shared moments. Every bite reminds me of sitting beside Mama Lou, watching her skillfully prepare meals with love, and laughing with Ouma over kitchen mishaps and stories. It’s a celebration of flavor and connection, a reminder that the best meals are those made with heart.
I hope this recipe brings a little of that magic into your kitchen, inspiring you to create your own beautiful memories around the table. Whether you’re cooking for your family or just treating yourself, this bowl is a delicious, comforting hug that tastes like home.
