How Do You Arrange a Rice Bowl?

Arranging a Street Corn Chicken Rice Bowl is simple and can be done in a way that enhances both flavor and presentation . Here’s how to do it: Start with the Base – Spread a layer of warm cilantro lime rice (or your choice of rice) in a bowl. Add the Protein – Place sliced grilled chicken (or your preferred protein) neatly on one side of the bowl. Spoon on the Street Corn Topping – Add a generous amount of the creamy, smoky corn mixture over the rice or next to the chicken. Include Extra Toppings – Arrange avocado slices, pickled red onions, pico de gallo, or shredded lettuce for added texture and flavor. Garnish for a Finishing Touch – Sprinkle crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice over the top. Optional Heat Boost – Drizzle with hot sauce or sriracha for extra spice. The goal is to keep each ingredient visible and well-balanced so every bite includes all the flavors of the dish .

Do You Heat Up Street Corn?

Yes, street corn (elote) is traditionally served warm because the heat enhances the smoky, creamy flavors . Fresh Corn on the Cob – If using fresh corn, it’s best to grill or pan-roast it for a smoky, slightly charred taste. Frozen or Canned Corn – If using frozen or canned corn, sauté it in a dry skillet over medium-high heat to add some color and flavor. Serving Temperature – While the corn itself should be warm , the creamy mixture (mayonnaise, sour cream, cheese, and lime) can be added at room temperature to keep the right texture. For the best results, serve the Street Corn Chicken Rice Bowl while both the chicken and corn are warm , which helps bring out the bold flavors of the dish! 😊

Street Corn Chicken Rice Bowl: A Creamy, Spicy, and Irresistible Dish

Step 1: Marinate the Chicken

In a large bowl, whisk together lime juice, olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper.
Add the chicken and coat well. Cover and let marinate for at least 15 minutes (or overnight for deeper flavor).

Step 2: Cook the Chicken

Grill Method: Preheat grill to medium-high heat. Cook chicken for 8-10 minutes per side, until 165°F internal temperature is reached.
Skillet Method: Heat 1 tbsp olive oil in a pan. Cook over medium-high heat for 6-8 minutes per side.
Oven Method: Bake at 400°F for 20-25 minutes.

Once done, let the chicken rest for 5 minutes, then slice.

Step 3: Make the Street Corn Topping

Grill the corn over medium-high heat for 8-10 minutes, turning occasionally. If using canned or frozen corn, sauté it in a dry skillet until lightly charred.
In a bowl, mix grilled corn, mayo, sour cream, cotija cheese, lime juice, chili powder, salt, cilantro, and red onion.

Step 4: Prepare the Rice

Cook jasmine rice according to package instructions.
Once cooked, fluff the rice and mix in butter, lime juice, cilantro, and salt.

Step 5: Assemble the Bowl

Divide the cilantro lime rice into bowls.
Top with sliced grilled chicken.
Spoon on street corn topping.
Add your favorite garnishes and toppings.

Step 6: Serve & Enjoy!

Enjoy warm and pair with a side of black beans, tortilla chips, or a crisp salad.

Description

Ingredients

For the Chicken & Marinade:

For the Street Corn Topping:

For the Rice Base:

Optional Garnishes & Toppings:

Instructions