What is street corn dip?

It’s a creamy dip inspired by Mexican elote (grilled street corn). Typically, it has mayo, sour cream, cotija cheese, lime juice, spices, and sweet corn.

Can I make this without the street corn dip?

Absolutely, see my recipe notes for how to make the creamy chicken without the premade dip.

What spices should I use if I don't have taco seasoning?

To make 1 tablespoon taco seasoning combine: 1 ½ teaspoons chili powder, ½ teaspoon each smoked paprika and cumin and ¼ teaspoon each garlic powder, oregano, salt and pepper.

Not spicy at all, but it may vary based on the taco seasoning you use. I love adding hot sauce on top for an extra kick.

What's the best way to store leftovers?

I usually assemble each 'bowl' - rice, chicken, veggies in an airtight container. When I'm ready to eat, I reheat in the microwave and then top with avocado, tortilla chips, hot sauce, lime juice and any other fresh things like lettuce or green onions. Leftovers stay good in the fridge for up to 4 days.

Street Corn Chicken Rice Bowls (versatile + easy recipe!)

Name: Street Corn Chicken Rice Bowls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: swish of olive oil; 2 zucchini, diced; 1 ¼ cup frozen corn, divided; ½ teaspoon each kosher salt and black pepper; 1 tablespoon taco seasoning, divided; 2oz feta cheese or queso fresco, plus more for topping; 3 cups cooked chicken, cubed; ¾ cup mexican street corn dip* (see note); 2-3 packets cilantro lime rice OR 2-3 cups cooked rice or grain of choice; 1 avocado, sliced; 1 lime; for serving: thinly sliced romaine lettuce, green onions and/or cilantro, tortilla chips, feta or queso fresco, lime wedges, hot sauce, more street corn dip

Description

Packed with creamy chicken, sweet corn, fresh veggies, and zesty cilantro-lime rice, these street corn chicken rice bowls are an epic weeknight dinner situation.

Ingredients

Units Scale

swish of olive oil
2 zucchini, diced
1 1/4 cup frozen corn, divided
1/2 teaspoon each kosher salt and black pepper
1 tablespoon taco seasoning, divided
2oz feta cheese or queso fresco, plus more for topping
3 cups cooked chicken, cubed
3/4 cup mexican street corn dip* (see note)
2-3 packets cilantro lime rice OR 2-3 cups cooked rice or grain of choice
1 avocado, sliced
1 lime
for serving: thinly sliced romaine lettuce, green onions and/or cilantro, tortilla chips, feta or queso fresco, lime wedges, hot sauce, more street corn dip

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Instructions

Veggies: In a large skillet, heat a swish of olive oil over medium heat. Add the zucchini and ¾ cup corn, sautéing until just beginning to soften, 2 minutes. Season with 2 teaspoons taco seasoning and ½ teaspoon each salt and pepper. Crumble in the feta or queso fresco and stir. Place the veggie mixture in a bowl. The zucchini will continue to cook even after it is removed from the heat, so take care not to overcook it.
Chicken: Wipe out the skillet with a paper towel and return it to the stove. Reduce the heat to low and add the chicken, remaining ½ cup frozen corn, ¾ cup street corn dip and remaining 1 teaspoon taco seasoning. Stir and heat gently until the entire mixture is hot. Add a big squeeze of fresh lime juice.
Bowls: Heat the cilantro lime rice per package directions or cook grain of choice. Layer rice, creamy street corn chicken, zucchini and corn, avocado slices and lettuce into a bowl. Top with green onions, extra cheese or corn dip, crushed tortilla chips, hot sauce and a big squeeze of lime.

DIG IN. So good.

Notes

Street corn dip: I’m using the Rojo’s Mexican street corn dip in this recipe. You can find some type of elote or street corn dip similar to this in the deli section of most grocery stores. If you don’t have dip use ½ cup sour cream, 3 tablespoons mayo, 2 teaspoons taco seasoning (or elote seasoning from Trader Joe’s if you have it!), ½ teaspoon salt and a big squeeze of lime for the chicken and corn mixture.

Cilantro lime rice: I bought the cilantro lime rice packets from Costco, but I’m sure they’re sold other places too. If you want to make it from scratch you can follow my recipe in this post.

Chicken: my go-to meal prep chicken, rotisserie chicken or any kind of leftover chicken works great.

Leftovers: the day following this dinner I rolled the chicken mixture, cilantro lime rice, zucchini and corn, hot sauce and grated cheddar cheese in a tortilla, toasted it in a pan on all sides and served it with smashed avocado and salsa. AMAZING.

Refer to the above blog post for ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1 bowl (2/3 cup rice + 1 cup chicken + 1 cup veggies + 1/4 avocado)
Calories: 540
Sugar: 5.1 g
Sodium: 534.2 mg
Fat: 26.2 g
Carbohydrates: 40.2 g
Fiber: 5.3 g
Protein: 36.5 g
Cholesterol: 97.6 mg