Street Corn Chicken and Rice Bowls are seriously trending right now, and I am in full support!

My husband and I both love Mexican street corn (also known as Elote) and you can rest assured we’re ordering it any time it’s on the menu. If you haven’t heard or tried this delicious dish, it’s a popular street food in Mexico, and it typically consists of either grilled or broiled corn on the cob, slathered with a creamy sauce (often mayo, sour cream or a combo) and topped with spices like chili powder, cotija cheese, and fresh cilantro and lime. YUM.

When creating this bowl, I wanted to incorporate all of those delicious, creamy, zesty and slightly spicy flavors, while sneaking in lots of extra nutrients (like chicken, rice and greens to make it a full meal) and add in my own sauce flair, because I just love a good sauce (especially if you can repurpose it in other dishes throughout the week).

I am truly so happy with the way this Street Corn Chicken + Rice Bowl with Cilantro Jalapeño Ranch turned out, and I crave it often, but especially during my luteal phase, when I’m needing a bit more carbs to stabilize my energy and mood but still want to keep things seasonal and super flavorful.

With that, let’s get into the recipe and hormone healthy nutrient details.

WHAT IS STREET CORN?

Street corn, also known as Elote, is a popular street food in Mexico, and it typically consists of either grilled or broiled corn on the cob, slathered with a creamy sauce (often mayo, sour cream or a combo) and topped with spices like chili powder, cotija cheese, and fresh cilantro and lime.

ARE STREET CORN CHICKEN + RICE BOWLS HEALTHY?

There’s always nuance to this question, but as with anything I believe you can always sneak in more nutrients to boost your gut, hormones and overall health! Adding grilled chicken rich in protein, avocado for healthy fats and fiber, bone broth for gut health and leafy greens for a boost of antioxidants significantly ups the nutrients in this dish, making it a great option for blood sugar balance (a critical pillar of healthy hormones). I also put a spin on the dressing to make it more nutrient-dense as well. All of that being said, I do think these bowls are a great, nutrient-rich meal to incorporate into your routine if you are trying to enjoy your meals AND feel good too. 

HEALTHY STREET CORN CHICKEN + RICE BOWL INGREDIENTS

+ Grilled Chicken

Chicken is an excellent source of protein, which is needed for an abundance of functions in the body, including hormone production and synthesis. Consuming protein is also key for keeping blood sugar balanced and feeling satiated after eating, which equates to less cravings, dips in mood and energy, etc. 

+ Corn

Corn can get a bad rap, as it IS one of the most genetically modified and sprayed crops in the US, so I opt for organic when possible/available. It’s also a good source of fiber and considered a complex carb, supplying your body with slow-burning energy, which is especially important when you’re in your luteal phase! 

+ Avocado

Not only does avocado add so much creamy texture and taste to just about anything, but it’s rich in monounsaturated fats, which are essential for your body to synthesize steroid hormones, such as estrogen, progesterone and testosterone. It’s also an amazing source of fiber, which is necessary for your body to eliminate toxins and excess estrogen safely!

+ Red Onion

Potent in antioxidants and flavonoids such as quercetin, which can lower inflammation and help to regulate blood sugar levels (especially important during your luteal phase!)

+ Radish

Radish tends to go under the radar, but they are loaded with antioxidants and compounds such as anthocyanins and catechin, which have been linked to improving liver metabolism and support, as well as insulin sensitivity and blood sugar regulation. 

+ Leafy Greens

I love sneaking leafy greens into any meal I can, as they’re an excellent source of micronutrients (vitamins and minerals), particularly magnesium, a mineral linked to a reduction in cramping and PMS. 

+ Bone Broth

A gut-health superstar, bone broth is rich in collagen, gelatin and amino acids that can help strengthen the gut lining (i.e. prevent/heal leaky gut) and reduce inflammation in the gut, among many, many other benefits! I love to swap bone broth for a liquid in recipes whenever I can, as it also adds so much savory flavor (like in this rice dish). 

+ Greek Yogurt

Using Greek yogurt in the cilantro jalapeno dressing adds a creamy, tangy taste and more protein and gut-boosting probiotics to boot!

+ Cilantro 

We can’t forget cilantro in this dish, which is rich in antioxidants and known for it’s detoxification properties, and is especially helpful and removing heavy metals from the body. 

HOW TO MAKE STREET CORN CHICKEN + RICE BOWLS

Making these bowls is relatively simple and can be distilled into 5 steps (see full recipe for more details and tips/swaps for how to save extra time!)

1. Prep your chicken. Coat your chicken thighs with the avocado oil and spices in a medium-sized bowl until well-mixed. Set in the fridge for 15 minutes to marinate while you prepare your rice and corn. 

2. Cook your rice. Rinse and drain your rice three times in a fine mesh sieve with cold water. Add to a medium-sized stovetop pot with the bone broth, cover and bring to a boil, then reduce to a simmer and cook for 15 minutes, until liquid is absorbed.

3. Cook your chicken and corn. Preheat your grill to medium high heat (425-450 F). Once heated, add your chicken thighs and corn directly to the grill, grilling your chicken for about 6-8 minutes per side, or until the internal temp reaches 165 F. Grill 4 sides of corn for 2-3 minutes per side, or 8-10 minutes total. *See full recipe for the stovetop instructions.

4. Make your cilantro jalapeño ranch. Add all ranch dressing ingredients to a blender or food processor and mix until creamy and well combined. Store in the fridge until ready to use.

5. Chop and assemble all remaining bowl ingredients. Once everything is done cooking, layer your ingredients into bowls and serve. 

STREET CORN CHICKEN + RICE BOWL SWAPS

+ SWAP THE SAUCE 

If you want a more traditional street corn taste, you can omit the cilantro jalapeño ranch and mix together 1/2 cup each of sour cream and mayonnaise, along with the juice from 1 lime, and 1/2 teaspoon chili powder and sea salt. OR to save time, you can purchase a pre-made ranch (I love this one).

+ MAKE IT DAIRY-FREE

If you want to keep this bowl dairy-free, leave out the cotija cheese and swap the Greek yogurt for an alternative like coconut in the sauce.

+ ADD MORE FIBER

If you’re looking to add more fiber, feel free to swap the jasmine rice for brown rice, millet, or quinoa.

+ ADJUST THE SPICE

If you’re not a fan of spice leave the jalapeño out of the spice and omit the chili powder.

STREET CORN CHICKEN + RICE BOWL TIPS

+ USE FRESH CORN IF POSSIBLE

When I was recipe testing this dish (which I tend to do 1-2 months prior) corn wasn’t quite in season yet and I was using canned, organic sweet corn for this recipe, which still tasted great. However now that corn is in peak season, buying it fresh truly takes the flavors in this dish to the next level!

+ GRILL IF YOU GOT ONE

I love that you can easily make this dish on the stove, as sometimes a grill just isn’t an option. However I will say I do think grilling the chicken and corn gives this bowl a slight flavor edge, so if you got it, use it!

+ SAVE ANY LEFTOVERS

This is a dish that makes great lunch leftovers the next day (if you have any to begin with!) Just make sure to cool to room temp, then store in individual components in an airtight glass container in the fridge for 3-5 days.

MORE HEALTHY HIGH PROTEIN BOWL RECIPES

+ SAUCY ORANGE CHICKEN STIR-FRY + SNAP PEAS

+ TROPICAL TERIYAKI GROUND BEEF BOWLS

+  BEEF + BROCCOLI RICE BOWLS + MISO GINGER SAUCE

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Photography by Tanya Pilgrim

Street Corn Chicken + Rice Bowls

GF

This healthy street corn chicken + rice bowl sneaks in nutrient-dense ingredients + an extra flavorful sauce for a high protein + fiber meal!

PREP TIME:	TOTAL TIME:
10 Mins	00:40 Mins

• Author: Lauren Chambers

• Servings: 4

• Recipe Type: Entree, dinner, meal

• Cuisine: Mexican Inspired

Ingredients

Chicken + Rice Bowl:

• 1 ½ -2 pounds organic boneless, skinless chicken thighs (about 6-8 thighs)
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt, plus more for topping
• 1 cup jasmine rice
• 1 ¾ cups bone broth
• 2 large ears of fresh corn, shucked or 1 15-ounce can organic sweet corn, drained
• ¼ cup red radish, thinly sliced (about ½ of a bunch)
• ¼ cup red onion, thinly sliced
• 2 cups organic baby spinach (can sub for romaine or other shredded lettuce)
• 1 to 2 avocados, peeled and sliced
• Fresh cilantro, limes wedges and cotija cheese for serving

Cilantro Jalapeño Ranch:

• ½ cup Greek yogurt (or swap for coconut yogurt to keep dairy-free)
• 1/3 cup avocado oil mayonnaise
• Juice and zest of 1 lime (about 2 tablespoons juice)
• 1 cup cilantro leaves
• ½ jalapeño, deseeded and diced
• 2 tablespoons chives, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon sea salt

Instructions

1. Prep your chicken. Coat your chicken thighs with the avocado oil and spices in a medium-sized bowl until well-mixed. Set in the fridge for 15 minutes to marinate while you prepare your rice and corn. *If grilling, preheat your grill to medium high heat.
2. Cook your rice. Rinse and drain your rice three times in a fine mesh sieve with cold water. Add to a medium-sized stovetop pot with the bone broth, cover and bring to a boil, then reduce to a simmer and cook for 15 minutes, until liquid is absorbed.
3. Cook your chicken and corn. If grilling, preheat your grill to medium high heat (425-450 F). Once heated, add your chicken thighs and corn directly to the grill, grilling your chicken for about 6-8 minutes per side, or until the internal temp reaches 165 F. Grill 4 sides of corn for 2-3 minutes per side, or 8-10 minutes total. If cooking stovetop, heat one large and one medium-sized dry skillet over medium high heat. Add the chicken thighs to the large skillet and cook for 6-8 minutes per side, or until the internal temp reaches 165 F. Cook the corn kernels in the medium-sized skillet for 6-8 minutes, stirring occasionally until corn is charred. Once chicken is done cooking, transfer to a cutting board and slice or cut into chunks. If grilling the corn, let cool, then shave the kernels off to use in the bowls.
4. Make your cilantro jalapeño ranch. Add all ranch dressing ingredients to a blender or food processor and mix until creamy and well combined. Store in the fridge until ready to use.
5. Chop and assemble all remaining bowl ingredients.
6. Assemble your rice bowls. Once everything is done cooking, layer your ingredients into bowls in this order: rice, baby spinach, corn and chopped chicken. Drizzle with the cilantro jalapeño ranch and top with red onion slices, thinly sliced radish, avocado slices, cilantro leaves, cotija cheese and lime wedges.

Notes

*Make sure to cool to room temp, then store in individual components in an airtight glass container in the fridge for 3-5 days.

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