Description
The Street Corn Chicken Rice Bowl is a flavorful and satisfying meal inspired by classic Mexican street corn (elote) and grilled chicken, all served over a bed of fluffy rice. This bowl brings together juicy, seasoned chicken, sweet corn, tangy lime, creamy sauce, fresh veggies, and vibrant toppings for a perfect blend of savory, smoky, and zesty flavors—a wholesome dinner or hearty lunch that’s as comforting as it is delicious.
Ingredients
Units
Scale
For the Chicken
- 1 lb boneless skinless chicken breasts (about 2 large pieces)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Rice
- 2 cups cooked white or brown rice
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
- Salt, to taste
For the Street Corn Topping
- 1 1/2 cups fresh or frozen corn kernels
- 1/3 cup cotija cheese, crumbled (or feta)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
- Salt and pepper, to taste
For Serving
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh jalapeño slices (optional)
- Lime wedges
- Extra cilantro and cotija cheese
Instructions
- Prep the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add the chicken breasts and toss to coat well. Let marinate for at least 15 minutes (or up to 2 hours) for maximum flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until cooked through and juices run clear. Transfer to a plate, cover, and let rest for 5 minutes before slicing.
- Prepare the Rice: In a bowl, mix the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Fluff with a fork and set aside.
- Make the Street Corn Topping: If using fresh corn, grill or sauté the corn kernels until lightly charred. In a bowl, mix the corn with mayonnaise, sour cream (or Greek yogurt), minced garlic, chili powder, cotija cheese, cilantro, lime juice, and a pinch of salt and pepper.
- Assemble the Bowls: Divide the cilantro-lime rice between bowls. Top with sliced chicken, spoon over the street corn mixture, and add avocado slices, cherry tomatoes, and jalapeño (if using). Garnish with more cilantro, cotija, and a squeeze of lime.
Notes
- Customize with your favorite grains—quinoa or cauliflower rice work well.
- For extra heat, sprinkle with Tajín or more chili powder.
- Leftovers can be stored in separate containers and assembled just before serving.
- Swap cotija with feta if you can’t find it.
- Grilled shrimp or tofu can be used instead of chicken for a pescatarian or vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 730mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg
