Description
This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal inspired by Mexican street corn (elote). Tender, spiced chicken is served over fluffy rice and topped with a tangy, creamy, and cheesy corn salad bursting with flavor. It’s an easy, delicious all-in-one lunch or dinner, perfect for meal prep and weeknight cooking.
Ingredients
Units
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Rice
- 2 cups cooked white or brown rice
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- Salt, to taste
For the Street Corn Topping
- 1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/3 cup crumbled cotija cheese (or feta)
- 1/2 teaspoon chili powder
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
For Serving (optional)
- Diced avocado
- Extra crumbled cotija cheese
- Fresh lime wedges
- Sliced jalapeño
Instructions
- Season and Cook the Chicken: In a medium bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat, add the seasoned chicken, and cook for 6-8 minutes per side or until the chicken is cooked through and golden brown. Rest for 5 minutes, then slice or chop.
- Prepare the Rice: While the chicken cooks, stir the lime juice, chopped cilantro, and a pinch of salt into hot cooked rice. Fluff with a fork and set aside.
- Make the Street Corn Topping: In a bowl, combine corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste and mix well. If using fresh corn, you can quickly char it in a skillet with a little oil for extra flavor.
- Assemble the Bowls: Divide the cilantro-lime rice between bowls. Top with sliced chicken and a generous spoonful of street corn topping. Add avocado, extra cheese, jalapeños, and lime wedges if using.
- Serve: Serve immediately while warm, garnished as desired.
Notes
- Swap in rotisserie chicken or leftover grilled chicken for an even quicker meal.
- Use brown rice or cauliflower rice for a whole-grain or low-carb option.
- For a spicier bowl, add extra chili powder or diced jalapeños to the street corn topping.
- Street corn topping can be made in advance and stored in the fridge for up to 2 days.
- Easily double the recipe to meal prep for lunches throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 77mg
