If you love the bold, smoky flavors of Mexican street corn (elote) and the comforting heartiness of a chicken rice bowl, then this Street Corn Chicken Rice Bowl is the perfect dish for you!
This recipe combines juicy, seasoned grilled chicken with sweet and creamy Mexican street corn and serves it all over fluffy cilantro-lime rice for a delicious, well-balanced meal. Each bite is a mix of smoky, tangy, creamy, and savory flavors, making this a great weeknight dinner or meal prep option.
Plus, it’s super easy to make, requiring just one pan and a few fresh ingredients. Whether you’re looking for a quick meal, a healthy dinner, or something new and exciting, this dish is sure to become a family favorite!
Ingredients (Serves 4)
For the Chicken:
- 500g boneless, skinless chicken breast or thighs
- 1 tbsp olive oil (15ml)
- 1 tsp chili powder (2g)
- ½ tsp smoked paprika (1g)
- ½ tsp cumin (1g)
- ½ tsp garlic powder (1g)
- ½ tsp onion powder (1g)
- ½ tsp salt (2g)
- ¼ tsp black pepper (1g)
- Juice of 1 lime (15ml)
For the Street Corn:
- 2 cups corn kernels (300g) (fresh, canned, or frozen)
- 1 tbsp butter (15g)
- 1 clove garlic (5g), minced
- ¼ cup mayonnaise (60g)
- ¼ cup sour cream (60g)
- ¼ cup crumbled cotija cheese (30g) (or feta as a substitute)
- ½ tsp chili powder (1g)
- Juice of 1 lime (15ml)
- ¼ cup fresh cilantro (10g), chopped
For the Rice:
- 1 cup jasmine or basmati rice (200g)
- 2 cups water or chicken broth (500ml)
- Juice of 1 lime (15ml)
- ¼ cup fresh cilantro (10g), chopped
- ½ tsp salt (2g)
Optional Toppings:
- Sliced avocado
- Diced jalapeños
- Extra cotija cheese
- Hot sauce
Instructions
Step 1: Cook the Rice
- Rinse the rice under cold water to remove excess starch.
- In a pot, bring 2 cups of water or chicken broth to a boil.
- Add the rice and salt, reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender.
- Remove from heat, fluff with a fork, and mix in lime juice and cilantro. Set aside.
Step 2: Cook the Chicken
- In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Coat the chicken in the seasoning mixture and let it marinate for 10-15 minutes (or overnight for deeper flavor).
- Heat a skillet or grill pan over medium-high heat and cook the chicken for 5-6 minutes per side, until golden brown and cooked through.
- Remove from heat, let rest for 5 minutes, then slice into strips.
Step 3: Make the Street Corn
- In the same skillet, melt butter and add the corn. Sauté for 3-4 minutes until slightly charred.
- Add the garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
Step 4: Assemble the Bowls
- Divide the cilantro-lime rice into serving bowls.
- Top with sliced chicken and a generous scoop of street corn.
- Garnish with avocado, extra cheese, jalapeños, or hot sauce, if desired.
- Serve and enjoy!
Nutritional Information (Per Serving)
- Calories: ~520 kcal
- Protein: 40g
- Carbohydrates: 50g
- Fats: 18g
- Fiber: 6g
- Sugar: 4g
Note: Nutritional values are approximate and may vary based on exact ingredients used.
Tips & Tricks for the Best Street Corn Chicken Rice Bowl
???? Marinate the Chicken Longer – For deeper flavor, marinate for at least 30 minutes or overnight.
???? Char the Corn – A little charring brings out the smoky, authentic street corn flavor.
???? Make It Spicier – Add extra jalapeños, cayenne, or hot sauce if you like heat.
???? Meal Prep Friendly – Store all components separately in airtight containers for up to 4 days.
???? Cheese Substitutes – If you can’t find cotija cheese, use feta or Parmesan for a similar salty kick.
Why You’ll Love This Recipe
✔️ Bold Mexican-Inspired Flavors: A mix of smoky, tangy, creamy, and savory goodness.
✔️ Easy One-Pan Chicken: Simple, juicy, and packed with flavor.
✔️ Meal Prep Approved: Make ahead for quick lunches or dinners.
✔️ Healthy & Balanced: High in protein, fiber, and healthy fats.
✔️ Completely Customizable: Adjust toppings and spice levels to your taste.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes! Thighs have more flavor and moisture, making them a great option.
Q: Can I make this vegetarian?
Absolutely! Swap the chicken for black beans, tofu, or grilled portobello mushrooms.
Q: How do I store leftovers?
Keep everything in separate containers in the fridge for up to 4 days. Reheat in the microwave.
Q: What’s the best way to reheat?
Reheat the chicken in a skillet or microwave for best results. The rice and street corn can be microwaved.
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