Description
The Street Corn Chicken Rice Bowl combines the bold flavors of Mexican street corn (elote) with tender, spiced chicken and zesty cilantro-lime rice. This vibrant, one-bowl meal is packed with protein, whole grains, and fresh ingredients, making it a delicious and satisfying choice for lunch or dinner.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 tsp chili powder
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
For the Rice
- 2 cups cooked white or brown rice
- 1 tbsp butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Optional Toppings
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Add diced chicken and toss to coat evenly.
- Cover and refrigerate for 15–30 minutes.
Prepare the Street Corn Topping
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and cool.
- In a bowl, mix charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Set aside.
Cook the Chicken
- Heat a skillet over medium-high heat.
- Add marinated chicken and cook for 4–5 minutes per side until golden brown and cooked through (165°F/74°C internal temp).
- Remove from heat and let rest for 5 minutes.
Prepare the Rice
- Toss cooked rice with butter, lime juice, and cilantro. Adjust seasoning if needed.
Assemble the Bowls
- Divide rice into four bowls.
- Top with cooked chicken and street corn mixture.
- Add optional toppings like avocado, jalapeños, lime wedges, or hot sauce. Serve immediately.
Notes
- Vegetarian Option – Substitute chicken with grilled portobello mushrooms or roasted chickpeas.
- Grain Swap – Use quinoa, cauliflower rice, or mixed greens instead of rice.
- Spice Control – Adjust chili powder and add jalapeños or hot sauce for extra heat.
- Storage – Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
