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Street Corn Chicken Rice Bowl

If you’re craving the smoky, creamy flavor of Mexican street corn (elote) and the satisfying comfort of a chicken and rice bowl, this Street Corn Chicken Rice Bowl brings the best of both worlds into one irresistible dish.

This easy dinner features juicy grilled chicken seasoned with bold spices, layered over fluffy cilantro-lime rice, and topped with creamy, tangy, chili-dusted street corn. It’s a weeknight-friendly meal packed with flavor, texture, and just the right amount of heat—and it all comes together in about 30 minutes!

Why You’ll Love This Recipe

  • Bold Mexican-Inspired Flavors – Smoky, savory, creamy, and tangy in every bite.
  • One-Pan Chicken – Easy to cook and loaded with spices.
  • Meal Prep Friendly – Make it ahead and enjoy all week.
  • Nutritious and Satisfying – Balanced with protein, fiber, and healthy fats.
  • Customizable – Turn up the heat or keep it mild—it’s up to you!

Ingredients (Serves 4)

For the Chicken:

  • 500g boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime

For the Street Corn:

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1 tbsp butter
  • 1 garlic clove, minced
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup cotija cheese, crumbled (or feta)
  • ½ tsp chili powder
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped

For the Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups water or chicken broth
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • ½ tsp salt

Optional Toppings:

  • Avocado slices
  • Diced jalapeños
  • Extra cotija cheese
  • Hot sauce

Instructions

Step 1: Cook the Cilantro Lime Rice

  1. Rinse rice under cold water to remove excess starch.
  2. In a saucepan, bring water or broth to a boil.
  3. Stir in rice and salt, reduce heat, cover, and simmer for 12–15 minutes until tender.
  4. Fluff with a fork, then mix in lime juice and chopped cilantro. Set aside.

Step 2: Cook the Chicken

  1. In a bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
  2. Coat chicken with the seasoning and marinate for 10–15 minutes (or up to overnight for more flavor).
  3. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side, or until golden and cooked through.
  4. Let rest 5 minutes before slicing.

Step 3: Make the Street Corn

  1. In the same skillet, melt butter over medium heat. Add corn and cook for 3–4 minutes, stirring occasionally until slightly charred.
  2. Add minced garlic and cook for 30 seconds. Remove from heat.
  3. In a bowl, combine the sautéed corn, mayo, sour cream, cotija cheese, chili powder, lime juice, and cilantro.

Step 4: Assemble Your Bowls

  1. Spoon rice into bowls.
  2. Top with sliced chicken and a generous scoop of street corn mixture.
  3. Add avocado, jalapeños, extra cheese, or hot sauce if desired.
  4. Serve warm and enjoy!

Nutritional Info (Per Serving – Approximate)

  • Calories: 520
  • Protein: 40g
  • Carbs: 50g
  • Fats: 18g
  • Fiber: 6g
  • Sugar: 4g

Tips for the Best Street Corn Chicken Bowl

  • Marinate Longer for Flavor – If time allows, marinate your chicken for at least 30 minutes or overnight.
  • Get That Char – Use a hot skillet or grill to add smoky flavor to both chicken and corn.
  • Turn Up the Heat – Like it spicy? Add hot sauce, cayenne, or fresh chilies.
  • Make It Ahead – Perfect for meal prep! Store components separately in airtight containers.
  • No Cotija? – Feta or grated Parmesan work well as substitutes.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
Yes! Thighs offer more moisture and flavor, making them a great alternative.

Q: Is this recipe gluten-free?
Yes—just be sure all your ingredients (like broth and hot sauce) are certified gluten-free.

Q: How do I store and reheat leftovers?
Store each component separately for up to 4 days. Reheat chicken and rice in the microwave or on the stovetop. The street corn can be served warm or cold.

Q: Can I make this vegetarian?
Absolutely! Swap the chicken for black beans, chickpeas, tofu, or grilled portobello mushrooms.

This Street Corn Chicken Rice Bowl is a quick and flavorful meal that’s sure to satisfy. It brings together everything you love about elote and a hearty chicken bowl—without the fuss. Perfect for busy weeknights, casual dinners, or prepping meals in advance.