Street Corn Chicken Rice Bowl
Craving something creamy, tangy, smoky, and satisfying all at once? The Street Corn Chicken Rice Bowl brings together all the irresistible flavors of Mexican street corn (elote) and juicy grilled chicken, all layered on a bed of fluffy rice. It’s perfect for quick weeknight dinners, lunch meal prep, or feeding a crowd with bold flavor and minimal fuss.
Ingredients
- 2 boneless skinless chicken breasts.
- 1 tablespoon olive oil.
- 1 teaspoon chili powder.
- 1 teaspoon garlic powder.
- 1/2 teaspoon smoked paprika.
- 1/2 teaspoon cumin.
- 2 cups corn kernels.
- 1 tablespoon butter.
- 1 tablespoon mayonnaise.
- 1/4 cup cotija or feta cheese.
- 1 cup rice.
- 2 cups water or broth.
- 1/4 cup sour cream or Greek yogurt.
- 2 tablespoons mayonnaise for dressing.
- 3 tablespoons lime juice divided.
- Fresh cilantro and lime wedges for garnish.
Instructions
- Mix olive oil with spices and lime juice. Rub on chicken and marinate 15-60 minutes.
- Cook rice in water or broth until tender, about 15-20 minutes for white rice. Stir in lime juice.
- Grill chicken 6-7 minutes per side until 165°F internal temperature. Rest before slicing.
- Cook corn with butter until charred. Mix in mayo, cheese, lime juice, and seasonings.
- Whisk sour cream, mayo, lime juice, and spices until smooth.
- Layer rice, chicken, corn mixture. Top with dressing and garnish with cilantro and lime.
Notes
- Can use frozen corn.
- Good for meal prep.
- Can substitute proteins.