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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

If you're craving bold flavors and comforting textures in one bowl, the Street Corn Chicken Rice Bowl delivers big time. Inspired by the zesty charm of Mexican street corn (elote) and hearty rice bowl culture, this recipe is a fusion of smoky grilled chicken, tangy cotija cheese, creamy sauce, and sweet, spicy corn—all layered over fluffy rice. It’s the perfect weekday dinner or meal prep favorite.
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Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 lbs about 4 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • For the Street Corn:
  • 2 cups corn kernels fresh, frozen, or canned
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika optional
  • 1/4 cup cotija cheese or feta cheese crumbled
  • Fresh cilantro chopped
  • For the Rice:
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped
  • For Toppings optional:
  • Sliced avocado or guacamole
  • Diced tomatoes
  • Sliced jalapeños
  • Additional crumbled cotija cheese
  • Extra lime wedges

Instructions
 

  • Marinate the Chicken:
  • In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  • Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  • Cook the Chicken:
  • Preheat your grill or grill pan over medium-high heat.
  • Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for a few minutes, then slice it into thin strips.
  • Prepare the Street Corn:
  • If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. If using frozen or canned corn, heat it in a skillet over medium heat until warm.
  • In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.
  • Stir in the warm corn kernels until they are evenly coated.
  • Add chopped cilantro and mix well.
  • Prepare the Rice:
  • In a large bowl, toss the cooked rice with lime juice and chopped cilantro.
  • Assemble the Bowls:
  • Divide the cilantro-lime rice among the bowls.
  • Top each bowl with sliced chicken and a generous serving of the street corn mixture.
  • Add any additional toppings you like, such as sliced avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
  • Serve:
  • Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.

Notes

  • Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes but up to 4 hours.
  • Corn Preparation: If using canned corn, be sure to drain and rinse it before heating.
  • Spiciness: Adjust the amount of chili powder and jalapeños to suit your taste preferences.