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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls are a bold, flavor-packed mashup of Mexican street corn (Elote), juicy seasoned chicken, and fluffy rice — all brought together in a satisfying, colorful bowl. Think smoky, creamy, zesty, and a little spicy. Perfect for meal prep, quick dinners, or Taco Tuesday with a twist!
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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.