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Street Corn Chicken Rice Bowl

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner, Lunch
  • Method: Grilled, Stovetop
  • Cuisine: Mexican, Tex-Mex
  • Diet: Gluten Free

Description

This Street Corn Chicken Rice Bowl is a perfect blend of smoky grilled chicken, charred corn, and fluffy rice, all tossed with a creamy, tangy sauce. It’s inspired by the flavors of Mexican street corn (elote) and makes a delicious, hearty meal that’s quick to prepare.

Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tbsp butter (optional)
  • Juice of 1/2 lime
  • 2 tbsp chopped cilantro

For the Street Corn Topping:

  • 1 1/2 cups corn (fresh, canned, or frozen)
  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese (or feta), crumbled
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 1 clove garlic, minced
  • 2 tbsp chopped cilantro

For Garnish:

  • 1 jalapeño, sliced
  • Extra cotija cheese
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. Prepare the Chicken:

    • Preheat grill or stovetop pan over medium-high heat.
    • In a small bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this seasoning all over the chicken breasts.
    • Grill for 5-6 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat, squeeze lime juice over the top, and let rest for 5 minutes before slicing.

  2. Make the Rice:

    • If using fresh-cooked rice, mix in butter (if using), lime juice, and chopped cilantro. Stir to combine.

  3. Prepare the Street Corn Topping:

    • Heat a skillet over medium-high heat. Add olive oil and corn, cooking until slightly charred (about 3-5 minutes).
    • Transfer corn to a bowl and mix with salt, smoked paprika, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic, and chopped cilantro.

  4. Assemble the Bowl:

    • Divide rice into bowls. Top with sliced chicken and a generous scoop of street corn mixture.
    • Garnish with jalapeño slices, extra cotija cheese, lime wedges, and hot sauce if desired.

Notes

  • Swap cotija for feta if you can’t find it.
  • Add black beans or avocado for extra flavor.
  • Use pre-cooked rotisserie chicken to save time.
  • Serve with a drizzle of crema or extra sauce for more creaminess.

Find it online: https://quickbiteskitchen.com/street-corn-chicken-rice-bowl-3/