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Street Corn Chicken Rice Bowl

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Street Corn Chicken Rice Bowl is a delicious and hearty meal inspired by Mexican street corn (Elote)! It features juicy, seasoned chicken, creamy corn, fluffy rice, and a zesty sauce, all topped with cotija cheese, fresh cilantro, and lime. Perfect for meal prep or an easy weeknight dinner!


Ingredients

Units Scale

For the Chicken:

  • 1 1/2 lbs (680g) boneless, skinless chicken breast (or thighs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Juice of 1 lime

For the Street Corn Mixture:

  • 2 cups corn (fresh, frozen, or canned; if canned, drain and rinse)
  • 1 tbsp butter
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for spice)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled cotija or feta cheese
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime

For the Rice:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 tbsp butter (optional, for extra flavor)
  • 1/2 tsp salt

Toppings (Optional but Recommended):

  • Extra cotija cheese
  • Chopped fresh cilantro
  • Lime wedges
  • Sliced jalapeños
  • Hot sauce

Instructions

For the Chicken:

  1. Marinate: In a bowl, mix olive oil, salt, pepper, chili powder, smoked paprika, garlic powder, cumin, and lime juice. Coat the chicken evenly and let it sit for 10-15 minutes (or longer for more flavor).
  2. Cook: Heat a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until fully cooked (internal temp 165°F/75°C). Let it rest for a few minutes, then slice or dice.

For the Street Corn Mixture:

  1. Cook Corn: In the same skillet, melt 1 tbsp butter over medium heat. Add corn, chili powder, garlic powder, and cayenne. Sauté for 3-4 minutes until slightly charred.
  2. Mix: In a bowl, combine cooked corn with mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Stir well.

For the Rice:

  1. If using freshly cooked rice, stir in butter and salt for extra flavor.
  2. If using cilantro-lime rice, mix in fresh chopped cilantro and lime juice.

Assembling the Bowl:

  1. Divide rice into bowls.
  2. Top with sliced chicken and street corn mixture.
  3. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
  4. Add optional toppings like jalapeños or hot sauce for extra heat.
  5. Serve and enjoy!

Notes

  • Protein Swap: Try shrimp, tofu, or steak instead of chicken.
  • Spicy Option: Increase cayenne pepper or add hot sauce.
  • Meal Prep Friendly: Store in airtight containers for up to 4 days. Keep toppings separate for freshness.
  • Make it Healthier: Use brown rice, quinoa, or cauliflower rice