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:
- 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).
- 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:
- 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.
- Mix: In a bowl, combine cooked corn with mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Stir well.
For the Rice:
- If using freshly cooked rice, stir in butter and salt for extra flavor.
- If using cilantro-lime rice, mix in fresh chopped cilantro and lime juice.
Assembling the Bowl:
- Divide rice into bowls.
- Top with sliced chicken and street corn mixture.
- Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
- Add optional toppings like jalapeños or hot sauce for extra heat.
- 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