Description
This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish inspired by Mexican street corn (elote). Tender, spiced chicken sits atop fluffy rice and is topped with juicy corn, a creamy tangy sauce, cotija cheese, and a sprinkle of fresh cilantro. It’s a complete, satisfying meal perfect for busy weeknights or meal prepping ahead.
Ingredients
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For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 2 cups cooked white or brown rice
For the Street Corn Topping
- 1 1/2 cups corn kernels (fresh, frozen, or canned; if using frozen, thawed and drained)
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
Creamy Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
Toppings
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
- Optional: sliced jalapeño, hot sauce
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and rub with olive oil. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Sprinkle the spice mix evenly over both sides of the chicken. Grill or cook in a skillet over medium heat for 5–7 minutes per side, or until cooked through and juicy. Let rest for 5 minutes, then slice thinly.
- Cook the Rice: While chicken cooks, prepare the rice according to package instructions if not using leftover or precooked rice. Fluff with a fork and keep warm.
- Make the Creamy Sauce: In a bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until smooth. Set aside.
- Cook the Corn: In a skillet over medium-high heat, melt the butter. Add the corn, smoked paprika, and salt. Sauté for 3–4 minutes, letting some kernels get charred for extra flavor. Remove from heat.
- Assemble the Bowls: Divide cooked rice among serving bowls. Top each with sliced chicken, a generous scoop of corn, a drizzle of creamy sauce, crumbled cotija cheese, and chopped cilantro. Serve with lime wedges and toppings of choice such as sliced jalapeño or hot sauce.
Notes
- You can use rotisserie chicken or leftover cooked chicken for an ultra-fast meal.
- Try grilling your corn on the cob for smoky depth before removing the kernels.
- Swap mayonnaise for Greek yogurt for a lighter sauce.
- This recipe is great for meal-prepping in advance—store components separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
