Street Corn Chicken Rice Bowl
This delightful dish combines tender grilled chicken with elote-style street corn, served over fluffy rice for a vibrant and satisfying bowl meal.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast or thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- ½ lime Juice of
For the Street Corn (Elote-Style)
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tbsp mayo
- 2 tbsp sour cream or Mexican crema
- 1 tbsp lime juice
- ¼ tsp chili powder
- ¼ tsp smoked paprika
- 2 tbsp crumbled cotija or feta cheese
- Optional: chopped cilantro
For the Bowls
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- Diced avocado
- Cherry tomatoes, halved
- Extra cheese
- Lime wedges
- Hot sauce (for garnish)
Instructions
Cook the Chicken
- Rinse and pat dry the chicken. In a mixing bowl, toss the chicken in olive oil, lime juice, paprika, chili powder, cumin, garlic powder, and season with salt and pepper.
- Heat a grill or pan over medium heat. Grill or pan-sear the chicken for about 6–8 minutes per side until cooked through, with a beautiful golden crust.
- Once done, let the chicken rest for a couple of minutes before slicing or dicing into bite-sized pieces.
Prepare the Corn
- In a skillet, heat the corn over medium heat with a splash of oil until slightly charred and fragrant.
- Lower the heat and add mayo, sour cream, lime juice, chili powder, smoked paprika, and crumbled cheese. Stir gently until all the ingredients meld together into a creamy, luscious consistency.
Build the Bowls
- In each bowl, start with a generous scoop of soft, fluffy rice as your base.
- Layer the sliced chicken atop the rice and spoon over a heaping of the creamy street corn mixture.
- Finish with diced avocado, halved cherry tomatoes, an extra sprinkle of cheese, fresh cilantro if desired, and lime wedges on the side for an extra zing.
Notes
If you happen to have leftovers, store the chicken and corn in airtight containers and freeze them for later use. They will stay fresh for about 2-3 months. When ready to indulge again, simply thaw overnight in the refrigerator, then reheat in the microwave or on the stove until warmed through.