Description
Street Corn Chicken Rice Bowl is a bold and creamy one-bowl meal packed with juicy seasoned chicken, fluffy rice, and a tangy, smoky street corn topping. Inspired by Mexican elote, this colorful and customizable rice bowl is perfect for weeknight dinners or meal prep that never gets boring.
Ingredients
- For the chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Cumin
- Garlic powder
- Salt and black pepper
- Lime juice
- For the street corn topping:
- Corn (fresh, frozen, or canned—charred for best flavor)
- Mayonnaise
- Sour cream or Greek yogurt
- Crumbled cotija or feta cheese
- Lime juice
- Chili powder or Tajín
- Fresh cilantro, chopped
- For serving:
- Cooked white or brown rice
- Diced avocado or guacamole (optional)
- Lime wedges
- Jalapeño slices (optional)
Instructions
-
Season chicken with chili powder, cumin, garlic powder, salt, pepper, and lime juice.
-
Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side, or until cooked through. Let rest and slice.
-
While chicken cooks, combine corn, mayo, sour cream, lime juice, chili powder, cheese, and cilantro in a bowl. Adjust seasoning.
-
To serve, layer rice in bowls. Top with sliced chicken and spoon street corn mixture over the top.
-
Garnish with avocado, jalapeños, lime wedges, and extra cheese or cilantro.
Notes
- Use grilled or rotisserie chicken for convenience.
- Add black beans or a fried egg for extra protein.
- Swap rice with quinoa or cauliflower rice for a lighter option.
- Drizzle with hot sauce or chipotle crema for a spicy twist.
- Best enjoyed fresh, but works well as a make-ahead meal with toppings added at serving.
