Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl packs all the incredible flavor of Mexican street corn (elote) into a hearty, satisfying, and easy-to-make meal. It features seasoned, juicy chicken and charred corn over a bed of fluffy rice, all drizzled with a creamy, spicy, and tangy cotija-lime sauce. It’s a vibrant, fresh, and completely delicious dinner that comes together in under 30 minutes.

If you love the irresistible combination of sweet, smoky, and savory flavors, this recipe is for you. It’s a perfectly balanced one-bowl meal that’s great for weeknight dinners, meal prepping for lunches, or any time you’re craving something fresh and exciting.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: A flavorful, well-rounded dinner that’s ready in under 30 minutes.
• Incredible Flavor: A perfect balance of smoky, sweet, spicy, and tangy in every bite.
• Great for Meal Prep: The components can be prepped ahead for quick and easy assembly.
• Customizable: Easily adjust the spice level or add your favorite toppings.

Ingredients

For the Chicken & Rice:

• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 4 cups Cooked Rice (white, brown, or cilantro-lime)
• Salt and Black Pepper, to taste

For the Street Corn Salsa:

• 2 cups Corn (frozen, canned and drained, or fresh)
• 1/2 Red Onion, finely diced
• 1 Jalapeño, seeded and finely diced
• 1/2 cup Fresh Cilantro, chopped

For the Creamy Lime Sauce:

• 1/2 cup Mayonnaise
• 1/4 cup Sour Cream or Greek Yogurt
• 1/2 cup Cotija Cheese, crumbled, plus more for garnish
• 2 cloves Garlic, minced
• Juice of 1 Lime
• 1 tsp Chili Powder

Step-by-Step Instructions

1. Season and Cook Chicken: In a medium bowl, toss the chicken cubes with olive oil, 1 tsp chili powder, smoked paprika, cumin, salt, and pepper. Heat a large skillet over medium-high heat and cook the chicken until browned and cooked through, about 6-8 minutes. Set aside.
2. Char the Corn: In the same skillet, add the corn. Cook, stirring occasionally, for 5-7 minutes until the corn is heated through and has some nice charred bits.
3. Make the Salsa: In a bowl, combine the charred corn, diced red onion, jalapeño, and cilantro.
4. Mix the Sauce: In a separate small bowl, whisk together the mayonnaise, sour cream, cotija cheese, minced garlic, lime juice, and 1 tsp chili powder until smooth.
5. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the cooked chicken and the street corn salsa.
6. Serve: Drizzle generously with the creamy lime sauce and garnish with extra cotija cheese and fresh cilantro. Serve immediately.

Tips & Variations

• Pro Tip: For the best flavor, use a cast-iron skillet to get a really nice char on both the chicken and the corn. Don’t move the corn around too much to allow it to blacken in spots.
• Spice Level: Adjust the amount of jalapeño in the salsa and chili powder in the sauce to suit your preference. For extra heat, add a pinch of cayenne to the chicken seasoning.
• Add Beans: Stir a can of rinsed and drained black beans into the corn salsa for extra protein and fiber.
• Different Protein: This recipe also works great with shrimp, steak, or even chickpeas for a vegetarian option.

Frequently Asked Questions (FAQ)

• Can I use pre-cooked chicken?
  • Yes, this is a great way to use up leftover rotisserie or grilled chicken. Simply cut it into pieces and warm it up before assembling the bowls.
• What is Cotija cheese and is there a substitute?
  • Cotija is a salty, crumbly Mexican cheese. If you can’t find it, crumbled feta cheese is the best substitute.
• How do I meal prep this recipe?
  • Cook the chicken and rice, and prepare the corn salsa and sauce. Store each component in a separate airtight container in the refrigerator. Assemble the bowls just before serving. The components will stay fresh for up to 4 days.

Serving Suggestions

• These bowls are a complete meal on their own, but they are also delicious served with a side of sliced avocado or a simple green salad. A wedge of lime for squeezing over the top adds a final burst of freshness.