Description
A vibrant, flavor-packed Street Corn Chicken Rice Bowl combining smoky, creamy, and tangy Mexican street corn with tender chicken and rice. Perfect for weeknight dinners, meal prep, or entertaining.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 2 cups long-grain white or brown rice
- 1 ½ cups corn kernels (fresh, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp lime juice, freshly squeezed
- 1 tsp garlic powder
- 1 tsp chili powder or smoked paprika
- ¼ cup Cotija cheese (or feta as a substitute)
- 2 tbsp fresh cilantro, chopped
- 1–2 jalapeños, sliced (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil or avocado oil
Instructions
Step 1: Cook the Rice
- Rinse rice under cold water until water runs clear.
- Cook rice according to package instructions (stovetop, rice cooker, or Instant Pot). Fluff with a fork and set aside.
Step 2: Prepare the Chicken
- Season chicken with chili powder, garlic powder, salt, and pepper.
- Heat a skillet or grill pan over medium heat; add olive oil.
- Cook chicken for 5-7 minutes per side or until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into strips or bite-sized pieces.
Step 3: Make the Street Corn
- Char fresh corn in a hot skillet with a little oil until golden and smoky. For canned or frozen corn, drain and dry kernels first.
- In a bowl, combine charred corn with mayonnaise, sour cream, lime juice, garlic powder, and chili powder. Mix until coated.
Step 4: Assemble the Bowls
- Divide cooked rice into bowls as the base layer.
- Top each with sliced chicken and a scoop of the street corn mixture.
- Sprinkle with Cotija cheese, cilantro, and jalapeños (if using).
Step 5: Garnish and Serve
- Add a squeeze of lime juice for extra tang.
- Serve immediately and enjoy!
Notes
- Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm rice and chicken before assembling bowls. Serve the corn mixture cold or at room temperature.
- Variations:
- Vegetarian: Replace chicken with grilled tofu or roasted chickpeas.
- Low-carb: Substitute rice with cauliflower rice or greens.
- Dairy-free: Use vegan mayo and skip the cheese or use a plant-based alternative.
- Spice adjustment: Add extra chili powder or hot sauce for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Skillet, Grill
- Cuisine: mexican inspired
Keywords: Street corn chicken rice bowl recipe Mexican street corn rice bowl Elote-inspired chicken bowl Easy weeknight dinner recipe Meal prep chicken rice bowl