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Street Corn Chicken Rice Bowl

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The Street Corn Chicken Rice Bowl combines tender, seasoned chicken, creamy street corn, and cilantro-lime rice in a flavorful, satisfying dish. Inspired by the Mexican street food *elote*, this bowl is perfect for a quick, hearty meal with a fresh, zesty twist.

Ingredients

1.5 lbs (about 4) boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

**For the Street Corn**

2 cups corn kernels (fresh, frozen, or canned)

1 tablespoon mayonnaise

1 tablespoon sour cream

1 teaspoon lime juice

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika (optional)

1/4 cup cotija cheese or feta, crumbled

Fresh cilantro, chopped

**For the Rice**

2 cups cooked white or brown rice

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

**For Toppings (optional)**

Sliced avocado or guacamole

Diced tomatoes

Sliced jalapeños

Extra crumbled cotija cheese

Additional lime wedges

Instructions

  1. For the Chicken: In a small bowl, mix together the olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat the chicken breasts or thighs with the marinade and let them marinate for at least 15 minutes (or up to 2 hours) in the refrigerator.
  2. Heat a large skillet or grill over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and is cooked through. Let the chicken rest for a few minutes before slicing it into strips or chunks.
  3. For the Street Corn: In a medium-sized bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using). Stir until well combined. Add the crumbled cotija cheese and chopped cilantro, and mix again.
  4. For the Rice: In a bowl, toss the cooked rice with lime juice and fresh cilantro until well combined.
  5. Assemble the Bowls: In each bowl, layer the cilantro-lime rice as the base. Add a generous scoop of street corn on top. Top with the sliced chicken. Add any desired toppings such as avocado, diced tomatoes, sliced jalapeños, extra cotija cheese, and lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat the chicken and rice in the microwave or in a skillet over medium heat. For the corn, you can serve it cold or warm it in the microwave for about 30 seconds.

If using frozen corn, thaw it before using in the recipe, or briefly heat it in a skillet to bring out its sweetness.

If you prefer a spicier dish, add extra chili powder, cayenne pepper, or finely chopped jalapeños to the corn mixture.

Nutrition

Find it online: https://familydinnercooking.com/street-corn-chicken-rice-bowl/