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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This bold and delicious rice bowl is packed with juicy grilled chicken, Mexican-style street corn, and fluffy seasoned rice. It’s drizzled with a creamy lime sauce and topped with fresh herbs for the ultimate easy and satisfying meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, lunch, Main Course
Cuisine fusion, Mexican, Tex-Mex
Servings 4

Equipment

  • Large skillet or grill pan
  • Medium saucepan (for rice)
  • Mixing bowls

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Street Corn Mixture:

  • 2 ears corn grilled and cut off the cob (or 1 ½ cups frozen corn, thawed)
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • Juice of 1 lime
  • ¼ cup cotija cheese crumbled (or feta)
  • 2 tablespoons chopped fresh cilantro

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • Juice of ½ lime

Optional Toppings:

  • Extra cotija cheese
  • Sliced jalapeños
  • Extra cilantro
  • Hot sauce

Instructions
 

Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium saucepan, bring chicken broth to a boil. Add rice, butter, and salt.
  • Reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed.
  • Remove from heat, fluff with a fork, and stir in lime juice. Cover and set aside.

Cook the Chicken:

  • In a small bowl, mix together olive oil, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Rub the seasoning onto the chicken breasts and drizzle with lime juice.
  • Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked (internal temp: 165°F/75°C).
  • Remove from heat, let rest for 5 minutes, then slice into strips.

Make the Street Corn Mixture:

  • In a bowl, mix together grilled corn, mayonnaise, sour cream, chili powder, cumin, lime juice, cotija cheese, and cilantro.
  • Stir until everything is well combined.

Assemble the Bowls:

  • Divide the cooked rice among 4 bowls.
  • Add sliced chicken and street corn mixture on top.
  • Garnish with extra cheese, cilantro, jalapeños, and hot sauce if desired.
  • Serve immediately and enjoy!

Notes

  • Make it spicier 🔥: Add cayenne pepper to the chicken or mix hot sauce into the street corn.
  • Dairy-free option 🥑: Use dairy-free yogurt instead of sour cream and skip the cheese.
  • Meal prep friendly 🍱: Store in airtight containers for up to 4 days in the fridge.
Keyword chicken rice bowl, elote bowl, mexican bowl, street corn
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