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Street Corn Chicken Rice Bowl

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This street corn chicken rice bowl is a flavor-packed, easy dinner featuring smoky, spiced chicken, creamy street corn, fluffy rice, and vibrant toppings. It’s a customizable, family-friendly meal inspired by Mexican street corn (elote) that comes together in under 40 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil (or avocado oil)
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups corn kernels (fresh, canned, or frozen and thawed)
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or Mexican crema
  • 1/2 tsp chili powder
  • 1/2 lime, juiced
  • 1/3 cup crumbled cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste
  • 2 cups cooked white or brown rice (jasmine or basmati recommended)
  • 1/2 cup diced red onion (optional)
  • 1 jalapeño, seeded and diced (optional)
  • Lime wedges, for serving
  • Extra cotija cheese and cilantro for garnish

Instructions

  1. In a medium bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Add chicken (cut into bite-sized pieces) and toss to coat. Let marinate while prepping other ingredients.
  2. Cook rice according to package instructions. Fluff with a fork and set aside. Optionally, add a squeeze of lime and a pinch of salt for extra flavor.
  3. Heat a large skillet or grill pan over medium-high. Add corn kernels and cook undisturbed for 2-3 minutes to char, then stir and cook another 2-3 minutes until lightly charred. Remove from heat and transfer to a bowl.
  4. To the bowl with corn, add mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and cilantro. Stir well. Season with salt and pepper to taste.
  5. Return skillet to medium heat. Add chicken pieces in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove from pan and let rest.
  6. Divide rice among four bowls. Top with cooked chicken, then the street corn mixture. Add diced red onion, jalapeños, extra cheese, and cilantro as desired.
  7. Serve with lime wedges for squeezing over the top. Optionally, sprinkle with extra chili powder or hot sauce. Enjoy immediately.

Notes

For best results, use fresh corn in season or frozen corn in winter. Marinate chicken for up to 30 minutes for deeper flavor. To make dairy-free, use vegan mayo and cheese alternatives. For meal prep, store rice, chicken, and corn mixture separately. The street corn sauce develops more flavor after chilling. Add jalapeños or hot sauce for extra heat, and swap rice for quinoa or cauliflower rice for a lighter bowl.

Nutrition

Keywords: street corn chicken rice bowl, elote bowl, Mexican chicken rice bowl, easy dinner, meal prep, family dinner, gluten-free, street corn, chicken bowl, rice bowl

Find it online: https://magnetmeal.com/street-corn-chicken-rice-bowl-recipe-easy-flavor-packed-dinner-idea/