Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a quick and vibrant weeknight dinner that combines juicy spiced chicken, creamy elote-style corn, and a bed of fluffy rice.It's highly customizable, great for meal prep, and easy to throw together in 30 minutes or less. With bold Mexican-inspired flavors and fresh toppings, it's sure to be a family favorite.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil for cooking
For the Street Corn:
- 2 cups corn fresh, frozen, or canned & drained
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- ½ tsp lime zest
- ¼ tsp chili powder
- ¼ tsp salt
- ⅓ cup crumbled cotija cheese
- 2 tbsp chopped cilantro
For the Bowl:
- 2 cups cooked rice white, brown, or cauliflower rice
Optional toppings:
- sliced green onions
- more cilantro
- lime wedges
- avocado
- jalapeño slices
Instructions
Prepare the Chicken:
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Season both sides of the chicken with the spice mix.
- Heat olive oil in a skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through.
- Remove from heat and let rest for 5 minutes. Slice into strips.
Make the Street Corn:
- In a large bowl, combine corn, mayonnaise, sour cream, lime juice, lime zest, chili powder, and salt. Stir until creamy.
- Mix in crumbled cotija cheese and chopped cilantro.
Assemble the Bowls:
- Divide cooked rice among 4 bowls.
- Top with sliced chicken and a generous scoop of street corn mixture.
- Add desired toppings: extra cotija, cilantro, green onions, avocado, etc.
- Serve with lime wedges for squeezing on top.