Description

This Loaded Street Corn Chicken Rice Bowl combines smoky, creamy, and tangy flavors with juicy seasoned chicken and fluffy rice. A hearty, meal-prep-friendly dish inspired by Mexican street corn, perfect for a quick weeknight dinner.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime

For the Rice:

1 cup white or brown rice
2 cups water or chicken broth
½ tsp salt

For the Street Corn Topping:

2 ears corn (or 1½ cups frozen corn)
¼ cup mayonnaise
¼ cup sour cream or Mexican crema
½ tsp chili powder
½ tsp smoked paprika
Juice of ½ lime
¼ cup crumbled cotija cheese (or feta as a substitute)
2 tbsp chopped fresh cilantro

Additional Toppings:

1 avocado, sliced
½ cup black beans, drained and rinsed
½ cup cherry tomatoes, halved
Hot sauce (optional)

Instructions

Step 1: Cook the Rice

Rinse the rice under cold water.
In a pot, combine rice, water (or broth), and salt.
Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
Fluff with a fork and set aside.

Step 2: Prepare the Chicken

Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl.
Coat the chicken with olive oil and rub seasoning evenly over both sides.
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F.
Let rest for 5 minutes, then slice into strips.

Step 3: Make the Street Corn Topping

Cut kernels off fresh corn or thaw frozen corn.
Char corn in a skillet over medium-high heat for 3-5 minutes.
In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
Stir in the charred corn, cotija cheese, and cilantro.

Step 4: Assemble the Bowl

Divide rice among serving bowls.
Top with sliced chicken, street corn mixture, black beans, cherry tomatoes, and avocado.
Drizzle with hot sauce if desired.
Garnish with extra cotija cheese and cilantro.

Notes

Vegetarian: Swap chicken for grilled tofu or portobello mushrooms.
Different Protein: Try shrimp, steak, or shredded rotisserie chicken.
Spicy: Add diced jalapeños to the corn mixture.
Low-Carb: Replace rice with cauliflower rice.
Dairy-Free: Use dairy-free sour cream and omit cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: bowl meal
Method: Stovetop & Grilling
Cuisine: mexican inspired

Keywords: Mexican street corn bowl, chicken rice bowl, elote-inspired recipe, meal prep chicken bowls, easy rice bowl recipes