Description
This Street Corn Chicken Rice Bowl combines smoky, creamy Mexican street corn flavors with juicy, seasoned chicken and a hearty rice base. Perfect for an easy weeknight dinner or meal prep, it’s bold, delicious, and highly customizable!
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lime
For the Street Corn:
- 2 ears corn, grilled and cut off the cob (or 1 ½ cups frozen corn, thawed)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cotija cheese, crumbled (or feta as a substitute)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Juice of ½ lime
- 1 tablespoon chopped cilantro
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tablespoon butter (optional, for extra flavor)
- Juice of ½ lime
- 1 tablespoon chopped cilantro
Toppings (Optional but Recommended):
- Diced avocado
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
- Fresh cilantro
Instructions
- Prepare the Chicken:
- Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Coat the chicken with olive oil and lime juice, then rub the spice mixture evenly over the chicken.
- Heat a large skillet or grill over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked (internal temperature of 165°F).
- Let the chicken rest for a few minutes, then dice or slice into bite-sized pieces.
- Make the Street Corn:
- If using fresh corn, grill it until slightly charred, then cut the kernels off the cob. If using frozen corn, heat it in a skillet over medium heat until lightly charred.
- In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro. Stir to combine.
- Prepare the Rice:
- Cook the rice according to package instructions.
- Stir in butter (if using), lime juice, and cilantro for added flavor.
- Assemble the Bowls:
- Start with a base of rice in each bowl.
- Top with diced chicken.
- Spoon the street corn mixture over the chicken.
- Add any additional toppings you like.
- Serve immediately and enjoy!
Notes
- Protein Swap: Try grilled shrimp, steak, or black beans for a vegetarian option.
- Spice Level: Adjust chili powder and jalapeños based on preference.
- Cheese Options: Swap cotija with feta or Parmesan.
- Low-Carb Version: Serve over cauliflower rice or mixed greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: Grilling,stovetop
- Cuisine: mexican inspired
Keywords: Mexican street corn bowl, elote chicken rice bowl, easy Mexican chicken bowl, meal prep chicken rice bowl, smoky street corn recipe.