Street Corn Chicken Rice Bowl Recipe
Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken, smoky-sweet Mexican street corn (elote), fluffy rice, and a zesty lime crema into one satisfying, protein-packed bowl. It’s creamy, crunchy, a little spicy, and totally comforting—perfect for meal prep or a weeknight dinner.
Time Breakdown
Step Time
Prep Time 15 minutes
Cook Time (chicken + rice + corn) 25 minutes
Assembly & Finishing 10 minutes
Total Time 50 minutes
Ingredients
For the Chicken:
1 lb boneless skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
For the Street Corn:
2 ears of corn (or 1½ cups corn kernels)
¼ cup mayonnaise
2 tbsp sour cream or Greek yogurt
¼ cup cotija or feta cheese, crumbled
½ tsp chili powder
Juice of ½ lime
1 tbsp chopped cilantro
Salt to taste
For the Rice:
1 cup long grain rice (e.g. jasmine or basmati)
2 cups water or broth
Pinch of salt
Optional: 1 tbsp butter or olive oil
Lime Crema (Optional):
¼ cup sour cream or Greek yogurt
Juice of ½ lime
1 tsp honey
Pinch of salt
Optional Toppings:
Diced avocado
Extra cilantro
Jalapeño slices
Hot sauce
Instructions
1. Cook the Rice
Rinse rice until water runs clear.
Bring water and rice to a boil. Add salt and optional olive oil
Reduce to low, cover, and simmer for 15 minutes.
Turn off heat and let sit (covered) for 5 more minutes.
2. Prepare and Cook the Chicken
Mix oil, lime juice, and spices in a bowl.
Coat chicken in marinade. Let sit for 10–15 minutes (or longer in the fridge).
Grill or pan-sear chicken over medium-high heat, about 5–6 minutes per side until cooked through (internal temp 165°F/74°C).
Rest 5 minutes, then slice.
3. Make the Street Corn
Grill corn on the cob until slightly charred, or char frozen corn in a dry skillet.
Mix mayo, sour cream, chili powder, lime juice, and salt in a bowl.
Stir in corn, cheese, and cilantro.
4. Make the Lime Crema (Optional)
Mix sour cream, lime juice, honey, and salt until smooth.
5. Assemble the Bowls
Add a scoop of rice to each bowl.
Top with sliced chicken, street corn, crema, and any optional toppings.
Garnish with more cheese and cilantro if desired.Nutritional Info (Per Serving – makes 4 servings)
Nutrient Amount
Calories ~520 kcal
Protein ~35g
Carbohydrates ~45g
Fat ~24g
Saturated Fat ~7g
Fiber ~4g
Sugar ~4g
Sodium ~620mg
Note: Values will vary based on ingredient brands, add-ons like avocado, and exact serving sizes.
FAQ
Q: Can I use rotisserie chicken instead?
A: Yes! It’s a great shortcut—just warm it up with some taco seasoning or spices for extra flavor.
Q: How can I make it spicier?
A: Add jalapeño slices, hot sauce, or extra chili powder to the corn or crema.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free mayo and yogurt substitutes, and skip or replace the cheese with a vegan option.
Q: How long does it keep?
A: Assembled bowls (without avocado) last 3–4 days in the fridge. Keep crema and toppings separate until serving for best texture.
Q: Can I meal prep this?
A: Absolutely! Store rice, chicken, and corn together. Keep crema and toppings separate. Reheat and assemble fresh.
Q: Is there a vegetarian version?
A: Swap the chicken for grilled tofu, black
beans, or a plant-based protein like seita