Street Corn Chicken Rice Bowl
Description:
This Street Corn Chicken Rice Bowl brings together smoky grilled chicken, sweet and tangy street-style corn, fluffy rice, and zesty lime crema. It’s inspired by Mexican street corn (elote) and is perfect for a quick dinner, meal prep, or a protein-packed lunch with bold, satisfying flavors.
Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
Salt & pepper, to taste
Juice of 1 lime
For the Street Corn:
2 cups corn (fresh, frozen, or canned)
1 tbsp butter or olive oil
1/4 cup mayonnaise (or Greek yogurt)
2 tbsp crumbled cotija or feta cheese
1 tbsp lime juice
1/2 tsp chili powder
1 tbsp chopped cilantro
For the Rice Base:
1 cup uncooked white or brown rice (or use microwave rice)
2 cups water or broth
Optional: squeeze of lime, salt, and chopped cilantro
Lime Crema (optional but delicious):
1/4 cup Greek yogurt or sour cream
Juice of 1/2 lime
1/2 tsp garlic powder
Pinch of salt
Toppings (optional):
Diced avocado or guacamole
Jalapeño slices
Extra cheese or cilantro
Lime wedges
Hot sauce (Tapatío or Valentina)
Instructions:
1. Cook the Rice:
In a pot, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer until cooked (about 15-20 mins for white rice, 30 mins for brown).
Fluff and mix in lime juice, salt, and chopped cilantro (optional).
2. Prepare the Chicken:
Mix olive oil, paprika, cumin, garlic powder, salt, pepper, and lime juice.
Coat chicken and let marinate for 10 mins (or up to 24 hours in the fridge).
Grill or pan-sear on medium-high heat for 5–6 mins per side until golden and cooked through (internal temp 165°F or 75°C).
Let rest, then slice.
3. Make the Street Corn:
In a skillet, sauté corn in butter/oil over medium-high heat until slightly charred (5–7 minutes).
Remove from heat. Mix in mayo or yogurt, lime juice, chili powder, cheese, and cilantro. Set aside.
4. Make the Lime Crema:
Stir together yogurt/sour cream, lime juice, garlic powder, and salt until smooth.
5. Assemble the Bowls:
Layer rice at the bottom.
Top with sliced chicken, street corn, avocado (if using), and drizzle with crema.
Garnish with cheese, jalapeños, lime wedges, and cilantro.
Nutritional Information (Per Serving, 1 bowl):
Approximate values, may vary by ingredients used.
Calories: 520
Protein: 34g
Crbohydrates: 44
Fat: 24g
Fiber: 4g
Sugar: 6g
Sodium: 550mg
Can be lightened by using Greek yogurt instead of mayo, and removing cheese or crema.
Q&A:
Q: Can I use rotisserie or leftover chicken?
A: Yes! Shred or dice it, and season lightly with taco or fajita spices for flavor.
Q: Can I make it vegetarian?
A: Absolutely. Replace chicken with grilled halloumi, black beans, tofu, or roasted chickpeas.
Q: Can I meal prep this?
A: Yes! Store chicken, corn, rice, and toppings separately for up to 4 days. Assemble when ready.
Q: Is cotija cheese necessary?
A: No, you can use feta, Parmesan, or skip it for a dairy-free version.
Q: What can I use instead of sour cream or yogurt in the crema?
A: You can mix a little mayo with lime and water for a thi
nner sauce, or use tahini-lime dressing for a twist