Description
This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that brings together juicy seasoned chicken, zesty Mexican-style street corn, and fluffy rice. It’s the perfect balance of smoky, creamy, and fresh flavors—all in one hearty bowl. Ideal for weeknight dinners or meal prep, this dish is both nourishing and crowd-pleasing!
Ingredients
Chicken
-
1 lb boneless, skinless chicken breasts or thighs
-
1 tbsp olive oil
-
1 tsp chili powder
-
1 tsp garlic powder
-
½ tsp cumin
-
½ tsp paprika
-
Salt and pepper, to taste
Street Corn
-
2 cups corn (from 2–3 ears of corn or frozen kernels)
-
1 tbsp butter
-
2 tbsp mayonnaise
-
⅓ cup Cotija cheese or feta cheese, crumbled
-
1 tbsp lime juice (freshly squeezed)
-
½ tsp chili powder
-
2 tbsp fresh cilantro, chopped
Rice Bowl
-
2 cups cooked white or brown rice
-
1 avocado, sliced (optional)
-
Fresh lime wedges (for garnish)
-
Extra cilantro for garnish (optional)
Instructions
-
Marinate and Cook the Chicken
In a small bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
Coat chicken evenly with the marinade and let sit for at least 15 minutes.
Heat a grill pan or skillet over medium heat. Cook chicken for 6–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Let rest for 5 minutes, then slice thinly. -
Prepare the Street Corn
-
If using fresh corn, grill the ears over medium heat until slightly charred, about 10 minutes.
-
If using frozen corn, sauté in butter until golden and cooked through.
In a bowl, combine corn, mayonnaise, Cotija cheese, lime juice, chili powder, and chopped cilantro. Mix well.
-
-
Assemble the Rice Bowls
Spoon cooked rice into serving bowls.
Top with sliced chicken and generous scoops of the street corn mixture.
Garnish with sliced avocado, extra cilantro, and fresh lime wedges if desired.
-
Serve
Serve warm and enjoy immediately.
Notes
This bowl is perfect for meal prep—just store the components separately and assemble when ready to eat.
For a lighter version, use Greek yogurt instead of mayonnaise in the street corn.
Cotija adds authentic flavor, but feta is a great substitute.
Add black beans or shredded lettuce for extra texture and fiber.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Bowl
- Method: Grilled / Stovetop
- Cuisine: Mexican-Inspired
Keywords: street corn bowl, chicken rice bowl, Mexican rice bowl, elote bowl, grilled chicken bowl