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Street Corn Chicken Rice Bowl: A Flavor-Packed Meal You’ll Crave

  • Author: Sarah
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
  • Diet: Gluten Free

Description

This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal inspired by Mexican street corn (elote) with tender grilled chicken, sweet charred corn, creamy cotija cheese, and a zesty, spicy mayo drizzle over a bed of fluffy rice. Perfect for a quick weeknight dinner or meal prep, it delivers all the deliciousness of street food in a wholesome, satisfying bowl. Fresh, smoky, tangy, and a little bit spicy — this dish will quickly become a new favorite.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • Salt and pepper, to taste

  • 2 cups cooked white or brown rice

  • 2 ears fresh corn (or 1 ½ cups frozen corn, thawed)

  • 1/4 cup mayonnaise

  • 1 tablespoon lime juice

  • 1/2 teaspoon chili powder (for sauce)

  • 1/4 cup crumbled cotija cheese (or feta)

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup diced red onion

  • Lime wedges, for serving

Instructions

  • Season and grill chicken: Toss chicken breasts with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Grill over medium heat for 6-8 minutes per side until cooked through. Let rest, then slice.

  • Cook corn: Grill corn on the cob until slightly charred, about 8-10 minutes, turning frequently. Remove kernels with a sharp knife. If using frozen corn, sauté in a skillet until lightly charred.

  • Make spicy mayo: In a small bowl, mix mayonnaise, lime juice, and chili powder. Adjust seasoning to taste.

  • Assemble bowls: Divide cooked rice between bowls. Top with sliced chicken, grilled corn, diced red onion, cotija cheese, and cilantro. Drizzle with spicy mayo.

 

  • Serve: Garnish with lime wedges and extra cilantro if desired.

Notes

Swap chicken for shrimp or tofu for a different protein.

Add avocado slices for extra creaminess.

Use Greek yogurt instead of mayo for a lighter sauce.

To make it gluten-free, ensure your spices and mayo are gluten-free.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Bowl
  • Method: Grilling, Sautéing
  • Cuisine: Mexican-inspired

Keywords: street corn bowl, chicken rice bowl, elote chicken bowl, grilled chicken bowl, Mexican rice bowl

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Find it online: https://paradisedishes.com/street-corn-chicken-rice-bowl-a-flavor-packed-meal-youll-crave/