Description
This street corn chicken rice bowl combines juicy seasoned chicken, charred corn tossed in a creamy, zesty sauce, and a bed of fluffy rice—topped with fresh avocado, tomato, and a squeeze of lime. Inspired by Mexican street corn (elote), this vibrant and satisfying bowl is perfect for meal prep or a quick weeknight dinner.
Ingredients
- For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of ½ lime
- For the Street Corn Mix:
- 2 cups corn (fresh, frozen, or canned and drained)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ cup crumbled cotija cheese (or feta)
- 1 tbsp lime juice
- ½ tsp chili powder
- 2 tbsp chopped fresh cilantro
- For the Bowl:
- 3 cups cooked white or brown rice
- ½ red onion, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- Sliced jalapeños (optional)
- Extra cotija, lime wedges, and cilantro for garnish
Instructions
- In a bowl, toss chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
- Grill or pan-sear chicken over medium-high heat until cooked through (about 6–8 minutes per side). Let rest, then slice.
- In a dry skillet or grill, char corn until lightly browned. Let cool slightly.
- In a mixing bowl, combine corn, mayo, sour cream, lime juice, chili powder, cotija, and cilantro. Stir until well mixed.
- To assemble, layer bowls with rice, sliced chicken, and a scoop of street corn mix. Top with avocado, tomatoes, red onion, jalapeños, and extra cheese or lime as desired.
Notes
- Swap rice for cauliflower rice or quinoa for a lighter bowl.
- Use rotisserie chicken to save time.
- Add black beans for extra fiber and protein.
- Chipotle mayo or smoked paprika adds a spicy, smoky twist to the corn mix.
