Street Corn Chicken Rice Bowl Recipe

Street chicken corn rice bowl with grilled chicken, fluffy rice, street corn topping, sour cream, jalapeños, and lime wedges on a white plate.

Street Corn Chicken Rice Bowl Recipe

A quick, flavorful, and satisfying chicken corn rice bowl inspired by Mexican street corn (elote). Juicy grilled chicken, fluffy rice, and a creamy, zesty corn topping come together in under 30 minutes for an easy meal-prep-friendly dinner.

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Course: dinner

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 450kcal

Cost: $15

Equipment

Grill pan or skillet For cooking the chicken
Medium pot For cooking rice
Mixing bowl For corn topping
Meat thermometer Ensure chicken reaches 165°F
Cutting board & knife For chopping ingredients

Ingredients

2 cups Cooked rice White, brown, or jasmine
2 Chicken breasts Boneless, skinless
1 tablespoon Olive oil For cooking chicken
1 teaspoon Chili powder For seasoning
½ teaspoon Garlic powder For flavor
½ teaspoon Cumin Adds warmth
½ teaspoon Salt Adjust to taste
¼ teaspoon Black pepper Freshly ground
1 cup Corn kernels Fresh canned, or frozen
¼ cup Mayonnaise For street corn sauce
2 tablespoon Sour cream Adds creaminess
1 tablespoon Lime juice Freshly squeezed
¼ teaspoon Smoked paprika Optional, for extra depth
¼ cup Cotija cheese Crumbled
2 tablespoon Cilantro Chopped for garnish
1 Avocado Sliced for topping (optional)

Instructions

Cook rice according to package instructions.
Rub chicken with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
Cook chicken in a grill pan over medium heat until it reaches 165°F. Let rest, then slice.
In a bowl, combine corn, mayonnaise, sour cream, lime juice, and paprika. Stir well.
Divide rice into bowls, top with sliced chicken and street corn mixture.
Sprinkle with Cotija cheese, cilantro, and optional avocado slices. Serve immediately.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition