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Street Corn Chicken Rice Bowl

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Street Corn Chicken Rice Bowl combines smoky grilled chicken, creamy elote-style corn, fluffy rice, and fresh toppings into a vibrant, flavor-packed meal inspired by Mexican street food. Perfect for weeknight dinners or meal prep.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling/Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

  • For the chicken:
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • For the street corn topping:
  • 2 cups corn (grilled, roasted, or thawed if frozen)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/3 cup Cotija cheese (or feta)
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 2 tbsp fresh cilantro, chopped
  • For the bowl:
  • 4 cups cooked rice (white, brown, or cilantro-lime)
  • 1 avocado, diced (optional)
  • 1 cup chopped fresh tomatoes or pico de gallo
  • JalapeƱo slices (optional)
  • Extra Cotija and lime wedges for garnish

Instructions

  1. Marinate chicken in olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper for at least 30 minutes.
  2. Grill or pan-sear chicken until golden and cooked through. Slice into strips.
  3. Mix corn, mayo, sour cream, Cotija, lime juice, chili powder, and cilantro to make the street corn topping.
  4. Assemble bowls with rice as the base, then top with chicken, street corn mix, avocado, tomatoes, and jalapeƱos.
  5. Garnish with extra Cotija, cilantro, and lime wedges. Serve warm.

Notes

  • Swap chicken with grilled shrimp or steak.
  • Use quinoa or cauliflower rice for a low-carb option.
  • Spice it up with chipotle powder or hot sauce.
  • Char canned or frozen corn in a skillet for better flavor.
  • Store components separately for meal prep.

Nutrition