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Street Corn Chicken Rice Bowl

The Best Street Corn Chicken Rice Bowl You'll Ever Make

This vibrant Street Corn Chicken Rice Bowl is a delicious celebration of flavors inspired by Mexican elote, featuring juicy chicken and grilled corn.
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Course: Dinner
Cuisine: Mexican
Keyword: chicken rice bowl, Easy Dinner, healthy meal, Mexican flavors, quick recipe, Street Corn Chicken Rice Bowl
Prep Time: 15 minutes
Cook Time: 20 minutes
Marination Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 bowls
Calories: 540kcal

Equipment

  • Mixing Bowl
  • Skillet

Ingredients

For the Chicken

  • 1 pound boneless, skinless chicken thighs Tender and juicy
  • 1 tablespoon lime juice Freshly squeezed
  • 2 tablespoons avocado oil Can substitute with olive oil
  • 1 teaspoon chili powder Can be swapped with paprika
  • 1 teaspoon cumin powder Earthy flavor
  • 1 teaspoon garlic powder Can substitute with minced garlic
  • to taste salt
  • to taste black pepper

For the Street Corn Topping

  • 1 cup sweet corn kernels Grilled or frozen
  • ¼ cup red onion Can substitute with green onions
  • ½ cup sour cream Greek yogurt can be used
  • ¼ cup mayonnaise Any creamy dressing can be used
  • ¼ cup cotija cheese Feta can be used as a substitute

For the Base

  • 2 cups cooked rice Fluffy jasmine rice preferred
  • ¼ cup fresh cilantro Optional garnish

Instructions

Preparation

  • In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes.
  • Heat a skillet over medium-high heat. Sear the marinated chicken for 8-10 minutes on each side until golden brown and cooked through. Remove from heat, let it rest, and slice into pieces.
  • In another bowl, mix together the grilled or sautéed corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, and a drizzle of lime juice. Season with salt and pepper to taste.
  • Gently reheat any leftover cooked rice in a pan with a splash of water until warm and fluffy.
  • Assemble the bowls starting with a generous serving of rice, then layer on the sliced chicken and top with the street corn mixture.
  • Serve warm, garnished with additional Cotija cheese, fresh cilantro, and lime wedges.

Notes

Optional: Sprinkle Tajín on top for extra flavor and spice.

Nutrition

Serving: 1bowl | Calories: 540kcal | Carbohydrates: 60g | Protein: 35g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 800mg | Potassium: 800mg | Fiber: 6g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3.5mg