Description
This Street Corn Chicken Rice Bowl is a bold and flavorful dish that combines smoky grilled chicken, creamy Mexican street corn, and a fluffy bed of rice. Topped with zesty lime crema, cotija cheese, and fresh cilantro, it’s the perfect balance of savory, spicy, and tangy flavors in every bite. Inspired by classic Mexican elote, this easy-to-make rice bowl is great for meal prep and can be customized to suit different diets. Whether for a weeknight dinner or meal prep lunches, this dish is a guaranteed crowd-pleaser!
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Mexican Street Corn:
- 2 cups corn (fresh, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream (or Greek yogurt for a lighter version)
- 1 tsp lime juice
- ½ tsp chili powder
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- 2 tbsp chopped cilantro
For the Rice:
- 1 cup white or brown rice
- 2 cups chicken broth (for extra flavor)
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
For the Lime Crema:
- ½ cup sour cream (or Greek yogurt)
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp salt
Additional Toppings (Optional but Recommended):
- 1 avocado, sliced
- Extra cotija cheese for garnish
- Extra cilantro for garnish
- Sliced jalapeños (for heat)
- Hot sauce (Tapatío, Cholula, or chipotle sauce)
Instructions
1. Marinate & Cook the Chicken
- In a bowl, whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
- Coat the chicken in the marinade and let it sit for at least 30 minutes (or up to overnight for deeper flavor).
- Grill or pan-sear over medium-high heat for 5-7 minutes per side, until golden and cooked through (internal temp: 165°F).
- Let the chicken rest for 5 minutes, then slice or shred.
2. Prepare the Street Corn
- If using fresh corn, grill until slightly charred. If using frozen or canned corn, toast in a dry skillet over high heat for 4-5 minutes.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and cilantro.
- Stir in the grilled corn until fully coated.
3. Cook the Rice
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to package instructions, using chicken broth instead of water for extra flavor.
- Once cooked, fluff with a fork and mix in lime juice and chopped cilantro.
4. Make the Lime Crema
- In a small bowl, whisk together sour cream, lime juice, garlic powder, chili powder, and salt until smooth.
5. Assemble the Bowl
- Start with the rice as your base.
- Add the sliced or shredded chicken on top.
- Spoon the creamy Mexican street corn over the chicken.
- Drizzle with lime crema and sprinkle with extra cotija cheese and fresh cilantro.
- Add toppings like sliced avocado, jalapeños, or hot sauce for extra heat.
Notes
- Meal Prep Tip: Store components separately for up to 4 days. Assemble fresh for best texture.
- Dairy-Free Version: Use vegan mayo and nutritional yeast instead of cotija cheese.
- Low-Carb Alternative: Swap rice for cauliflower rice to cut carbs.
- Spicy Lovers: Add diced jalapeños or a drizzle of chipotle hot sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 kcal
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~35g