Description
Elevate your dinner table with our sensational Street Corn Chicken Rice Bowl, a flavor-packed creation that marries the zesty charm of Mexican street corn (elote) with tender grilled chicken and perfectly cooked rice. Each forkful delivers an irresistible harmony of sweet roasted corn, bright citrus notes, velvety sauce, and hearty protein. Bring restaurant-worthy meals home with this elote bowl that will have everyone asking for seconds!
Ingredients
For the Chicken
- Boneless, Skinless Chicken Breasts – 1½ pounds, cut into bite-sized pieces
- Olive Oil – 2 tablespoons
- Garlic Powder – 1 teaspoon
- Smoked Paprika – 1 teaspoon
- Salt – ¾ teaspoon
- Black Pepper – ½ teaspoon
For the Rice
- Long-Grain White Rice – 1½ cups
- Water – 3 cups
- Salt – ½ teaspoon
For the Street Corn Mixture
- Fresh Corn on the Cob – 4 ears, husked (or 3 cups frozen fire-roasted corn)
- Greek Yogurt – ⅓ cup
- Mayonnaise – 3 tablespoons
- Fresh Lime Juice – 2 tablespoons
- Cotija Cheese – ½ cup, crumbled (plus more for garnish)
- Chili Powder – 1 teaspoon
- Cilantro – ¼ cup, chopped (plus more for garnish)
- Salt – ¼ teaspoon
For Assembly
- Avocado – 1 large, diced
- Cherry Tomatoes – 1 cup, halved
- Red Onion – ¼ cup, finely diced
- Jalapeño – 1, thinly sliced (optional)
- Lime Wedges – for serving
Instructions
- Prepare the Rice – Rinse rice under cold water until water runs clear. Combine with water and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Marinate the Chicken – In a large bowl, toss chicken pieces with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for at least 15 minutes while preparing other components.
- Prepare the Corn – If using fresh corn, brush each ear lightly with olive oil. Grill over medium-high heat, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, roast corn in a 425°F oven for 15-20 minutes, turning halfway through. Once cool enough to handle, cut kernels off the cob into a bowl.
- Make the Street Corn Mixture – In a medium bowl, combine corn kernels, Greek yogurt, mayonnaise, lime juice, cotija cheese, chili powder, chopped cilantro, and salt. Stir well to combine.
- Cook the Chicken – Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if necessary) and cook for 5-6 minutes, turning occasionally, until chicken is golden brown and internal temperature reaches 165°F. Transfer to a plate.
- Assemble the Bowls – Divide rice among serving bowls. Top with cooked chicken, street corn mixture, diced avocado, cherry tomatoes, red onion, and jalapeño slices if using. Garnish with additional cotija cheese, cilantro, and lime wedges.
Notes
- For best flavor, allow the street corn mixture to rest for 15-30 minutes before serving.
- If cotija cheese is unavailable, substitute with feta cheese.
- This recipe works well with leftover rotisserie chicken for an even quicker meal.
- For a vegetarian version, substitute chicken with black beans or roasted portobello mushrooms.
- The components can be prepared ahead of time and stored separately for easy meal prep throughout the week.
- For a lower-carb option, serve over cauliflower rice instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 8g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
Keywords: street corn chicken rice bowl, elote bowl, rice plate, Mexican chicken bowl, elote chicken bowl, chili lime chicken bowl, Mexican rice bowl, grilled corn bowl