Description
Street Corn Chicken Rice Bowl is a delicious and satisfying dish inspired by Mexican street corn (elote), combining tender, seasoned chicken, fluffy cilantro-lime rice, and a creamy, flavorful corn mixture topped with cotija cheese and fresh lime juice. Perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup long-grain rice, cooked according to package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
- Optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese
Instructions
- Season diced chicken breasts with 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, salt, and pepper. Toss to coat evenly.
- Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove from heat and set aside.
- Cook rice according to package instructions. Once cooked, fluff with a fork and stir in juice of 1 lime and 2 tbsp chopped fresh cilantro.
- In a medium bowl, combine corn kernels, mayonnaise, cotija cheese, 1/2 tsp chili powder, juice of 1 lime, and salt. Mix well until evenly coated.
- Divide cilantro-lime rice among serving bowls. Top each with cooked chicken and a generous scoop of the street corn mixture.
- Add optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese as desired. Serve warm.
Notes
- Do not overcook chicken to avoid dryness; internal temperature should reach 165°F (75°C).
- Use fresh corn in season for best flavor; grilled corn adds extra smokiness.
- May substitute turkey, shrimp, or tofu for chicken to suit dietary needs.
- Rice can be swapped with brown rice, quinoa, or cauliflower rice for variation.
- Store leftovers separately in airtight containers to maintain texture; refrigerate up to 3-4 days.
- Reheat gently in microwave or stovetop with a splash of water to retain moisture.
- Customize toppings freely to suit taste preferences and dietary restrictions.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: Street corn chicken rice bowl, Mexican chicken bowl, elote inspired recipe, creamy corn chicken bowl, cilantro lime rice