Street Corn Chicken Rice Bowl



This Street Corn Chicken Rice Bowl combines the vibrant flavors of Mexican street corn (elote) with tender grilled chicken and fluffy cilantro-lime rice for a dish that’s as colorful as it is delicious. Topped with creamy cotija cheese, zesty lime crema, and fresh cilantro, this bowl is a fiesta in every bite. Perfect for meal prep, weeknight dinners, or serving at gatherings, this recipe is sure to become a go-to favorite. Let’s dive into this bold, satisfying dish and enjoy every layer of flavor!

Why You’ll Love This Recipe

  • Bold Flavors: Sweet corn, tangy lime, smoky spices, and creamy toppings create a party in your mouth.
  • Healthy & Filling: Packed with protein, fiber, and fresh ingredients.
  • Customizable: Add your favorite toppings like avocado, black beans, or jalapeños.
  • Perfect for Any Occasion: Great for busy weeknights, meal prep, or entertaining guests.

Ingredients You’ll Need

For the Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste

For the Cilantro-Lime Rice:

  • 1 cup long-grain white rice (or brown rice for a healthier option)
  • 2 cups water or chicken broth
  • 1/4 cup chopped fresh cilantro
  • Zest and juice of 1 lime
  • Salt to taste

For the Street Corn:

  • 2 cups fresh or frozen corn kernels
  • 1 tbsp butter or olive oil
  • 1/4 cup crumbled cotija cheese (or feta if cotija isn’t available)
  • 1/4 tsp chili powder
  • Juice of 1/2 lime

For the Lime Crema:

  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1–2 tbsp water (to thin)
  • Salt to taste

Optional Toppings:

  • Chopped fresh cilantro
  • Sliced avocado or guacamole
  • Hot sauce or salsa
  • Extra lime wedges

Step-by-Step Instructions

1. Cook the Chicken

  1. Season the chicken with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until cooked through (internal temperature should reach 165°F/74°C).
  3. Remove from heat, let rest for 5 minutes, then slice into strips or cubes.

2. Make the Cilantro-Lime Rice

  1. In a saucepan, combine the rice, water or broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
  2. Fluff the rice with a fork and stir in the chopped cilantro, lime zest, and lime juice. Taste and adjust seasoning as needed.


 

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