Hi there, food lover! 👋 Ready to take your taste buds on a flavorful journey? Today we’re bringing together the bold, smoky, and zesty flavors of Mexican street corn with tender chicken and fluffy rice—all in one hearty bowl. 🌽🍗🍚
This Easy Street Corn Chicken Rice Bowl is a modern twist inspired by elote, the iconic Mexican street corn that’s charred, creamy, tangy, and sprinkled with cheese and chili. By pairing it with juicy grilled chicken and a bed of rice, you’ve got yourself a balanced, colorful, and deeply satisfying meal that’s perfect for weeknights yet special enough for weekend gatherings.
What makes this dish so comforting is the way every element plays its part: smoky-sweet corn roasted to perfection, juicy chicken infused with spices, and fluffy rice that ties it all together. Then comes the creamy sauce—a mix of mayonnaise, sour cream, lime juice, and cotija cheese—that drizzles over everything like magic. It’s not just food; it’s joy in a bowl. 🥰
Whether you’re cooking for your family, meal prepping for the week, or simply craving a wholesome bowl of flavors, this recipe will surely win hearts. Let’s dive in and bring a little fiesta to your kitchen! 🎉🌽
Ingredients
For the Chicken:
- 2 large chicken breasts (or thighs), boneless and skinless
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Street Corn:
- 3 cups corn kernels (fresh, frozen, or canned; charred if possible)
- 1 tbsp butter
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt to taste
For the Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 tsp cayenne pepper (optional, for heat)
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
Garnishes:
- Fresh cilantro, chopped 🌿
- Extra cotija cheese 🧀
- Lime wedges 🍋
Step-by-Step Directions
- Prepare the Chicken:
Mix olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and lime juice. Rub evenly over the chicken breasts. Grill or pan-sear over medium heat for 6–7 minutes per side until golden brown and fully cooked. Rest for 5 minutes, then slice thinly. - Cook the Corn:
In a skillet, melt butter over medium-high heat. Add corn, smoked paprika, chili powder, and salt. Cook until the corn is slightly charred and fragrant, about 5–6 minutes. Set aside. - Make the Sauce:
In a bowl, whisk together mayonnaise, sour cream, lime juice, cotija cheese, and cayenne pepper until smooth and creamy. - Prepare the Rice Base:
Toss the cooked rice with lime juice and fresh cilantro for brightness. - Assemble the Bowls:
Divide the cilantro-lime rice among serving bowls. Top with sliced chicken, smoky street corn, and drizzle generously with the creamy sauce. - Garnish and Serve:
Sprinkle with extra cotija cheese, fresh cilantro, and a squeeze of lime. Serve warm and enjoy this fiesta in a bowl! 🎉
Nutritional Information
⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 25 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~480 | 🍽️ Servings: 4
#streetcornchickenbowl #mexicanflavors #easyfamilydinner #comfortfood #ricebowlrecipe
Bon appétit and happy cooking! 👩🍳🍽️
