Preparation Time: 15 minutes
Cooking Time: 20 minutes
Rest Time: None
Cooking Temperature: Medium-high heat
Estimated Cost: 💲10–14
What Makes This Dish Unforgettable?
This hearty rice bowl is loaded with smoky grilled chicken, creamy street corn, and tangy toppings. Inspired by Mexican street corn (elote), this recipe brings bold flavor and satisfying texture to every bite. Perfect for meal prep or quick dinners, it’s a one-bowl wonder that delivers spicy, creamy, and crunchy in one.
Ingredients You’ll Need:
For the chicken:
2 chicken breasts or thighs (boneless, skinless)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and pepper (to taste)
For the street corn mix:
1 1/2 cups corn (grilled or canned, drained)
1/4 cup mayonnaise
2 tbsp sour cream or Greek yogurt
1/4 cup cotija or feta cheese (crumbled)
Juice of 1/2 lime
1/2 tsp chili powder
1 tbsp chopped cilantro
For the bowl:
2 cups cooked rice (white, brown, or cilantro-lime)
1/4 red onion (diced)
1 avocado (sliced)
Lime wedges and extra cilantro for garnish
Tools You’ll Need:
Grill pan or skillet
Mixing bowls
Knife and cutting board
Measuring cups and spoons
How to Make Flavor-packed Street Corn Chicken Rice Bowl:
Season chicken with olive oil, chili powder, paprika, cumin, salt, and pepper. Grill or cook in a skillet over medium-high heat for 4–5 minutes per side until fully cooked. Let rest, then slice. In a bowl, combine corn, mayo, sour cream, cheese, lime juice, chili powder, and chopped cilantro. Stir until creamy.
Serve:
Add rice to the base of each bowl. Top with sliced chicken, a generous scoop of street corn mix, diced onion, and avocado slices. Garnish with lime wedges and fresh cilantro.
What to Serve with This Dish:
Tortilla chips and salsa
Fresh fruit (like pineapple or mango)
Iced tea or agua fresca
Tips for Perfect Street Corn Bowls:
Use grilled corn for smoky flavor
Let chicken rest before slicing for juiciness
Adjust spice to taste with chili flakes or jalapeño
Swap rice with cauliflower rice for a low-carb version
Storage Instructions:
Refrigerate – Store ingredients separately in airtight containers for up to 3 days
Reheat – Gently reheat rice and chicken, assemble fresh
Freeze – Chicken and rice can be frozen; avoid freezing avocado or corn mix
How Do I Make This Gluten-Free?
Use certified gluten-free spices and check labels on mayo, sour cream, and cheese.
Conclusion:
The Flavor-packed Street Corn Chicken Rice Bowl is a bold and colorful meal that hits all the right notes — spicy, creamy, tangy, and filling. Whether for lunch or dinner, it’s the perfect fusion of comfort and street food flair.
Nutritional Information:
High in protein – From chicken
Creamy & tangy – From the street corn mix
Balanced & wholesome – With rice, avocado, and fresh toppings
Mexican-Inspired Chicken Rice Bowl with Creamy Street Corn
This Street Corn Chicken Rice Bowl is spicy, creamy, and packed with grilled chicken, tangy elote, and fresh toppings. One bowl = full flavor! 🌽🍗🥑
Ingredients
For the chicken:
Instructions
- In a bowl, coat the chicken with olive oil, chili powder, paprika, cumin, salt, and pepper. Cook in a hot skillet or grill pan over medium-high heat for 4–5 minutes per side until golden and cooked through. Set aside to rest, then slice.
- In another bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and chopped cilantro. Mix well until creamy and set aside.
- Assemble your bowl by adding cooked rice to the base. Top with sliced chicken, a generous scoop of the creamy corn mixture, diced red onion, and avocado slices.
- Garnish with lime wedges and fresh cilantro. Serve immediately or pack for meal prep.
