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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl is a game-changer! Juicy, seasoned chicken meets creamy elote-style corn over a bed of fluffy rice. A quick and delicious meal packed with bold flavors!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Juice of 1 lime

For the Street Corn Mixture:

  • 2 cups corn fresh, frozen, or canned
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup crumbled cotija cheese or feta
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime

For the Rice Base:

  • 1 cup uncooked rice white or brown
  • 2 cups chicken broth or water
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter

Toppings and Garnishes:

  • Diced avocado
  • Extra cotija cheese
  • Fresh cilantro
  • Lime wedges
  • Hot sauce optional

Instructions
 

Step 1: Cook the Chicken

  • In a small bowl, mix together chili powder, garlic powder, smoked paprika, cumin, salt, and pepper.
  • Rub the chicken breasts with olive oil and season with the spice mixture.
  • Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and fully cooked.
  • Squeeze lime juice over the cooked chicken, remove from the skillet, and let it rest before slicing.

Step 2: Prepare the Street Corn Mixture

  • In the same skillet, melt butter over medium heat.
  • Add the corn and cook for 3-5 minutes, stirring occasionally, until slightly charred.
  • Remove from heat and stir in mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, cotija cheese, lime juice, and chopped cilantro.

Step 3: Cook the Rice

  • Rinse the rice under cold water.
  • In a medium pot, bring chicken broth (or water) to a boil. Add salt, garlic powder, and butter.
  • Stir in the rice, cover, and reduce heat to low. Cook according to package instructions.

Step 4: Assemble the Bowl

  • Divide the cooked rice into serving bowls.
  • Top with sliced chicken and a generous scoop of street corn mixture.
  • Garnish with diced avocado, extra cotija cheese, cilantro, and lime wedges.
  • Drizzle with hot sauce if you like extra heat!
Keyword Street Corn Chicken Rice Bowl Recipe