Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a fresh, vibrant dish inspired by the bold flavors of Mexican street corn, also known as Elote. The combination of grilled chicken, creamy street corn, and cilantro-lime rice makes this bowl a hearty yet refreshing meal. Topped with a zesty dressing and a squeeze of lime, it’s perfect for lunch or dinner.

It’s simple to make but packs in tons of flavor that will transport you straight to the streets of Mexico. With juicy grilled chicken, charred corn, tangy crema, and cilantro rice, this bowl is an explosion of textures and tastes that will leave everyone asking for seconds!

Ingredients (Makes 4 servings)

For the Chicken:

Boneless, skinless chicken breasts – 680 g (1.5 lbs)
Olive oil – 2 tbsp
Lime juice – 2 tbsp
Chili powder – 1 tsp
Ground cumin – 1 tsp
Paprika – 1 tsp
Garlic powder – 1 tsp
Salt and black pepper – to taste

For the Street Corn:

Frozen or fresh corn kernels – 400 g (3 cups)
Olive oil – 1 tbsp
Mayonnaise – 2 tbsp
Sour cream – 2 tbsp
Lime juice – 1 tbsp
Chili powder – ½ tsp
Ground cumin – ½ tsp
Cotija cheese (crumbled) – 50 g (½ cup)
Fresh cilantro (chopped) – 2 tbsp
Salt – to taste

For the Cilantro-Lime Rice:

Long-grain white rice – 250 g (1 ¼ cups)
Water – 500 ml (2 cups)
Lime juice – 2 tbsp
Fresh cilantro (chopped) – 2 tbsp
Salt – to taste

For the Toppings & Garnishes:

Sliced avocado – 1 ripe avocado
Lime wedges – 4 wedges
Cilantro (fresh, chopped) – for garnish
Optional: hot sauce or salsa for extra flavor

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a small bowl, combine olive oil, lime juice, chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
Rub the marinade all over the chicken breasts and let them marinate for at least 15 minutes (or up to 2 hours if you have the time).

Step 2: Prepare the Cilantro-Lime Rice

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, add water and bring to a boil. Once boiling, stir in the rice and salt.
Lower the heat to a simmer, cover the pot, and cook for 18–20 minutes, or until the rice is fully cooked and the water is absorbed.
Remove from heat and fluff with a fork. Stir in lime juice and fresh cilantro. Set aside.

Step 3: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken breasts for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken thinly against the grain.

Step 4: Make the Street Corn

In a skillet, heat 1 tbsp of olive oil over medium heat. Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until the corn is slightly charred and heated through.
In a medium bowl, combine the cooked corn with mayonnaise, sour cream, lime juice, chili powder, ground cumin, and cotija cheese. Mix well to combine.
Stir in fresh cilantro and season with salt to taste. Set aside.

Step 5: Assemble the Bowls

To assemble each bowl, start with a base of cilantro-lime rice.
Top with sliced grilled chicken and a generous serving of the street corn mixture.
Add sliced avocado and garnish with extra cilantro and a wedge of lime.
Optionally, drizzle with hot sauce or salsa for added flavor.

Serving Suggestions

✔ Side Salad – Pair the bowls with a simple green salad for extra crunch.
✔ Tortilla Chips – Serve with a side of crunchy tortilla chips for an added texture.
✔ Grilled Vegetables – Add a side of grilled bell peppers, zucchini, or onions for more veggies.

Nutrition Information (Per Serving – Based on 4 Bowls)

Calories: 550 kcal
Protein: 42 g
Fat: 29 g
Carbohydrates: 37 g
Fiber: 5 g
Sugar: 6 g
Sodium: 490 mg

Tips & Tricks for the Best Street Corn Chicken Rice Bowl

✔ Use Fresh Corn – If possible, use fresh corn on the cob instead of frozen for the best flavor.
✔ Grill the Vegetables – Feel free to add grilled vegetables to the bowl for added flavor and texture. Grilled bell peppers and onions pair perfectly with this dish.
✔ Meal Prep – Make the chicken, rice, and street corn ahead of time for a quick meal during the week. Just assemble the bowls when you’re ready to eat.
✔ For Extra Zing – Add a splash of lime juice or sprinkle some tajín seasoning over the top before serving for an extra burst of flavor.
✔ Vegetarian Version – Replace the chicken with grilled tofu or black beans for a vegetarian-friendly option.

Extra Additions for More Flavor

Spicy Crema – Mix sour cream, hot sauce, and lime juice for a spicy crema to drizzle over the top.
Pineapple Salsa – Add a fresh pineapple salsa for a sweet and spicy twist to the bowl.
Queso Fresco – Sprinkle queso fresco on top for an additional creamy, tangy touch.

Make-Ahead & Storage Tips

Make-Ahead: The chicken, rice, and street corn can all be made in advance. Store them separately in airtight containers in the fridge for up to 3 days.
Refrigerate: Leftover bowls can be stored in the fridge for up to 2 days. Keep toppings like avocado and cilantro separate to prevent them from wilting.
Freeze: The chicken and rice can be frozen for up to 1 month. Reheat and assemble the bowls when you’re ready to eat.