Description
This Street Corn Chicken Rice Bowl combines grilled chicken, smoky roasted corn, and zesty lime crema over fluffy rice for a flavorful, satisfying meal inspired by Mexican street corn (elote). Perfect for a quick weeknight dinner or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked white or brown rice
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- 1 jalapeño, sliced (optional)
- Lime wedges, for serving
Instructions
- Cook the rice according to package instructions and set aside.
- Season the chicken breasts with olive oil, smoked paprika, chili powder, cumin, salt, and pepper.
- Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, until fully cooked. Let rest, then slice.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn and cook for 4–5 minutes until lightly charred.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), and lime juice to make the crema.
- Assemble the bowls: layer rice on the bottom, top with sliced chicken, charred corn, and drizzle with lime crema.
- Garnish with cotija cheese, chopped cilantro, and jalapeño slices. Serve with lime wedges.
Notes
- You can substitute brown rice, cauliflower rice, or quinoa for a healthier option.
- Use Greek yogurt instead of sour cream for extra protein.
- To save time, use pre-cooked rotisserie chicken.
- Add diced avocado or black beans for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilled/Pan-Seared
- Cuisine: Mexican-Inspired