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Single serving of street corn chicken rice bowl with grilled chicken and elote corn

Street Corn Chicken Rice Bowl: The Best 30-Minute Flavor Bomb


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  • Author: Sarah
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

  • A bold and creamy Mexican-inspired chicken rice bowl topped with elote-style corn. Done in 30 minutes.


Ingredients

1 lb boneless chicken thighs or breasts

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp ground cumin

Salt and pepper to taste

2 cups cooked white or brown rice

2 ears grilled or roasted corn (or 1.5 cups)

2 tbsp mayonnaise or sour cream

1/3 cup crumbled cotija cheese

2 tbsp fresh lime juice

2 tbsp chopped cilantro

1/2 tsp chili powder or Tajín

Optional toppings: avocado, pickled onions, jalapeños, shredded lettuce


Instructions

  1. In a bowl, mix olive oil and spices. Coat chicken evenly.

  2. Grill or pan-cook chicken for 6–8 minutes per side. Let rest, then slice.

  3. Grill corn, remove kernels, and mix with mayo, lime juice, cotija, and chili powder.

  4. Layer rice, chicken, and creamy corn in a bowl.

  5. Garnish with cilantro and your favorite toppings. Serve warm.

Notes

You can substitute Greek yogurt for mayo for a lighter version

Use cauliflower rice for a low-carb bowl

The corn topping can be served warm or cold

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Grilling, Pan-Searing, Bowl Assembly
  • Cuisine: Mexican