Description

The Street Corn Chicken Rice Bowl is a hearty and flavorful dish inspired by Mexican street corn (elote). It features grilled or sautéed chicken, seasoned rice, charred corn, creamy sauce, and fresh toppings for a satisfying and delicious meal.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
2 cups cooked rice (white, brown, or cilantro lime rice)
1 1/2 cups corn kernels (grilled, canned, or frozen and thawed)
1/4 cup mayonnaise or Greek yogurt
2 tbsp sour cream
2 tbsp lime juice
1/4 cup crumbled cotija or feta cheese
1/4 cup chopped cilantro
1/4 cup diced red onion (optional)
Chili powder and lime wedges for garnish

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Instructions

In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. Rub mixture on chicken.
Grill or sauté chicken over medium-high heat for 5-6 minutes per side, or until fully cooked. Let rest, then slice.
In a skillet, char corn for 5-7 minutes until slightly browned, stirring occasionally.
In a bowl, mix mayo or Greek yogurt, sour cream, lime juice, and a pinch of chili powder to make the street corn sauce.
To assemble, divide rice into bowls. Top with sliced chicken, charred corn, drizzle with sauce, and sprinkle with cheese, cilantro, and red onion if using.
Garnish with extra lime wedges and chili powder as desired. Serve warm.

Notes

Use rotisserie chicken for a quicker version.
Make it vegetarian by substituting chicken with black beans or grilled tofu.
Great for meal prep – keep components separate and assemble before eating.