Description
This Street Corn Chicken Rice Bowl features juicy, seasoned chicken paired with sweet, charred corn and fluffy rice, all tossed in a creamy Mexican-style street corn sauce. Inspired by classic Mexican elote, this easy-to-make dish is full of smoky, tangy, and creamy flavors, perfect for a satisfying lunch or dinner.
Ingredients
For the Chicken
- 1 ½ lb (680 g) boneless, skinless chicken thighs or chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Street Corn
- 3 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil or butter
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper, to taste
For the Bowls
- 3 cups cooked white or brown rice
- 1 avocado, sliced
- ¼ cup diced red onion
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- Extra cotija or feta cheese, optional
- Jalapeño slices, optional
Instructions
- Season the chicken: Add the chicken pieces to a bowl with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Toss until evenly coated to ensure all pieces are well-seasoned.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally until browned and fully cooked through. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and set aside.
- Char the corn: Using the same skillet, add olive oil or butter and then the corn kernels. Cook the corn for 5–7 minutes, stirring occasionally, until it is lightly charred and golden in color, enhancing the smoky flavor.
- Make the street corn mixture: In a bowl, combine mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, cotija or feta cheese, and chopped cilantro. Season with salt and pepper to taste and stir until well mixed.
- Combine corn with sauce: Remove the charred corn from heat and toss it with the creamy street corn mixture, ensuring each kernel is coated with the flavorful sauce.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with the cooked chicken and creamy street corn mixture for balanced layers of flavor and texture.
- Add toppings: Garnish with sliced avocado, diced red onion, fresh cilantro, extra cotija or feta cheese if desired, jalapeño slices for heat, and a wedge of lime for squeezing over the top.
- Serve: Serve immediately while the chicken and corn are warm for the best flavor and texture experience.
Notes
- Corn: Fresh corn provides the best flavor and texture, but frozen corn can be used when fresh is unavailable. If using frozen, thaw and drain well before cooking to avoid excess moisture.
- Cheese: Cotija cheese is traditional for Mexican street corn, but feta cheese is a convenient and flavorful substitute that works well.
- Lighter option: Substitute Greek yogurt for sour cream and reduce the amount of mayonnaise to lighten the sauce while keeping creaminess.
- Spice level: Add jalapeño slices, cayenne pepper, or extra chili powder to increase the heat if desired.
- Meal prep: Store the chicken, rice, corn mixture, and toppings separately in airtight containers for up to 3 days. Add avocado slices and fresh lime wedges just before serving to keep them fresh.
- Rice: You can use white rice, brown rice, cilantro-lime rice, or even quinoa as a base according to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Mexican, American
