Description
This Street Corn Chicken Rice Bowl is a vibrant, flavorful, and satisfying meal that brings the taste of Mexican street food to your kitchen. Inspired by elote, it features juicy chicken, charred corn, creamy cotija cheese, and zesty lime—all served over fluffy white rice. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
- 1 cup white rice, cooked
- 2 boneless, skinless chicken breasts, diced
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the white rice according to package instructions. Fluff with a fork and set aside.
- Heat olive oil in a skillet over medium-high heat. Add diced chicken, season with salt, pepper, and smoked paprika, and cook for 6-8 minutes until golden brown.
- In a separate pan, cook corn kernels until slightly charred. Mix with mayonnaise, lime juice, and chili powder.
- Assemble the bowl: Divide rice between bowls, top with chicken, corn mixture, cotija cheese, and cilantro. Serve with lime wedges.
Notes
- For extra smoky flavor, grill the corn instead of sautéing.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Add diced avocado or jalapeños for extra creaminess or heat.
- Meal prep tip: Store components separately and assemble before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1 bowl
- Calories: 475 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: street corn chicken rice bowl, Mexican rice bowl, elote chicken bowl, easy dinner recipe, meal prep bowls