Street Corn Chicken Rice Bowl | Flavor-Packed & Easy

Introduction

Craving bold flavors and a satisfying meal in one bowl? This Street Corn Chicken Rice Bowl combines juicy, seasoned chicken, creamy and tangy Mexican street corn (elote), fluffy rice, and fresh toppings for a meal that’s as delicious as it is colorful.

Inspired by the popular Mexican street food, this dish has all the smoky, zesty, and creamy elements you love—served over rice for a hearty weeknight dinner or make-ahead lunch.

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Ingredients You’ll Need

For the Chicken

• 1 lb boneless skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime

For the Street Corn (Elote-Style)

• 2 cups corn kernels (fresh, canned, or frozen)
• 1 tbsp olive oil or butter
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Greek yogurt
• ¼ cup cotija cheese (or feta, crumbled)
• 1 clove garlic, minced
• ½ tsp chili powder
• Juice of ½ lime
• 2 tbsp cilantro, chopped

For the Bowl

• 3 cups cooked rice (white, brown, or cilantro-lime rice)
• Diced avocado
• Fresh lime wedges
• Extra cilantro & cotija for garnish

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Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Perfect for weeknights or meal prepping ahead of time.

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Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, mix olive oil, chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice. Coat chicken evenly and let sit while preparing other ingredients.

Step 2: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side (until golden and cooked through). Let rest, then slice.

Step 3: Make the Street Corn

In the same skillet, add corn and sauté with olive oil until slightly charred (5–6 minutes). Stir in mayo, sour cream, garlic, lime juice, chili powder, cilantro, and cotija.

Step 4: Assemble the Bowls

Divide rice among bowls. Top with sliced chicken, a generous scoop of street corn, avocado slices, and extra cheese/cilantro. Finish with a squeeze of lime.

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Nutrition (per serving, approx. 1 bowl)

• Calories: 520 kcal
• Protein: 36g
• Fat: 21g
• Carbohydrates: 45g
• Fiber: 5g

Balanced with protein, carbs, and healthy fats, this bowl is filling and nutrient-packed.

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Healthier Alternatives

• Swap white rice for cauliflower rice for a low-carb version.
• Use Greek yogurt instead of sour cream for extra protein.
• Try grilled shrimp instead of chicken for a lighter twist.

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Serving Suggestions

• Add black beans or pinto beans for extra fiber.
• Serve with tortilla chips or warm tortillas on the side.
• Double the recipe for meal prep — it reheats beautifully.

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Common Mistakes to Avoid

• Overcooking chicken: Keep it juicy by not overcooking.
• Too much mayo in corn: Balance creamy with fresh lime and chili.
• Skipping lime: The fresh acidity makes the whole dish pop!

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Storing Tips

• Fridge: Store chicken, rice, and corn separately in airtight containers for up to 4 days.
• Meal Prep: Assemble bowls in containers but keep avocado fresh by adding just before serving.
• Freezer: Freeze rice and chicken, but not the corn mixture (mayo doesn’t thaw well).

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Conclusion

This Street Corn Chicken Rice Bowl is smoky, tangy, creamy, and hearty all in one bite. Whether you’re cooking for dinner tonight or meal-prepping for the week, it’s a fresh and satisfying dish you’ll want on repeat. 🌽🍗✨

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FAQs

Q1: Can I make this with leftover chicken?
Yes! Shredded rotisserie chicken works great for a faster version.

Q2: Can I make it dairy-free?
Swap mayo and sour cream with a vegan version and use dairy-free cheese.

Q3: Is this gluten-free?
Yes, just ensure your seasonings are certified gluten-free.

Q4: Can I make it spicy?
Add jalapeños, hot sauce, or extra chili powder for more kick.

Q5: Can I use frozen corn?
Absolutely! Just thaw and roast in a skillet until charred.