Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a flavorful and satisfying twist on classic chicken rice bowls. Inspired by Mexican street corn (elote), it combines juicy seasoned chicken, charred corn tossed in creamy lime sauce, fluffy rice, and fresh toppings like avocado, cilantro, and Cotija cheese. Perfect for weeknight dinners, meal prep, or customizable rice bowls recipes, this dish is hearty, healthy, and bursting with bold flavors.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Ingredients Method Notes

Ingredients

For the Chicken:
2 large chicken breasts or thighs
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp chili powder
Salt & pepper to taste
For the Street Corn Mix:
2 cups corn fresh, canned, or frozen, roasted/grilled preferred
2 tbsp mayonnaise or Greek yogurt
2 tbsp lime juice
½ tsp chili powder or Tajín
¼ cup Cotija cheese or feta as substitute
2 tbsp chopped fresh cilantro
For the Bowls:
3 cups cooked rice white, brown, or cilantro-lime
1 avocado sliced
1 jalapeño sliced (optional)
Extra Cotija cheese & cilantro for garnish
Hot sauce or salsa optional

Method

repare the chicken
Season chicken with olive oil, paprika, garlic powder, chili powder, salt, and pepper.
Grill, bake, or pan-sear until fully cooked (internal temp 165°F/74°C). Slice into strips.
Make the street corn mix
Roast or grill corn until slightly charred.
In a bowl, mix corn with mayo (or Greek yogurt), lime juice, chili powder, Cotija cheese, and cilantro.
Assemble the bowls
Add a base of warm cooked rice.
Top with sliced chicken and a generous scoop of the street corn mix.
Garnish with avocado, jalapeños, extra cheese, cilantro, and hot sauce if desired.

Notes

Swap rice for quinoa or cauliflower rice for a lighter option.
For meal prep: store rice, chicken, and corn mixture separately. Assemble just before eating.
Add black beans for extra protein and fiber.
Double the street corn mix—it’s great as a side dish too!