Easy Street Corn Chicken Rice Bowl Recipe – A Flavor-Packed Weeknight Favorite
A flavorful and easy rice bowl featuring smoky chili-lime chicken, charred corn, creamy elote sauce, cotija cheese, and fresh cilantro – inspired by Mexican street corn.
Ingredients
-
1½ lbs boneless, skinless chicken thighs or breasts
-
Juice of 1 lime
-
1 tbsp olive oil
-
1 tsp chili powder
-
1 tsp cumin
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
½ tsp salt
-
1½ cups cooked jasmine or long-grain rice
-
1½ cups corn kernels (fresh, frozen, or canned)
-
⅓ cup Mexican crema or sour cream
-
2 tbsp mayonnaise
-
1 garlic clove, minced
-
1 tbsp lime juice
-
½ tsp chili powder
-
¼ tsp salt
-
¼ cup crumbled cotija cheese
-
¼ cup chopped cilantro
-
Lime wedges, for serving
Instructions
-
In a bowl, mix lime juice, olive oil, spices, and salt. Add chicken and marinate for 30 minutes.
-
Grill or sear corn in a dry skillet until slightly charred. Set aside.
-
Cook rice according to package directions.
-
Mix crema, mayo, garlic, lime juice, chili powder, and salt in a small bowl to create the sauce.
-
Grill or pan-cook chicken until golden and cooked through. Let rest, then slice.
-
Assemble bowls: rice base, topped with sliced chicken, corn, sauce, cheese, and cilantro. Serve with lime.
Notes
-
Add avocado or jalapeños for extra flair.
-
Store components separately for meal prep.
-
Swap cotija for feta if needed.