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A delicious Street Corn Chicken Rice Bowl is shown as the featured image for a recipe article.

Best Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl recipe transforms classic elote into a satisfying and complete meal. It combines the sweet, smoky flavor of Mexican street corn with seasoned chicken and fluffy rice, topped with your favorite fresh additions for a customizable and delicious experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 4 ears of corn, husked
  • 2 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese or feta
  • 2 tbsp chopped cilantro
  • 1/2 lime, juiced
  • 1/4 tsp chili powder optional
  • 2 cups cooked rice white, brown, or your favorite
  • Diced red onion, for topping
  • Pickled jalapeños, for topping
  • Avocado slices, for topping
  • Lime wedges, for topping
  • Hot sauce, for topping

Equipment

  • Medium bowl
  • Large skillet or cast-iron pan
  • Grill or broiler (optional)
  • knife
  • cutting board
  • whisk
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. In a medium bowl, toss the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure each piece is nicely coated.
  2. Heat a large skillet or cast iron pan over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, or until fully cooked and lightly browned. Work in batches if necessary to avoid overcrowding.
  3. Remove the chicken from the skillet and set aside.
  4. Preheat your grill to medium heat. Lightly brush the husked corn with olive oil.
  5. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Alternatively, you can broil the corn in the oven until slightly charred.
  6. If you don't have a grill or broiler, you can also boil the corn for about 5-7 minutes until tender.
  7. While the corn is cooling slightly, prepare the street corn dressing. In a medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, cotija cheese or feta, chopped cilantro, lime juice, and chili powder (if using).
  8. Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife.
  9. Add the corn kernels to the dressing and stir to combine. Taste and adjust seasonings as needed.
  10. Divide the cooked rice among bowls.
  11. Top with the cooked chicken and the street corn mixture.
  12. Add your favorite toppings – diced red onion, pickled jalapeños, avocado slices, lime wedges, and hot sauce.
  13. Serve immediately and enjoy!

Notes

For moister chicken, use chicken thighs instead of breasts. Feta cheese is a great substitute for cotija cheese. This dish is perfect for meal prep; cook the chicken and rice ahead of time and store them separately. Assemble the bowls just before eating to prevent the rice from getting soggy. Add black beans for extra protein and fiber. For a spicy kick, add cayenne pepper or hot sauce to the street corn dressing. Substitute the chicken with grilled halloumi cheese or tofu for a vegetarian option. Thaw frozen corn completely before adding to the street corn mixture and sauté in a pan with butter to enhance its flavor.