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Protein-Packed Street Corn Chicken Rice Bowl

A vibrant, high-protein rice bowl with smoky charred corn salsa, cumin-seasoned chicken, and cilantro lime rice inspired by Mexican elote and ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breast or thighs diced into cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • fresh lime juice squeeze to taste
  • salt and black pepper to taste
  • 2 cups sweet corn kernels canned, frozen, or fresh off the cob
  • 3 tbsp light mayo
  • 3 tbsp Greek yogurt or sour cream
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp red onion finely diced
  • 0.25 cup crumbled feta or cotija cheese divided
  • 1 tsp chili powder or Tajín seasoning
  • 2.5 cups cooked jasmine or basmati rice cilantro lime rice recommended

Equipment

  • Large non-stick skillet
  • medium mixing bowl
  • Instant read thermometer

Method
 

  1. Toss the diced chicken with olive oil, lime juice, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Let marinate for at least 10 minutes.
  2. Heat a large non-stick skillet over medium-high heat until very hot. Add the corn kernels to the dry pan in a single layer. Cook for 5 to 7 minutes, stirring every 60 to 90 seconds, until some kernels are golden and slightly charred. Remove to a bowl.
  3. Add oil to the same skillet if needed and cook the chicken for 8 to 10 minutes until golden and cooked through to 165°F. In the last 60 seconds, add 1 teaspoon of butter and a pinch of fresh minced garlic and toss to coat.
  4. Add the mayo, Greek yogurt, red onion, cilantro, chili powder or Tajín, and half the crumbled cheese to the bowl with the charred corn. Stir until creamy and combined. Taste and adjust seasoning.
  5. Build each bowl with a base of warm rice. Add a portion of the cooked chicken and a large scoop of the street corn salsa over the top.
  6. Finish with the remaining cheese, extra cilantro, sliced jalapeños, diced avocado, or hot sauce as desired. Serve immediately.

Notes

Charring Tip: Do not stir the corn too frequently. Let it sit against the hot pan for at least 60 seconds between stirs for proper caramelization. Meal Prep: Store the corn salsa separately from the chicken and rice for best texture. Reheat the chicken and rice and add cold corn salsa over the top. Low-Carb Version: Substitute cauliflower rice for the jasmine rice. Cheese: Cotija is the authentic choice. Feta or Monterey Jack work as substitutes. Corn Substitute: Frozen corn works from frozen - add directly to the hot pan and extend the cook time by 2 to 3 minutes. Storage: Refrigerate in airtight containers for up to 4 days.