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Street Corn Chicken Rice Bowl


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  • Author: sara
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Street Corn Chicken Rice Bowl combines tender grilled chicken, charred corn, and a creamy, tangy sauce over a bed of fluffy rice. Inspired by Mexican street corn (Elote), this vibrant dish is packed with bold flavors, making it a perfect meal for lunch or dinner. Quick, easy, and utterly delicious!


Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup cooked rice (white, brown, or your choice)
  • 1 cup corn kernels (fresh or frozen)
  • 1 tbsp butter
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice
  • ¼ cup crumbled queso fresco (or feta cheese)
  • 1 tbsp chopped cilantro
  • ½ lime, cut into wedges (for serving)

Instructions

  • Cook the Chicken:

    • Preheat a grill or skillet over medium-high heat.
    • Season chicken breasts with salt, pepper, and olive oil.
    • Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
    • Let the chicken rest for 5 minutes, then slice into strips.
  • Char the Corn:

    • In a small skillet, melt butter over medium heat.
    • Add corn kernels and cook for 5-7 minutes, stirring occasionally, until charred and slightly crispy.
    • Season with chili powder, garlic powder, salt, and pepper.
  • Prepare the Creamy Sauce:

    • In a small bowl, mix mayonnaise, sour cream, and lime juice until well combined.
  • Assemble the Bowls:

    • Start with a bed of rice in each bowl.
    • Add sliced chicken and charred corn.
    • Drizzle with the creamy sauce.
    • Sprinkle with crumbled queso fresco and chopped cilantro.
    • Serve with lime wedges for extra freshness.

Notes

  • Make it spicy by adding cayenne pepper or hot sauce.
  • Swap chicken for shrimp or tofu for a different protein option.
  • Use street corn mix instead of plain corn for an extra kick.
  • Make it low-carb by replacing rice with cauliflower rice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Mexican-Inspired