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Street Corn Chicken Rice Bowl

A delightful dish combining grilled chicken, sweet corn, and fluffy rice, inspired by the popular Mexican street food known as elote.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 550 kcal

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Ingredients
  

For the Chicken

  • 1 pound Boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 2 tablespoons Olive oil For marinating the chicken.
  • 1 teaspoon Chili powder Adds spice to the chicken.
  • 1 teaspoon Cumin Enhances the flavor of the chicken.
  • to taste Salt and pepper For seasoning the chicken.

For the Rice

  • 1 cup Long-grain white rice Base for the bowl.
  • 2 cups Chicken broth or water For cooking the rice.
  • 1 tablespoon Lime juice Adds flavor to the rice.
  • 1 tablespoon Chopped cilantro Optional, for garnish.

For the Street Corn Mixture

  • 2 cups Fresh or frozen corn kernels Main component of the mixture.
  • 1/4 cup Mayonnaise Adds creaminess to the mixture.
  • 1/4 cup Sour cream For a tangy flavor.
  • 1/2 teaspoon Smoked paprika Enhances the flavor of the corn.
  • 1/4 cup Crumbled feta cheese or cotija cheese For a salty, creamy addition.
  • 1 tablespoon Lime juice Adds brightness to the corn mixture.
  • to taste Chopped cilantro For garnish.

Instructions
 

  • Rinse the chicken breasts under cold water, pat dry, and cut into bite-sized pieces.
  • In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Add chicken pieces and toss to coat. Let marinate for 15 minutes.
  • In a medium saucepan, bring chicken broth or water to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 15-20 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and stir in lime juice and cilantro.
  • In a large bowl, combine corn, mayonnaise, sour cream, smoked paprika, and lime juice. Mix well and fold in cheese. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add marinated chicken and cook for 5-7 minutes until golden brown and cooked through.
  • Assemble the bowl by starting with rice, adding chicken on top, and spooning the street corn mixture over the chicken. Garnish with cilantro.

Notes

Feel free to customize the toppings and adjust the spice level to your preference.
Keyword Chicken Rice Bowl, Elote, Street Corn