Street Corn Chicken Rice Bowl (Easy, Flavorful & Healthy Bowl Recipe)
Street Corn Chicken Rice Bowl is a bold and flavorful meal featuring juicy seasoned chicken, creamy elote-style street corn, and zesty lime rice. It’s a perfect balance of smoky, creamy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
- For the chicken:
- 2 chicken breasts (or thighs), diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt & pepper to taste
- Juice of ½ lime
- For the street corn:
- 2 cups corn (fresh, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream (or Greek yogurt)
- ½ cup crumbled feta or cotija cheese
- 1 clove garlic, minced
- Juice of ½ lime
- ½ tsp chili powder
- Salt to taste
- Optional: chopped cilantro
- For the rice:
- 2 cups cooked white or brown rice
- Juice of ½ lime
- 1–2 tbsp chopped cilantro
- Pinch of salt
- Optional toppings:
- Avocado slices
- Cherry tomatoes
- Jalapeños
- Extra cheese
- Hot sauce
Instructions
- Toss chicken with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.
- Heat a pan over medium-high heat and cook chicken for 6–8 minutes until browned and fully cooked. Set aside.
- In the same pan, sauté corn for 3–5 minutes until slightly charred.
- Mix corn with mayonnaise, sour cream, garlic, lime juice, chili powder, cheese, and salt. Add cilantro if desired.
- Mix cooked rice with lime juice, cilantro, and a pinch of salt.
- Assemble bowls: add rice, top with chicken and street corn, then finish with your favorite toppings.
Notes
- Swap chicken for shrimp or tofu for variation.
- Use grilled corn for extra smoky flavor.
- Add hot sauce or chipotle mayo for spice.