Description
This street corn chicken rice bowl is a vibrant, flavor-packed dinner inspired by Mexican elote, featuring juicy marinated chicken, creamy street corn topping, and cilantro-lime rice. It’s a quick, crowd-pleasing meal perfect for late summer or any busy weeknight.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large ears fresh corn on the cob (about 2 cups kernels) or 2 cups frozen corn
- 3 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled (plus extra for serving)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon fresh lime juice (for corn topping)
- 1/2 teaspoon chili powder (for corn topping)
- Salt, to taste (for corn topping)
- 1 cup long-grain white rice, uncooked
- 2 cups water or low-sodium chicken broth
- 1/2 teaspoon salt (for rice)
- 1 tablespoon fresh lime juice (for rice)
- 2 tablespoons fresh cilantro, chopped (for rice)
- 1 cup cherry tomatoes, halved (optional for serving)
- 1 fresh avocado, sliced (optional for serving)
- Thinly sliced green onions (optional for serving)
- Hot sauce or jalapeños (optional for serving)
Instructions
- In a mixing bowl, combine olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add chicken and toss to coat. Cover and marinate for at least 20 minutes (or up to overnight in the fridge).
- While chicken marinates, rinse rice under cold water until mostly clear. Add rice, water or broth, and salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
- Remove rice from heat, fluff with a fork, and stir in lime juice and chopped cilantro.
- Shuck corn and remove kernels (or measure out frozen corn). Heat a large skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred (5-7 minutes).
- Transfer corn to a bowl and cool slightly. Stir in mayonnaise, Cotija cheese, cilantro, lime juice, chili powder, and salt to taste.
- Heat a large skillet over medium-high heat. Add chicken (letting excess marinade drip off) and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Rest chicken 5 minutes, then slice or dice.
- To assemble, spoon rice into bowls. Top with sliced chicken and a generous scoop of street corn topping.
- Add cherry tomatoes, avocado, extra Cotija, green onions, and hot sauce as desired. Serve immediately.
Notes
For best flavor, marinate the chicken as long as possible (overnight if you can). Char the corn over high heat for authentic street corn flavor. If using frozen corn, add it straight to the hot pan without thawing. For a dairy-free version, use vegan mayo and cheese. Store components separately for meal prep and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 540
- Sugar: 6
- Sodium: 820
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 48
- Fiber: 5
- Protein: 36
Keywords: street corn chicken rice bowl, elote bowl, Mexican chicken bowl, summer dinner, easy chicken rice bowl, cilantro lime rice, meal prep, gluten-free, family dinner