What is a Street Corn Chicken Rice Bowl?

It’s a loaded rice bowl inspired by Mexican elote, featuring grilled corn, seasoned chicken, creamy dressing, and fresh toppings.

How do you make a Street Corn Chicken Rice Bowl?

Marinate and cook chicken, mix the street corn topping, warm rice, and assemble everything in a bowl with your favorite toppings.

What ingredients are in a Street Corn Chicken Rice Bowl?

Chicken thighs, grilled corn, Cotija cheese, sour cream, lime juice, chili powder, and rice—plus any extras you love.

Is the Street Corn Chicken Rice Bowl healthy?

Yes! It’s balanced with protein, good fats, and can be made lower-carb using cauliflower rice. Around 512 calories per serving.

1 Irresistible Street Corn Chicken Rice Bowl (Flavor-Packed and Easy!)

Name: 1 Street Corn Chicken Rice Bowl (Insanely Flavor-Packed and Easy!)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp lime juice (or lemon juice); 1 tbsp avocado oil (or olive/vegetable oil); 1 tsp chili powder (or paprika); 1 tsp cumin powder; ½ tsp garlic powder (or 2 minced garlic cloves); ½ tsp salt; ¼ tsp black pepper; 1 cup sweet corn kernels (grilled or sautéed frozen); ¼ cup thinly sliced red onion (optional); 1 cup sour cream (reserve half for drizzling); 2 tbsp mayonnaise (optional or replace with more sour cream); ½ cup crumbled Cotija cheese (or feta/queso fresco); 1 tsp chili powder; Salt and pepper to taste; 1 lime, cut into wedges; 3 cups cooked jasmine rice (or white, brown, or cauliflower rice); Fresh cilantro for garnish (or parsley/green onions)

Description

A bold, creamy, tangy Street Corn Chicken Rice Bowl inspired by Mexican elote—featuring spiced chicken, grilled corn, Cotija cheese, and a zesty lime crema over warm jasmine rice.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice (or lemon juice)

1 tbsp avocado oil (or olive/vegetable oil)

1 tsp chili powder (or paprika)

1 tsp cumin powder

½ tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled or sautéed frozen)

¼ cup thinly sliced red onion (optional)

1 cup sour cream (reserve half for drizzling)

2 tbsp mayonnaise (optional or replace with more sour cream)

½ cup crumbled Cotija cheese (or feta/queso fresco)

1 tsp chili powder

Salt and pepper to taste

1 lime, cut into wedges

For the Rice & Assembly:

3 cups cooked jasmine rice (or white, brown, or cauliflower rice)

Fresh cilantro for garnish (or parsley/green onions)

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Instructions

1. Mix lime juice, oil, chili, cumin, garlic, salt, and pepper. Coat chicken and marinate 15–30 minutes in the fridge.

2. Sear chicken in a skillet over medium-high heat for 8–10 minutes per side. Rest, then slice.

3. Mix corn, onion, sour cream, mayo, Cotija, chili powder, salt, pepper, and lime juice.

4. Warm rice with a splash of water until fluffy.

5. Assemble: add rice, chicken, corn mix, extra Cotija, cilantro, and lime wedges. Optional: drizzle extra sour cream, sprinkle Tajín.

6. Serve warm with lime juice to taste.

Notes

• Char the corn for a smoky depth.

• Use fresh lime juice for brightness.

• Reheat rice with water to avoid drying out.

• Add jalapeños or cayenne for a spicier version.

Nutrition

Serving Size: 1 bowl
Calories: 512
Sugar: 4g
Sodium: 590mg
Fat: 28.2g
Saturated Fat: 9.4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 43.5g
Fiber: 2.5g
Protein: 22.6g
Cholesterol: 109mg