Description
Ready in under 30 minutes, this Street Corn Chicken Rice Bowl is a bold and satisfying meal that brings together juicy grilled chicken, creamy elote-style corn, and fluffy white rice. It’s a flavorful twist on easy dinner ideas with the perfect balance of spice, sweetness, and tang. Great for lunch prep, healthy snacks, or a quick weeknight meal, this dish is one of those food ideas that keeps everyone asking for seconds.
Ingredients
1 lb chicken thighs or breasts
2 cups corn (fresh, frozen, or canned)
2 cups cooked white rice
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
1 teaspoon chili powder or Tajín
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeño, sliced (optional)
1/4 cup cotija cheese, crumbled (optional)
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
Instructions
1. Whisk olive oil, lime juice, garlic, chili powder, and salt in a bowl. Add chicken and marinate for 30 minutes.
2. Grill or pan-sear chicken until cooked through and slightly charred. Let rest and slice.
3. Heat a skillet with a bit of oil and sauté corn until golden. Mix in mayo, sour cream, lime juice, and chili powder.
4. Layer rice in bowls, add corn mixture, then top with chicken.
5. Garnish with green onions, cilantro, jalapeño, cotija cheese, and lime juice. Serve immediately.
Notes
Marinate the chicken longer (up to 4 hours) for deeper flavor.
Use leftover rice to speed up prep time.
Add avocado slices for extra creaminess and healthy fats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled / Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: street corn bowl, chicken rice bowl, Mexican corn, elote bowl, healthy dinner, easy recipe