Some meals bring all the bold flavors of street food right to your kitchen—this Street Corn Chicken Rice Bowl is one of them. Juicy, seasoned chicken, creamy elote-style corn, and fluffy rice come together in a dish bursting with smoky, tangy, and savory goodness. It’s quick, easy, and guaranteed to be a new favorite. Let’s get cooking!
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn (fresh, canned, or frozen)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon chili powder
- Juice of ½ lime
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cilantro lime rice)
- ½ avocado, sliced (optional)
- Extra cilantro and lime wedges for garnish
Instructions
- Cook the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Add diced chicken and season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
- Cook for 6-8 minutes until golden and cooked through.
- Squeeze lime juice over the chicken and remove from heat.
- Make the Street Corn
- In a skillet over medium heat, char the corn for 3-5 minutes.
- In a bowl, mix mayo, sour cream, chili powder, lime juice, cotija cheese, and cilantro.
- Stir in the corn and mix well.
- Assemble the Bowls
- Add rice to each bowl.
- Top with the seasoned chicken and street corn mixture.
- Garnish with avocado slices, extra cilantro, and lime wedges.
Why You’ll Love It
- Bold, smoky, and creamy flavors in every bite.
- Quick and easy—ready in 30 minutes.
- Customizable—add beans, salsa, or your favorite toppings.
Dig in and enjoy the flavors of street food at home!