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Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a bold and flavorful dish inspired by Mexican street corn (Elote). Juicy grilled chicken, smoky charred corn, and seasoned rice come together in a creamy, tangy, and slightly spicy combination that’s perfect for a weeknight dinner or meal prep. Packed with protein and fresh ingredients, this dish is both satisfying and delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 550 kcal

Ingredients
  

For the Grilled Chicken:

  • 2 boneless skinless chicken breasts (or thighs)
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn:

  • 2 ears of fresh corn husked
  • 1 tbsp butter melted
  • 2 tbsp mayonnaise
  • ¼ cup crumbled Cotija cheese or feta
  • ½ tsp chili powder
  • 1 tbsp chopped fresh cilantro
  • Juice of ½ lime

For the Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups chicken broth or water
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped fresh cilantro optional

Optional Toppings:

  • ½ avocado sliced
  • Pickled red onions
  • Hot sauce
  • Additional Cotija cheese
  • Lime wedges

Instructions
 

Step 1: Prepare the Grilled Chicken

  • In a bowl, mix olive oil, lime juice, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Coat the chicken in this marinade and let it sit for at least 20 minutes (or overnight for deeper flavor).
  • Preheat the grill or stovetop grill pan over medium-high heat.
  • Grill the chicken for 6-8 minutes per side, until fully cooked (165°F internal temperature).
  • Let the chicken rest for 5 minutes, then slice into thin strips.

Step 2: Make the Street Corn

  • Preheat the grill to medium-high heat.
  • Grill the corn for 10 minutes, rotating occasionally, until slightly charred.
  • In a small bowl, mix mayonnaise, melted butter, lime juice, and chili powder.
  • Brush the grilled corn with the mayo mixture, then sprinkle with Cotija cheese and chopped cilantro.
  • Carefully slice the kernels off the cob and set aside.

Step 3: Cook the Rice

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, heat 1 tbsp olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
  • Add the rice and toast for 1-2 minutes.
  • Pour in the chicken broth, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
  • Fluff the rice with a fork and mix in fresh cilantro if desired.

Step 4: Assemble the Bowl

  • Start with a base of rice in a serving bowl.
  • Layer on the grilled chicken and street corn.
  • Add optional toppings such as avocado, pickled onions, hot sauce, or additional Cotija cheese.
  • Squeeze fresh lime juice over the top and enjoy!

Notes

  • Storage: Store each component separately in airtight containers in the fridge for up to 3 days. Reheat and assemble before serving.
  • Spicy Variation: Add diced jalapeños or a drizzle of chipotle sauce for extra heat.
  • Dairy-Free Option: Use a dairy-free mayo and skip the cheese. Nutritional yeast can be a good substitute for a cheesy flavor.
  • Meal Prep Tip: Make a double batch and store in meal prep containers for an easy grab-and-go lunch.