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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

Evelyn
A bold, creamy street corn chicken rice bowl with juicy seasoned chicken, charred elote-style corn in a chili-lime sauce, fluffy rice, and fresh toppings. Ready in 30 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Mexican-Inspired
Servings 4 servings
Calories 485 kcal

Equipment

  • Large skillet
  • Mixing bowl
  • Knife and cutting board

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp chili powder for chicken
  • 1 tsp smoked paprika for chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 cups corn kernels fresh or frozen
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder for corn topping
  • 1/4 tsp smoked paprika for corn topping
  • 1/3 cup cotija cheese crumbled and divided
  • 2 tbsp fresh cilantro chopped
  • 2 cups cooked white rice warm
  • 1 ripe avocado sliced
  • 1 lime cut into wedges for serving

Instructions
 

  • Season the chicken: Mix chili powder, smoked paprika, garlic powder, cumin, and salt. Pat the chicken dry and coat it evenly on both sides with the spice mix.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high. Cook the chicken 6 to 7 minutes per side until cooked through and charred at the edges. Rest for 5 minutes on a plate, then slice or chop.
  • Char the corn: In a dry skillet over high heat, add the corn and cook undisturbed for 2 to 3 minutes until kernels start to char. Stir once, cook one more minute, then remove from heat.
  • Make the street corn topping: Whisk together mayo, sour cream, lime juice, chili powder, and smoked paprika. Fold in the warm charred corn and half the cotija cheese.
  • Assemble the bowls: Scoop warm rice into bowls. Add sliced chicken, then the street corn mixture. Top with avocado slices, remaining cotija, fresh cilantro, and a lime wedge. Add hot sauce or pickled onions if desired.

Notes

  • Use a completely dry, very hot pan for the corn - no oil - to get a proper char.
  • Taste the corn topping before assembling and adjust lime juice or salt as needed.
  • Store components separately for up to 4 days. Slice avocado fresh each time.
  • Cotija is salty, so season cautiously until you taste the full assembled bowl.
  • Couscous or quinoa work well as a base substitute for rice.
Keyword Street Corn Chicken Rice Bowl Recipe