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Street Corn Chicken Bowl

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This Street Corn Chicken Bowl combines juicy seasoned chicken, fluffy rice, and creamy Mexican street corn (elote) flavors in one hearty, satisfying dish. Topped with tangy lime crema, Cotija cheese, and fresh cilantro, it’s a quick and flavorful dinner the whole family will love!

Ingredients

  • For the Chicken:
  • 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • For the Street Corn:
  • 2 cups corn kernels (fresh, canned, or frozen & thawed)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream (or Greek yogurt)
  • ½ tsp chili powder
  • ¼ cup Cotija cheese (or feta), crumbled
  • Juice of ½ lime
  • 1 tbsp fresh cilantro, chopped
  • For the Bowls:
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • Extra Cotija cheese, cilantro, and lime wedges for topping
  • Optional Add-Ons:
  • Black beans, avocado slices, jalapeños, or pico de gallo

Instructions

  • Cook the chicken: Season chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side, until cooked through (165°F / 74°C). Slice into strips.
  • Make the street corn: In a skillet over medium-high heat, cook corn for 3–4 minutes until slightly charred. Stir in mayonnaise, sour cream, chili powder, Cotija cheese, lime juice, and cilantro. Mix well.
  • Assemble bowls: Divide cooked rice into bowls. Top with sliced chicken, a generous scoop of street corn, and desired add-ons.
  • Finish & serve: Garnish with extra Cotija, cilantro, and lime wedges. Serve warm!

Notes

  • Swap rice for cauliflower rice or quinoa for a lighter bowl.
  • Use rotisserie chicken for a quick shortcut.
  • Double the street corn mixture—it’s delicious as a dip or side dish!
  • Can be meal-prepped and stored in containers for up to 4 days.

Find it online: https://yumfamilyrecipes.com/street-corn-chicken-bowl/