Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is a quick, high-protein meal inspired by elote, featuring juicy marinated chicken, smoky grilled corn, and a creamy, zesty sauce over rice. Perfect for meal prep, busy weeknights, and family dinners, this bowl is packed with flavor and easy to customize.
Ingredients
- For the Chicken:
- 1.5 lbs boneless skinless chicken thighs (or chicken breast)
- 2 tbsp lime juice freshly squeezed
- 1 tbsp avocado oil or olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- For the Street Corn Topping:
- 1 ½ cups sweet corn kernels grilled or sautéed
- ¼ cup sour cream
- 2 tbsp mayonnaise optional, for extra creaminess
- ⅓ cup Cotija cheese crumbled, or feta as a substitute
- ½ tsp chili powder
- ¼ tsp paprika
- 2 tbsp lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
- For the Rice & Assembly:
- 2 cups cooked jasmine rice or brown rice/cauliflower rice
- 1 avocado sliced (optional)
- ½ cup black beans drained and rinsed (optional)
- 1 jalapeño sliced (optional)
- ¼ red onion finely chopped (optional)
- Extra lime wedges for serving
Instructions
- Marinate the Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken thighs and coat evenly. Let marinate for 15–30 minutes.
- Prepare the Street Corn Topping:
- Grill or sauté corn until lightly charred.
- In a bowl, combine corn, sour cream, mayo, Cotija cheese, chili powder, paprika, lime juice, and cilantro.
- Season with salt and pepper, mix well, and set aside.
- Cook the Chicken:
- Heat a skillet over medium-high heat and drizzle with oil.
- Cook chicken for 7–8 minutes per side, until golden brown and cooked through.
- Let rest for 5 minutes, then slice into strips.
- Assemble the Bowls:
- Add cooked rice as the base of each bowl.
- Top with sliced chicken and street corn mixture.
- Garnish with avocado, black beans, jalapeño, red onion, and extra Cotija cheese.
- Serve with a lime wedge and enjoy!
Notes
Spice Level: Add diced jalapeños or extra chili powder for more heat.
Storage: Store leftovers in separate containers. The corn topping lasts 3–4 days in the fridge.
Low-Carb Option: Swap rice for cauliflower rice for a lighter version.
Make-Ahead Tip: The chicken can be marinated overnight for extra flavor.
Storage: Store leftovers in separate containers. The corn topping lasts 3–4 days in the fridge.
Low-Carb Option: Swap rice for cauliflower rice for a lighter version.
Make-Ahead Tip: The chicken can be marinated overnight for extra flavor.