If you’re craving something loaded with color, flavor, and satisfying textures, this Flavor‑packed Street Corn Chicken Rice Bowl brings the heat in all the right ways. Juicy, seasoned chicken, fresh lime‑infused rice, creamy street‑style corn (elote), and creamy toppings make it a fiesta in a bowl. It’s naturally gluten-free, full of protein, and ready in just 25 minutes—perfect for busy weeknights or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, ideal for busy schedules.
- Bold Mexican-inspired flavors: Smoky spices, tangy lime, and savory cotija cheese.
- Colorful presentation: Bright greens, yellows, and reds make it visually appealing.
- Health-conscious & gluten-free: High in lean protein, fresh veggies, and naturally grain-based carbs.
Ingredients (Serves 4)
For the Chicken
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Rice
- 1 cup long-grain rice, cooked per package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn (Elote-Style)
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- ½ tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
Step 1: Season & Cook the Chicken
In a medium bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and fully cooked—about 5–7 minutes. Remove from heat and set aside.
Step 2: Prepare the Lime-Cilantro Rice
Cook rice according to package directions. Once fluffily done, stir in lime juice and chopped cilantro. Set aside and keep warm.
Step 3: Make the Street Corn Elote Mix
In a mixing bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix well until the corn is evenly coated and creamy.
Step 4: Assemble Your Bowls
Divide the flavored rice evenly between four serving bowls. Top each bowl with the cooked chicken and a generous scoop of the corn mixture. Add any optional toppings like avocado, tomatoes, jalapeños, or extra cotija cheese for extra flavor and texture.
Flavor Tips & Variations
- Grill the chicken: Swap skillet for grill or grill pan for added smokiness.
- Corn alternatives: Use roasted or grilled corn for added char.
- Heat level: Amp up the spice with chopped serrano peppers or hot sauce.
- Vegetarian version: Replace chicken with grilled tofu or seasoned black beans.
- Cheese options: Crumbled queso fresco or feta can substitute for cotija.
Serving Suggestions
- Serve alongside tortilla chips or soft corn tortillas for extra texture.
- Pair with Mexican-style slaw or a simple jicama salad for crunch and freshness.
- A side of guacamole or avocado crema complements the bowl well.
- Enjoy with a crisp agua fresca, lime soda, or a classic margarita.
Make-Ahead & Storage Advice
- Meal prep: Cook chicken and corn mixture in advance. Store components separately for best texture.
- Storage: Refrigerate assembled bowls for up to 2 days. Keep toppings separate until ready to eat to avoid sogginess.
- Reheat tip: Warm rice and chicken gently in a skillet or microwave. Add a splash of lime juice or broth to refresh flavors.
Seasonal Appeal: Summer & Winter Friendly
- Summer: Bright, chilled toppings and fresh corn highlight seasonal produce.
- Winter: Use roasted or sautéed corn and serve warm for a cozy twist.
- Versatile: Serve chilled or warm—this bowl adapts well to any weather or occasion.
Health Benefits
- Lean protein: Chicken breast is low-fat and filling.
- Corn: Provides dietary fiber and B vitamins—corn is also gluten-free.
- Lime & cilantro: Offer antioxidant and digestion-supporting properties.
- Cilantro + garlic: Traditional components with natural anti-inflammatory benefits.
From My Table to Yours
This Street Corn Chicken Rice Bowl was born from the desire to bring the energy of street food into a homey, wholesome meal. It’s vibrant, balanced, and crowd-pleasing—offering all the zest and freshness of Mexican flavors without complicated steps. It’s often how I satisfy cravings for flavor-packed food that’s still clean, fast, and delicious.
Flavor-packed Street Corn Chicken Rice Bowl
Ingredients
For the Chicken
- 2 large chicken breasts diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Rice
- 1 cup long-grain rice cooked per package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
For the Street Corn (Elote-Style)
- 2 cups corn kernels fresh, frozen, or canned
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese
- ½ tsp chili powder
- Juice of 1 lime
- Salt to taste
Optional Toppings
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Extra cotija cheese
Instructions
Step 1: Season & Cook the Chicken
- In a medium bowl, toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and fully cooked—about 5–7 minutes. Remove from heat and set aside.
Step 2: Prepare the Lime-Cilantro Rice
- Cook rice according to package directions. Once fluffily done, stir in lime juice and chopped cilantro. Set aside and keep warm.
Step 3: Make the Street Corn Elote Mix
- In a mixing bowl, combine corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix well until the corn is evenly coated and creamy.
Step 4: Assemble Your Bowls
- Divide the flavored rice evenly between four serving bowls. Top each bowl with the cooked chicken and a generous scoop of the corn mixture. Add any optional toppings like avocado, tomatoes, jalapeños, or extra cotija cheese for extra flavor and texture.
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