Flavor-packed Street Corn Chicken Rice Bowl
Juicy chicken, lime‑rice, and creamy street‑style corn combine in this colorful, gluten‑free bowl ready in 25 minutes.
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.