Mexican Street Corn Chicken Bowl: A Delicious & Easy Meal
The Street Corn Chicken Rice Bowl combines smoky, spiced chicken with creamy, zesty corn topping for a perfect harmony of bold flavors. This dish is inspired by the vibrant tastes of Mexican street food, blending tender marinated chicken with charred corn and a tangy lime-cilantro rice base.
Whether you’re hosting a dinner party or meal-prepping for the week, this recipe is both simple and impressive. It’s a dish that balances texture and flavor beautifully, with creamy, spicy, and refreshing notes that will transport your taste buds to a sunny street market in Mexico.
Full Recipe:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 tsp chili powder
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
For the Rice:
- 2 cups cooked white or brown rice
- 1 tbsp butter or olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Directions:
- Marinate the Chicken:
- In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss the diced chicken in the marinade and refrigerate for 15–30 minutes.
- Prepare the Street Corn Topping:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Char the corn kernels for 3–5 minutes.
- Mix charred corn with mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro in a bowl. Set aside.
- Cook the Chicken:
- Heat a large skillet over medium-high heat. Cook the marinated chicken for 4–5 minutes per side, or until golden and cooked through. Let rest for 5 minutes.
- Prepare the Rice:
- Toss cooked rice with butter, lime juice, and cilantro in a large bowl. Adjust seasoning with salt if needed.
- Assemble the Bowls:
- Divide cilantro-lime rice into four bowls. Top with chicken, street corn mixture, and optional toppings like avocado, jalapeños, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4 servings
The Essence of the Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl is a culinary masterpiece inspired by the vibrant flavors of Mexican street food, particularly the beloved elote (Mexican street corn). This dish combines juicy, spiced chicken, creamy and tangy street corn, and fluffy cilantro-lime rice. Packed with protein, whole grains, and zesty garnishes, it’s a one-bowl wonder that offers a perfect harmony of textures and tastes. Whether you’re looking for a quick weeknight dinner or an impressive dish for entertaining, this recipe delivers on flavor, convenience, and versatility.
Why the Street Corn Chicken Rice Bowl Stands Out
Bursting with Bold Flavors
This dish brings together the smokiness of charred corn, the spice of seasoned chicken, the tanginess of lime, and the creaminess of a Mexican-inspired sauce. Each bite is a flavor explosion, balancing savory, spicy, and refreshing notes that make it a crowd-pleaser.
A Complete and Balanced Meal
The recipe includes protein-packed chicken, fiber-rich rice, and nutrient-dense corn, making it a wholesome meal. The addition of fresh herbs and lime juice enhances the dish’s nutritional profile and provides a burst of freshness.
Versatility and Customization
One of the best aspects of this dish is its adaptability. From swapping chicken for tofu or shrimp to using cauliflower rice for a low-carb option, you can easily tailor the recipe to suit various dietary preferences or ingredients on hand.
