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Street Corn Chicken Rice Bowl

by

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Easy
Servings: 4
Spice Level: Medium (adjustable)
Cuisine: Mexican-Inspired Fusion

This vibrant, flavor-packed bowl is a complete meal that brings the festive spirit of Mexican street corn (elote) together with tender, spiced chicken and cilantro-lime rice. It’s a celebration of contrasting textures and tastes: smoky, creamy, tangy, and fresh, all in one satisfying dish. Perfect for a weeknight dinner that feels special or for meal-prepping a delicious lunch.

Ingredients

For the Chicken & Corn:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

  • 4 ears of fresh corn, husked (or 3 cups frozen/ canned corn, drained)

  • 1 tbsp olive oil or avocado oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 1/2 tsp garlic powder

  • Salt and black pepper to taste

For the Cilantro-Lime Rice:

  • 1 cup long-grain white rice (like Jasmine or Basmati)

  • 2 cups water or chicken broth

  • Juice and zest of 1 lime

  • 1/3 cup finely chopped fresh cilantro

  • 1 tbsp butter or olive oil

  • 1/4 tsp salt

For the Creamy Chili-Lime Sauce:

  • 1/2 cup mayonnaise (or Mexican crema/sour cream)

  • 1/4 cup crumbled cotija cheese (feta is a good substitute)

  • Juice of 1 lime

  • 1 tbsp finely chopped cilantro

  • 1 tsp chili powder

  • 1 small clove garlic, minced (or 1/2 tsp garlic powder)

  • Salt to taste

For Serving & Garnish:

  • 1 avocado, sliced or diced

  • Extra cotija cheese for crumbling

  • Fresh cilantro leaves

  • Lime wedges

  • Sliced radishes (optional, for crunch)

  • Pickled red onions (optional)

Instructions

1. Cook the Cilantro-Lime Rice

Time: 20 minutes | Intensity: Low
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water or broth, butter, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice, lime zest, and chopped cilantro. Cover to keep warm.

2. Prepare the Creamy Sauce

Time: 5 minutes | Intensity: Low
While the rice cooks, make the sauce. In a small bowl, whisk together the mayonnaise, cotija cheese, lime juice, minced garlic, 1 tsp chili powder, and chopped cilantro until well combined. Taste and add a pinch of salt if needed. Set aside. This allows the flavors to meld.

3. Cook the Chicken and Corn

Time: 15 minutes | Intensity: Medium-High

  • Pat the chicken pieces dry and place them in a bowl. Drizzle with oil. Add the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until the chicken is evenly coated.

  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the chicken in a single layer (you may need to do this in batches to avoid steaming). Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken to a clean plate.

  • In the same skillet (add a touch more oil if needed), add the corn. If using fresh corn on the cob, you can grill it first for extra char or cook the kernels directly in the pan. Cook, stirring occasionally, for 5-7 minutes until the corn is tender and has some charred spots. Return the chicken to the skillet and toss with the corn. Remove from heat.

4. Assemble the Bowls

Time: 5 minutes | Intensity: Low
Divide the warm cilantro-lime rice among four bowls. Top each bowl with a generous portion of the chicken and corn mixture. Drizzle liberally with the creamy chili-lime sauce. Garnish with sliced avocado, extra crumbled cotija cheese, fresh cilantro leaves, and any other desired toppings like radishes or pickled onions. Serve immediately with lime wedges on the side for an extra zing.

Chef’s Notes & Tips

  • Meal Prep Champion: This recipe is ideal for make-ahead lunches. Store each component (rice, chicken/corn mix, sauce, and fresh toppings) separately in airtight containers in the fridge for up to 4 days. Assemble just before eating.

  • Grill for More Flavor: For an authentic smoky taste, grill the chicken and whole ears of corn. Brush the corn with a little sauce after grilling before cutting off the kernels.

  • Shortcut: Use a store-bought rotisserie chicken, shredded, and frozen roasted corn to cut prep time in half.

  • Vegetarian Version: Substitute the chicken with two cans of black beans (drained and rinsed) or cubed, seasoned extra-firm tofu.

  • Spice Control: Adjust the heat by using mild or hot chili powder, or add a pinch of cayenne to the chicken seasoning or the sauce.

Nutrition Information (Per Serving)

  • Calories: ~680

  • Total Fat: 34g

  • Saturated Fat: 8g

  • Cholesterol: 145mg

  • Sodium: 720mg

  • Total Carbohydrates: 58g

  • Dietary Fiber: 6g

  • Sugars: 6g

  • Protein: 38g

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