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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl captures all the vibrant, zesty, and creamy flavors of Mexican street corn (elote) and pairs it with perfectly seasoned, tender chicken. It's a flavorful and exciting meal that feels like a treat but comes together in under 30 minutes, making it perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 1½ cups corn (fresh, frozen, or canned all work well)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream or full-fat Greek yogurt
  • ¼ cup crumbled cotija cheese (or feta if you can't find cotija)
  • ½ tsp chili powder
  • Juice of ½ lime
  • 1 tbsp chopped fresh cilantro
  • 2 cups cooked rice (white, brown, or cilantro-lime)
  • Optional toppings: Diced avocado, sliced jalapeños, chopped green onions, your favorite hot sauce, extra lime wedges

Equipment

  • medium bowl
  • Large skillet or pan
  • bowl

Method
 

Instructions
  1. Prep and Cook the Chicken: Pat chicken pieces dry. In a medium bowl, toss the chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-6 minutes per side until golden brown and cooked through.
  2. Prepare the Street Corn Salad: While the chicken cooks, make the corn mixture. For extra flavor, you can char the thawed corn in the skillet for a few minutes. In a separate bowl, whisk together mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Fold in the warm corn until coated.
  3. Assemble Your Bowls: Divide the cooked rice among bowls. Top with the cooked chicken and a scoop of the street corn salad. Garnish with optional toppings like avocado, jalapeños, or green onions, and add a final squeeze of lime or hot sauce.

Notes

For the best sear, don't crowd the chicken in the pan. Use room temperature mayonnaise and sour cream for the creamiest corn salad. This recipe is great for meal prep; store the components separately in the refrigerator for up to 3 days. You can substitute chicken with shrimp or steak, or use quinoa or cauliflower rice for a low-carb option.