Description
This Street Corn Chicken Rice Bowl is a bold, flavorful dinner idea made with grilled chicken, charred corn, creamy street corn sauce, and fluffy white rice. Perfect for meal prep or quick weeknight meals, it’s inspired by Mexican elote and packed with fresh ingredients like lime, cotija, and cilantro. A satisfying, hearty rice bowl the whole family will love.
Ingredients
1 lb chicken breast
2 cups cooked white rice
1 ½ cups corn kernels (grilled or charred)
⅓ cup sour cream
⅓ cup mayonnaise
2 tbsp fresh lime juice
1 tsp chili powder
¼ cup crumbled cotija cheese
2 tbsp chopped fresh cilantro
½ tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
Instructions
1. Coat chicken breast with olive oil, garlic powder, chili powder, salt, and pepper.
2. Grill or sear the chicken in a hot skillet until fully cooked and golden brown. Let rest and slice.
3. Char corn kernels in a dry skillet until browned and slightly crispy.
4. In a bowl, mix sour cream, mayonnaise, lime juice, chili powder, and salt. Stir in cotija and cilantro.
5. Assemble bowl with rice, sliced chicken, and charred corn.
6. Drizzle with street corn sauce and top with extra cheese, cilantro, and lime wedges if desired.
Notes
This recipe is great for meal prep—store components separately and assemble when ready to eat.
You can use rotisserie chicken for a faster version.
Frozen or canned corn works in place of fresh, just be sure to sear it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop/Grill
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg