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Street Corn Chicken Rice Bowl Recipe

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This Street Corn Chicken Rice Bowl is a vibrant and satisfying dish inspired by Mexican street corn (elote). Juicy marinated chicken, grilled corn, and a creamy tangy sauce combine to create a comforting meal that's perfect for weeknight dinners or meal prep. Topped with Cotija cheese and a refreshing lime kick, it's a customizable, delicious recipe your whole family will love.

Ingredients

For the Chicken:

Chicken thighs (boneless, skinless) – can substitute with chicken breasts

Lime juice – can use lemon juice as an alternative

Avocado oil – or substitute with olive oil or vegetable oil

Chili powder – smoky flavor; paprika can be used

Garlic powder – or fresh garlic, optional

Salt and black pepper

For the Street Corn Topping:

Sweet corn kernels (grilled, if possible) – fresh or frozen

Red onion, thinly sliced (optional)

Sour cream – can be substituted with Greek yogurt

Mayonnaise – adds creaminess; optional or use extra sour cream

Cotija cheese – substitute with feta or queso fresco

Chili powder – flavor boost for corn

Salt and black pepper to taste

Lime wedges – for extra zest

For the Rice and Assembly:

Cooked Jasmine rice – or brown/cauliflower rice for low-carb

Fresh cilantro – optional, or substitute with parsley/green onions

Lime wedges for garnish

Instructions

  • Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Toss in the chicken thighs, coating well. Let marinate for 15-30 minutes in the fridge.

  • Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8-10 minutes per side until golden brown and fully cooked. Rest, then slice into strips or chunks.

  • Prepare the Street Corn Topping: In a mixing bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir to combine.

  • Reheat the Rice: If using leftover rice, add a splash of water and reheat in the microwave or stovetop until warm and fluffy.

  • Assemble the Bowls: Start with a base of rice in each bowl, top with sliced chicken, street corn mixture, extra Cotija cheese, and fresh cilantro. Garnish with a lime wedge.

Notes

  • For a vegetarian option, skip the chicken and add beans or grilled veggies.

  • For a low-carb version, substitute rice with cauliflower rice or lettuce wraps.

  • To add extra heat, include jalapeños or cayenne pepper in the street corn topping.

Find it online: https://recipesbyjanet.com/street-corn-chicken-rice-bowl-recipe/