The Best Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl combines juicy marinated chicken, smoky grilled corn, and a creamy lime sauce over fluffy rice. Inspired by Mexican elote, it’s packed with flavor, texture, and just the right amount of spice — perfect for a satisfying lunch or dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Chicken:
- 1 pound Chicken Breast
Rice:
- 1 cup Rice (Jasmine or Basmati)
Corn:
- 1 cup Corn (Fresh or Frozen)
Avocado:
- 1 large Avocado
Cilantro:
- 1/4 cup chopped Cilantro
Lime:
- 1 Lime, juiced
Cheese:
- 1/2 cup Cotija or Feta Cheese
Spices:
- 1 teaspoon Chili Powder
- Salt and Pepper to taste
Instructions
- Cook the Rice: Start by cooking the rice according to the package instructions. While it cooks, you can multitask and prepare the rest of your ingredients—talk about efficiency!
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and chili powder. Heat a skillet over medium heat, add a splash of olive oil, and cook the chicken for about 5-7 minutes on each side, or until cooked through.
- Sauté the Corn: Add the corn to the skillet when the chicken is almost done. Sauté for 3-5 minutes until slightly smoky.
- Chop and Mix: Allow the chicken to rest, then chop it into bite-sized pieces. In a bowl, combine rice, corn, chicken, cilantro, and lime juice.
- Serve and Garnish: Divide the mixture into bowls, top with avocado slices, and sprinkle with cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 450-500
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
