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Street Corn Chicken Bowl

A vibrant and hearty bowl featuring spiced grilled chicken, charred sweet corn, and a zesty creamy elote sauce served over fluffy rice.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken breast or thighs boneless, skinless
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt plus more to taste
Bowl Base
  • 2 cups white rice cooked
  • 3 cups corn kernels fresh, frozen, or canned
  • 1 tbsp butter unsalted
Elote Sauce
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or Mexican crema
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 0.5 tsp chili powder
Toppings
  • 0.5 cup cilantro chopped
  • 0.5 cup red onion sliced
  • 1 lime wedges for serving

Equipment

  • Large Skillet or Grill Pan
  • Mixing bowls
  • Cutting Board
  • Chef's Knife

Method
 

  1. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub chicken with olive oil and the spice mix.
  2. Whisk together mayonnaise, sour cream, lime juice, minced garlic, and chili powder to make the sauce. Refrigerate until needed.
  3. Heat a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until charred and cooked through (165°F). Remove and let rest, then chop into chunks.
  4. In the same skillet, melt butter. Add corn kernels and cook on high heat without stirring for 2-3 minutes to char. Toss and cook 2 more minutes.
  5. Assemble bowls with a base of rice, topped with charred corn and chopped chicken.
  6. Drizzle generously with elote sauce and garnish with red onion, cilantro, and lime wedges.

Notes

Store leftovers in airtight containers for up to 4 days. Keep sauce separate for best results.