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Street Corn Chicken Rice Bowl

A vibrant and hearty rice bowl featuring spicy charred chicken, sweet corn, and a creamy, tangy elote-style sauce. Perfect for a quick, flavor-packed dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Fusion, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken breast or thighs cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp cumin
Rice Base
  • 1.5 cups white rice jasmine or long grain
  • 3 cups chicken broth
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp lime juice
Corn & Sauce
  • 2 cups corn kernels fresh or frozen
  • 1 tbsp butter
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or mexican crema
  • 0.33 cup cotija cheese crumbled
  • 1 tsp chili lime seasoning like Tajin

Equipment

  • Large Skillet
  • Medium Saucepan
  • Chef's Knife
  • Mixing bowls

Method
 

  1. Rinse rice and combine with chicken broth in a saucepan. Bring to a boil, cover, simmer for 15-18 minutes. Remove from heat, fluff, and stir in cilantro and lime juice.
  2. In a bowl, toss cubed chicken with olive oil, paprika, chili powder, garlic powder, cumin, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Sear chicken for 5-7 minutes until cooked through and charred. Remove chicken from pan.
  4. In the same skillet, melt butter and add corn kernels. Sauté for 4-5 minutes until golden and slightly charred.
  5. Whisk together mayonnaise, sour cream, lime juice, cotija cheese, and chili lime seasoning in a small bowl.
  6. Assemble bowls with rice base, topped with chicken and corn. Drizzle generously with the creamy sauce and serve immediately.

Notes

Store sauce separately if meal prepping to avoid soggy rice.