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Sliced grilled chicken breast over white rice with roasted corn, elote-style sauce, lime, and cilantro in a bowl on a wood table

Easy Street Corn Chicken Rice Bowl – Creamy, Zesty, and Meal Prep-Ready

Samantha
A quick and delicious Mexican-inspired rice bowl loaded with creamy street corn, juicy grilled chicken, fluffy rice, and tangy cotija cheese—perfect for meal prep or a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican-American
Servings 4 servings
Calories 540 kcal

Ingredients
  

For the Bowl:

  • 2 boneless skinless chicken breasts (grilled or pan-seared)
  • 2 cups cooked brown or white rice
  • 1½ cups corn kernels grilled, canned, or frozen
  • ¼ cup chopped red onion
  • 1 avocado sliced
  • Fresh cilantro optional
  • Lime wedges for serving

For the Street Corn Sauce:

  • ¼ cup mayonnaise or Greek yogurt
  • ¼ cup sour cream
  • ⅓ cup crumbled cotija cheese or feta
  • 1 garlic clove minced
  • 1 tsp chili powder
  • 1 tbsp fresh lime juice

Instructions
 

  • Step 1: Cook the Chicken
    Season chicken with garlic powder, salt, pepper, and a pinch of paprika. Grill or pan-sear over medium-high heat until cooked through (internal temp 165°F). Slice thin.
  • Step 2: Make the Rice
    Prepare rice according to package instructions. Fluff and set aside.
  • Step 3: Mix the Street Corn Sauce
    In a bowl, combine mayo or yogurt, sour cream, lime juice, garlic, chili powder, and cotija. Stir in the corn.
  • Step 4: Assemble the Bowls
    Layer rice, sliced chicken, street corn mixture, red onion, avocado, and cilantro. Squeeze fresh lime over the top.

Notes

Secret Tips for the Best Street Corn Chicken Rice Bowl

  1. Char Your Corn the Right Way: Use a dry cast iron skillet or open flame to slightly char the corn kernels. This mimics the smoky flavor of authentic street corn and adds irresistible depth.
  2. Use Chicken Thighs for Juicier Texture: While breasts are lean and clean, boneless skinless chicken thighs deliver more flavor and stay tender even if reheated multiple times.
  3. Infuse Your Rice with Garlic & Lime: Before cooking the rice, sauté minced garlic in a bit of oil, then add your rice and cook as usual. Finish with a squeeze of lime to echo the elote sauce.
  4. Upgrade with Smoked Paprika: A small dash of smoked paprika in both the chicken seasoning and street corn sauce brings a rich, smoky complexity that elevates the dish without adding heat.
  5. Let the Sauce Chill First: After mixing the street corn sauce, chill it for 15–20 minutes before serving. This helps the flavors meld and gives it that restaurant-level creaminess.
  6. Layer Cheese Twice: For extra cheesy goodness, sprinkle a little cotija on the rice before adding the chicken and then again over the top with the sauce.
  7. Make It a Power Bowl: Add black beans, shredded cabbage, or quinoa to boost fiber and keep you full longer. It's an easy way to turn this into a protein-packed super bowl.
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