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Photorealistic image of a Street Corn Chicken Rice Bowl with grilled chicken, charred corn, cilantro-lime rice, and cotija cheese in a bright modern kitchen.
Taha Ayad

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl combines juicy grilled chicken, smoky charred corn, creamy elote-style sauce, and zesty cilantro-lime rice for a vibrant, satisfying meal inspired by Mexican street flavors. Perfect for quick dinners or meal prep, it’s balanced, customizable, and bursting with fresh textures and color.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired / Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts or thighs
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper to taste
  • For the Street Corn Salad
  • 2 cups corn kernels fresh or frozen
  • ⅓ cup mayonnaise or Greek yogurt
  • ¼ cup sour cream or Mexican crema
  • 1 Tbsp fresh lime juice
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ¼ cup crumbled cotija cheese or feta
  • 2 Tbsp chopped cilantro
  • ¼ cup diced red onion optional
  • Salt and pepper to taste
  • For the Rice & Assembly
  • 3 cups cooked rice white, brown, or jasmine
  • 1 Tbsp lime juice
  • 2 Tbsp chopped cilantro
  • Toppings: avocado slices jalapeño, cotija cheese, extra cilantro, lime wedges

Method
 

  1. Marinate the Chicken:In a bowl, whisk olive oil, lime juice, and seasonings. Add chicken, toss to coat, and marinate for 15–60 minutes.
  2. Cook the Chicken:Heat a skillet over medium-high heat with a bit of oil. Cook chicken 5–7 minutes per side until fully cooked (165 °F). Let rest, then slice.
  3. Char the Corn:In the same skillet, sear corn kernels and onion until slightly browned. Add lime juice, mayo, sour cream, chili powder, paprika, cotija, and cilantro. Mix until creamy and flavorful.
  4. Prepare the Rice:Toss cooked rice with lime juice and chopped cilantro.
  5. Assemble the Bowl:Add rice to the base, top with sliced chicken, spoon over street corn salad, and garnish with avocado, cotija, and lime wedges.

Notes

Use frozen corn when fresh isn’t available; just thaw and dry before searing.
Greek yogurt can replace mayonnaise for a lighter version.
Store each component separately for up to 4 days for easy meal prep.
Avoid freezing assembled bowls, as the creamy corn mixture doesn’t reheat well.
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