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Street corn chicken rice bowl with charred chicken, sweet corn, creamy sauce and fresh cilantro in ceramic bowl

Street Corn Chicken Rice Bowl

Street corn chicken rice bowl with charred chicken, sweet corn, and creamy elote sauce over fluffy rice. Mexican-inspired healthy dinner bowl with fresh cilantro, cotija cheese and lime that's ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican, Tex-Mex
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless chicken breast Cut into bite-sized pieces
  • 1 ½ cups White rice Jasmine rice preferred
  • 2 cups Fresh corn kernels Cut from cob or frozen
  • ⅓ cup Mayonnaise For creamy sauce
  • ¼ cup Mexican crema Or sour cream substitute
  • ½ cup Cotija cheese Crumbled
  • 2 Limes Fresh limes juiced, plus wedges for serving
  • 1 teaspoon Chili powder Divided for seasoning
  • 1 teaspoon Ground cumin For chicken seasoning
  • 1 teaspoon Paprika Sweet paprika
  • ½ teaspoon Garlic powder For flavor depth
  • ½ teaspoon Onion powder Enhances savory profile
  • 1 teaspoon Salt To taste
  • ½ teaspoon Black pepper Freshly ground
  • 3 tablespoon Olive oil For cooking
  • ¼ cup Fresh cilantro Chopped for garnish
  • ¼ cup Red onion Diced small
  • 1 large Avocado Sliced for serving

Equipment

  • 1 Large skillet For cooking chicken and corn
  • 1 Medium saucepan For rice cooking
  • 1 Sharp knife For chopping vegetables
  • 1 Cutting board For safe prep work
  • 1 Mixing bowl For sauce preparation
  • 1 Whisk For smooth sauce mixing
  • 4 Serving bowls For beautiful presentation
  • 1 Measuring cups and spoons For accuracy

Method
 

  1. Season chicken pieces with chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper
  2. Heat olive oil in large skillet over medium-high heat until shimmering
  3. Add chicken in single layer, cook 5-6 minutes until golden brown
  4. Turn chicken, cook 4-5 minutes until cooked through and charred
  5. Transfer chicken to plate, keep warm
  6. Add corn to same hot skillet, cook 4-5 minutes until charred
  7. Season corn with salt and pinch of chili powder
  8. Whisk mayonnaise, crema, lime juice, chili powder, half the cotija
  9. Cook rice according to package directions with salt
  10. Divide rice between bowls, top with chicken and corn
  11. Drizzle with sauce, garnish with cotija, cilantro, red onion, lime wedges

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.