Street Corn Chicken Rice Bowl
A vibrant and flavorful bowl combining seasoned grilled chicken, Mexican street corn (elote), cilantro-lime rice, and fresh toppings. Perfect for a hearty meal, this dish brings together bold flavors and textures in every bite.
Equipment
- Grill or skillet (for cooking chicken)
- Mixing bowls
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Saucepan (for cooking rice)
- Tongs or spatula
Ingredients
- For the Cilantro-Lime Rice:
- 1 cup long-grain white rice or basmati rice
- 2 cups water or chicken broth
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
- For the Street Corn:
- 2 ears of corn grilled or roasted, kernels cut off
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese or feta cheese
- 1 tablespoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For Assembly:
- 1 cup black beans optional, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- Fresh cilantro for garnish
- Lime wedges for serving
- Hot sauce optional, for added spice
Instructions
- Cook the Cilantro-Lime Rice :
- Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and stir in the chopped cilantro, lime juice, and salt to taste. Set aside.
- Prepare the Street Corn :
- Grill or roast the corn ears until slightly charred and tender. Cut the kernels off the cob.
- In a mixing bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, salt, and pepper. Mix well and set aside.
- Cook the Chicken :
- Season the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Grill or cook the chicken in a skillet over medium-high heat for 5–7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Let rest for 5 minutes, then slice into strips or cubes.
- Assemble the Bowls :
- Divide the cilantro-lime rice among serving bowls.
- Top with slices of grilled chicken, a generous spoonful of street corn, and optional black beans.
- Garnish with diced tomatoes, sliced green onions, and fresh cilantro.
- Serve with lime wedges on the side and hot sauce if desired.
Notes
For a vegetarian option, substitute the chicken with grilled tofu or roasted vegetables.
Use frozen corn kernels if fresh corn is unavailable. Sauté them in a skillet until slightly caramelized.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat components separately for best results.
Double the street corn recipe if you want extra as a side dish.
Use frozen corn kernels if fresh corn is unavailable. Sauté them in a skillet until slightly caramelized.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat components separately for best results.
Double the street corn recipe if you want extra as a side dish.