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Flavor-packed Street Corn Chicken Rice Bowl

Lily Hanna
All the bold, zesty goodness of Mexican street corn — but in a hearty, satisfying chicken and rice bowl! Quick, creamy, cheesy, smoky, and ready in 45 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican-American
Servings 4 servings
Calories 525 kcal

Ingredients
  

  • 1 lb 450g chicken breasts or thighs
  • 2 cups cooked white rice
  • 1 1/2 cups corn kernels grilled or frozen
  • 1/4 cup mayonnaise
  • 1/3 cup crumbled cotija cheese plus extra for garnish
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice plus wedges for serving
  • Salt and pepper to taste

Instructions
 

  • Rub the chicken with paprika, cumin, salt, and pepper. Sear or grill until cooked through. Let it rest, then dice.
  • In a bowl, mix corn, mayonnaise, cotija cheese, lime juice, chili powder, and cilantro.
  • Divide cooked rice among serving bowls.
  • Top the rice with diced chicken and the prepared corn sauce.
  • Garnish with extra cotija, a sprinkle of chili powder, and a squeeze of lime. Serve immediately.

Notes

Nutrition Facts (Per Serving)

  • Protein: 29 g
  • Fat: 22 g
    • Saturated Fat: 6 g
  • Carbohydrates: 49 g
    • Sugar: 4 g
  • Fiber: 3 g
  • Cholesterol: 100 mg
  • Sodium: 550 mg
Keyword street corn chicken rice bowl, Mexican chicken rice bowl, easy chicken rice bowl, elote rice bowl, cotija chicken bowl