What kind of rice is best for bowls?

Jasmine rice, brown rice, and cilantro-lime rice work best. Jasmine rice is light and fluffy , while brown rice offers more fiber . Cilantro-lime rice adds fresh, citrusy notes .

Should rice bowls be hot or cold?

They are usually served warm , but they can be eaten cold if prepared for meal prep. If eating cold, add extra lime juice or a light dressing before serving.

Why is it called street corn?

Street corn, or elote , is a traditional Mexican dish featuring grilled corn with crema, cheese, chili powder, and lime , commonly sold by street vendors.

Is a rice bowl a healthy meal?

Yes! A street corn chicken rice bowl is packed with protein, fiber, and nutrients . To make it even healthier, use brown rice, lean chicken, and light toppings .

What are the best toppings for this bowl?

Popular toppings include avocado slices, pickled onions, jalapeños, black beans, and chipotle sauce .

Can I make this bowl ahead of time for meal prep?

Absolutely! Store each ingredient separately in airtight containers and assemble before eating. The chicken and rice stay fresh for up to 4 days in the fridge.

What vegetarian options work well in this bowl?

Great alternatives include grilled mushrooms, roasted chickpeas, or tofu .

What sides pair well with a street corn chicken rice bowl?

Try serving with homemade guacamole, tortilla chips, or black bean salad for a complete meal.

Can I use frozen corn instead of fresh?

Yes! Simply thaw the corn and roast it in a skillet for 5-7 minutes to enhance the flavor.

Street Corn Chicken Rice Bowl: Easy and Flavorful

Description

This Street Corn Chicken Rice Bowl is a flavor-packed dish inspired by the classic Mexican elote. Juicy, smoky grilled chicken pairs perfectly with sweet, charred corn and creamy, zesty toppings over a fluffy bed of rice. It’s a well-balanced, customizable meal perfect for lunch, dinner, or meal prep. This easy recipe will quickly become a favorite for anyone who loves bold and fresh flavors.

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts
1 tsp chili powder (adjust for spice level)
½ tsp garlic powder
½ tsp cumin
½ tsp paprika (optional for mild heat)
1 tbsp olive oil
Juice of 1 lime

For the Rice:

1 cup jasmine, brown, or cilantro-lime rice
2 cups chicken broth (substitute for water for extra flavor)
1 tbsp chopped cilantro (for garnish)
Juice of ½ lime

For the Street Corn:

2 ears of corn, grilled or roasted
1 tbsp olive oil (for grilling)
¼ cup Mexican crema (or substitute sour cream)
¼ cup cotija cheese (or substitute feta)

Toppings & Garnishes:

Fresh cilantro, chopped
Avocado slices
Extra lime wedges
Crushed tortilla chips or roasted pepitas (for crunch, optional)
Pickled jalapeños or hot sauce (for extra spice, optional)

Instructions

Step 1: Marinate and Cook the Chicken

In a bowl, mix chili powder, garlic powder, cumin, paprika, lime juice, and olive oil.
Coat the chicken breasts thoroughly in the marinade. Let it sit for at least 30 minutes (or up to 4 hours for deeper flavor).
Heat a grill or skillet over medium-high heat.
Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from heat and let it rest for 5 minutes before slicing into strips.

Step 2: Prepare the Rice

Rinse the rice under cold water to remove excess starch.
Cook the rice according to package instructions, using chicken broth instead of water for extra flavor.
Once cooked, fluff with a fork and stir in fresh lime juice and chopped cilantro.

Step 3: Grill or Roast the Corn

Grilling Method:

Brush corn with olive oil and sprinkle with salt.
Place on a hot grill, turning every 2 minutes until lightly charred.
Remove, let cool, and cut kernels off the cob.

Roasting Method:

Preheat oven to 425°F (220°C).
Place corn on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes, turning halfway through.
Remove, let cool, and cut kernels off the cob.

Step 4: Assemble the Street Corn Chicken Rice Bowl

Place about ¾ cup of warm rice at the bottom of a bowl.
Add sliced grilled chicken on one side.
Spoon the grilled or roasted corn kernels over the top.
Drizzle with Mexican crema or lime-infused sour cream.
Sprinkle crumbled cotija cheese for a savory, salty finish.
Garnish with avocado slices, fresh cilantro, and a squeeze of lime.
For extra crunch, add crushed tortilla chips or roasted pepitas.

Notes

Make it Low-Carb: Swap white rice for cauliflower rice.
Boost Protein: Add black beans, quinoa, or a poached egg.
Vegetarian Alternative: Use grilled portobello mushrooms, crispy chickpeas, or marinated tofu instead of chicken.
Spicy Twist: Add pickled jalapeños, crushed red pepper, or a drizzle of sriracha.
Meal Prep Friendly: Store in separate containers and assemble before eating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Lunch
Cuisine: Mexican-Inspired

Nutrition

Calories: ~480 kcal
Fat: ~18g
Carbohydrates: ~45g
Protein: ~36g