Mexican Street Corn Chicken Rice Bowl Recipe

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Experience the vibrant flavors of Mexico with this Mexican Street Corn Chicken Rice Bowl. Combining juicy grilled chicken, zesty street corn, and fluffy cilantro-lime rice, this dish offers a delightful fusion of taste and texture. Perfect for weeknight dinners, meal prep, or casual gatherings, it’s a versatile and satisfying meal that brings the essence of Mexican cuisine to your table.​

Prep & Cook Time

  • Preparation Time: 15 minutes

  • Cooking Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4​

Ingredients

For the Grilled Chicken:

  • 2 large boneless, skinless chicken breasts, diced

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper, to taste​

For the Cilantro-Lime Rice:

  • 1 cup long-grain white rice

  • 2 tablespoons fresh cilantro, chopped

  • Juice of 1 lime​

For the Mexican Street Corn (Elote) Topping:

  • 2 cups corn kernels (fresh, frozen, or canned)

  • ¼ cup mayonnaise

  • ¼ cup crumbled cotija cheese

  • ½ teaspoon chili powder

  • Juice of 1 lime

  • Salt, to taste​

Optional Toppings:

  • Diced avocado

  • Chopped tomatoes

  • Sliced jalapeños

  • Additional cotija cheese

  • Fresh cilantro leaves

  • Lime wedges

‍ Instructions

1. Prepare the Grilled Chicken:

  1. In a bowl, combine diced chicken with chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Mix well to coat evenly.

  2. Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes, or until fully cooked and browned. Remove from heat and set aside.​

2. Cook the Cilantro-Lime Rice:

  1. Cook the rice according to package instructions.

  2. Once cooked, fluff the rice with a fork and stir in chopped cilantro and lime juice.​

3. Prepare the Mexican Street Corn Topping:

  1. In a mixing bowl, combine corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and salt. Mix until well combined.​

4. Assemble the Rice Bowls:

  1. Divide the cilantro-lime rice among four serving bowls.

  2. Top each bowl with grilled chicken and a generous spoonful of the street corn mixture.

  3. Add optional toppings as desired, such as diced avocado, chopped tomatoes, sliced jalapeños, additional cotija cheese, fresh cilantro, and lime wedges.​

Tips & Variations

  • Grill the Corn: For added smoky flavor, grill the corn before mixing it with the other ingredients.

  • Protein Alternatives: Swap chicken with grilled shrimp, steak, or tofu for a different protein option.

  • Spice Level: Adjust the amount of chili powder or add hot sauce to increase the heat.

  • Meal Prep: Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls when ready to eat.​

Nutritional Information (Per Serving)

  • Calories: Approximately 420 kcal

  • Protein: 32g

  • Carbohydrates: 38g

  • Fat: 14g

  • Fiber: 4g

  • Vitamin C: 25mg​

Enjoy this flavorful and hearty Mexican Street Corn Chicken Rice Bowl as a delightful addition to your meal rotation. Its combination of savory grilled chicken, zesty street corn, and aromatic cilantro-lime rice is sure to satisfy your cravings for a delicious and wholesome meal.​

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