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A vibrant Street Corn Chicken Rice Bowl is displayed as the featured image for the recipe.

Best Street Corn Chicken Rice Bowl

This recipe recreates the vibrant flavors of Mexican street corn in a balanced and satisfying chicken rice bowl. It combines sweet corn, creamy mayonnaise, salty cotija cheese, tangy lime juice, and a hint of spice over a bed of flavorful rice and tender chicken.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups chicken broth
  • 1 tbsp butter
  • Salt to taste
  • 2 cups frozen corn, thawed
  • 1/4 cup mayonnaise or Mexican crema
  • 2 tbsp lime juice, freshly squeezed
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • 1/2 tsp chili powder or Tajin seasoning
  • 1/4 tsp garlic powder
  • Pinch of cayenne pepper optional
  • Diced avocado optional
  • Pickled red onions optional
  • Hot sauce optional
  • Lime wedges optional

Equipment

  • medium saucepan
  • large skillet
  • Medium bowl
  • measuring cups and spoons
  • fork
  • knife
  • cutting board

Method
 

  1. Prepare the Rice: In a medium saucepan, melt butter over medium heat. Add rinsed rice and toast for 1-2 minutes, stirring constantly. Pour in chicken broth, add salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
  2. Cook the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 6-8 minutes, or until chicken is cooked through and lightly browned.
  3. Make the Street Corn Topping: In a medium bowl, combine thawed corn, mayonnaise (or Mexican crema), lime juice, cotija cheese, cilantro, chili powder (or Tajin), garlic powder, and cayenne pepper (if using). Mix well.
  4. Assemble the Bowls: Divide cooked rice evenly among bowls. Top with cooked chicken and a generous scoop of street corn topping.
  5. Add Optional Toppings: Garnish with diced avocado, pickled red onions, hot sauce, and lime wedges, if desired.
  6. Serve Immediately: Enjoy your delicious Street Corn Chicken Rice Bowl!

Notes

Use freshly squeezed lime juice for the best flavor. Start with a small amount of mayonnaise and add more to taste. Experiment with different chili powders to find your preferred spice level. Cook the rice in chicken broth for a richer flavor. Don't substitute the cotija cheese with another type of cheese; cotija is essential for the authentic elote flavor. Customize your bowl with your favorite toppings.