Mexican Street Corn Chicken Rice Bowl
This Mexican Street Corn Chicken Rice Bowl brings together the smoky, tangy flavors of classic Elote with tender chili-lime chicken and creamy Cotija corn topping. Perfect for meal prep or a flavorful weeknight dinner, each bowl layers marinated chicken, fluffy rice, and rich, zesty street corn sauce for an irresistible, restaurant-quality meal at home.
Equipment
- Mixing bowls
- Large skillet or grill pan
- Cutting board and knife
- Tongs or spatula
- Measuring spoons and cups
Ingredients
- 4 Boneless, Skinless Chicken Thighs (or breasts)
- 1 Tbsp Lime Juice, freshly squeezed
- 1 Tbsp Avocado Oil (or olive oil)
- 1 tsp Chili Powder
- 1 tsp Cumin Powder
- ½ tsp Garlic Powder (or 2 minced cloves)
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Sweet Corn Kernels (fresh or frozen, grilled or charred)
- ¼ cup Thinly Sliced Red Onion (optional)
- ½ cup Sour Cream (or plain Greek yogurt)
- 2 Tbsp Mayonnaise
- ½ cup Cotija Cheese, crumbled (plus extra for garnish)
- 1 tsp Chili Powder
- 1 Lime, cut into wedges
- 3 cups Cooked Jasmine Rice (white or brown)
- Fresh Cilantro, chopped (for garnish)
Instructions
- In a bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken and toss to coat evenly. Marinate for 15–30 minutes (up to 4 hours) in the refrigerator.
- Heat a skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Rest 5 minutes, then slice.
- Char the corn in a hot, dry skillet for 5–7 minutes until lightly browned. In a bowl, mix the charred corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper.
- Reheat or cook the rice and fluff with a fork. Warm it slightly before assembly for best texture.
- Layer each bowl with rice, sliced chicken, and a generous spoonful of the street corn topping. Garnish with cilantro, extra Cotija, and a lime wedge. Serve warm with optional Tajín or hot sauce drizzle.