Effortless Street Corn Chicken Rice Bowl
A flavorful Mexican-inspired chicken and rice bowl with creamy elote-style corn, juicy spiced chicken, and fresh toppings — perfect for meal prep or easy weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Dinner, Main Course
- Method: Baking, Bowl Assembly
- Cuisine: Mexican-Inspired, Fusion
- Diet: Gluten Free
Ingredients
For the Chicken:
Boneless skinless chicken breasts
Olive oil
Ground cumin
Smoked paprika
Garlic powder
Cayenne pepper
Lime zest
Salt & black pepper
For the Corn:
Fire-roasted or frozen roasted corn kernels
Greek yogurt
Mayonnaise
Cotija cheese (crumbled)
Lime juice & zest
Chopped fresh cilantro
Tajín (or chili powder)
Garlic powder
For the Bowls:
Cooked jasmine or white rice
Chopped cilantro
Diced red onion
Sliced avocado (optional garnish)
Instructions
Prep the Chicken: Mix cumin, paprika, garlic powder, cayenne, lime zest, salt, and pepper. Brush chicken with olive oil and coat in the spice mix.
Cook the Chicken: Bake at 400 °F (200 °C) for 25–30 minutes until the internal temp hits 165 °F. Rest, then slice.
Make the Rice: Prepare rice per package instructions. Stir in chopped cilantro and a pinch of salt.
Prepare the Corn Sauce: Heat corn. In a bowl, mix yogurt, mayo, cotija, lime juice & zest, cilantro, Tajín, and garlic powder.
Mix Corn: Stir about ¼ cup of the sauce into the corn.
Assemble the Bowls: Add rice to each bowl. Top with sliced chicken, creamy corn, red onion, avocado, extra cotija, and drizzle with remaining sauce.
Notes
For extra flavor, grill fresh corn instead of using frozen.
Sub feta for cotija if unavailable.
Use chicken thighs instead of breasts if preferred.
Store ingredients separately and reheat as needed.
Make it dairy-free with plant-based yogurt, cheese, and mayo.
