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Benjamin

Mexican Street Corn Chicken Rice Bowl – Easy & Delicious Dinner Idea!

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish inspired by Mexican street corn (Elote). Juicy grilled chicken, smoky and creamy street corn salsa, and fluffy rice come together for a satisfying meal that is both bold and refreshing. Perfect for a quick dinner, meal prep, or a weekend cookout, this dish is packed with zesty, creamy, and slightly spicy flavors that will keep you coming back for more.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
For the Street Corn Salsa:
  • 4 ears of corn husked
  • 1 jalapeño pepper seeded and finely diced
  • ¼ cup red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • ⅓ cup mayonnaise
  • ¼ cup crumbled cotija cheese
  • Juice of 1 lime
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper to taste
For the Rice Bowl Assembly:
  • 2 cups cooked white or brown rice
  • 1 avocado sliced
  • Lime wedges for serving
  • Additional chopped cilantro for garnish

Method
 

  1. Marinate the Chicken
  2. In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Coat the chicken and let it marinate for at least 30 minutes.
  3. Prepare the Street Corn Salsa
  4. Grill the corn over medium-high heat until charred on all sides, then slice the kernels off the cob. Mix with jalapeño, red onion, cilantro, mayonnaise, cotija cheese, lime juice, chili powder, salt, and pepper.
  5. Grill the Chicken
  6. Cook the chicken on a preheated grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice.
  7. Assemble the Rice Bowls
  8. Divide cooked rice into four bowls. Top with sliced chicken and a generous portion of street corn salsa. Add avocado slices and garnish with fresh cilantro and lime wedges.

Notes

  • No grill? Cook the chicken on a stovetop skillet over medium-high heat.
  • For extra heat, add chopped serrano peppers to the salsa.
  • Make it dairy-free by skipping cotija cheese or using a vegan alternative.
  • Store leftovers in an airtight container for up to 3 days.

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