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Mexican Street Corn Chicken Rice Bowl

A vibrant and hearty rice bowl featuring juicy spiced chicken, charred sweet corn, and fluffy cilantro-lime rice, all drizzled with a creamy, tangy Elote sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
Rice & Corn
  • 1.5 cups white rice uncooked
  • 3 cups water or broth
  • 2 cups corn kernels fresh, frozen, or canned
  • 1 tbsp butter
Sauce & Garnish
  • 0.25 cup mayonnaise
  • 2 tbsp sour cream or crema
  • 0.5 cup cotija cheese crumbled
  • 1 lime juiced
  • 0.25 cup cilantro chopped

Equipment

  • Large Skillet or Cast Iron Pan
  • Medium pot
  • Mixing bowls
  • Chef's Knife

Method
 

  1. Rinse rice and cook in pot with water and a pinch of salt. Simmer covered for 15-18 mins. Fluff with fork and stir in cilantro and lime juice.
  2. Toss cubed chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper.
  3. Heat oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes until golden and cooked through. Remove from pan.
  4. In the same skillet, melt butter and add corn. Sauté for 3-5 minutes until charred spots appear.
  5. Whisk together mayonnaise, sour cream, lime juice, chili powder, and half the cotija cheese to make the sauce.
  6. Assemble bowls with rice base, topped with chicken and corn. Drizzle with sauce and garnish with extra cheese and cilantro.

Notes

Store sauce separately if meal prepping to keep the dish fresh.