Easy Street Corn Chicken Rice Bowl Recipe – Flavorful, Creamy, and Weeknight-Friendly
A quick and flavorful rice bowl featuring spiced chicken, creamy street corn, cotija cheese, and fresh herbs — inspired by Mexican elote and perfect for weeknight meals.
Ingredients
For the Chicken:
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1 lb boneless skinless chicken thighs or breasts
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2 tbsp olive oil
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1 tbsp lime juice
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1 tsp chili powder
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt and pepper to taste
For the Street Corn Topping:
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2 cups corn (grilled, canned, or frozen)
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2 tbsp mayonnaise
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2 tbsp sour cream
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¼ cup cotija cheese, crumbled
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Juice of 1 lime
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½ tsp chili powder or Tajín
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1 tbsp chopped cilantro (optional)
For the Bowl:
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2 cups cooked rice (white, brown, or cauliflower rice)
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Optional toppings: black beans, avocado, shredded lettuce, pickled onions
Instructions
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In a bowl, mix oil, lime juice, and spices. Add chicken and marinate for 15 minutes.
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Cook chicken in a skillet over medium-high heat until browned and cooked through. Rest and slice.
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In another bowl, combine corn, mayo, sour cream, cotija, lime juice, and chili powder. Mix well.
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Build bowls with rice, sliced chicken, corn topping, and optional extras.
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Garnish with fresh cilantro and lime wedges.
Notes
Make ahead by prepping the chicken and corn mixture in advance. Store separately and assemble bowls when ready to serve. Adjust spice and dairy levels as needed.