Description
These Mexican Street Corn Chicken Bowls are loaded with smoky, seasoned chicken, creamy elote-style corn, and zesty lime-cilantro rice. Perfect for weeknights or meal prep!
Ingredients
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For the Chicken:
2 large chicken breasts (diced)
1 tsp chili powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
1 tbsp olive oil
Salt and pepper to taste -
For the Rice:
1 cup long-grain rice (cooked)
Juice of 1 lime
2 tbsp fresh chopped cilantro -
For the Street Corn:
2 cups corn kernels
¼ cup mayonnaise
¼ cup cotija cheese (crumbled)
½ tsp chili powder
Juice of 1 lime
Salt to taste -
Optional Toppings:
Diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese
Instructions
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Toss diced chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper.
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Heat olive oil in skillet. Cook chicken for 5–7 minutes until golden and cooked through. Set aside.
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Cook rice according to package, then stir in lime juice and cilantro.
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Mix corn, mayo, cotija, chili powder, lime juice, and salt until creamy.
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Assemble bowls: rice, chicken, corn, and toppings of choice.
Notes
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Char corn in a dry skillet for added flavor.
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Substitute black beans or tofu for a vegetarian version.
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Cotija can be replaced with feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired