Go Back
–+ servings
mexican street corn chicken rice bowl on a counter.

Street Corn Chicken Rice Bowl

4.25 from 4 votes
This Street Corn Chicken Rice Bowl is fresh, flavorful, and the ultimate easy dinner! Try it for a delicious twist on classic Mexican street corn flavors.
PRINT RECIPE PIN RECIPE
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 bowls
Author: Molly Thompson

INGREDIENTS

Chicken

  • 2 Tablespoons olive oil
  • 1 Tablespoon honey or maple syrup
  • 3 Tablespoons lime juice (about 2 limes)
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 Tablespoon Tajin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 ears sweet corn husk and silk removed
  • 1 1/2 lbs boneless skinless chicken breast

Street Corn (Elote)

  • 1 cup Greek yogurt or sour cream
  • 1/2 cup cotija cheese plus more for topping
  • 1/4 cup fresh cilantro finely chopped, plus more for topping
  • 3 Tablespoons lime juice (about 2 limes)
  • 1 Tablespoon Tajin
  • 2 cloves garlic minced

Rice Bowl Base

  • 1 1/4 cup uncooked long grain white rice or brown rice, (or 2 1/2 cups cooked rice)
  • 1 bunch kale massaged with olive oil to taste
  • Pickled red onion homemade or store bought
  • Avocado or guacamole
  • Crushed tortilla chips

INSTRUCTIONS

  • Preheat the oven to 425°F. Make the rice according to package directions or reheat leftover rice.
  • Whisk the marinade: In a large bowl, whisk together the olive oil, honey, lime juice, garlic, salt, Tajin, paprika, and chili powder.
    2 Tablespoons olive oil, 1 Tablespoon honey, 3 Tablespoons lime juice, 2 cloves garlic, 1 teaspoon kosher salt, 1 Tablespoon Tajin, 1 teaspoon paprika, 1 teaspoon chili powder
  • Season the chicken and corn: Place the corn on a large sheet pan and brush the corn with the marinade. Pound the chicken to 1-inch even thickness and pat dry. Place it in the marinade and turn to coat. Arrange it on the sheet pan with the corn.
    4 ears sweet corn, 1 1/2 lbs boneless skinless chicken breast
  • Roast the chicken and corn: Bake in the preheated oven for 18-20 minutes, turning the corn halfway through. Remove the chicken when the internal temperature reaches 165°F. For extra flavor, leave the corn on the sheet pan and broil for 3-5 minutes to char in spots.
  • Make the Mexican street corn: In a medium bowl whisk together the street corn ingredients. Transfer half to a separate bowl or jar for topping. When the corn is done, let it cool slightly. Cut the corn kernels from the cob and toss the dressing.
    1 cup Greek yogurt, 1/2 cup cotija cheese, 1/4 cup fresh cilantro, 3 Tablespoons lime juice, 1 Tablespoon Tajin, 2 cloves garlic
  • Assemble the bowls: Layer your bowls with rice, greens, sliced or cubed chicken, and Mexican street corn. Add your favorite toppings like pickled red onion, avocado slices, crushed tortilla chips, more cotija cheese, and cilantro. Finish with remaining creamy dressing and serve.
    1 1/4 cup uncooked long grain white rice, 1 bunch kale, Pickled red onion, Avocado, Crushed tortilla chips

Notes

Grilled Corn and Chicken: Brush the grill grates with olive oil and preheat the grill to medium-high heat (400-425°F). Place the chicken breasts and corn on the hot grill and immediately close the lid. Cook the chicken and corn for 9-10 minutes, flipping the chicken halfway and the corn 2-3 times, until the internal temp reaches 160-165°F. The corn should be deeply charred.
Chicken Cooking Tip: Pounding the chicken to an even thickness helps it cook evenly and stay juicy.
Char the Corn for More Flavor: If you want deeper street corn flavor, broil the corn for 3-5 minutes after roasting or char it directly over a gas burner.
Frozen Corn Shortcut: Frozen corn works well when fresh corn isn’t available. Cook it in a hot skillet until lightly browned before mixing with the dressing.
Sour Cream and Mayo Option. I like using Greek yogurt to lighten it up, but you can swap this for 1/2 cup sour cream and 1/2 cup mayonnaise.
Rice Options: White rice, brown rice, jasmine rice, or microwave rice all work well for this bowl.
Make Ahead: Assemble the bowls in separate meal prep containers and enjoy cold for lunches all week. To enjoy warm, store the chicken and rice separately from the corn mixture. Reheat and assemble bowls with elote mixture and toppings.
*Nutrition information includes the rice and kale but does not include additional toppings like onions and avocado.

Nutrition

Serving: 1bowl | Calories: 462kcal | Carbohydrates: 49g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 703mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2680IU | Vitamin C: 31mg | Calcium: 183mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
QR Code linking back to recipe