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Street corn chicken rice bowl with charred corn, lime crema, cotija cheese, and fresh cilantro

Street Corn Chicken Rice Bowl Recipe

Bold, smoky, and satisfying, this Street Corn Chicken Rice Bowl features juicy grilled chicken, charred street corn, cumin-seasoned rice, and a tangy lime crema inspired by classic Mexican elote. Perfect for meal prep or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs for juicier results
  • 1 tbsp olive oil for chicken marinade
  • 1 tsp chili powder for chicken
  • 1/2 tsp smoked paprika for chicken, use smoked not sweet
  • 1/2 tsp garlic powder for chicken
  • 1/2 tsp cumin for chicken
  • 1/2 tsp salt for chicken
  • 1/4 tsp black pepper
  • 1 lime juiced, for marinade
  • 1 cup long-grain jasmine or basmati rice rinsed until water runs clear
  • 2 cups chicken broth or water
  • 1 tsp olive oil for rice
  • 1/2 tsp salt for rice
  • 1/2 tsp cumin for rice
  • 1/2 tsp garlic powder for rice
  • 1 cup corn kernels fresh, canned, or frozen. Pat dry if frozen.
  • 1 tsp olive oil for corn
  • 1/2 tsp chili powder for corn
  • 1/4 tsp smoked paprika for corn
  • 1/4 tsp salt for corn
  • 1/4 cup sour cream or Greek yogurt for lime crema
  • 1/2 lime juiced, for crema
  • 1/2 tsp chili powder for crema
  • 1/4 tsp garlic powder for crema
  • 1/4 tsp salt for crema
  • 1/4 cup cotija cheese crumbled. Feta works as substitute.
  • 2 tbsp fresh cilantro chopped
  • 4 lime wedges for serving

Equipment

  • Grill pan or skillet
  • medium saucepan
  • Cast iron skillet
  • Small mixing bowls
  • Serving bowls

Method
 

  1. Mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice in a small bowl. Coat chicken on all sides and marinate for 15 to 30 minutes. Longer is better.
  2. Rinse rice under cold water until the water runs clear. Heat 1 tsp olive oil in a medium saucepan over medium heat. Toast the rice for 1 to 2 minutes, stirring regularly, until slightly nutty.
  3. Add chicken broth, salt, cumin, and garlic powder to the rice. Bring to a boil, reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and rest covered for 5 minutes. Fluff with a fork.
  4. Heat a grill pan or skillet over medium-high heat. Cook marinated chicken 5 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest 5 minutes before slicing into strips.
  5. Wipe out skillet and heat over high heat with 1 tsp olive oil. Add corn, chili powder, smoked paprika, and salt. Cook 3 to 5 minutes with minimal stirring until corn develops char. Set aside.
  6. Whisk together sour cream, lime juice, chili powder, garlic powder, and salt to make the lime crema. Taste and adjust seasoning.
  7. Spoon rice into bowls. Top with sliced chicken and charred corn. Drizzle generously with lime crema. Sprinkle cotija and cilantro over top. Serve with lime wedges and mix before eating.

Notes

Chicken thighs give juicier results than breasts. Toasting rice before adding liquid prevents mushiness. For brown rice, increase cooking time to 35 to 40 minutes and add an extra 1/4 cup broth. Pat frozen corn completely dry before charring. For cilantro-lime rice, stir in 1 tbsp chopped cilantro and juice of half a lime after cooking. Store all components separately for up to 4 days. Reheat rice and chicken with a splash of water.
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