Street Corn Chicken Rice Bowl
A cozy and flavorful bowl combining juicy skillet chicken, sweet summer corn, and creamy elote-style sauce over fluffy rice that’s perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 2 cups Jasmine or long-grain rice Cooked
- 1.5 pounds Boneless, skinless chicken breasts or thighs (halal) Pat dry before cooking
- 3-4 ears Fresh corn Cut kernels off or use thawed frozen corn
- ½ cup Mayonnaise Can substitute with Greek yogurt for a lighter option
- 2 tablespoons Lime juice
- ½ teaspoon Garlic powder
- ½ teaspoon Smoked paprika Or mild chili powder for seasoning
- Salt to taste Salt
- 1-2 tablespoons Chopped cilantro For garnish and mixing with sauce
- Extra to serve Lime wedges For garnish
Instructions
Preparation
- Rinse 2 cups of rice under cold water until the water runs clear, then cook according to package directions.
- Pat chicken dry and season with salt, pepper, and paprika.
Cooking Chicken
- Heat oil in a skillet over medium-high heat. Add chicken and sear until golden, about 4–6 minutes per side.
- Check internal temperature; it should reach 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing.
Corn and Sauce Preparation
- In the same skillet, cook corn kernels in a little oil until charred, about 5–7 minutes.
- Mix mayo, lime juice, garlic powder, smoked paprika, and cilantro in a bowl to create the elote sauce.
- Toss charred corn with the elote sauce until well-coated.
Assembly
- Layer cooked rice in bowls, add sliced chicken, and spoon over the creamy elote corn.
- Garnish with cilantro and lime juice. Optionally sprinkle with smoked paprika or feta.
Notes
Refrigerate leftovers separately for the best texture. Consume mixed bowls within 24-48 hours.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!