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This flavorful Street Corn Chicken Rice Bowl features spiced chicken, sautéed corn, and fluffy rice topped with a creamy, zesty sauce inspired by Mexican street corn. Quick to prepare and packed with flavor — a perfect weeknight dinner.

Ingredients

Scale

  • 1 lb boneless, skinless chicken (breasts or thighs), chopped

  • 2 cups cooked rice (white, brown, or cauliflower)

  • 1 1/2 cups corn (fresh, frozen, or canned)

  • 1 tbsp oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Elote Sauce:

  • 1/4 cup mayo or Greek yogurt

  • 2 tbsp lime juice

  • 1/3 cup cotija or feta, crumbled

  • 1/2 tsp garlic powder

  • 1/2 tsp chili powder or Tajín

  • Salt, to taste

Optional Garnishes:

  • Cilantro

  • Avocado slices

  • Jalapeños

  • Lime wedges

  • Green onions

  • Extra cheese

  • Hot sauce

Instructions

  • In a skillet, heat oil over medium-high. Add chicken and season with spices. Cook 6–8 minutes until browned and cooked through. Set aside.

  • Add corn to the dry skillet. Sauté 3–4 minutes until lightly charred.

  • In a small bowl, whisk together all elote sauce ingredients.

  • Prepare rice as desired and divide into bowls.

  • Top each bowl with chicken, corn, a drizzle of sauce, and garnishes. Serve warm.

Find it online: https://besthomeflavors.com/street-corn-chicken-rice-bowl-quick-flavorful-for-hectic-weeknights/