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Street Corn Chicken Rice Bowls Recipe

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Street Corn Chicken Rice Bowls are a flavorful, high-protein take on the beloved Mexican street corn dish (elotes). Combining juicy, seasoned chicken with a vibrant, creamy street corn mixture served over fluffy rice, this recipe offers a quick, satisfying meal ready in under 30 minutes. Perfect for a wholesome dinner that tastes restaurant-quality yet is easy to prepare at home, these bowls pack bold flavors with a gluten-free profile.

Ingredients

Chicken

  • 1 1/2 pounds chicken breast, cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of chipotle powder (optional)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon honey
  • 1/2 tablespoon freshly squeezed lime juice

Street Corn

  • 1 1/2 cups frozen corn (preferably grilled or roasted)
  • Pinch of salt
  • 1/4 teaspoon ancho chili powder
  • 1/2 cup plain Greek yogurt or mayo
  • 3 tablespoons freshly squeezed lime juice
  • Zest of 3/4 lime
  • 1/4 cup red onion, finely diced
  • 1/4 cup green bell pepper or jalapeño (optional), finely chopped
  • 1/3 cup cotija cheese
  • 1/3 cup cilantro, chopped

Bowls

  • 2 cups cooked rice
  • 1 medium avocado, sliced

Instructions

  1. Season Chicken: Cube the chicken breast and mix it well with garlic powder, smoked paprika, cumin, salt, pepper, and chipotle powder if using, ensuring the chicken is fully coated with the spices.
  2. Cook Chicken: Heat avocado oil in a non-stick skillet over medium-high heat. Add the seasoned chicken and cook until it starts to brown, approximately 5-6 minutes, stirring occasionally for even cooking.
  3. Prepare Lime Zest: While the chicken cooks, zest 3/4 of a lime and set the zest aside for the street corn mixture.
  4. Add Honey and Lime Juice: Add honey and 1/2 tablespoon lime juice to the chicken in the skillet. Continue cooking for another 5-6 minutes until the chicken is fully cooked and the pan juices thicken.
  5. Remove Chicken and Save Juices: Transfer the cooked chicken to a plate and keep warm. Reserve any juices left in the pan in a small container for later use.
  6. Sauté Corn: In the same skillet (no additional oil), sauté the frozen corn over medium-high heat with a pinch of salt and ancho chili powder until warmed through and lightly browned, about 1 minute.
  7. Make Street Corn Mixture: In a medium bowl, whisk together Greek yogurt, 3 tablespoons lime juice, and the lime zest. Stir in the finely diced red onion, green bell pepper or jalapeño if using, cotija cheese, cilantro, and the sautéed corn until fully combined.
  8. Assemble Bowls: Layer cooked rice at the base of each bowl. Top with sliced avocado, the street corn mixture, cooked chicken, and drizzle with the reserved pan juices for extra flavor. Serve immediately and enjoy!

Notes

  • Use grilled or roasted corn if available for added smoky flavor.
  • Adjust the chipotle powder and ancho chili powder amounts to control heat level.
  • The leftover pan juices add a flavorful finishing touch, so don’t discard them.
  • You can substitute mayo for Greek yogurt in the street corn mixture if preferred.
  • Cooked rice can be prepared ahead of time to speed up meal prep.
  • For a vegetarian version, omit chicken and add extra corn or beans.

Find it online: https://recipesbyliza.com/street-corn-chicken-rice-bowls-recipe/