Mexican-Inspired Street Corn Chicken Rice Bowls

This vibrant bowl combines the beloved flavors of Mexican street corn (elote) with perfectly seasoned chicken and fluffy rice. I’ve developed this recipe to create a balanced meal that’s both nutritious and bursting with flavor, while being simple enough for weeknight cooking.

The Art of Bowl Building

The secret to an exceptional rice bowl lies in the layering of flavors and textures. Each component brings its own character: spicy-smoky chicken, sweet charred corn, creamy sauce, and fresh garnishes combine to create a harmonious and satisfying meal.

Ingredients

For the Spiced Chicken:

• 4 chicken breasts (600g), even thickness
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Street Corn Mix:

• 3 cups (450g) sweet corn kernels
• 1 red bell pepper (150g), finely diced
• 1 red onion (120g), finely diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons mayonnaise
• 100g feta cheese (or cotija)
• Juice of 1 lime
• 1 teaspoon smoked paprika

For the Rice Base:

• 2 cups (400g) basmati rice
• 4 cups (960ml) water
• 1 teaspoon salt
• 1 tablespoon butter (optional)

For the Creamy Sauce:

• 4 tablespoons mayonnaise
• 2 tablespoons sour cream
• Juice of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon smoked paprika
• Hot sauce to taste

For Serving:

• 1 ripe avocado, sliced
• 2 limes, cut into wedges
• Fresh cilantro, chopped
• Cherry tomatoes, halved
• Extra crumbled feta

Detailed Instructions

Preparing the Rice (25 minutes)

1. Rinse rice thoroughly until water runs clear to remove excess starch.
2. Combine rice, water, and salt in a medium saucepan.
3. Bring to boil, reduce heat, cover, and simmer for 18-20 minutes.
4. Remove from heat, let stand covered for 5 minutes, then fluff with fork.

Cooking the Chicken (15 minutes)

1. Combine paprika, cumin, chili powder, salt, and pepper in a small bowl.
2. Pat chicken breasts dry and season generously with spice mixture.
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C).
5. Rest for 5 minutes before slicing against the grain.

Making the Street Corn Mix (10 minutes)

1. Heat butter in a large skillet over medium-high heat.
2. Add corn kernels, cook without stirring for 3-4 minutes until slightly charred.
3. Add diced pepper, onion, and garlic. Cook 3-4 minutes more.
4. Remove from heat, stir in mayonnaise, lime juice, and paprika.
5. Fold in crumbled feta cheese.

Preparing the Sauce

1. Whisk together mayonnaise, sour cream, lime juice, honey, and paprika.
2. Add hot sauce to taste.
3. Thin with water if needed to achieve desired consistency.

Bowl Assembly

1. Start with a base of warm rice.
2. Arrange sliced chicken on one side.
3. Add generous portion of corn mixture.
4. Drizzle with creamy sauce.
5. Garnish with avocado, cherry tomatoes, cilantro, and lime wedges.

Pro Tips for Success

• Pound chicken breasts to even thickness for consistent cooking
• Allow chicken to rest before slicing for juicier results
• Char corn in batches if needed to avoid overcrowding
• Make components ahead for quick assembly
• Adjust spice levels to preference

Nutrition Information

Per serving:

• Calories: 685
• Total Fat: 32g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 890mg
• Total Carbohydrates: 65g
• Fiber: 6g
• Protein: 42g

This Mexican-inspired bowl brings together the best of street food flavors in a wholesome, satisfying meal. The combination of warm spices, sweet charred corn, and creamy sauce creates a restaurant-quality dish that’s perfect for both casual family dinners and meal prep.

Make-Ahead Tip: All components can be prepared up to 3 days in advance and stored separately. Reheat rice and chicken gently, and bring sauce to room temperature before assembling.