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Delicious Street Corn Chicken Rice Bowl featured image showcasing a vibrant and flavorful meal.

ULTIMATE STREET CORN CHICKEN RICE BOWL

This recipe brings the vibrant and delicious flavors of Mexican street corn (Elote) to a satisfying chicken rice bowl. It features tender chicken thighs, a creamy and tangy street corn sauce, and fluffy rice, all topped with fresh toppings for the perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder ancho or chipotle recommended
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • Salt to taste
  • Pepper to taste
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup mayonnaise
  • 2 tbsp Mexican crema or sour cream
  • 2 tbsp lime juice
  • 1 tbsp chopped cilantro
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 cup crumbled cotija cheese optional
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked rice white or brown
  • Extra cilantro, for garnish
  • Lime wedges, for garnish
  • Hot sauce, for garnish
  • Avocado slices, for garnish
  • Pickled onions, for garnish

Equipment

  • cutting board
  • knife
  • mixing bowls
  • large skillet
  • Food processor or blender
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure the chicken is evenly coated.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned, about 8-10 minutes. Ensure the internal temperature reaches 165°F (74°C).
  3. Make the Street Corn Sauce: While the chicken is cooking, prepare the sauce. In a food processor or blender, combine the thawed corn kernels, mayonnaise, Mexican crema (or sour cream), lime juice, cilantro, chili powder, garlic powder, cotija cheese (if using), salt, and pepper. Blend until smooth and creamy.
  4. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the cooked chicken and drizzle generously with the street corn sauce.
  5. Add Toppings: Garnish with your desired toppings, such as extra cilantro, lime wedges, hot sauce, avocado slices, and pickled onions.
  6. Serve: Serve immediately and enjoy!

Notes

For the best flavor, use a blend of ancho and chipotle chili powder. Chicken thighs provide a richer flavor and remain tender. To add a smoky flavor, grill the corn before blending. Store leftovers in separate containers in the refrigerator for up to 3 days.