Street Corn Chicken Rice Bowl
Looking for a quick, healthy dinner that feels like comfort food? This Street Corn Chicken Rice Bowl is a 30-minute meal that brings together all the flavors of classic Mexican street corn (elote) with juicy chicken and fluffy rice. It’s high in protein, loaded with flavor, and perfect for busy weeknights—or meal prep!
Ingredients
- 2 cups cooked rice white, brown, or cauliflower rice for low carb
- 1 lb shredded or grilled chicken store-bought rotisserie works too!
- 1 cup corn kernels fresh, frozen, or canned—just drain if canned
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise optional – adds creaminess
- 1/4 cup cotija cheese or feta
- Juice of 1 lime
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- Char the Corn
- Heat a skillet over medium heat with a touch of olive oil. Add the corn and cook until slightly charred, about 5–7 minutes.
- Make the Street Corn Mix
- In a bowl, mix together the cooked corn, Greek yogurt, mayo (if using), lime juice, cotija or feta cheese, paprika, salt, and pepper.
- Warm the Chicken
- If using pre-cooked or shredded chicken, warm it in a skillet with a bit of oil and a pinch of taco seasoning or paprika for extra flavor.
- Assemble the Bowls
- In each bowl, layer rice, chicken, and a generous scoop of the street corn mixture. Top with fresh cilantro and an extra squeeze of lime.
- Optional Add-Ons:
- Avocado slices 🥑
- Diced tomatoes 🍅
- Jalapeños 🌶
- Hot sauce or salsa for kick
Notes
💡 Tips & Variations
- Want it spicier? Add cayenne or chili powder to the corn mix.
- Going low-carb? Use cauliflower rice instead of regular rice.
- Vegetarian? Skip the chicken and add black beans or grilled tofu!