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The Street Corn Chicken Rice Bowl is an exciting culinary creation that encapsulates the vibrant flavors of street food in a convenient, wholesome dish. Drawing inspiration from the beloved Mexican street corn, also known as elote, this recipe combines juicy, seasoned chicken with perfectly cooked jasmine rice and sweet, charred corn. Each bite of this bowl is a delightful explosion of flavor and texture, making it a favorite for food lovers everywhere.

Street Corn Chicken Rice Bowl

Discover the deliciousness of this Street Corn Chicken Rice Bowl! Perfectly cooked jasmine rice serves as the base for tender chicken seasoned with chili and smoked paprika. Topped with sautéed corn, creamy lime mayo, crumbled cotija, and fresh cilantro, it's a flavor-packed meal that’s sure to impress. Ready in just 40 minutes, it’s ideal for weeknight dinners. Don’t forget to serve with lime wedges for an added zesty kick!
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Ingredients
  

1 cup uncooked jasmine rice

2 cups water or chicken broth

2 boneless, skinless chicken breasts

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

2 cups corn (fresh, frozen, or canned)

1 tablespoon butter or olive oil

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

1 avocado, sliced (optional)

Lime wedges for serving

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine rice and water or chicken broth. Bring to a boil, cover, and reduce heat to low. Cook for 15–18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    While the rice is cooking, prepare the chicken. Season both sides of the chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper.

      Heat a large skillet over medium heat and add butter or olive oil. When hot, add the seasoned chicken breasts and cook for about 7–8 minutes on each side, until cooked through and golden brown. Remove from the skillet and allow to rest for a few minutes, then slice.

        In the same skillet, add the corn and sauté for 4-5 minutes until it's slightly charred and heated through.

          In a small bowl, mix together mayonnaise, lime juice, and a pinch of salt. This will serve as a creamy drizzle for your bowl.

            To assemble the rice bowls, start by adding a scoop of jasmine rice to each bowl. Top with sliced chicken, sautéed corn, and sliced avocado if using. Drizzle with the lime mayonnaise mixture and finish with crumbled cotija cheese and chopped cilantro.

              Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4