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This quick and flavorful Street Corn Chicken Rice Bowl combines juicy seasoned chicken, charred corn, and fluffy rice, all topped with a creamy, tangy sauce inspired by Mexican elote. A weeknight-friendly meal that’s easy to customize.

Ingredients

Scale

  • 1 lb boneless chicken breast or thighs, diced

  • 2 cups cooked rice (white, brown, or cauliflower)

  • 1 1/2 cups corn kernels (fresh, frozen, or canned)

  • 1 tbsp oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Street Corn Sauce:

  • 1/4 cup mayo or Greek yogurt

  • 2 tbsp lime juice

  • 1/3 cup crumbled cotija or feta cheese

  • 1/2 tsp garlic powder

  • 1/2 tsp chili powder or Tajín

  • Salt to taste

Optional Toppings:

  • Fresh cilantro

  • Jalapeños

  • Avocado

  • Lime wedges

  • Extra cheese

  • Hot sauce

Instructions

  1. Heat oil in a skillet. Add diced chicken and seasonings. Cook 6–8 minutes or until fully cooked.

  2. In the same pan, add corn and cook 3–4 minutes until lightly charred.

  3. In a small bowl, whisk together ingredients for the sauce.

  4. Warm the rice, then portion into bowls.

  5. Layer rice, chicken, corn, and sauce. Garnish as desired.

Find it online: https://topdailydishlab.com/easy-street-corn-chicken-rice-bowl-perfect-for-busy-weeknights/