Description
These easy Mexican Street Corn Chicken Bowls are packed with zesty cilantro-lime rice, juicy seasoned chicken, and creamy elote-style corn. A balanced, comforting, and customizable dinner that’s perfect for weeknights or meal prep!
Ingredients
For the Chicken
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1 lb chicken breasts, diced
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp cumin
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½ tsp salt
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¼ tsp black pepper
For the Rice
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1 cup long-grain white rice
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2 cups water or broth
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2 tbsp lime juice
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¼ cup chopped cilantro
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½ tsp salt
For the Street Corn
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2 cups corn kernels (fresh/frozen/canned)
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3 tbsp mayonnaise
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¼ cup cotija cheese, crumbled
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1 tbsp lime juice
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½ tsp chili powder
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Salt, to taste
Optional Toppings
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Avocado slices
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Diced tomatoes
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Jalapeños
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Extra cotija cheese
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Lime wedges
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Cilantro
Instructions
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Cook the rice: Rinse rice, simmer with water or broth until tender. Fluff and stir in lime juice, cilantro, and salt.
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Prepare the chicken: Season chicken with spices. Sauté in olive oil until browned and fully cooked.
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Make the corn mix: Combine corn, mayo, cotija, lime juice, chili powder, and salt. Mix well.
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Assemble: Layer bowls with rice, chicken, street corn, and toppings. Garnish with lime and cilantro.
Notes
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Use feta cheese if cotija isn’t available.
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For added depth, lightly char the corn before mixing.
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Keep components separate for better meal prep freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired