Description
A fast and flavorful rice bowl inspired by Mexican street corn, topped with juicy seasoned chicken, creamy elote sauce, cotija cheese, and fresh herbs. Perfect for weeknight dinners or meal prep!
Ingredients
2 boneless, skinless chicken breasts or thighs
2 cups cooked white or brown rice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 1/2 cups frozen or canned corn, drained
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1/3 cup crumbled cotija cheese
1/4 cup chopped cilantro
1/2 teaspoon garlic powder
Optional: diced avocado, sliced jalapeños, hot sauce
Instructions
1. Rub chicken with olive oil, chili powder, paprika, salt, and pepper. Cook in skillet 5–6 minutes per side until cooked through. Rest and slice.
2. Mix mayonnaise, sour cream, lime juice, garlic powder, and half the cotija cheese in a bowl. Stir until smooth.
3. In a dry skillet, cook corn over medium heat until charred.
4. Divide cooked rice into bowls. Add chicken and corn. Drizzle with elote sauce. Top with remaining cheese, cilantro, and optional toppings.
Notes
Make sure the corn gets a little charred—it adds that authentic street corn flavor.
Use pre-cooked or rotisserie chicken to save time.
Keep elote sauce separate if storing leftovers for better freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: chicken rice bowl, elote chicken, street corn bowl