Best Street Corn Chicken Rice Bowl: Easy 20-Minute Meal
All the smoky, creamy, tangy vibes of Mexican street corn (Elote) in a hearty, weeknight-friendly bowl. Chili‑spiced chicken, sweet corn, fluffy rice, a garlicky crema, Cotija, cilantro, and lime — ready in about 20 minutes and perfect for meal prep.
Equipment
- Large Skillet
- Mixing Bowl
- Measuring Spoons
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts, diced bite-sized pieces
- 1 tbsp olive oil extra-virgin preferred
- 1 tsp chili powder
- salt & freshly ground black pepper to taste
For the Bowls
- 2 cups cooked rice white, brown, or jasmine
- 1 cup cooked corn kernels fresh, frozen (thawed), or canned (drained)
- 1/4 cup Cotija cheese, crumbled feta works in a pinch
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Creamy Garlic-Paprika Dressing
- 1/4 cup sour cream
- 1 tbsp mayonnaise
- 1 clove garlic, minced or microplaned
- 1/2 tsp paprika
Instructions
- Season & sear the chicken: Toss diced chicken with chili powder, salt, and pepper. Heat olive oil in a large skillet over medium‑high. Sear chicken in a single layer, 6–8 minutes, stirring occasionally, until golden and cooked through (165°F). Rest off heat.
- Make the dressing: Whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth. For extra tang, add a squeeze of lime.
- Assemble bowls: Divide cooked rice among 4 bowls. Top with seared chicken and corn (warm if needed). Drizzle with the creamy dressing, then sprinkle with Cotija and cilantro. Serve with lime wedges for squeezing.
Notes
Meal prep tip: Store components separately for up to 3 days; reheat chicken/rice, then add dressing, Cotija, and cilantro just before serving.