Street Corn Chicken Rice Bowls (Mexican Elote-Style)

Street corn chicken rice bowls with grilled chicken, charred corn, and a creamy elote-style sauce over rice. A fast, flexible dinner that works for weeknights, meal prep, or casual gatherings.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken and rice bowls recipe, easy chicken rice bowls, elote chicken bowls, grilled chicken rice bowls, Mexican chicken rice bowls, street corn chicken rice bowls, weeknight dinner bowls

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 640kcal

Equipment

grill pan or grill. For cooking the chicken and charring the corn.
mixing bowls For marinating and making the sauce.
Meat Thermometer For making sure chicken reaches 165°F.

Ingredients

2 tbsps (30 ml) olive oil
1 (1 oz / 28 g) packet taco seasoning divided
2 (~1 lb / 450 g) skinless, boneless chicken breasts sliced lengthwise
⅓ cup (80 g) mayonnaise
⅓ cup (80 g) sour cream or Mexican crema or Greek Yogurt
juice of one lime (1-2 tbsps / 15-30 ml)
4 ears of corn
4 cups (~800 g) cooked white or brown rice

Optional Toppings:

chopped cilantro
jalapeño slices
diced red onion
Cotija cheese or feta
lime wedges
pico de gallo
diced tomatoes
black beans or chickpeas

Instructions

Add the olive oil and 1 Tablespoon of the taco seasoning to a large bowl or resealable bag and whisk to combine. Add the chicken and turn to coat evenly. Refrigerate for at least 15 minutes or up to overnight.
2 tbsps (30 ml) olive oil, 1 (1 oz / 28 g) packet taco seasoning, 2 (~1 lb / 450 g) skinless, boneless chicken breasts
While the chicken marinates, stir together the mayonnaise, sour cream, and remaining taco seasoning in a small bowl. Add the lime juice and mix until smooth and combined. If you’re a diehard for tradition, stir in 2–3 Tablespoons (30–45 g) finely crumbled cotija cheese into the sauce for a more classic elote-style finish, but it's not a necessasry add. Set aside.
⅓ cup (80 g) mayonnaise, ⅓ cup (80 g) sour cream, juice of one lime
Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Place the chicken and corn on the grill. Cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Turn the corn occasionally and cook until lightly charred on all sides, about 2 minutes per side.
4 ears of corn
Remove the chicken and let it rest briefly, then slice into strips. Cut the kernels from the corn cobs.
Divide the cooked rice among bowls and top with the grilled chicken and charred corn. Add any additional toppings as desired, then drizzle the elote-style sauce over the top and serve warm.
4 cups (~800 g) cooked white or brown rice, chopped cilantro, jalapeño slices, diced red onion, Cotija cheese, lime wedges, pico de gallo, diced tomatoes, black beans

Notes

Slice the chicken lengthwise so it cooks quickly and absorbs more of the marinade.
Use a cast iron skillet to cook the chicken and char the corn if a grill is not available.
Frozen or canned corn works. Pat it dry and cook in a hot pan until lightly charred.
The sauce can be made ahead and refrigerated for up to 3 days.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings separate for best texture.

For optimal outcomes when preparing this street corn chicken rice bowl, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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