Street Corn Rice Bowl

This Street Corn Chicken Rice Bowl is packed with bold, fresh flavors and makes the perfect weeknight dinner or meal prep lunch. With smoky, spiced chicken, charred sweet corn, a tangy, creamy dressing, and crisp kale served over fluffy rice, it brings all the vibrant flavors of Mexican street corn into one satisfying, easy-to-assemble bowl.

Why You’ll Love This Recipe

• Inspired by Elote: Classic Mexican street corn flavors with a smoky-spicy twist.
• Meal Prep Friendly: Make ahead and store in the fridge for quick, nourishing meals.
• Customizable: Swap in your favorite grains, greens, or proteins.
• Balanced & Delicious: Creamy, crunchy, tangy, and tender textures all in one bowl.

Ingredients

For the Chicken & Corn:

• 3 tbsp olive oil
• 1 tbsp maple syrup
• 6 tbsp lime juice (about 4 limes), divided
• 4 cloves garlic, minced, divided
• 1 tsp kosher salt
• 2 tbsp Tajin, divided
• 1 tsp paprika
• 1 tsp chili powder
• 4 ears sweet corn, husks removed
• 1 1/2 lbs boneless skinless chicken breast
• 1 cup Greek yogurt (or sour cream)
• 1/2 cup cotija cheese (plus more for garnish)
• 1/4 cup fresh cilantro, chopped (plus more for garnish)

For the Base & Toppings:

• 1 1/4 cup uncooked long grain white or brown rice (or 2 1/2 cups cooked)
• 1 bunch kale, massaged with olive oil
• Pickled red onion
• 1 avocado, sliced or cubed
• Crushed tortilla chips

Instructions

1. Preheat & Prep: Preheat the oven to 425°F. Lightly grease a sheet pan. Cook rice according to package instructions or reheat leftovers.

2. Make Marinade: In a bowl, whisk together olive oil, maple syrup, 3 tbsp lime juice, 2 cloves minced garlic, salt, 1 tbsp Tajin, paprika, and chili powder.

3. Marinate Chicken & Corn: Brush corn with some of the spice mixture and set on the sheet pan. Pound chicken to even thickness, pat dry, and toss in remaining marinade. Add to the sheet pan.

4. Bake: Bake chicken and corn for 18–20 minutes, turning corn halfway through. Chicken is done when it reaches an internal temp of 165°F.

5. Make Street Corn Salad: In a medium bowl, mix Greek yogurt, cotija, cilantro, remaining lime juice, remaining Tajin, and garlic. Reserve half of this dressing for serving. Slice cooked corn from the cob and mix with the remaining dressing.

6. Assemble Bowls: In bowls, layer rice and kale, then top with sliced chicken, street corn salad, pickled onion, avocado, crushed tortilla chips, and more cotija. Drizzle with remaining dressing and garnish with fresh cilantro.

Tips & Variations

• Char the Corn: Grill or broil for extra flavor.
• Switch Greens: Try romaine, spinach, or mixed greens.
• Boost Heat: Add jalapeños or hot sauce.
• Try Different Proteins: Sub with grilled shrimp, tofu, or steak.

Storage & Meal Prep

• Fridge: Store components separately or fully assembled bowls in airtight containers for up to 4 days.
• Reheat: Warm chicken and rice, then add toppings. Or enjoy cold!

This street corn rice bowl brings bright, bold flavor to your table—with minimal effort and maximum satisfaction!