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Street Corn Chicken and Rice Bowls – Easy Weeknight Elote-Inspired Dinner

Make these flavorful Street Corn Chicken and Rice Bowls with charred corn, juicy chicken, creamy lime crema, and fluffy rice — a quick, cozy weeknight favorite.
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 650 kcal

Ingredients
  

For the Chicken

  • 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp olive or avocado oil
  • 1 tsp kosher salt
  • 1 tsp chili powder or Tajin
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Zest and juice of 1 lime
  • 1 tsp 1 tsp
  • 1 small garlic clove, minced

For the Corn

  • 3 cups corn kernels (fresh, frozen, or canned — just dry well)
  • 1 tbsp oil
  • Pinch of salt
  • 1 tbsp lime juice

For the Lime Crema

  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt or sour cream
  • 1 small garlic clove, grate
  • 1 tbsp lime juice
  • 1 tsp chili powder or Tajin
  • Salt, to taste
  • Splash of water (to thin, optional)

To Serve

  • 2 cups cooked white or brown rice
  • ¼ cup fresh cilantro, chopped
  • ⅓ cup crumbled cotija or feta
  • Jalapeño slices, scallions, avocado, extra lime wedges

Instructions
 

Cook the Rice

  • If you’re using uncooked rice, rinse it until the water runs mostly clear — that small step keeps it fluffy.
  • Cook 1 cup rice with 2 cups water and a pinch of salt. Simmer covered for 15 minutes, rest for 10, then fluff.(Or use a microwave pouch. No shame.)

Marinate the Chicken

  • In a bowl, mix oil, salt, spices, lime zest and juice, honey, and garlic. Toss in the chicken pieces until coated.
  • Let it sit for 15–30 minutes while you prep the corn. Even a quick soak lets the spices bloom.

Char the Corn

  • Heat a large cast-iron or heavy skillet over medium-high.
  • Add oil, then spread corn in a single layer. Don’t stir too much — let it sit until it gets those golden char spots (5–7 minutes).
  • Sprinkle salt and drizzle lime juice to finish. Expect a few joyful pops.

Cook the Chicken

  • Use the same pan if it’s still hot; add a slick of oil if needed.
  • Sear chicken 4–6 minutes per side until deeply browned and cooked through (165 °F / 74 °C).
  • Let rest 5 minutes before chopping. Resist cutting too soon — patience keeps it juicy.

Mix the Lime Crema

  • Whisk mayo, yogurt, lime juice, garlic, chili powder, and a pinch of salt.
  • Thin with a splash of water if you want drizzle consistency. Taste — it should be tangy and smoky. If you want bolder heat, add hot sauce or a bit of chipotle puree.

Assemble the Bowls

  • Spoon rice into bowls.
  • Top with chicken and a generous heap of charred corn.
  • Drizzle crema, sprinkle cotija, scatter cilantro and scallions, maybe a few avocado slices.
  • Finish with lime juice over everything — that’s when it really comes alive.