This Street Corn Chicken Rice Bowl combines juicy chicken, creamy elote-style corn, and fluffy rice into one easy, satisfying dinner.

Scale

2 cups cooked rice

2 chicken breasts (or thighs), cooked and sliced

1 cup corn (roasted, canned, or frozen)

1/4 cup mayonnaise

2 tbsp sour cream

1/2 tsp chili powder

1/2 tsp smoked paprika

1 tbsp lime juice

1/4 cup Cotija or feta cheese

2 tbsp chopped cilantro (optional)

Salt and pepper to taste

1 tbsp olive oil

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1. Cook the rice and set aside.

2. Season chicken with chili powder, paprika, salt, and pepper. Cook in a skillet until golden and fully cooked.

3. In a bowl, mix corn, mayo, sour cream, lime juice, chili powder, and cheese.

4. Assemble the bowl: start with rice, then add chicken, and top with the corn mixture.

5. Garnish with extra cheese, cilantro, and a squeeze of lime.

Swap Greek yogurt for sour cream if you want it lighter.

Char your corn in a skillet for extra smoky flavor.

Store leftovers in separate containers for best texture.