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Street Corn Chicken Rice Bowls (Mexican Elote-Style) Recipe

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4.2 from 83 reviews

These Street Corn Chicken Rice Bowls combine tender grilled chicken with smoky, charred corn and a creamy, tangy Mexican elote-style sauce. Served over fluffy white or brown rice and topped with fresh cilantro, jalapeño, diced red onion, cotija cheese, and other vibrant toppings, this recipe delivers a delicious and satisfying meal with vibrant Mexican flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Marinade & Chicken

  • 2 tablespoons (30 ml) olive oil
  • 1 (1 oz / 28 g) packet taco seasoning (divided)
  • 2 skinless, boneless chicken breasts (~1 lb / 450 g), sliced lengthwise

Elote-Style Sauce

  • ⅓ cup (80 g) mayonnaise
  • ⅓ cup (80 g) sour cream (or Mexican crema or Greek yogurt)
  • Juice of one lime (1-2 tablespoons / 15-30 ml)
  • Optional: 2–3 tablespoons (30–45 g) finely crumbled cotija cheese

Other Ingredients

  • 4 ears of corn
  • 4 cups (~800 g) cooked white or brown rice
  • Chopped cilantro
  • Jalapeño slices
  • Diced red onion
  • Cotija cheese (or feta)
  • Lime wedges
  • Pico de gallo
  • Diced tomatoes
  • Black beans (or chickpeas)

Instructions

  1. Marinate Chicken: In a large bowl or resealable bag, whisk together olive oil and 1 tablespoon of taco seasoning. Add the sliced chicken breasts and toss until evenly coated. Refrigerate for at least 15 minutes or up to overnight to let the flavors infuse.
  2. Prepare Elote-Style Sauce: While the chicken marinates, combine mayonnaise, sour cream, and the remaining taco seasoning in a small bowl. Add the lime juice and mix until smooth and well combined. For a traditional touch, optionally stir in 2-3 tablespoons of finely crumbled cotija cheese. Set the sauce aside.
  3. Preheat Grill: Heat a grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
  4. Grill Chicken and Corn: Place the marinated chicken and ears of corn on the grill. Cook chicken for about 5 minutes per side, or until internal temperature reaches 165°F (74°C). Turn the corn occasionally, grilling until it is lightly charred on all sides, about 2 minutes per side.
  5. Rest and Slice Chicken: Remove the chicken from the grill and let it rest briefly to retain juices. Then, slice into strips.
  6. Remove Corn Kernels: Cut the kernels off the grilled corn cobs using a sharp knife.
  7. Assemble Bowls: Divide cooked rice evenly among four bowls. Top with sliced grilled chicken and charred corn kernels.
  8. Add Toppings and Sauce: Garnish with chopped cilantro, jalapeño slices, diced red onion, cotija cheese, lime wedges, pico de gallo, diced tomatoes, and black beans or chickpeas as desired.
  9. Serve: Drizzle the prepared elote-style sauce over each bowl and serve warm for a flavorful, vibrant meal.

Notes

  • Marinate chicken up to overnight for more intense flavor.
  • If a grill is unavailable, a grill pan or stovetop skillet can be used instead.
  • Use Greek yogurt instead of sour cream for a lighter sauce variation.
  • Adding cotija cheese to the sauce is optional but adds classic flavor.
  • Choose white or brown rice based on preference for texture and nutrition.
  • Adjust jalapeño slices to control spice level according to taste.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/street-corn-chicken-rice-bowls-mexican-elote-style-recipe/