What is in the street corn Pollo Bowl?

A street corn pollo bowl usually brings together juicy grilled chicken, fire-roasted corn, tangy cotija-lime crema, and a bed of flavorful rice. This version adds flavor by layering everything together with chili powder, lime juice, mayo, sour cream, and a dash of cumin—just like in this Mexican street corn chicken rice bowl recipe .

What goes in a chicken rice bowl?

A solid chicken rice bowl includes a protein (like marinated grilled chicken), a grain base (rice or quinoa), veggies (like corn or bell peppers), and a flavorful sauce. The real magic in this street corn chicken rice bowl recipe comes from its creamy corn topping and tangy citrus seasoning.

What to serve with Mexican street corn chicken?

This bowl stands on its own, but great sides include tortilla chips, a light salad, or plantain chips. You can also serve it with a second dish like buffalo wild wings crockpot chicken pasta to satisfy a larger crowd.

What kind of rice is used in rice bowls?

White rice is most common, but jasmine or basmati rice works well for added aroma. If you're going healthier, try brown rice or cauliflower rice. This Mexican street corn chicken rice bowl recipe uses cilantro-lime rice for fresh, bold flavor.

Mexican Street Corn Chicken Rice Bowl Recipe

Description

Bold, creamy, and packed with flavor—this Mexican street corn chicken rice bowl recipe brings elote-inspired comfort to your dinner table.

Ingredients

Scale

1 lb boneless skinless chicken thighs or breasts

2 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

2 garlic cloves, minced

Juice of 1 lime

2 cups cooked white or jasmine rice

2 ears corn (or 1½ cups roasted corn)

1/4 cup mayonnaise

2 tbsp sour cream

1/2 cup crumbled cotija cheese

1 tbsp lime juice (for sauce)

1/4 tsp chili powder (for sauce)

1/4 cup chopped cilantro

Salt to taste

Instructions

Mix olive oil, lime juice, garlic, cumin, and chili powder; marinate chicken for 30 minutes.

Cook rice and season with lime juice, salt, and chopped cilantro.

Grill or sear chicken until golden and cooked through, then slice.

Roast or grill corn, then mix with mayo, sour cream, lime juice, chili powder, and cotija.

Layer rice in bowls, top with chicken, then spoon creamy corn on top.

Garnish with extra cotija, lime wedges, and cilantro.

Notes

You can substitute cotija with feta if unavailable.

Add black beans or avocado for extra protein and richness.

Store leftovers in airtight containers for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Bowls
Method: Grilled, Assembled
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 610mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 31g
Cholesterol: 95mg

Keywords: Sweet potato, gluten free, flank steak, white rice, avocado , Skirt steak, sweet potatoes, shishito peppers, black beans