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Street Corn Chicken Rice Bowl (Elote Bowl)

A hearty, flavorful bowl featuring chili-spiced charred chicken, sweet corn, fluffy rice, and a generous drizzle of creamy, tangy lime crema sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Dish
Cuisine: Fusion, Latin American, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chili Chicken
  • 1.5 lbs boneless, skinless chicken cubed
  • 1 Tbsp olive oil for chicken
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
Corn and Base
  • 3 cups cooked white rice or grain of choice
  • 2 cups sweet corn kernels fresh or frozen/thawed
  • 1 tsp butter for corn
  • 0.25 cup fresh cilantro chopped, for topping
Gooey Lime Crema Sauce
  • 0.5 cup sour cream or mayo mix
  • 2 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 2 Tbsp water or milk to adjust consistency

Equipment

  • Large Skillet
  • Mixing bowls
  • Rice cooker or pot
  • Whisk

Method
 

  1. Season cubed chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
  2. Heat a large skillet and sear chicken for 6-8 minutes until cooked through and charred on the edges. Remove and keep warm.
  3. In the same skillet, melt butter and sauté corn for 3-5 minutes until lightly charred. Remove from heat.
  4. For the crema: Whisk together sour cream, lime juice, chili powder, garlic powder, and salt. Add water/milk until a thick, gooey, viscous consistency is achieved.
  5. Divide rice among bowls. Top with charred chicken and corn.
  6. Drizzle generously with the thick, creamy lime crema sauce, ensuring its heavy, glossy texture coats the ingredients.
  7. Garnish with fresh chopped cilantro and serve with lime wedges.

Notes

For an authentic flavor, add crumbled cotija cheese before serving. This recipe is excellent for meal prep, but always store the crema sauce separately and only drizzle just before eating.