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Elote Chicken Rice Bowls – Easy Avocado Lime Recipe for Dinner

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These irresistible elote-inspired chicken rice bowls feature smoky grilled chicken, sweet corn, fluffy rice, and a creamy avocado lime drizzle. Perfect for busy weeknights, meal prep, or when you crave bold Mexican flavors in a comforting, healthy-ish bowl.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup uncooked long-grain white rice (or brown rice)
  • 2 cups water
  • Pinch of salt
  • 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/3 cup crumbled cotija cheese (or feta cheese)
  • 2 tablespoons mayonnaise (avocado mayo recommended)
  • 1 tablespoon sour cream (or plain Greek yogurt)
  • 1 small garlic clove, minced
  • 1 teaspoon fresh lime juice
  • 1 tablespoon chopped cilantro
  • Pinch of chili powder
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup plain Greek yogurt (or dairy-free yogurt)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons water (plus more as needed for thinning)
  • Optional: 1 tablespoon chopped fresh cilantro
  • 2 tablespoons chopped cilantro (for garnish)
  • Extra lime wedges
  • Thinly sliced jalapeño (optional)
  • Chopped green onions (optional)

Instructions

  1. Rinse uncooked rice under cold water until clear.
  2. Add rice, water, and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes (white rice) or 35–40 minutes (brown rice). Fluff with a fork and set aside.
  3. Pat chicken breasts dry. Rub with olive oil and sprinkle evenly with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  4. Heat a large skillet or grill pan over medium-high. Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temp: 165°F). Let rest 5 minutes, then slice or dice.
  5. In a medium bowl, combine corn kernels, cotija cheese, mayonnaise, sour cream, minced garlic, lime juice, chopped cilantro, and a pinch of chili powder. Toss until well mixed. Taste and adjust salt or lime if needed.
  6. In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, salt, and water. Blend until smooth and pourable, adding more water as needed. Stir in cilantro if using.
  7. Divide cooked rice among serving bowls. Top with sliced chicken and generous spoonfuls of elote-inspired corn mixture.
  8. Drizzle creamy avocado lime sauce over each bowl.
  9. Garnish with chopped cilantro, lime wedges, jalapeño slices, and green onions as desired.
  10. Serve immediately while warm. If prepping in advance, keep components separate and assemble right before eating.

Notes

For extra smoky flavor, use a cast iron pan or grill the chicken outdoors. If using frozen corn, dry it well before mixing. Rinse rice until water runs clear for fluffier grains. The avocado lime drizzle is best made fresh but can be stored for up to 24 hours with plastic wrap pressed on the surface. For vegetarian or vegan options, substitute tofu or beans for chicken and use plant-based yogurt, mayo, and cheese. Keep components separate for meal prep and assemble just before serving.

Nutrition

Keywords: elote chicken rice bowls, avocado lime drizzle, Mexican street corn, easy dinner, healthy rice bowl, meal prep, gluten-free, family dinner, chicken recipe, corn bowl

Find it online: https://bitematrix.com/elote-chicken-rice-bowls-easy-avocado-lime-recipe-for-dinner/