Mexican Street Corn Rice Bowl
A Mexican Street Corn Rice Bowl, often called an 'Elote Rice Bowl,' is a vibrant, deconstructed take on the classic Mexican street food 'elote' (grilled corn on the cob). It typically features a base of cilantro-lime rice topped with charred corn, crumbled cotija cheese, a creamy chipotle or lime crema, fresh cilantro, and a sprinkle of chili powder. This bowl format transforms the handheld street snack into a hearty, customizable meal popular in modern Mexican and Tex-Mex cuisine.
🍽️ Nutrition at a glance
This dish is generally balanced but leans higher in carbohydrates from the rice and corn, with moderate protein from the cheese and potential additions like black beans or chicken. Key nutrients include fiber from the corn and beans, vitamin C from lime and cilantro, and calcium from the cheese, with a typical serving ranging from 500 to 700 calories depending on portion size and creamy additions.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 58 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Potassium | 380 mg |
| Vitamin C | 15 mg |
| Vitamin A | 120 mcg |
| Calcium | 110 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 180 mg |
| Folate | 60 mcg |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a creative evolution of 'elote,' which has been a beloved Mexican street food staple for generations, showcasing how traditional flavors adapt to contemporary dining trends. Nutritionally, the combination of corn (a whole grain) with lime juice enhances the absorption of iron and other minerals, making it a more nutrient-dense meal than it might appear.
