Street Corn Chicken Rice Bowl

this Recipe

If you love bold flavors and easy meals that feel like a warm hug, you’re going to fall head over heels for this Street Corn Chicken Rice Bowl recipe! This dish takes all the best parts of Mexican street corn—charred, creamy, tangy goodness—and wraps it up with juicy chicken and fluffy rice for a bowl that’s bursting with flavor. 🌽🍗 I’m so grateful you’re here, and if you’d love recipes like this delivered straight to your inbox, make sure to subscribe below!

What is a Street Corn Chicken Rice Bowl?

Imagine your favorite elote (Mexican street corn), but made hearty enough for a full meal. This Street Corn Chicken Rice Bowl layers tender, seasoned chicken, roasted corn, creamy cotija cheese, fresh cilantro, and a zippy lime crema over a bed of fluffy rice. Every bite is a little spicy, a little tangy, and a whole lot of satisfying!

Why You’ll Love This Recipe

Flavor Explosion: The smoky grilled corn and the seasoned chicken are an unbeatable duo.

Quick & Easy: Done in about 30 minutes — perfect for busy weeknights.

Customizable: You can swap proteins or add all your favorite toppings.

Meal-Prep Friendly: It stores beautifully for lunches throughout the week!

What Does It Taste Like?

Oh my goodness, where do I even start? The chicken is juicy and perfectly spiced, the corn is smoky and sweet, the creamy dressing ties everything together with a tangy punch… it’s honestly addictive. Every spoonful gives you a little creamy, crunchy, juicy magic.✨

Benefits of Making This Street Corn Chicken Rice Bowl

High in protein to keep you energized.

Balanced carbs from the rice and corn.

Loaded with fiber thanks to the corn and optional veggie add-ins.

Naturally gluten-free and easy to adapt for different diets!

Ingredients You’ll Need

Here’s what you’ll need to bring this colorful bowl to life:

• 1 lb boneless, skinless chicken thighs or breasts
• 2 cups cooked rice (white, brown, or even cauliflower rice!)
• 2 cups corn kernels (fresh, frozen, or canned)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup crumbled cotija cheese (or feta)
• 1 lime, zested and juiced
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• Salt and pepper, to taste

Tools You’ll Need

• Large skillet or grill pan
• Mixing bowls
• Tongs
• Sharp knife and cutting board
• Measuring spoons and cups

Possible Ingredient Additions and Substitutions

I promised you versatile, and here’s proof!

No Cotija? Use feta or Parmesan for a similar salty kick.

Spice it up: Add diced jalapeños or a drizzle of hot sauce!

Lighten it up: Use Greek yogurt instead of sour cream.

Veggie boost: Toss in avocado slices, diced tomatoes, or shredded lettuce.

How to Make a Street Corn Chicken Rice Bowl

Step-by-Step Instructions

1. Season the Chicken: In a bowl, mix paprika, chili powder, cumin, salt, and pepper. Rub this spice mix all over the chicken.
2. Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken 5-7 minutes per side, or until fully cooked and juicy. Set aside to rest, then slice.
3. Char the Corn: In the same skillet, toss in the corn kernels. Cook until they get a little charred and smoky, about 3-5 minutes.
4. Mix the Street Corn Topping: In a bowl, combine the cooked corn, mayo, sour cream, lime juice and zest, cotija cheese, and cilantro.
5. Assemble the Bowls: Start with a scoop of rice, top with sliced chicken, and spoon the creamy corn mixture over everything.
6. Garnish and Serve: Add extra cilantro, more cheese, and a squeeze of lime if you’re feeling fancy!

What to Serve with Your Rice Bowl

Honestly, it’s a full meal on its own! But if you’re feeling extra, here are some delicious ideas:

• Warm tortilla chips and guacamole
• A fresh cucumber and tomato salad
• Black beans or refried beans
• A frosty margarita or agua fresca 🌟

Tips for Making the Best Street Corn Chicken Rice Bowl

Use freshly squeezed lime juice for the brightest flavor.

Don’t overcook the chicken—you want it juicy, not dry!

Char the corn properly; it adds that authentic street corn smokiness.

Prep ahead: Cook your rice and mix your street corn topping in advance for super quick assembly!

Storage Instructions

Got leftovers? Lucky you!

Store everything separately if possible (rice, chicken, corn topping) in airtight containers.

It will last about 3-4 days in the refrigerator.

To reheat: Warm the chicken and rice gently, and add the cold creamy corn topping after heating.

General Information

This bowl is inspired by the vibrant flavors of Mexican street food but adapted into an easy, family-friendly dinner. Whether you’re meal prepping for the week or whipping up a quick dinner after work, this bowl checks every box for flavor, convenience, and pure comfort.

Frequently Asked Questions (FAQ)

Can I make this bowl ahead of time?

Absolutely! It’s perfect for meal prep. Just keep the corn topping separate until you’re ready to eat.

What can I use instead of chicken?

Try grilled shrimp, beef strips, or even a vegetarian option like grilled portobello mushrooms.

Is there a dairy-free option?

Yes! Use vegan mayo, dairy-free sour cream, and skip the cheese or use a plant-based alternative.

Conclusion

If you’re looking for a vibrant, hearty meal that will have everyone scraping their bowls clean, this Street Corn Chicken Rice Bowl is it! It’s easy, customizable, and packed with so much crave-worthy flavor. I’m kicking myself for not having made this sooner!! Trust me—you’re going to want this recipe in your regular rotation.

Looking for more recipes that bring the sunshine to your plate? Check out these favorites featuring corn and Mexican flavors:

• Mexican Street Corn Pasta Salad
• Creamy Elote Dip
• Grilled Corn and Avocado Salsa

Don’t forget! If you make this recipe, I would LOVE to see your photos! Tag me on Pinterest and leave a review so others can find this deliciousness too. 🌽💛

Nutritional Information (Approximate Per Serving)

• Calories: 450
• Protein: 30g
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 4g

Print