Street Corn Chicken Rice Bowl Recipe – A Flavorful Fiesta in Every Bite
If you’re craving a meal that’s both hearty and bursting with vibrant flavors, the Street Corn Chicken Rice Bowl is the answer. This recipe combines juicy grilled chicken, creamy and tangy Mexican-style street corn (elote), and fluffy rice — all in one satisfying bowl. It’s a perfect harmony of smoky, spicy, and slightly sweet notes with a creamy finish that makes every bite irresistible. I’ve made this dish several times, and it’s become a family favorite. Once, I swapped regular sour cream for Greek yogurt, and it added a lovely tang without losing any creaminess. Whether you’re preparing a quick weeknight dinner or meal prepping for the week, this bowl is filling, colorful, and packed with flavor that transports your taste buds straight to the streets of Mexico.
Why You’ll Love This Recipe
This recipe strikes the perfect balance of comfort and freshness. It’s packed with protein, fiber, and rich flavor — yet it’s simple enough for a weekday meal. The combination of charred corn, seasoned chicken, and fluffy rice creates a vibrant, satisfying experience that feels restaurant-quality. Plus, it’s highly customizable, so you can easily adjust the spice level or add toppings like avocado or cheese.
Print
Street Corn Chicken Rice Bowl Recipe – A Flavorful Fiesta in Every Bite
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
A flavorful and hearty Street Corn Chicken Rice Bowl featuring grilled chicken, Mexican-style street corn, and seasoned rice, topped with tangy lime crema and fresh garnishes. Perfect for a quick and satisfying meal inspired by Mexican street food.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 lime (zested and juiced)
- 2 tablespoons chopped cilantro
- 1 jalapeño, diced (optional)
- 1/4 cup chopped green onions
Instructions
- Season the chicken breasts with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet or grill pan over medium heat. Cook chicken for 5-6 minutes per side or until fully cooked. Let rest, then slice thinly.
- In another skillet, add the corn and cook for 5-7 minutes until slightly charred. Stir occasionally for even browning.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and lime zest to make the lime crema sauce.
- Combine the charred corn with cotija cheese, cilantro, and half the crema mixture to create the street corn topping.
- Assemble the bowls: Start with a base of rice, add sliced chicken, then top with the street corn mixture.
- Drizzle remaining lime crema over the top and garnish with extra cilantro, jalapeño, and green onions if desired.
Notes
- For extra flavor, marinate chicken for 30 minutes before cooking.
- Use brown rice or cauliflower rice for a healthier alternative.
- Substitute cotija cheese with feta if unavailable.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Mexican-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts: Tender, juicy chicken is the protein star of this dish. Seasoned with spices and grilled or pan-seared, it provides a smoky base that complements the sweet corn beautifully.
Corn Kernels: Fresh, frozen, or canned corn works here. When grilled or charred, it develops that signature smoky-sweet street corn flavor.
Cooked Rice: A hearty foundation for the bowl. Jasmine or long-grain white rice works best, but brown rice or cilantro-lime rice adds a nice twist.
Mayonnaise: Brings creaminess to the street corn mix. If you prefer a lighter touch, substitute with Greek yogurt or a blend of both.
Cotija Cheese: This crumbly Mexican cheese adds a salty, tangy kick. If unavailable, feta makes a great substitute.
Lime Juice: Brightens the dish and cuts through the richness of the creamy corn and chicken.
Chili Powder: Adds gentle heat and depth. Adjust according to your spice preference.
Garlic Powder: Enhances the savory flavor of both the chicken and the corn.
Cilantro: Fresh cilantro brings a pop of color and freshness that ties everything together.
Butter: Used to sauté the corn, giving it that golden, caramelized edge that’s key to the authentic elote taste.
Salt and Pepper: Simple seasonings that make all the flavors shine without overpowering them.
Avocado (optional): Adds creaminess and a healthy fat boost, balancing the tangy and spicy elements.
Directions
Start by preparing your chicken. In a bowl, combine chili powder, garlic powder, salt, pepper, and a drizzle of olive oil. Coat the chicken breasts evenly with this seasoning blend. Grill or pan-sear the chicken over medium heat for about 6–7 minutes per side, or until fully cooked and slightly charred. Once done, set aside to rest before slicing.
Next, prepare the street corn. In a skillet, melt butter over medium-high heat and add the corn kernels. Sauté until they begin to char slightly, about 5–6 minutes. Lower the heat and stir in mayonnaise, lime juice, chili powder, and cotija cheese. Mix well until creamy and evenly coated.
To assemble, spoon a generous serving of cooked rice into each bowl. Top with sliced chicken and a large scoop of the creamy street corn mixture. Garnish with chopped cilantro, extra cotija cheese, and a squeeze of fresh lime juice. For an extra layer of flavor, drizzle with hot sauce or add avocado slices on top. Serve warm and enjoy this vibrant, flavor-packed bowl.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 generous servings — perfect for a family dinner or meal prep.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in airtight containers for up to 3 days in the refrigerator. Reheat in the microwave for 1–2 minutes, or on the stovetop until warmed through. If meal prepping, keep the corn mixture and chicken separate from the rice to maintain texture. Add a splash of lime juice or a drizzle of mayo when reheating to revive the flavors.
Variations and Customizations
Chipotle Street Corn Bowl: Mix a bit of chipotle in adobo sauce into the corn for a smoky, spicy twist.
Cilantro-Lime Rice Base: Stir chopped cilantro and lime zest into the rice before serving for added freshness.
Vegetarian Version: Replace chicken with grilled tofu, tempeh, or roasted chickpeas for a plant-based bowl.
Southwest-Inspired Bowl: Add black beans, diced tomatoes, and roasted bell peppers for a hearty and colorful variation.
Cheesy Upgrade: Mix shredded Monterey Jack or cheddar into the corn while it’s still warm for a melty texture.
Spicy Lovers’ Version: Add diced jalapeños or a drizzle of sriracha to the street corn for extra heat.
Avocado Cream Drizzle: Blend avocado, lime juice, and Greek yogurt for a creamy sauce to drizzle on top.
Low-Carb Option: Replace rice with cauliflower rice for a lighter but equally flavorful bowl.
Street Corn Pasta Bowl: Swap rice for cooked pasta for a fun, hearty twist.
Make-Ahead Meal Prep: Store each component separately — chicken, rice, and corn — then assemble fresh for lunch or dinner.
FAQs
1. Can I use frozen corn?
Yes, frozen corn works perfectly. Just thaw it before cooking and sauté until slightly charred.
2. What kind of rice works best?
Jasmine or basmati rice gives a light, fluffy texture, but brown rice or quinoa can be used for extra fiber.
3. Can I use leftover chicken?
Absolutely. Grilled or roasted chicken leftovers make this recipe even easier.
4. What if I can’t find cotija cheese?
Feta cheese is a great substitute that offers a similar salty-tangy flavor.
5. How spicy is this dish?
It’s mildly spicy, but you can adjust by adding or reducing chili powder to your taste.
6. Can I meal prep this recipe?
Yes, it stores well and reheats beautifully. Keep components separate for the best texture.
7. Can I make it dairy-free?
Use vegan mayo and skip the cheese or use a dairy-free cheese alternative.
8. Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just confirm your mayo and cheese are labeled as such.
9. What sides go well with this bowl?
Try tortilla chips, guacamole, or a fresh tomato salad for a complete meal.
10. Can I use chicken thighs instead of breasts?
Yes, chicken thighs add more flavor and stay extra juicy when grilled or pan-seared.
Conclusion
The Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that brings together the essence of Mexican street food in a comforting, easy-to-make meal. Each bite offers a mix of smoky grilled chicken, creamy street corn, and fluffy rice — all balanced with zesty lime and cilantro. It’s a recipe that’s as versatile as it is delicious, perfect for weeknights or make-ahead lunches. Once you try it, you’ll see why this bowl deserves a permanent spot in your meal rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!