Street Corn Chicken Rice Bowl Recipe
If you love the sweet, spicy, and creamy flavors of Mexican street corn (aka elote), you’re going to flip for this Street Corn Chicken Rice Bowl. It’s a satisfying, protein-packed meal loaded with grilled or roasted chicken, fluffy rice, and creamy corn salad—all topped with zesty lime, cotija cheese, and a dash of chili powder.
This bowl is everything: easy, flavorful, customizable, and ready in under 40 minutes. It’s a fresh twist on Tex-Mex comfort food that’s great for meal prep, lunchboxes, or a healthy weeknight dinner.
Why You’ll Love This Recipe
- 🌽 Inspired by Mexican street corn (elote)
- 🍗 Juicy, spiced grilled chicken
- 🍚 Fluffy, seasoned rice as the perfect base
- 🧀 Topped with cotija, crema, lime, and chili
- 🥗 Easy to meal prep or customize for dietary needs
Ingredients for Street Corn Chicken Rice Bowls
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Street Corn Topping:
- 1 1/2 cups corn (fresh, canned, or frozen)
- 1/4 cup mayonnaise or Mexican crema
- 1/4 cup sour cream
- 1/2 tsp chili powder (or Tajín)
- 1/2 tsp garlic powder
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped cilantro
- Optional: 1/2 jalapeño, finely chopped
For the Bowls:
- 2 cups cooked white or brown rice
- Optional toppings: extra cotija, avocado slices, hot sauce, extra lime wedges
How to Make a Street Corn Chicken Rice Bowl
Step 1: Season and Cook the Chicken
In a bowl, mix olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss chicken to coat. Grill, pan-sear, or roast the chicken until fully cooked (internal temp 165°F). Let rest, then slice or chop.
Step 2: Prepare the Mexican Street Corn
In a medium bowl, mix corn with mayo, sour cream, lime juice, chili powder, garlic powder, and cotija. Stir in cilantro and jalapeño (if using). Taste and adjust seasoning.
Step 3: Assemble the Bowls
Start with a scoop of warm rice, top with sliced chicken, and generous spoonfuls of street corn mix. Garnish with extra cheese, cilantro, avocado, and lime wedges.
Tips for the Best Chicken Street Corn Bowls
- Char your corn in a skillet or on the grill for extra flavor
- Make it creamy or light – swap mayo for Greek yogurt if desired
- Spice it up – add hot sauce, pickled onions, or diced jalapeños
- Use leftover rotisserie chicken for a super quick version
- Turn it into tacos or burritos for a fun twist!
Nutritional Benefits
This bowl is not just delicious—it’s also nourishing:
- Protein-rich thanks to the chicken
- High in fiber if you use brown rice or add beans
- Good fats from avocado and crema
- Calcium-packed with cotija cheese
Make it gluten-free by using naturally gluten-free ingredients.
Street Corn Chicken Bowl Variations
- Low-carb: Swap rice for cauliflower rice
- Vegetarian: Sub chicken with black beans or grilled tofu
- Keto-friendly: Use grilled chicken and street corn over leafy greens
- Meal prep style: Store components separately, assemble fresh
Frequently Asked Questions
Can I use canned corn?
Yes! Just drain it well. For best results, char it in a hot skillet to mimic grilled corn.
Is this recipe spicy?
It has a mild kick, but you can adjust the heat with more or less chili powder or jalapeño.
How long does it last in the fridge?
Store the chicken and corn mixture separately in airtight containers for up to 4 days. Reheat the chicken and rice before serving.
Can I use quinoa instead of rice?
Absolutely! Quinoa is a great high-protein alternative.
Final Thoughts
This Street Corn Chicken Rice Bowl hits all the right notes—zesty, creamy, spicy, and satisfying. It’s an easy dinner that doesn’t sacrifice flavor, and it’s endlessly customizable for your tastes and dietary needs.
Whether you’re cooking for one or feeding a hungry family, this recipe brings the vibrant taste of Mexican street food right to your table.
