This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed meal that brings together grilled chicken, charred corn, creamy sauce, and seasoned rice all in one satisfying bowl. I love how each bite is loaded with smoky, tangy, and savory goodness—like a full street food experience in a simple, easy-to-make dish.
Why You’ll Love This Recipe
I love this recipe because it’s colorful, customizable, and great for meal prep. It takes inspiration from Mexican street corn (elote) and turns it into a full meal with rice and juicy chicken. It’s fresh, filling, and full of bold flavors I can adjust to my taste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder, cumin, paprika
- Salt and pepper
- Cooked white or brown rice
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise or sour cream
- Lime juice
- Cotija cheese or feta
- Fresh cilantro
- Garlic, minced (optional)
- Jalapeño or hot sauce (optional for heat)
directions
- I season the chicken with olive oil, chili powder, cumin, paprika, salt, and pepper.
- I grill or pan-sear the chicken over medium heat until cooked through, then let it rest and slice.
- In a dry skillet or grill pan, I char the corn until it’s slightly browned, then set it aside.
- I mix the corn with mayo or sour cream, lime juice, garlic, Cotija, and cilantro to make the street corn topping.
- I assemble the bowls by layering rice, sliced chicken, and spooning the street corn mixture on top.
- I finish with extra cheese, cilantro, lime wedges, and jalapeño or hot sauce if I want some heat.
Servings and timing
This recipe makes 2–3 bowls and takes about 30 minutes from start to finish.
Variations
Sometimes I use grilled shrimp or steak instead of chicken. I also like mixing in black beans or avocado for added texture and flavor. For a lighter version, I serve everything over a bed of greens instead of rice.
storage/reheating
I store the components separately in airtight containers in the fridge for up to 3 days. I reheat the rice and chicken in the microwave or a skillet, then assemble the bowls fresh before eating.
FAQs
Can I use canned corn?
Yes, I drain it well and still toast it in a pan for extra flavor.
What kind of cheese is best?
Cotija is traditional, but I also like feta or queso fresco for a similar texture and flavor.
Can I make this bowl vegetarian?
Definitely. I use grilled tofu, beans, or roasted veggies instead of chicken.
How spicy is it?
It’s mild unless I add jalapeños or hot sauce. I adjust the heat based on what I’m craving.
Can I meal prep this?
Yes! I cook everything ahead and store it separately, then build the bowls when I’m ready to eat.
Conclusion
This Street Corn Chicken Rice Bowl is one of my favorite fresh and filling meals. It’s got smoky chicken, creamy corn topping, fluffy rice, and bright herbs all in one dish. Whether I’m meal prepping or cooking dinner for friends, this one never fails to impress.
Print
Street Corn Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course, Bowl
- Method: Grilled or Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a bold, flavor-packed meal inspired by Mexican street corn. Juicy grilled chicken, creamy elote-style corn, fluffy rice, and fresh toppings come together in a vibrant, satisfying bowl perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
For the Street Corn Topping:
- 1½ cups corn kernels (fresh, frozen, or canned and drained)
- ¼ cup mayonnaise or sour cream
- 1 tbsp lime juice
- 1–2 tbsp Cotija cheese (or feta)
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced (optional)
- Optional: diced jalapeño or a dash of hot sauce
For Assembly:
- 2–3 cups cooked white or brown rice
- Extra Cotija, cilantro, and lime wedges for garnish
Instructions
-
Season chicken with olive oil, chili powder, cumin, paprika, salt, and pepper.
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Grill or pan-sear chicken over medium heat until fully cooked (internal temp 165°F). Let rest, then slice.
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In a dry skillet or grill pan, char the corn for 4–5 minutes until lightly browned.
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In a bowl, mix corn with mayo or sour cream, lime juice, cheese, cilantro, and optional garlic or jalapeño.
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To assemble: Layer rice in bowls, top with sliced chicken and street corn mixture.
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Garnish with extra cheese, cilantro, lime wedges, and hot sauce if desired.
Notes
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Use shrimp, steak, or tofu instead of chicken for variety.
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Add avocado, black beans, or shredded lettuce for extra texture and nutrients.
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Serve over mixed greens for a low-carb, grain-free version.
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Toasting the corn adds smoky depth—even if it’s canned or frozen.
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