When I want a meal that’s hearty, colorful, and bursting with flavor, I make this street corn chicken rice bowl. It brings together juicy, seasoned chicken, fluffy rice, and a creamy, tangy Mexican street corn topping that ties everything together. It’s the kind of meal that feels like comfort food but still fresh and vibrant—perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
I love this rice bowl because it’s packed with texture and flavor in every bite. The street corn mixture is creamy, smoky, and tangy with just the right amount of heat, while the chicken is tender and perfectly spiced. It’s easy to layer everything into one bowl, and it’s fully customizable. Whether I’m feeding my family or prepping meals for the week, this bowl never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts or thighs
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Olive oil
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Chili powder
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Cumin
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Garlic powder
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Salt and black pepper
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Lime juice
For the street corn topping:
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Corn (fresh, frozen, or canned—charred or grilled for best flavor)
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Mayonnaise
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Sour cream or Greek yogurt
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Crumbled cotija or feta cheese
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Lime juice
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Chili powder or Tajín
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Fresh cilantro
For serving:
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Cooked white or brown rice
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Diced avocado or guacamole (optional)
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Extra lime wedges
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Jalapeño slices (optional, for heat)
Directions
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I season the chicken with chili powder, cumin, garlic powder, salt, pepper, and lime juice.
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I cook the chicken in a skillet over medium heat with olive oil until golden and cooked through—about 5–6 minutes per side. I let it rest, then slice or dice it.
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While the chicken cooks, I prepare the street corn topping by combining charred corn, mayo, sour cream, lime juice, chili powder, and crumbled cheese. I stir in chopped cilantro and adjust seasoning to taste.
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I layer warm rice into bowls, top with the sliced chicken, and spoon the creamy street corn mixture generously over the top.
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I garnish with avocado, jalapeños, and an extra sprinkle of cheese or cilantro if I have them on hand.
Servings and timing
This recipe serves 4.
Prep time takes around 15 minutes, cook time is 20 minutes, and the total time is about 35 minutes.
Variations
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I use grilled chicken or leftover rotisserie chicken for a shortcut.
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For extra protein, I’ve added black beans or a fried egg on top.
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I sometimes swap rice for cauliflower rice or quinoa for a lighter base.
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I like using hot sauce, chipotle crema, or sriracha for a spicy finish.
Storage/reheating
I store leftovers in separate containers in the fridge for up to 3 days. To reheat, I warm the chicken and rice in the microwave and add the street corn mixture cold or at room temperature. I don’t recommend freezing this dish, as the mayo-based topping doesn’t hold up well after thawing.
FAQs
Can I make this with canned corn?
Yes, I’ve used canned corn plenty of times. I just drain it and toast it in a hot skillet for a little char before mixing.
What cheese works best for street corn?
I usually use cotija for its salty crumbly texture, but feta is a great alternative if that’s what I have on hand.
Can I make this dish dairy-free?
Yes, I use vegan mayo and sour cream, and skip the cheese or use a dairy-free version.
Is this recipe spicy?
It’s mild unless I add jalapeños or extra chili powder. I adjust the heat to fit my taste.
Can I prep this ahead for lunches?
Absolutely. I pack the chicken and rice together and keep the corn topping separate to add fresh right before eating.
Conclusion
This street corn chicken rice bowl has everything I love in a meal—bold flavor, creamy texture, and fresh toppings all layered over a bed of rice. It’s easy to make, fun to eat, and perfect for busy days when I want something filling and flavorful. Whether I’m making it for dinner or meal prep, this bowl is always a hit.
Print
Street Corn Chicken Rice Bowl: A Bold and Creamy Flavor Explosion in Every Bite
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, One-Bowl, Meal Prep
- Method: Stovetop
- Cuisine: Mexican-Inspired, Fusion
- Diet: Gluten Free
Description
Street Corn Chicken Rice Bowl is a bold and creamy one-bowl meal packed with juicy seasoned chicken, fluffy rice, and a tangy, smoky street corn topping. Inspired by Mexican elote, this colorful and customizable rice bowl is perfect for weeknight dinners or meal prep that never gets boring.
Ingredients
- For the chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Chili powder
- Cumin
- Garlic powder
- Salt and black pepper
- Lime juice
- For the street corn topping:
- Corn (fresh, frozen, or canned—charred for best flavor)
- Mayonnaise
- Sour cream or Greek yogurt
- Crumbled cotija or feta cheese
- Lime juice
- Chili powder or Tajín
- Fresh cilantro, chopped
- For serving:
- Cooked white or brown rice
- Diced avocado or guacamole (optional)
- Lime wedges
- Jalapeño slices (optional)
Instructions
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Season chicken with chili powder, cumin, garlic powder, salt, pepper, and lime juice.
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Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side, or until cooked through. Let rest and slice.
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While chicken cooks, combine corn, mayo, sour cream, lime juice, chili powder, cheese, and cilantro in a bowl. Adjust seasoning.
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To serve, layer rice in bowls. Top with sliced chicken and spoon street corn mixture over the top.
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Garnish with avocado, jalapeños, lime wedges, and extra cheese or cilantro.
Notes
- Use grilled or rotisserie chicken for convenience.
- Add black beans or a fried egg for extra protein.
- Swap rice with quinoa or cauliflower rice for a lighter option.
- Drizzle with hot sauce or chipotle crema for a spicy twist.
- Best enjoyed fresh, but works well as a make-ahead meal with toppings added at serving.
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