I’ll be honest: the first time I had Mexican street corn, I was hooked. The smoky grilled corn, creamy sauce, lime, and spices—it was like a flavor party in my mouth. Then I thought, why not turn it into a full meal? That’s how this Street Corn Chicken Rice Bowl recipe was born. It’s hearty, quick to make, and packed with layers of flavor that taste like summer in a bowl. The best part? You can make it in just 40 minutes, which makes it perfect for busy weeknights.
Why You’ll Love This Street Corn Chicken Rice Bowl
This recipe is a one-bowl wonder. You get tender, juicy chicken, fluffy rice, and that irresistible Mexican street corn (a.k.a. elote) all in one bite. It’s got protein, carbs, veggies, and tons of flavor, so you don’t even need side dishes.
Here’s why I keep coming back to this recipe:
- Quick and easy. It takes under an hour, start to finish.
- Balanced meal. You get lean protein, fiber, and healthy fats.
- So customizable. You can switch rice for quinoa, add beans, or adjust the spice level.
- Family-friendly. Even picky eaters love the cheesy, creamy corn topping.
Ingredients You’ll Need
The ingredient list looks long, but most items are pantry basics. Once you have them, this recipe is super simple.
For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs for juicier meat)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Rice:
- 1 cup uncooked white or brown rice (or quinoa if you prefer)
- 2 cups chicken broth (adds extra flavor)
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons mayo (or Greek yogurt for a lighter option)
- 2 tablespoons sour cream
- ½ cup cotija cheese (or feta if you can’t find cotija)
- 1 teaspoon chili powder
- 1 clove garlic, minced
- Juice of ½ lime
- 2 tablespoons chopped cilantro
Step-by-Step Instructions
Here’s exactly how I make it at home.
Step 1: Cook the Rice
Start your rice first since it takes the longest. Add 1 cup of rice and 2 cups of chicken broth to a pot. Bring to a boil, reduce to a simmer, cover, and cook until fluffy (15–20 minutes depending on the rice).
Step 2: Marinate the Chicken
While the rice cooks, season your chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and lime juice. Let it sit for at least 10 minutes to soak up the flavors.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat. Cook the chicken for 6–7 minutes on each side until golden brown and fully cooked (165°F inside). Slice it into strips once done.
Step 4: Make the Street Corn Mix
In another pan, sauté the corn with a little olive oil until it gets slightly charred (this gives it that street-style flavor). Remove from heat, then mix with mayo, sour cream, cotija cheese, garlic, lime juice, chili powder, and cilantro.
Step 5: Assemble the Bowl
Scoop rice into each bowl, top with sliced chicken, and spoon generous amounts of the creamy street corn on top. Add extra cheese and cilantro if you like.
Tips for the Best Flavor
- Grill the chicken if you can—it adds smoky flavor.
- Char the corn for that authentic street-food vibe.
- Don’t skip the lime. The acidity brightens everything.
- Make it spicy by adding jalapeños or hot sauce.
Variations You Can Try
This recipe is super versatile, so you can change it up based on what you have at home.
- Street Corn Shrimp Bowl: Swap chicken for grilled shrimp.
- Low-Carb Version: Use cauliflower rice instead of regular rice.
- Bean Boost: Add black beans for extra fiber and protein.
- Avocado Topping: Slice up a creamy avocado for richness.
Why This Recipe Works
The reason this dish is so good is the contrast of flavors and textures. You’ve got smoky chicken, creamy corn, tangy lime, and fluffy rice all working together. Each bite hits you with something different—spicy, tangy, cheesy, and savory. It’s comfort food but still light and balanced.
Serving Suggestions
- Drizzle with hot sauce for extra heat.
- Serve with tortilla chips on the side for crunch.
- Pair with a simple salad if you want extra greens.
Storage and Meal Prep
This dish is meal-prep friendly. I often make a batch on Sunday and enjoy it for lunch during the week.
- Fridge: Keeps well for 3–4 days. Store the corn topping separately if you can.
- Freezer: Chicken and rice can be frozen for up to 2 months (avoid freezing the creamy corn mix).
FAQs About Street Corn Chicken Rice Bowl
Q: Can I use rotisserie chicken?
Yes! It saves time. Just season it with lime and spices before adding.
Q: Can I use canned corn?
Absolutely. Just drain it and char it in a pan for the best flavor.
Q: What cheese works best if I can’t find cotija?
Feta is the closest match, but parmesan also works in a pinch.
Q: Can I make this vegetarian?
Yes—skip the chicken and add black beans or grilled tofu.