Introduction
The Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that draws inspiration from the bold and creamy flavors of Mexican street corn, or “elote,” and combines them with tender seasoned chicken and fluffy rice for a satisfying all-in-one meal. Perfect for lunch, dinner, or meal prep, this bowl brings together juicy grilled or pan-seared chicken, charred corn, tangy lime, cotija cheese, and a creamy, slightly spicy dressing—all layered over a bed of rice to soak up every delicious bite. It’s a colorful and comforting meal that delivers a mix of textures and tastes: smoky, creamy, savory, and a little zesty. Whether you’re feeding a family or making ahead for the week, this Street Corn Chicken Rice Bowl is easy to customize and always a crowd-pleaser.

The History Of
The inspiration for this dish comes from Mexican street corn, or “elote,” a beloved street food traditionally made by grilling whole ears of corn and slathering them in mayonnaise, chili powder, lime juice, and cotija cheese. Elote originated in Mexico but has grown in popularity across the United States and beyond, thanks to its unique blend of smoky, tangy, and creamy flavors. As global culinary trends continue to evolve, street food has found new life in fusion dishes like rice bowls, where flavors from traditional recipes are combined with more modern, health-conscious formats. The Street Corn Chicken Rice Bowl reflects this evolution—it’s a dish that takes the essential elements of elote and pairs them with seasoned chicken and rice, offering a complete and balanced meal that still honors its roots. The concept of a rice bowl is itself a global phenomenon, with variations appearing in Asian, Latin American, and Mediterranean cuisines. This version is a perfect example of culinary fusion done right: practical, delicious, and culturally respectful.

Ingredients Breakdown

1 pound boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked white or brown rice
2 cups corn kernels (fresh, canned, or frozen and thawed)
1/4 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon fresh lime juice
1/4 teaspoon chili powder (for sauce)
1/3 cup crumbled cotija cheese (or feta as a substitute)
2 tablespoons chopped cilantro
Lime wedges for serving
Optional toppings: sliced jalapeños, avocado, hot sauce

Step-by-Step Recipe:

Prepare the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub the spice mix evenly over the chicken.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove from heat, let rest for a few minutes, then slice or dice.
Char the Corn: In the same skillet, add the corn kernels and sauté over high heat for 4–5 minutes until slightly charred and fragrant. You can also use a grill or broiler for more intense flavor.
Make the Sauce: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, and chili powder until smooth and creamy.
Assemble the Bowls: Divide the cooked rice between bowls. Top each with sliced chicken and charred corn. Drizzle the creamy sauce over the top.
Finish with Toppings: Sprinkle crumbled cotija cheese and chopped cilantro over each bowl. Add lime wedges and any optional toppings like avocado or jalapeños.
Serve: Enjoy immediately while warm, or store components separately for easy meal prep.

Tips for the Perfect
Use chicken thighs for juicier, more flavorful meat, or marinate the chicken in lime juice and olive oil ahead of time for extra tenderness. Make sure to cook the corn over high heat to achieve the signature char that mimics traditional street corn. Adjust the spice level by adding cayenne or hot sauce to the creamy sauce. Use freshly squeezed lime juice for the best flavor, and don’t skip the cilantro—it adds brightness and a fresh herbaceous note. If using canned corn, drain and pat it dry before charring to avoid excess moisture in the pan. For extra flavor, cook your rice in chicken broth or add lime zest and cilantro directly into the rice before serving. Shredding your own cheese instead of buying pre-crumbled cotija helps with freshness and melting.

Variations and Customizations
Make it vegetarian by replacing the chicken with grilled tofu, black beans, or roasted chickpeas. Swap rice with cauliflower rice or quinoa for a low-carb or protein-packed version. Add sliced radishes, red onion, or diced tomatoes for crunch and freshness. Use Greek yogurt instead of mayonnaise and sour cream for a higher-protein, lower-fat dressing. For a smoky twist, grill both the corn and the chicken. Turn it into a burrito or wrap by rolling everything in a large tortilla. Mix the ingredients together for a loaded street corn salad-style bowl. You can also add shredded lettuce or cabbage for a crunchier, taco-salad vibe. For an extra indulgent version, top with crushed tortilla chips or a drizzle of chipotle ranch.

Health Considerations and Nutritional Value:
The Street Corn Chicken Rice Bowl is a balanced dish, offering lean protein from the chicken, complex carbs from rice, healthy fats from the sauce, and fiber and vitamins from the corn and other vegetables. A typical serving contains roughly 500–700 calories, depending on portion size and ingredients. Using brown rice or cauliflower rice increases the fiber content, while swapping mayonnaise and sour cream for Greek yogurt reduces saturated fat. Corn adds natural sweetness and is a good source of antioxidants and B vitamins. While the cotija cheese and creamy dressing add richness, they can also increase sodium and fat, so they can be used in moderation or substituted with lighter options. Overall, it’s a wholesome meal that can easily be tailored to suit a variety of dietary needs, from gluten-free to lower-carb lifestyles.

FAQ
Can I use pre-cooked or rotisserie chicken? Yes, it’s a great time-saver. Just season and warm it up before adding to the bowl.
What if I don’t have cotija cheese? Feta is a good substitute, or you can use shredded Parmesan for a similar salty flavor.
Can I make this ahead of time? Absolutely. Prepare and store each component separately in the fridge, then assemble just before eating.
How long will leftovers last? Stored in airtight containers, the ingredients will last up to 3–4 days in the refrigerator.
Is this dish spicy? It has a mild kick, but you can control the heat by adjusting the amount of chili powder or skipping the jalapeños.
Can I freeze it? You can freeze the cooked chicken and rice, but the sauce and fresh toppings are best made fresh.
How do I make it dairy-free? Use dairy-free mayo, sour cream, and a plant-based cheese alternative.
What rice works best? White rice, brown rice, or even cilantro-lime rice all work well. Choose based on your taste and nutrition goals.

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl transforms the bold flavors of Mexican elote into a hearty, customizable meal with tender chicken, charred corn, and creamy chili-lime dressing layered over fluffy rice. It's a colorful, crave-worthy fusion of comfort and flavor that’s easy to prep, endlessly adaptable, and perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings 4

Ingredients

For the Chicken:

4 boneless skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder or 2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Street Corn Topping:

1 cup sweet corn kernels preferably grilled; frozen corn works as well
1/4 cup thinly sliced red onion
1 cup sour cream reserve half for drizzling on top
2 tablespoons mayonnaise
1/2 cup crumbled cotija cheese plus extra for garnish
1 teaspoon chili powder
Salt and pepper to taste
1 lime cut into wedges

For the Rice and Assembly:

3 cups cooked rice white or brown
Fresh cilantro for garnish

Instructions

Season and marinate the chicken:

In a bowl, mix together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for 15 to 30 minutes to marinate.

Cook the chicken:

Heat a skillet over medium-high heat. Once hot, add the marinated chicken and sear for 8 to 10 minutes on each side, or until fully cooked through. Remove from the skillet, let the chicken rest for a few minutes, then slice into strips.

Prepare the street corn topping:

In a mixing bowl, combine grilled or sautéed sweet corn, thinly sliced red onion, half the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Stir well until fully combined.

Prepare the rice:

Warm 3 cups of cooked rice with a splash of water, either in the microwave or on the stovetop, until heated through and fluffy.

Assemble the bowls:

Divide the warm rice among serving bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
Optional: Drizzle the remaining sour cream over the top for extra creaminess. Sprinkle with Tajín or your favorite chili-lime seasoning for added flavor.

Serve:

Enjoy your Street Corn Chicken Rice Bowls warm, with an optional squeeze of fresh lime juice for brightness.

Pin2

2 Shares