If you’re looking for a dish that explodes with sunshine, the Street Corn Chicken Rice Bowl is a delicious twist on classic Mexican elote, hearty enough for dinner but vibrant enough to brighten up your week. Each bite is loaded with juicy chicken, creamy, cheesy street corn, fluffy rice, and zippy bursts of chili, cilantro, and lime. In under 40 minutes, you’ll have a weeknight bowl that feels like a festive street party, with tangy, smokey, and just a little spicy flavors that the whole family will crave again and again. Whether you’re meal prepping or just want something crave-worthy and quick, this bowl is about to become your next obsession!

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Street Corn Chicken Rice Bowl comes from a handful of simple ingredients—each one thoughtfully chosen to create a lineup of flavors and textures you’ll adore. Nothing too fancy, but every item pulls its weight for maximum taste and gorgeous color.

Cooked white or brown rice (2 cups): The hearty base that absorbs every zesty, creamy topping and gives each forkful satisfying substance.
Boneless skinless chicken breasts (2): Lean and versatile, they soak up plenty of seasoning and cook quickly, making meal time speedy.
Olive oil (1 tablespoon): Helps the chicken turn golden brown and adds a hint of richness.
Chili powder (1 teaspoon): Lends subtle heat and that real-deal Mexican flavor.
Cumin (1/2 teaspoon): Earthy and aromatic, cumin gives a savory depth to the chicken and corn.
Garlic powder (1/2 teaspoon): For an umami backbone that ties all the spices together.
Salt and black pepper: Essential for highlighting every flavor in the bowl—don’t skip seasoning to taste.
Corn kernels (1 1/2 cups): The star element! Fresh, canned, or frozen all work—just make sure to char for that street corn magic.
Mayonnaise (1/4 cup): Adds creaminess and classic elote feeling to the corn mix.
Sour cream or Greek yogurt (1/4 cup): Balances the richness with tang—Greek yogurt is a lighter, high-protein swap.
Cotija or feta cheese (1/3 cup, crumbled): Salty, crumbly, and melt-in-your-mouth—this is your secret flavor weapon.
Lime juice (1 tablespoon): For a shot of freshness that keeps the bowl lively and bright.
Cilantro (1/4 cup, chopped): Brings garden-fresh color and flavor to tie the whole bowl together.
Smoked paprika (1/4 teaspoon): A pinch of deep, smoky, mildly sweet flavor that makes everything pop.
Sliced jalapeños and lime wedges (optional): If you want a zingy, spicy kick and extra color on top.

How to Make Street Corn Chicken Rice Bowl

Step 1: Cook the Rice

Start by preparing your rice according to the package instructions. Whether you go with white or brown rice, keep it warm—you want your Street Corn Chicken Rice Bowl to start with a cozy, steamy foundation. This is also a great step to do ahead if you want an even faster dinner assembly.

Step 2: Season and Cook the Chicken

Pat the chicken breasts dry, then sprinkle both sides with chili powder, cumin, garlic powder, salt, and black pepper. Heat up your olive oil in a skillet over medium heat and cook the chicken for about 6 to 7 minutes per side, or until golden brown and cooked through. Let the chicken rest a few minutes before slicing; this keeps it juicy and perfect for your bowl.

Step 3: Char the Corn

In the same skillet (less cleanup, more flavor!), add your corn kernels. Sauté for 3 to 4 minutes until the corn is lightly charred and smells wonderfully sweet and toasty. If you’re using canned or frozen corn, remember to drain off any extra liquid first so you get peak roasty flavor instead of steaming.

Step 4: Make the Street Corn Mixture

In a mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, smoked paprika, and half of your crumbled cheese. Stir in that sizzling-hot charred corn and freshly chopped cilantro. The result: a creamy, savory street corn topping loaded with flavor and color, ready for spooning over your rice and chicken.

Step 5: Assemble the Bowls

Divide the warm rice into serving bowls and layer on those juicy slices of chicken. Add a generous scoop of the street corn mixture, and sprinkle the rest of the cheese right on top. For true Street Corn Chicken Rice Bowl flair, don’t forget the extra cilantro, jalapeño slices, and lime wedges. Dig in right away for max flavor!

How to Serve Street Corn Chicken Rice Bowl

Garnishes

The crowning glory of your Street Corn Chicken Rice Bowl is in the finishing touches—think vibrant cilantro, a few jalapeño rounds for color and heat, and a wedge of lime for that juicy squeeze just before you dive in. A little extra cheese on top makes it feel restaurant-worthy with zero extra effort.

Side Dishes

While the bowl is super satisfying on its own, it also pairs wonderfully with a crisp side salad, warm tortillas, or even a batch of black beans for extra protein. Fresh fruit, like sliced mango or pineapple, adds a sweet contrast and rounds out the meal beautifully.

Creative Ways to Present

Make your Street Corn Chicken Rice Bowl a party centerpiece by setting up a build-your-own bowl bar with different salsas, avocado slices, shredded lettuce, and crunchy tortilla strips. Individual mason jar salads or meal prep containers also look adorable and make lunchtime at work something to look forward to!

Make Ahead and Storage

Storing Leftovers

Your Street Corn Chicken Rice Bowl keeps beautifully! Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the toppings (especially the street corn mixture) separate from the rice and chicken if you want to maintain peak freshness, but it’s also delicious all mixed together.

Freezing

While cooked chicken, rice, and corn freeze well, the creamy street corn topping doesn’t hold up as nicely. For best results, freeze the chicken and rice in portions, thaw as needed, and make a fresh batch of the corn topping just before serving.

Reheating

To reheat your bowl, use the microwave or gently warm the chicken and rice on the stovetop with a splash of water or broth to keep them moist. Add the creamy street corn mixture after reheating to maintain its lush, creamy texture and vibrant flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and add an extra depth of flavor. Just adjust the cooking time since thighs may take a minute or two longer per side to cook through. Grilled or oven-baked thighs also work beautifully in a Street Corn Chicken Rice Bowl.

What can I substitute for cotija cheese?

If you can’t find cotija, feta cheese is a fantastic substitute. It offers the same creamy crumbly texture and salty bite. Parmesan is another option for a slightly nuttier note in your Street Corn Chicken Rice Bowl.

How can I make this bowl dairy-free?

It’s easy to make this bowl dairy-free! Use vegan mayonnaise, a dairy-free sour cream or Greek yogurt alternative, and swap in a vegan cheese for the cotija or feta. You’ll still get all the flavors that make the Street Corn Chicken Rice Bowl irresistible.

Is this recipe gluten-free?

Yes! All the ingredients listed are naturally gluten-free, which makes the Street Corn Chicken Rice Bowl perfect for sharing with friends and family who have dietary restrictions. Just double-check any packaged ingredients to be absolutely sure.

Can I make this recipe ahead for meal prep?

Definitely. This bowl holds up beautifully for meal prep. Portion the rice, chicken, and corn mixture into separate containers, and add the garnishes just before eating to keep everything fresh and flavorful—they’re a lunchtime game-changer!

Final Thoughts

If you’re craving a dinner that’s both comforting and exciting, give the Street Corn Chicken Rice Bowl a spot at your table this week. These bowls are cheerful, easy, and endlessly customizable—plus, you’ll be dreaming about those smokey, creamy, lime-spiked flavors long after the last bite!

Street Corn Chicken Rice Bowl Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Street Corn Chicken Rice Bowl combines the flavors of Mexican street corn with tender chicken and fluffy rice for a satisfying and flavorful meal that’s perfect for a quick weeknight dinner.

Ingredients

Scale

Rice:

2 cups cooked white or brown rice

Chicken:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste

Street Corn Mixture:

1 1/2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1/3 cup crumbled cotija or feta cheese
1 tablespoon lime juice
1/4 cup chopped cilantro
1/4 teaspoon smoked paprika
Sliced jalapeños and lime wedges for garnish (optional)

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Instructions

Cook the Rice: Prepare rice according to package instructions and keep warm.
Cook the Chicken: Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook in olive oil until fully cooked and golden brown. Slice thinly.
Prepare the Street Corn Mixture: Sauté corn in the skillet until lightly charred. Mix mayonnaise, sour cream, lime juice, smoked paprika, and half of the cheese. Stir in the sautéed corn and cilantro.
Assemble the Bowls: Divide rice among serving bowls, top with sliced chicken, street corn mixture, and remaining cheese. Garnish with cilantro, jalapeño slices, and lime wedges.