Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a bold, flavor-packed meal inspired by the irresistible taste of Mexican street corn. Juicy grilled chicken, creamy elote-style corn, fluffy rice, and fresh toppings come together in one satisfying bowl that’s easy to throw together any night of the week.

Why You’ll Love This Recipe

I love this bowl because it layers so many flavors and textures in one dish—sweet corn, smoky chicken, zesty lime, and creamy sauce with a little heat. It’s hearty, colorful, and totally customizable. Whether I’m meal prepping or feeding a crowd, this dish is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Lime juice

• Chili powder

• Garlic powder

• Cumin

• Salt and pepper

For the street corn topping:

• Corn (grilled, roasted, or frozen and thawed)

• Mayonnaise

• Sour cream

• Cotija cheese (or feta)

• Lime juice

• Chili powder

• Fresh cilantro

For the bowl:

• Cooked rice (white, brown, or cilantro-lime rice)

• Diced avocado (optional)

• Fresh tomatoes or pico de gallo

• Jalapeño slices (optional)

• Extra Cotija or lime wedges for serving

Directions

1. I marinate the chicken in olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper for at least 30 minutes.

2. I grill or pan-sear the chicken until golden and cooked through, then slice it into strips.

3. While the chicken cooks, I combine corn, mayo, sour cream, Cotija, lime juice, chili powder, and cilantro in a bowl to make the street corn topping.

4. I layer each bowl with a base of rice, then top with chicken, street corn mix, avocado, tomatoes, and jalapeños.

5. I garnish with more Cotija, cilantro, and lime wedges before serving.

Servings and timing

This recipe serves 4. It takes about 20 minutes to prep and 20 minutes to cook, so I can have dinner ready in around 40 minutes.

Variations

Sometimes I use grilled shrimp or steak instead of chicken. I’ve also made it with quinoa or cauliflower rice for a lighter option. For extra heat, I stir hot sauce into the corn topping or use chipotle powder instead of regular chili powder.

Storage/Reheating

I store all the components separately in the fridge for up to 3 days. When reheating, I warm the chicken and rice in the microwave and then add the fresh toppings. The corn mixture can also be reheated or served cold.

FAQs

Can I make this dairy-free?

Yes, I use dairy-free mayo and sour cream, and skip or sub the Cotija cheese with a plant-based version.

What kind of corn works best?

Grilled corn on the cob gives the best flavor, but I’ve used canned or frozen in a pinch. I char it in a skillet for that roasted taste.

How spicy is this dish?

It’s mildly spicy as-is. I adjust the chili powder and jalapeños based on who I’m serving.

Can I meal prep this?

Definitely. I portion everything into containers and just keep the toppings separate until I’m ready to eat.

What’s a good side dish for this?

I love it with tortilla chips and salsa or a fresh cucumber salad to keep things cool and crisp.

Conclusion

Street Corn Chicken Rice Bowl is one of my favorite ways to bring bold, zesty flavors into a quick and satisfying meal. It’s colorful, easy to make, and full of the street food magic I crave—perfect for any night when I want something hearty and exciting without a ton of effort.

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