Street Corn Chicken Rice Bowl: A Flavor Fiesta in One Dish

Have you ever had one of those meals that makes your taste buds do a happy dance? That’s exactly what happens with this Street Corn Chicken Rice Bowl. I’ve been obsessed with Mexican street corn (elote) for years, and transforming those flavors into a complete meal has been a game-changer in my kitchen.

This bowl combines tender, spiced chicken, fluffy rice, and all the vibrant flavors of traditional street corn – lime, cotija cheese, chili powder, and fresh cilantro. What I love most about this recipe is how it balances protein, carbs, and vegetables in one colorful, satisfying dish that’s perfect for weeknight dinners or meal prep.

I first created this recipe when I was looking for ways to use up leftover grilled chicken and corn from a weekend barbecue. Now it’s become a staple in my meal rotation that everyone requests. The best part? You can customize it with whatever ingredients you have on hand while keeping that distinctive street corn flavor profile.

Let’s dive into how to make this crowd-pleasing bowl that brings the vibrant street food experience right to your dining table!

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Corn Mixture

• 4 cups fresh or frozen corn kernels (about 4-5 ears if using fresh)
• 2 tablespoons butter
• 1 jalapeño, seeded and finely diced
• 3 cloves garlic, minced
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup crumbled cotija cheese (can substitute feta)
• ¼ cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon salt

For the Rice

• 2 cups long-grain white rice
• 3 cups chicken or vegetable broth
• 1 tablespoon butter
• ½ teaspoon salt
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

For Assembly and Garnish

• 1 large avocado, diced
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Fresh cilantro leaves
• Lime wedges
• Extra cotija cheese
• Hot sauce (optional)

Equipment Needed

• Large skillet or grill pan
• Medium saucepan with lid
• Mixing bowls
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving bowls

Preparation Method

Step 1: Marinate the Chicken

1. In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, oregano, smoked paprika, salt, and pepper.
2. Add chicken breasts and toss to coat evenly.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor development.

Step 2: Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, melt butter over medium heat.
3. Add rice and sauté for 1-2 minutes until lightly toasted.
4. Pour in broth and add salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
6. Remove from heat but keep covered for 5 minutes.
7. Fluff with a fork, then stir in lime juice and cilantro. Set aside.

Step 3: Cook the Chicken

1. Heat a large skillet or grill pan over medium-high heat.
2. Remove chicken from marinade and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
3. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.

Step 4: Prepare the Street Corn Mixture

1. In the same skillet used for chicken (no need to clean it), melt butter over medium heat.
2. Add corn kernels and sauté for 5-7 minutes until slightly charred.
3. Add jalapeño and garlic, cooking for another 1-2 minutes until fragrant.
4. Transfer to a large bowl and let cool for 5 minutes.
5. Stir in mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and salt until well combined.

Step 5: Assemble the Bowls

1. Divide the cilantro-lime rice among 4 bowls.
2. Top with sliced chicken and generous scoops of the street corn mixture.
3. Add diced avocado, cherry tomatoes, and red onion.
4. Sprinkle with additional cotija cheese and cilantro.
5. Serve with lime wedges and hot sauce on the side.

Nutritional Information

*Values are approximate and based on 4 servings

Recipe Variations

Vegetarian Street Corn Bowl

Replace chicken with black beans or crispy tofu. Marinate the tofu in the same spices as the chicken recipe for maximum flavor. For black beans, season with the same spice blend and sauté briefly before adding to your bowl.

Grilled Version

Take this recipe outdoors by grilling both the chicken and corn on the cob. The smoky char adds incredible depth to the dish. After grilling, cut the corn kernels off the cob and mix with the remaining street corn ingredients.

Burrito Wrap Option

Transform this bowl into a portable meal by wrapping all the components in a large flour tortilla. Add a thin layer of refried beans to help hold everything together.

Quinoa Substitution

For a higher protein, gluten-free alternative, replace white rice with quinoa. Cook according to package directions and season with the same lime and cilantro mixture.

Spicy Version

Amp up the heat by adding extra jalapeños, a diced chipotle pepper in adobo sauce, or your favorite hot sauce directly into the corn mixture. You can also make a spicy drizzle with sour cream and hot sauce to finish the bowl.

Make-Ahead and Storage Tips

This Street Corn Chicken Rice Bowl is perfect for meal prep! Here’s how to make components ahead of time:

Chicken

• Cook and slice the chicken up to 3 days in advance.
• Store in an airtight container in the refrigerator.
• Reheat gently in the microwave or in a skillet with a splash of water to prevent drying out.

Rice

• Rice can be cooked 1-2 days ahead.
• Store in an airtight container in the refrigerator.
• Add a splash of water when reheating to restore moisture.
• The lime and cilantro are best added just before serving for the freshest flavor.

Corn Mixture

• Prepare the corn mixture up to 2 days in advance.
• The flavors actually improve as they meld together in the refrigerator.
• Give it a good stir before using.

Assembly for Meal Prep

• Store components separately for best results.
• Assemble individual containers with rice on the bottom, chicken and corn mixture on top.
• Pack avocado, fresh garnishes, and lime wedges separately to add just before eating.

Serving Suggestions

Side Options

• Crisp tortilla chips and guacamole
• Simple green salad with lime vinaigrette
• Black beans with Mexican spices
• Warm flour or corn tortillas

Beverage Pairings

• Fresh lime agua fresca
• Hibiscus tea (jamaica)
• Sparkling water with lime and mint
• Homemade horchata

Dessert Follow-Ups

• Cinnamon-sugar churros
• Fresh mango slices with tajin seasoning
• Mexican chocolate pudding
• Tres leches cake

Common Mistakes to Avoid

Overcooking the Chicken

Boneless chicken breasts can dry out quickly. Use a meat thermometer to ensure they reach 165°F (74°C) without overcooking. Let them rest before slicing to retain juices.

Underseasoning the Rice

Plain rice can make the entire bowl taste bland. Don’t skip the lime and cilantro, which add brightness to balance the richness of the other components.

Using Cold Ingredients

Allow refrigerated components to come to room temperature before assembling for the best flavor experience. Cold food dulls flavor perception.

Forgetting Texture Contrast

Make sure to include something crunchy like fresh vegetables or tortilla strips for textural interest. A bowl with only soft ingredients can become monotonous.

Skipping the Rest Time

Letting the chicken rest after cooking is crucial for juicy results. This allows the juices to redistribute throughout the meat instead of running out when you slice it.

Chef’s Notes and Tips

I’ve made this recipe countless times, and these are my personal tips for taking it to the next level:

• For the corn mixture, charring about 20% of the kernels adds a smoky depth that makes all the difference.
• Don’t skimp on the lime! The acidity cuts through the richness of the cheese and mayo in the corn mixture.
• If you can’t find cotija cheese, feta makes a good substitute, though it’s saltier so adjust accordingly.
• Sometimes I add a tablespoon of honey to the corn mixture for subtle sweetness that balances the heat.
• The chicken is also delicious cold, making this a great option for picnics or packed lunches.
• For a shortcut version, use rotisserie chicken tossed with a bit of the spice blend.

Health Benefits

This Street Corn Chicken Rice Bowl isn’t just delicious—it’s also nutritionally balanced:

• Lean chicken provides high-quality protein for muscle repair and growth
• Corn offers fiber, B vitamins, and antioxidants like lutein for eye health
• Avocado contributes heart-healthy monounsaturated fats and potassium
• Lime juice adds vitamin C to support immune function
• Fresh herbs like cilantro contain beneficial plant compounds and add flavor without sodium
• Rice provides energy-sustaining complex carbohydrates

To make this dish even healthier, consider these modifications:

• Use brown rice instead of white for more fiber and nutrients
• Reduce the mayo and use more Greek yogurt in place of sour cream
• Add extra vegetables like bell peppers or zucchini
• Choose low-sodium broth for cooking the rice

Q&A Section

Q: Can I make this recipe dairy-free? A: Absolutely! Replace the butter with olive oil, substitute the sour cream with dairy-free yogurt, and use a dairy-free cheese alternative or simply omit the cotija cheese. The dish will still have plenty of flavor from the spices, lime, and fresh herbs.

Q: What’s the best way to char corn if I don’t have fresh corn on the cob? A: Frozen corn works wonderfully! The key is to use a hot skillet and not stir too frequently. Spread the corn in a single layer in a hot skillet with a bit of oil, let it sit for 1-2 minutes until it begins to char, then stir and repeat until you have some nicely browned kernels.

Q: How spicy is this recipe as written? A: As written, this recipe has a mild-to-medium heat level, depending on the size of the jalapeño. For a milder version, remove all seeds and membranes from the jalapeño or substitute with green bell pepper. To increase heat, keep some seeds or add a pinch of cayenne pepper.

Q: Can I cook the chicken in the Instant Pot instead? A: Yes! Place the marinated chicken in the Instant Pot with ¼ cup of chicken broth. Cook on high pressure for 8 minutes with a quick release. Let the chicken rest for 5 minutes before slicing.

Q: What can I use instead of cilantro if I don’t like it? A: Fresh parsley makes a good substitute for those who don’t enjoy cilantro. You can also try a mix of fresh basil and parsley for a different but complementary flavor profile.

Q: How do I adjust cooking times if using chicken thighs instead of breasts? A: Boneless chicken thighs typically take 2-3 minutes longer per side than breasts. Make sure they reach an internal temperature of 165°F (74°C). Thighs are more forgiving and less likely to dry out, making them a great option if you’re worried about overcooking.

Q: Is there a way to reduce the calories in this dish? A: Yes, several modifications can reduce calories: use cauliflower rice instead of regular rice, reduce the amount of cheese and mayonnaise in the corn mixture, use cooking spray instead of butter for cooking, and incorporate more vegetables to add volume with fewer calories.

Q: Can this recipe be made nut-free? A: Good news! This recipe is already nut-free as written. Just double-check any store-bought ingredients like mayonnaise to ensure they don’t contain nut products or have cross-contamination warnings if allergies are a concern.

There you have it—a complete guide to creating a delicious Street Corn Chicken Rice Bowl that brings the vibrant flavors of Mexican street food right to your dinner table! This recipe has become a staple in my kitchen rotation, and I hope it becomes one of your favorites too. The combination of tender spiced chicken, zesty corn, and fresh toppings creates a meal that’s satisfying, nutritious, and bursting with flavor. Whether you’re meal prepping for the week ahead or cooking a special dinner, this bowl has everything you need for a complete, crave-worthy meal.