Why You’ll Love This Recipe
Street Corn Chicken Rice Bowls are a vibrant, satisfying mash-up of juicy grilled chicken, zesty Mexican-style street corn, and fluffy rice—all topped with bold, creamy flavors. Inspired by elote, this easy one-bowl meal is perfect for weeknight dinners, meal prep, or backyard gatherings. It’s fresh, flavorful, and endlessly customizable.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighscooked rice (white, brown, or cilantro-lime)corn kernels (fresh, frozen, or canned)mayonaiselime juicecotija cheese or feta chili powdergarlic powderpaprikasmoked paprikafresh cilantroolive oilsaltblack pepperoptional toppings: avocado, jalapeño, hot sauce
directions
Season chicken with salt, pepper, paprika, garlic powder, and a drizzle of olive oil.
Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side, until cooked through. Let rest, then slice.
In a skillet, heat corn with a bit of oil until slightly charred. Remove from heat and mix with mayo, lime juice, chili powder, smoked paprika, and cotija.
Assemble bowls: start with a base of rice, then add sliced chicken and street corn mixture.
Top with fresh cilantro, avocado slices, jalapeños, and an extra squeeze of lime if desired.
Serve immediately or pack for meal prep.
Servings and timing
This recipe yields approximately 4 bowls.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Use grilled shrimp or tofu instead of chicken.
Swap rice for quinoa, cauliflower rice, or salad greens.
Add black beans for extra protein and fiber.
Drizzle with chipotle mayo or crema for added richness.
Top with crushed tortilla chips for crunch.
storage/reheating
Store components separately in airtight containers in the refrigerator for up to 4 days.Reheat rice and chicken in the microwave or skillet before assembling.Add fresh toppings after reheating for best texture.
Street corn mix can be made ahead and served warm or cold.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great shortcut—just warm it up and season if needed.
Is this spicy?
Mild by default—add jalapeños or hot sauce to turn up the heat.
Can I make it dairy-free?
Yes, use vegan mayo and skip or substitute the cheese.
Can I grill the corn?
Absolutely—grilled corn adds smoky, authentic flavor.
What kind of rice works best?
White rice, brown rice, or cilantro-lime rice all work well.
Is this meal prep friendly?
Yes, it stores and reheats well—just keep fresh toppings separate.
Conclusion
Street Corn Chicken Rice Bowls are a bold, delicious way to bring street food flair to your kitchen. With smoky chicken, creamy elote-style corn, and hearty rice, this easy meal delivers a fiesta of flavors in every bite. Fresh, filling, and fun to make—it’s everything you want in a bowl.
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
- Diet: Halal
Description
The Street Corn Chicken Rice Bowl is a hearty and flavorful dish inspired by Mexican street corn (elote). It features grilled or sautéed chicken, seasoned rice, charred corn, creamy sauce, and fresh toppings for a satisfying and delicious meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 cups cooked rice (white, brown, or cilantro lime rice)
- 1 1/2 cups corn kernels (grilled, canned, or frozen and thawed)
- 1/4 cup mayonnaise or Greek yogurt
- 2 tbsp sour cream
- 2 tbsp lime juice
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion (optional)
- Chili powder and lime wedges for garnish
Instructions
- In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. Rub mixture on chicken.
- Grill or sauté chicken over medium-high heat for 5-6 minutes per side, or until fully cooked. Let rest, then slice.
- In a skillet, char corn for 5-7 minutes until slightly browned, stirring occasionally.
- In a bowl, mix mayo or Greek yogurt, sour cream, lime juice, and a pinch of chili powder to make the street corn sauce.
- To assemble, divide rice into bowls. Top with sliced chicken, charred corn, drizzle with sauce, and sprinkle with cheese, cilantro, and red onion if using.
- Garnish with extra lime wedges and chili powder as desired. Serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Make it vegetarian by substituting chicken with black beans or grilled tofu.
- Great for meal prep – keep components separate and assemble before eating.