The Street Corn Chicken Rice Bowl pulls together the vibrant flavors of Mexican street corn and juicy, spiced chicken all in one colorful, satisfying bowl. It’s the kind of meal that feels like a fiesta in your kitchen—think golden corn, creamy cilantro-lime sauce, tender chicken, fluffy rice, and all your favorite fresh toppings. Perfect for weeknights or meal prep, this dish is always a hit whether you serve it warm or cold, and it comes together quicker than you’d expect. You’ll never look at dinner bowls the same way again!
Ingredients You’ll Need
Let’s talk about what makes this Street Corn Chicken Rice Bowl so irresistible. The ingredients list is super approachable, but each component really earns its place by bringing big flavor, irresistible texture, or eye-catching color to your bowl.
- Rice: The comfy, customizable bed for everything—use white, brown, or cilantro-lime for extra zing!
- Chicken: Go with boneless breasts or thighs; dicing helps everything cook fast and stay juicy.
- Olive Oil: Adds richness and helps the spices cling beautifully to the chicken.
- Chili Powder: Brings gentle heat and hints of smokiness, crucial for that classic chili flavor.
- Paprika: Adds color and just enough mellow warmth to balance out the other spices.
- Cumin: Deepens flavors with earthy notes reminiscent of your favorite Mexican-inspired dishes.
- Garlic Powder: Gives the chicken depth, boosting every bite with subtle garlicky goodness.
- Salt & Black Pepper: The perennial duo that brightens and lifts every other flavor.
- Corn: The star of the show—use fresh, frozen, or canned; charring it adds irresistible sweetness and crunch.
- Mayonnaise or Greek Yogurt: Forms the creamy, tangy base of the elote-style sauce; Greek yogurt keeps it light.
- Cotija or Feta Cheese: Adds tang and just the right level of saltiness for street corn authenticity.
- Lime Juice: Brings all the flavors to life with bright, zesty freshness.
- Fresh Cilantro: Adds herby, citrusy notes that make everything pop visually and taste-wise.
- Cayenne Pepper (optional): Kick things up a notch if you love that extra touch of heat.
- Diced Avocado: For buttery richness and beautiful green color on top.
- Sliced Jalapeño: Adds a little spice and crunch for anyone who loves some heat.
- Extra Lime Wedges: Always a good idea for squeezing over the finished bowls right before serving.
How to Make Street Corn Chicken Rice Bowl
Step 1: Season the Chicken
Start by grabbing a large mixing bowl and tossing in your diced chicken. Sprinkle on the chili powder, paprika, cumin, garlic powder, salt, and pepper, then mix until every piece glistens with spice. This blend will ensure the chicken in your Street Corn Chicken Rice Bowl is packed with flavor from the very first bite—don’t be shy with the seasoning!
Step 2: Sauté the Chicken
Heat the olive oil in a big skillet over medium-high. Once shimmering, add in your seasoned chicken. Let it sizzle, stirring occasionally for about 6–8 minutes, until the outside is deeply golden and the inside is cooked through. The aromas alone will have everyone hovering around the stove!
Step 3: Char the Corn
With the chicken cooked and set aside, keep the good vibes going in the same skillet. Add your corn (no need to wash the pan—those leftover seasonings add extra flavor) and cook for 3–4 minutes. Watch for the kernels to start browning slightly and developing irresistible charred bits. This step gives the classic street corn vibe that defines the Street Corn Chicken Rice Bowl.
Step 4: Make the Elote Sauce
In a separate small bowl, whisk up mayonnaise (or Greek yogurt), lime juice, crumbled cheese, cilantro, and cayenne pepper if you love a little heat. This creamy magic will coat the corn and take the bowl from simple to spectacular.
Step 5: Combine Sauce and Corn
Pour the sauce right over the warmed, charred corn in your skillet and stir until every golden kernel is glossy and creamy. The flavors meld together instantly, making this corn mixture wildly addictive—try not to eat it all before assembly!
Step 6: Assemble Your Bowl
Divide the cooked rice among serving bowls, then pile on the sautéed chicken and generous helpings of your street corn. Round things out by topping with diced avocado, sliced jalapeños, extra cheese, and as many lime wedges as you like. Your Street Corn Chicken Rice Bowl masterpiece is ready to enjoy!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
This dish absolutely loves garnishes! Scatter on extra crumbled cotija or feta, a handful of chopped cilantro, fresh avocado, or sliced jalapeños for a burst of color and flavor. Keep lime wedges handy for that zesty hit right before digging in—totally worth it!
Side Dishes
The Street Corn Chicken Rice Bowl is already hearty, but a side of crisp tortilla chips or a cool cucumber salad makes it a full-on meal. If you want more veggies, a dollop of fresh pico de gallo or a simple green salad pairs beautifully with every bite.
Creative Ways to Present
Try serving the components family-style so everyone can build their own bowl, or layer the chicken and corn as a stunning rice bowl centerpiece. Mason jars work for meal-prep or picnic flair, and mini bowls turn this recipe into the star of a party platter spread!
Make Ahead and Storage
Storing Leftovers
Have extra Street Corn Chicken Rice Bowl? Just pop leftovers into airtight containers and refrigerate for up to 3 days. Store toppings like avocado and lime separately to keep everything fresh, and only assemble when you’re ready to enjoy again.
Freezing
The chicken and rice can both be frozen for about two months—just cool them fully, portion into freezer bags, and squeeze out the air. The corn mixture doesn’t freeze quite as well because of the creamy sauce, so make a fresh batch of that when ready to serve.
Reheating
For the very best flavor, reheat the rice and chicken gently in the microwave or stovetop with a splash of water or broth to keep things moist. Add the fresh corn sauce and toppings after reheating for a bowl that tastes as lively as the day you made it!
FAQs
Can I use rotisserie chicken in my Street Corn Chicken Rice Bowl?
Absolutely! Shredded rotisserie chicken saves time and picks up the spice blend beautifully—just heat, season, and proceed with the recipe as written.
What are the best rice options for this bowl?
You can’t go wrong with classic white or brown rice, but cilantro-lime rice adds an extra pop of flavor. Quinoa or cauliflower rice also work well for a lighter twist.
Is the Street Corn Chicken Rice Bowl spicy?
It’s mild by default, but you can kick up the heat with more cayenne or extra jalapeños. Or leave out the spicy elements for a kid-friendly version—totally up to you!
What’s a good cheese substitute if I can’t find cotija?
Feta cheese mimics cotija’s salty, crumbly texture, and Parmesan or even queso fresco work nicely too. Anything with a crumbly texture and sharp taste will be delicious.
Can I make this for meal prep?
This is one of the best meal prep bowls out there! Store components separately for maximum freshness, then assemble your Street Corn Chicken Rice Bowl fresh each day for lunch or dinner.
Final Thoughts
If you want to bring a lively, flavor-packed meal into your weekly rotation, the Street Corn Chicken Rice Bowl is a must-try. It’s fun, customizable, and sure to earn rave reviews from everyone at your table—give it a go and see how quickly it disappears!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines tender chicken, flavorful corn, and zesty toppings over a bed of rice. It’s a Mexican-inspired dish that is easy to make and perfect for a quick and tasty dinner.
Ingredients
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
Creamy Sauce:
- 1/3 cup mayonnaise or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper (optional)
Additional Toppings:
- diced avocado
- sliced jalapeño
- extra lime wedges for serving
Instructions
- Season and Cook Chicken: Combine diced chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in olive oil until browned and cooked through.
- Cook Corn: In the same skillet, char corn for a few minutes.
- Make Creamy Sauce: Mix mayonnaise (or Greek yogurt), lime juice, cheese, cilantro, and cayenne pepper.
- Combine and Serve: Stir the sauce into the charred corn. Serve over rice with cooked chicken and desired toppings.
Notes
- You can swap the rice for quinoa or cauliflower rice.
- For a lighter version, use Greek yogurt instead of mayo.
- This bowl is great for meal prep and can be served warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
