There’s something truly special about the combination of grilled chicken, zesty street corn, and fragrant cilantro-lime rice. If you love bold, smoky flavors with a touch of creaminess, then this Street Corn Chicken Rice Bowl is the perfect meal for you!
This dish takes inspiration from Mexican street corn (Elote), blending it with tender, spiced chicken and fluffy rice to create a wholesome, satisfying bowl that’s packed with flavor. Whether you’re looking for a quick weeknight dinner, a meal-prep option, or a dish to impress guests, this easy-to-make bowl is a winner.
Why You’ll Love This Recipe
- Full of bold flavors – Smoky chicken, creamy street corn, and citrusy rice make every bite exciting.
- Perfect for meal prep – Make a big batch and enjoy it throughout the week.
- Customizable – Swap out ingredients based on your preferences.
- Quick and easy – Ready in under 45 minutes, making it ideal for busy days.
- Nutritious and satisfying – A well-balanced meal with protein, carbs, and healthy fats.
Ingredients for Street Corn Chicken Rice Bowl
For the Chicken
Ingredient | Quantity | Purpose |
---|---|---|
Boneless, skinless chicken breasts or thighs | 1 pound | Protein base for the dish |
Olive oil | 2 tablespoons | Adds moisture and helps seasonings stick |
Chili powder | 1 teaspoon | Provides a smoky, mild heat |
Smoked paprika | 1 teaspoon | Enhances depth and smokiness |
Cumin | ½ teaspoon | Adds warm, earthy notes |
Garlic powder | ½ teaspoon | Boosts savory flavor |
Onion powder | ¼ teaspoon | Enhances aromatic quality |
Salt | ¼ teaspoon | Balances flavors |
Black pepper | ¼ teaspoon | Adds a mild kick |
For the Street Corn Topping
Ingredient | Quantity | Purpose |
---|---|---|
Corn kernels (fresh, frozen, or canned) | 2 cups | Adds sweetness and texture |
Mayonnaise | ¼ cup | Creates a creamy base |
Sour cream or Greek yogurt | ¼ cup | Balances richness with tanginess |
Crumbled cotija or feta cheese | ½ cup | Adds saltiness and texture |
Chili powder | 1 teaspoon | Enhances smoky flavor |
Lime juice | 1 lime | Brightens the dish |
Fresh cilantro (chopped) | 2 tablespoons | Adds freshness |
For the Rice
Ingredient | Quantity | Purpose |
---|---|---|
Cooked white or brown rice | 2 cups | Provides a hearty base |
Butter or olive oil | 1 tablespoon | Adds richness |
Lime juice | 1 lime | Infuses the rice with a zesty kick |
Fresh cilantro (chopped) | ¼ cup | Enhances flavor |
Optional Toppings
Ingredient | Quantity | Purpose |
---|---|---|
Diced avocado | As desired | Adds creaminess |
Sliced jalapeños | As desired | Brings heat |
Extra lime wedges | As desired | For an additional citrusy kick |
Hot sauce | As desired | Adds extra spice |
Step-by-Step Instructions to Make Street Corn Chicken Rice Bowls

1. Marinate the Chicken
- In a bowl, mix together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Add the diced chicken and toss until fully coated.
- Cover and let it marinate in the refrigerator for 15-30 minutes.
2. Prepare the Street Corn Topping
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the corn kernels and cook for 3-5 minutes until slightly charred.
- Remove from heat and let it cool slightly.
- In a mixing bowl, combine the charred corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, lime juice, and cilantro.
- Stir well and set aside.
3. Cook the Chicken
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove from heat and let it rest for 5 minutes before slicing.
4. Prepare the Cilantro-Lime Rice
- In a large bowl, toss the cooked rice with butter (or olive oil), lime juice, and fresh cilantro until well combined.
- Adjust seasoning with salt if needed.
5. Assemble the Bowls
- Divide the cilantro-lime rice among four bowls.
- Top each with cooked chicken and street corn topping.
- Add any optional toppings like avocado, jalapeños, extra lime wedges, or hot sauce.
Enjoy your flavor-packed, satisfying Street Corn Chicken Rice Bowl!
Tips for the Best Street Corn Chicken Rice Bowl
- Use chicken thighs instead of breasts for extra juiciness.
- Char the corn well – It brings out natural sweetness and depth.
- Adjust spice levels – Add extra chili powder or jalapeños for more heat.
- Make it vegetarian – Swap chicken for grilled tofu or black beans.
- Meal prep friendly – Store ingredients separately and assemble when ready to eat.
Variations & Substitutions
- Grilled Version: Instead of pan-frying, grill the chicken and corn for an even smokier flavor.
- Low-Carb Option: Substitute cauliflower rice for regular rice.
- Extra Protein: Add black beans or pinto beans for extra fiber and protein.
- Dairy-Free Alternative: Use vegan mayo and dairy-free cheese.
What to Serve with Street Corn Chicken Rice Bowl
- Tortilla chips and guacamole – A great crunchy side.
- Fresh fruit salad – A refreshing contrast to the smoky flavors.
- Mexican coleslaw – Adds a crisp and tangy element.
How to Store & Reheat Leftovers
Storing:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing:
- Freeze the chicken and rice separately for up to 2 months.
- The street corn topping is best made fresh.
Reheating:
- Microwave: Heat in 30-second intervals until warm.
- Stovetop: Reheat in a skillet over medium heat with a splash of water.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~450 |
Protein | 40g |
Carbohydrates | 42g |
Fat | 18g |
Fiber | 5g |
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes! Store components separately and assemble when ready to eat.
2. Can I use frozen corn?
Absolutely! Just thaw and char it in a pan for the best flavor.
3. What other cheeses work for the topping?
Try Parmesan or cheddar if you don’t have cotija or feta.
4. Can I make this bowl spicy?
Yes! Add cayenne, jalapeños, or hot sauce.
5. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free ingredients.
Final Thoughts: A Must-Try Meal for Any Occasion
This Street Corn Chicken Rice Bowl is a delicious, easy, and satisfying meal that’s packed with flavor. Whether you’re making it for a quick weeknight dinner or meal prep, it’s a dish you’ll want to make again and again.
Try this recipe today and enjoy a bold, flavorful bowl of goodness!
Print
Street Corn Chicken Rice Bowl: A Flavor-Packed Meal in Every Bite
- Total Time: 45 minutes
- Yield: 4 servings
Description
A bold, smoky chicken, zesty street corn, and cilantro-lime rice come together in this Street Corn Chicken Rice Bowl to create a flavor-packed, satisfying meal. Perfect for weeknight dinners or meal prep, this dish is easy to make and full of delicious, fresh ingredients!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons fresh cilantro (chopped)
For the Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro (chopped)
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss the diced chicken in the mixture until fully coated. Cover and let it marinate for 15-30 minutes.
- Prepare the Street Corn Topping: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for 3-5 minutes until slightly charred. Remove from heat and let it cool slightly. In a mixing bowl, combine the corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.
- Cook the Chicken: In a large skillet, cook the marinated chicken over medium-high heat for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Let the chicken rest for 5 minutes before slicing.
- Prepare the Cilantro-Lime Rice: In a large bowl, toss the cooked rice with butter (or olive oil), lime juice, and cilantro until well combined. Season with salt to taste.
- Assemble the Bowls: Divide the cilantro-lime rice among four bowls. Top each with cooked chicken and street corn topping. Add optional toppings like avocado, jalapeños, extra lime wedges, or hot sauce.
Notes
- For extra juiciness, use chicken thighs instead of breasts.
- Char the corn well to bring out natural sweetness and depth of flavor.
- Adjust spice levels by adding extra chili powder or jalapeños if you prefer more heat.
- Make it vegetarian by swapping the chicken for grilled tofu or black beans.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired