Some nights call for something quick, wholesome, and bursting with flavor—and this Street Corn Chicken Rice Bowl delivers on all fronts. It’s the perfect marriage of juicy grilled chicken, creamy elote-style street corn, and fluffy rice, making it a Mexican bowl recipe that’s as comforting as it is craveable.
If you love dishes that feel like a hug in a bowl but don’t want to spend all evening in the kitchen, this grilled chicken rice bowl is calling your name. With minimal prep and big flavor payoffs, it’s a dinner you’ll want to put on repeat.
Why You’ll Love This Street Corn Chicken Rice Bowl
- It’s a flavor fiesta: spicy, creamy, tangy, and savory all in one bite.
- The elote bowl topping is addictive (you’ve been warned).
- It’s endlessly customizable—use white, brown, or cauliflower rice.
- Feeds a hungry crowd or makes meal prep a breeze.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts (approx. 680 g)
- 2 tablespoons (30 ml) lime juice or lemon juice
- 2 tablespoons (30 ml) avocado oil or olive oil
- 1 teaspoon (3 g) chili powder or paprika
- 1 teaspoon (3.5 g) garlic powder (optional)
- Salt and black pepper, to taste
For the Street Corn Topping:
- 2 cups (320 g) sweet corn kernels (grilled if possible)
- ¼ cup (25 g) thinly sliced red onion (optional)
- ¼ cup (60 g) sour cream or Greek yogurt
- ¼ cup (60 g) mayonnaise
- ¼ cup (30 g) crumbled cotija cheese (or feta/queso fresco)
- 1 teaspoon (3 g) chili powder
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) lime juice
- Lime wedges, for serving
For the Rice & Assembly:
- 4 cups (760 g) cooked jasmine rice, white/brown rice, or cauliflower rice
- Fresh cilantro for garnish (optional)
How to Make It
1. Marinate the Chicken:
In a bowl, whisk together lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat the chicken in the mixture and let it marinate for at least 15–30 minutes.
2. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 8–10 minutes per side until golden and fully cooked. Rest for a few minutes before slicing.
3. Make the Street Corn Topping:
In a mixing bowl, combine corn, red onion (if using), sour cream, mayo, cotija cheese, chili powder, lime juice, salt, and pepper. Stir until creamy.
4. Warm the Rice:
Reheat pre-cooked rice with a splash of water to steam it back to fluffy perfection.
5. Assemble the Bowls:
Start with rice, add sliced chicken, and top with a generous scoop of street corn mixture. Sprinkle on extra cotija and cilantro. Garnish with lime wedges.
Tips for Maximum Bowl Bliss
- Grill the corn for a smoky flavor punch (frozen corn works in a pinch).
- Swap proteins: grilled shrimp or tofu make tasty alternatives.
- Double the street corn topping for taco nights—it’s THAT good.
- Leftover chicken makes a fantastic filling for wraps and quesadillas.
The Story Behind the Bowl
This recipe was inspired by one of my favorite summer street foods: elote. I wanted that bold, cheesy, citrusy flavor in a hearty meal form—and this elote bowl was born. The first time I made it, my family devoured it in minutes and declared it “better than takeout.” Now it’s our go-to when we want something fresh, filling, and full of flavor.
What to Serve With It
- Tortilla chips and salsa for extra crunch.
- Fresh fruit salad with mango or pineapple to brighten things up.
- Black beans or refried beans on the side for a protein boost.
- Sparkling lime water or agua fresca to wash it all down.
How to Store Leftovers
- Store each component (rice, chicken, street corn) in separate containers.
- Refrigerate for up to 3 days.
- Reheat rice and chicken separately; keep the corn topping cold for best texture.
- This bowl is great for next-day lunches—just assemble fresh!
FAQs About Street Corn Chicken Rice Bowl
Can I make it ahead of time?
Yes! Prep the chicken and corn topping in advance. Cook the rice day-of or ahead.
What if I don’t have cotija cheese?
Feta or queso fresco are great substitutes.
Can I make it spicier?
Add chopped jalapeños to the corn topping or a dash of hot sauce over the bowl.
Is this bowl gluten-free?
It can be! Just double-check the ingredients on your cheese and seasonings.
Bringing It All Together
This street corn chicken rice bowl is the kind of recipe that makes weeknights feel special without much effort. With just the right balance of heat, creaminess, and zest, it turns everyday ingredients into something memorable. Whether you’re feeding your family or prepping a week of lunches, this Mexican bowl recipe is one you’ll come back to again and again.
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Print
Easy Street Corn Chicken Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Easy Street Corn Chicken Rice Bowl blends juicy grilled chicken with a creamy, chili-lime elote-style corn topping and fluffy rice. It’s a fast, flavorful Mexican-inspired dinner that’s as comforting as it is customizable. A weeknight win made with simple ingredients, bold flavor, and minimal effort.
Ingredients
For the Chicken:
-
4 boneless, skinless chicken thighs or breasts (approx. 680 g)
-
2 tablespoons (30 ml) lime or lemon juice
-
2 tablespoons (30 ml) avocado oil or olive oil
-
1 teaspoon (3 g) chili powder or paprika
-
1 teaspoon (3.5 g) garlic powder (optional)
-
Salt and black pepper, to taste
For the Street Corn Topping:
-
2 cups (320 g) sweet corn kernels (grilled if possible)
-
¼ cup (25 g) red onion, thinly sliced (optional)
-
¼ cup (60 g) sour cream or Greek yogurt
-
¼ cup (60 g) mayonnaise
-
¼ cup (30 g) crumbled cotija cheese (or feta/queso fresco)
-
1 teaspoon (3 g) chili powder
-
Salt and black pepper, to taste
-
2 tablespoons (30 ml) lime juice
-
Lime wedges, for serving
For the Rice & Assembly:
-
4 cups (760 g) cooked jasmine, white, brown, or cauliflower rice
-
Fresh cilantro, for garnish (optional)
Instructions
1. Marinate the Chicken:
Whisk lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken in the marinade and let rest for 15–30 minutes.
2. Cook the Chicken:
Grill or pan-sear chicken over medium-high heat for 8–10 minutes per side. Let rest, then slice.
3. Make the Street Corn Topping:
In a bowl, mix corn, red onion (if using), sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper until creamy.
4. Prepare the Rice:
Reheat or freshly cook your preferred rice and fluff before serving.
5. Assemble the Bowls:
Layer rice, sliced chicken, and a generous scoop of corn topping. Garnish with extra cotija, cilantro, and lime wedges.
Notes
Grilled corn brings out extra flavor—use frozen if fresh isn’t available.
Swap in tofu or shrimp for a vegetarian or pescatarian twist.
Greek yogurt adds protein and lightens up the creamy topping.
Keep components separate for best storage and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Grilled / Stovetop
- Cuisine: Mexican-Inspired