Looking for a quick, flavor-packed dinner that satisfies every craving?
This Street Corn Chicken Rice Bowl brings bold Mexican-inspired flavors into one delicious, hearty bowl.
Juicy, seasoned chicken pairs perfectly with creamy street corn, fluffy rice, and all your favorite toppings.
It’s comforting, fresh, and ready in about 30 minutes—making it a go-to meal for busy weeknights or easy meal prep.
Why You’ll Love This Street Corn Chicken Rice Bowl
This bowl is more than just convenient—it’s loaded with flavor and texture. Here’s why it’s a hit:
- A fun and filling twist on classic Mexican street corn (elote)
- Comes together fast with minimal cleanup
- Highly customizable for picky eaters and dietary preferences
- Great for leftovers and meal prepping
Whether you’re feeding a hungry family or looking to simplify your weekly meals, this one-bowl wonder checks all the boxes.
Ingredients You’ll Need
You’ll need a mix of fresh, simple ingredients to make this bowl shine. Most of them are pantry staples or easy to grab at any grocery store.
- Chicken: Boneless, skinless chicken breasts or thighs, seasoned with a blend of spices
- Corn: Fresh, canned, or frozen corn all work well
- Rice: White rice, brown rice, or even cauliflower rice for a lighter option
- Creamy Base: Mayonnaise and sour cream give the corn its signature creamy texture
- Seasonings: Lime juice, lime zest, chili powder, cumin, and smoked paprika
- Toppings: Crumbled cotija cheese, chopped cilantro, green onions, and an extra squeeze of lime
Optional add-ins include black beans, diced jalapeños, avocado, or crushed tortilla chips for extra crunch.
How to Make Street Corn Chicken Rice Bowl
This dish comes together in three simple steps. You can even make some components ahead of time.
1. Cook the Chicken
Start by seasoning the chicken with chili powder, cumin, paprika, salt, and pepper. Cook it in a skillet over medium heat until golden brown and cooked through, about 5–6 minutes per side. Let it rest before slicing.
2. Make the Street Corn
In a bowl, combine corn, mayonnaise, sour cream, lime juice, lime zest, chili powder, and a pinch of salt. Mix until creamy and well-coated. Stir in some crumbled cotija cheese and chopped cilantro for added flavor.
3. Assemble the Bowl
Spoon cooked rice into bowls, top with sliced chicken, a generous scoop of street corn, and your favorite toppings like extra cheese, cilantro, and green onions. Finish with a squeeze of lime juice to bring it all together.
Tips for Customizing Your Bowl
The beauty of this recipe is how flexible it is. Here are a few ways to make it your own:
- Swap the chicken for grilled steak, shrimp, or crispy tofu
- Use quinoa or cauliflower rice for a lower-carb base
- Add black beans, sliced avocado, or fresh jalapeños for extra flair
- Spice it up with a drizzle of chipotle crema or hot sauce
These variations make it easy to adapt the recipe to different tastes or dietary needs while still keeping the essence of the dish intact.
Make It a Meal – What to Serve With It
Although this bowl is satisfying on its own, a few simple sides or drinks can make it feel like a full-on feast.
- Guacamole or sliced avocado on the side
- Mango salsa or pineapple salsa for a touch of sweetness
- Tortilla chips or crushed nachos for a salty crunch
- A refreshing drink like limeade, agua fresca, or iced tea
These additions keep the meal light, festive, and perfectly balanced.
Storage and Meal Prep Tips
This dish holds up really well in the fridge, making it perfect for meal prepping:
- Store leftovers in airtight containers in the fridge for up to 4 days
- Reheat gently in the microwave or on the stove
- Keep toppings like cilantro and cheese separate for the freshest taste
- Portion the bowls individually for grab-and-go lunches
You can also double the recipe to save even more time later in the week.
Recipe FAQ’s
Can I use rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver. Just shred it and season lightly before assembling your bowl.
What cheese can I use instead of cotija?
Feta is a good substitute if cotija isn’t available—it has a similar salty, crumbly texture.
Can I meal prep this?
Absolutely! Store the rice, chicken, and corn separately and assemble before eating. Keeps well for up to 4 days.
Street Corn Chicken Rice Bowl Recipe
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil for cooking
For the Street Corn:
- 2 cups corn fresh, frozen, or canned & drained
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- ½ tsp lime zest
- ¼ tsp chili powder
- ¼ tsp salt
- ⅓ cup crumbled cotija cheese
- 2 tbsp chopped cilantro
For the Bowl:
- 2 cups cooked rice white, brown, or cauliflower rice
Optional toppings:
- sliced green onions
- more cilantro
- lime wedges
- avocado
- jalapeño slices
Instructions
Prepare the Chicken:
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Season both sides of the chicken with the spice mix.
- Heat olive oil in a skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through.
- Remove from heat and let rest for 5 minutes. Slice into strips.
Make the Street Corn:
- In a large bowl, combine corn, mayonnaise, sour cream, lime juice, lime zest, chili powder, and salt. Stir until creamy.
- Mix in crumbled cotija cheese and chopped cilantro.
Assemble the Bowls:
- Divide cooked rice among 4 bowls.
- Top with sliced chicken and a generous scoop of street corn mixture.
- Add desired toppings: extra cotija, cilantro, green onions, avocado, etc.
- Serve with lime wedges for squeezing on top.