If you’re craving a meal that’s fresh, filling, and bursting with flavor, this Easy Street Corn Chicken Rice Bowl Recipe delivers everything you love about Mexican street corn in a complete, satisfying bowl. Juicy seasoned chicken, fluffy rice, and creamy street corn come together for a dinner that feels special but is simple enough for any night of the week.
This recipe is perfect for busy families, meal prep, or anyone who loves customizable bowls with bold, comforting flavors.
Why You’ll Love This Street Corn Chicken Rice Bowl
This street corn chicken rice bowl checks all the boxes for a reliable go-to recipe. It’s easy to make, uses simple ingredients, and tastes like something you’d order at a restaurant.
- Balanced and satisfying: Protein, carbs, and veggies all in one bowl
- Big flavor, minimal effort: Simple spices create a smoky, tangy profile
- Customizable: Adjust heat, toppings, and grains to your taste
- Great for meal prep: Each component stores well
- Family-friendly: Mild enough for kids, easy to spice up for adults
Whether you’re feeding a crowd or just yourself, this bowl fits right in.
Ingredients for Street Corn Chicken Rice Bowl
For the Seasoned Chicken
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Street Corn Mixture
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons olive oil (for cooking corn)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- Juice of 1 lime
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- ¼ cup finely diced red onion
- ½ cup crumbled Cotija cheese
For the Rice Base
- 3 cups cooked white rice (jasmine or basmati recommended)
- Optional: 1 tablespoon butter or olive oil
- Optional: chopped cilantro and lime juice for flavoring
Optional Toppings
- Sliced avocado or guacamole
- Extra Cotija or feta cheese
- Fresh cilantro
- Lime wedges
- Mild hot sauce or chili flakes
Ingredient Notes and Substitutions
- Chicken: Thighs are juicier, but chicken breasts work well if cooked carefully.
- Corn: Fresh corn gives the best char, but frozen corn is convenient and flavorful.
- Dairy swaps: Use plain Greek yogurt instead of sour cream for a lighter option.
- Cheese substitute: Feta or queso fresco can replace Cotija.
- Grain options: Brown rice, cilantro-lime rice, or cauliflower rice all work beautifully.
- Heat control: Skip extra chili if cooking for kids; add jalapeños for spice lovers.
Step-by-Step Instructions
Step 1 – Marinate the Chicken
In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken and toss until evenly coated. Let it marinate for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.
Step 2 – Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest for 5 minutes before slicing into strips or bite-sized pieces.
Step 3 – Char the Corn
In the same skillet (or a separate pan), heat olive oil over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and golden in spots. This step adds that classic street corn flavor.
Step 4 – Make the Street Corn Mixture
Transfer the hot corn to a mixing bowl. Stir in mayonnaise, sour cream, lime juice, chili powder, salt, red onion, and Cotija cheese. Taste and adjust seasoning as needed.
Step 5 – Prepare the Rice
Warm the cooked rice. If desired, stir in butter or olive oil, chopped cilantro, and a squeeze of lime juice for extra flavor.
Step 6 – Assemble the Bowls
Divide rice among bowls. Top with sliced chicken, generous spoonfuls of street corn, and your favorite toppings. Finish with fresh cilantro and a squeeze of lime.
Pro Tips for Success
- Don’t overcrowd the pan when cooking chicken—this helps achieve better browning.
- Let the chicken rest before slicing to keep it juicy.
- Char the corn properly by letting it sit undisturbed for a minute before stirring.
- Season in layers—a little salt in each component makes a big difference.
- Serve warm for the best contrast between creamy corn and hot chicken.
Flavor Variations
- Spicy Street Corn Bowl: Add diced jalapeños and extra chili powder.
- Southwest Style: Mix black beans into the rice.
- Creamy Avocado Bowl: Add sliced avocado or drizzle with avocado crema.
- Smoky BBQ Twist: Brush chicken lightly with BBQ sauce before slicing.
- Vegetarian Version: Replace chicken with roasted mushrooms or seasoned tofu.
Serving Suggestions
This street corn chicken rice bowl is a complete meal on its own, but it pairs well with:
- Simple green salad with lime vinaigrette
- Tortilla chips and mild salsa
- Fresh fruit or citrus wedges
- Roasted vegetables for extra fiber
Serve family-style and let everyone build their own bowl for easy entertaining.
Storage and Freezing Instructions
- Refrigerator: Store chicken, rice, and corn separately in airtight containers for up to 4 days.
- Reheating: Warm chicken and rice in the microwave; add corn mixture after reheating.
- Freezing: Freeze cooked chicken and rice for up to 2 months. Do not freeze the creamy corn mixture—make it fresh for best texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~35g |
| Carbohydrates | ~42g |
| Fat | ~24g |
| Fiber | ~4g |
| Sodium | ~680mg |
Values are approximate and will vary based on exact ingredients used.
FAQ About Street Corn Chicken Rice Bowl
What is street corn made of?
Street corn, also known as elote, typically includes corn mixed with a creamy sauce, lime juice, chili powder, and cheese. This bowl version captures those flavors without needing corn on the cob.
Can I make this recipe ahead of time?
Yes. The chicken and rice are perfect for meal prep. Store the street corn mixture separately and assemble just before serving.
Is this street corn chicken rice bowl healthy?
It offers a good balance of protein, carbs, and fats. You can lighten it by using Greek yogurt, reducing cheese, or choosing brown or cauliflower rice.
What’s the best rice to use?
Jasmine or basmati rice works best for texture and flavor, but any cooked rice you enjoy will work.
Can I grill the chicken instead?
Absolutely. Grilling adds extra smoky flavor and works especially well for summer meals.
Easy Street Corn Chicken Rice Bowl
Equipment
- large bowl
- skillet or grill pan
- spatula or tongs
- mixing spoon
- knife and cutting board
- measuring cups and spoons
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 lime juice of
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tbsp olive oil (for cooking corn)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 lime juice of
- ½ tsp chili powder
- ¼ tsp salt (or to taste)
- ¼ cup finely diced red onion
- ½ cup crumbled Cotija cheese
- 3 cups cooked white rice (jasmine or basmati recommended)
- 1 tbsp butter or olive oil (optional)
- to taste chopped cilantro and lime juice for flavoring (optional)
- as desired sliced avocado or guacamole (optional)
- as desired extra Cotija or feta cheese (optional)
- as desired fresh cilantro (optional)
- as desired lime wedges (optional)
- as desired mild hot sauce or chili flakes (optional)
Instructions
- In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken and toss until evenly coated. Let it marinate for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest for 5 minutes before slicing into strips or bite-sized pieces.
- In the same skillet (or a separate pan), heat olive oil over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and golden in spots.
- Transfer the hot corn to a mixing bowl. Stir in mayonnaise, sour cream, lime juice, chili powder, salt, red onion, and Cotija cheese. Taste and adjust seasoning as needed.
- Warm the cooked rice. If desired, stir in butter or olive oil, chopped cilantro, and a squeeze of lime juice for extra flavor.
- Divide rice among bowls. Top with sliced chicken, generous spoonfuls of street corn, and your favorite toppings. Finish with fresh cilantro and a squeeze of lime.
Notes
Nutrition
Final Thoughts
This Easy Street Corn Chicken Rice Bowl Recipe proves that simple ingredients can create bold, memorable meals. It’s comforting yet fresh, flexible enough for meal prep, and flavorful enough to satisfy everyone at the table. Once you try it, this bowl is sure to become a regular part of your weekly dinner rotation.