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Have you ever craved the smoky, creamy goodness of street corn but wanted to turn it into a hearty meal? That’s exactly how I came up with this Street Corn Chicken Rice Bowl—it’s my go-to when I need something quick, flavorful, and satisfying after a long day. Inspired by the vibrant elote from Mexican street vendors, this Street Corn Chicken Rice Bowl combines tender grilled chicken, fluffy rice, and that irresistible corn topping with cotija cheese, lime, and cilantro. I’ve made it countless times for family dinners, and it always disappears in minutes.
What I love most is how easy it is to whip up, even on a weeknight. The flavors pop with just the right amount of spice and freshness, making every bite feel like a mini vacation. If you’re looking for a recipe that blends comfort food with bold tastes, this Street Corn Chicken Rice Bowl is it. For more chicken inspiration, check out our baked crunchy hot honey chicken or the Greek chicken bowls.
I’m excited to share this with you because it’s not just a meal; it’s a flavor explosion that’ll have you coming back for seconds. Let’s dive in and get cooking!
Key Takeaways:
- This Street Corn Chicken Rice Bowl fuses Mexican street corn flavors with juicy chicken and rice for a complete, balanced meal.
- Ready in under 30 minutes, it’s perfect for busy weeknights without sacrificing taste.
- Bursting with creamy, tangy, and smoky notes that make every bowl addictive.
- Use fresh lime and herbs for the brightest flavors—don’t skip them!
- Store leftovers in the fridge for up to 3 days; reheat gently to keep the chicken tender.
Why You’ll Adore This Street Corn Chicken Rice Bowl
Quick and Effortless Prep: In my experience, this Street Corn Chicken Rice Bowl comes together faster than ordering takeout. With simple steps and minimal cleanup, you’ll spend less time in the kitchen and more enjoying the meal. It’s ideal for those hectic evenings when you still want something homemade.
Explosion of Bold Flavors: The mix of charred corn, spicy chili, and zesty lime creates layers of taste that dance on your palate. I’ve shared this with friends, and they rave about how it captures summer in every bite. You won’t believe how something so simple can taste this gourmet.
Healthy Yet Indulgent: Packed with protein from the chicken and fiber from the corn and rice, this Street Corn Chicken Rice Bowl feels nourishing without being boring. It’s a great way to sneak in veggies while keeping things deliciously creamy. Plus, it’s customizable for any dietary tweaks.
Family-Friendly Appeal: Kids and adults alike dig into this bowl—it’s fun, colorful, and satisfying. What I find interesting is how it bridges everyday comfort with exciting twists. Here’s the thing: once you try it, it’ll become a staple in your rotation.
Essential Ingredients for Street Corn Chicken Rice Bowl
Chicken Breasts: Boneless, skinless chicken breasts are the star protein here, providing a lean yet juicy base. I always season them with cumin, garlic, and a touch of chili powder to echo the street corn vibes. They cook up tender and absorb the flavors beautifully, making your Street Corn Chicken Rice Bowl hearty and satisfying.
Fresh Corn Kernels: Whether from cobs or frozen, fresh corn brings that sweet, smoky char essential to elote-inspired dishes. Grilling or sautéing them intensifies their natural sugars, adding a pop of color and texture. In this Street Corn Chicken Rice Bowl, they form the creamy topping that ties everything together with mayo and cheese.
Cotija Cheese: This crumbly Mexican cheese offers a salty, tangy contrast that’s irreplaceable in street corn recipes. It melts slightly when mixed in, creating a luscious coating for the corn. For your Street Corn Chicken Rice Bowl, crumble it generously—it’s what gives that authentic, addictive finish.
How to Make Street Corn Chicken Rice Bowl
Prep and Cook the Chicken
Start by seasoning your chicken breasts with olive oil, salt, pepper, cumin, and paprika for that flavorful kick. Heat a grill pan or skillet over medium-high heat, and cook the chicken for about 6-7 minutes per side until it’s golden and reaches 165°F internally. In my experience, letting it rest for a few minutes keeps it juicy—slice it up once cooled. This step sets the foundation for a delicious Street Corn Chicken Rice Bowl, infusing the meat with spices that complement the corn topping perfectly. While it cooks, the aroma will have your kitchen smelling amazing.
Make the Street Corn Topping
While the chicken rests, sauté the corn kernels in the same pan with a bit of butter until they’re charred and smoky—about 5 minutes. Stir in mayonnaise, lime juice, chopped cilantro, and a pinch of chili powder for that creamy, zesty magic. Crumble in the cotija cheese and mix until it coats everything nicely; the heat will soften it just right. Taste and adjust seasoning—now you’ve got the star of this Street Corn Chicken Rice Bowl ready to shine.
Assemble the Rice Bowls
Cook your rice according to package instructions; I like using jasmine for its fluffiness. Divide the rice into bowls, top with sliced chicken, and heap on the street corn mixture. Garnish with extra cilantro, lime wedges, and a sprinkle of cheese for freshness. This Street Corn Chicken Rice Bowl comes together in layers that blend beautifully—dig in while warm. For a twist, check out our high-protein creamy Cajun chicken with garlic rice for more bowl ideas.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup jasmine rice, uncooked
- 2 cups fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Lime wedges, for serving
Street Corn Chicken Rice Bowl Instructions
- Season chicken breasts with 1 tablespoon olive oil, cumin, garlic, chili powder, salt, and pepper. Heat remaining oil in a skillet over medium-high heat. Cook chicken 6-7 minutes per side until cooked through. Let rest, then slice.
- In the same skillet, add corn and sauté 4-5 minutes until charred. Remove from heat and stir in mayonnaise, lime juice, cilantro, cotija cheese, and a pinch of chili powder. Season to taste.
- Cook rice as per package; fluff with a fork. Assemble bowls with rice base, topped with sliced chicken and street corn mixture. Garnish with extra cheese, cilantro, and lime wedges. Serve immediately.
Pro Tips for the Best Street Corn Chicken Rice Bowl
Char the Corn Properly: Use high heat for those smoky spots—it elevates the entire Street Corn Chicken Rice Bowl.
Don’t Overcook the Chicken: Aim for 165°F to keep it tender and moist every time.
Fresh Lime is Key: Squeeze it just before serving for the brightest, most vibrant flavor.
You Must Know
- This recipe serves 4 and totals around 500 calories per bowl, making it a balanced option.
- Gluten-free by default, but check your mayo label for cross-contamination.
- The street corn topping can be made in advance for quicker assembly.
- Use rotisserie chicken for an even faster version on busy nights.
How to Store Street Corn Chicken Rice Bowl
To keep your Street Corn Chicken Rice Bowl fresh, store components separately in airtight containers in the fridge for up to 3 days—the rice and chicken hold up best this way. Avoid mixing the topping until reheating to prevent sogginess. Reheat the chicken and rice in the microwave with a splash of water, then add the cold corn mix on top for that creamy contrast. It’s even better the next day, with flavors melding nicely.
Customizing Your Street Corn Chicken Rice Bowl
Feel free to swap chicken for shrimp or tofu for a vegetarian twist, or use quinoa instead of rice for extra protein. If you love heat, amp up the chili powder or add jalapeños to the corn mix. Your Street Corn Chicken Rice Bowl can adapt to what you have on hand—try our Mexican rotisserie chicken tostadas for more inspo. Let’s be honest, personalization makes it even more fun.
What to Serve with Street Corn Chicken Rice Bowl
Pair this Street Corn Chicken Rice Bowl with a simple green salad tossed in lime vinaigrette for freshness. Crispy tortilla chips and guacamole make a fun side, adding crunch and creaminess. For drinks, go with a chilled margarita or iced tea to complement the Mexican flavors. If you’re feeding a crowd, black beans or roasted veggies round it out perfectly.
Street Corn Chicken Rice Bowl
This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.
Timing
Recipe Details
Ingredients
- 01 4 chicken thighs ((boneless and skinless))
- 02 1 tbsp lime juice
- 03 1 tbsp avocado oil
- 04 1 tsp chili powder
- 05 1 tsp cumin powder
- 06 ½ tsp garlic powder ((or 2 minced garlic cloves))
- 07 ½ tsp salt
- 08 ¼ tsp black pepper
- 09 1 cup sweet corn kernels ((grilled, if possible - frozen))
- 10 ¼ cup red onion ((thinly sliced))
- 11 1 cup sour cream ((save half to drizzle on top))
- 12 2 tbsp mayonnaise
- 13 ½ cup cotija cheese ((crumbled (plus extra for garnish)))
- 14 1 tsp chili powder
- 15 salt and pepper ((to taste))
- 16 1 lime ((cut into wedges))
- 17 3 cups cooked rice
- 18 fresh cilantro ((for garnish))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Street Corn Chicken Rice Bowl
Can I make Street Corn Chicken Rice Bowl ahead of time?
Absolutely, prep the components up to a day in advance and store them separately. Assemble just before serving to keep textures intact. It’s a lifesaver for meal prep Sundays.
How long does Street Corn Chicken Rice Bowl last in the fridge?
Leftovers stay good for 3 days when stored properly in the fridge. Beyond that, the corn topping might lose its charm. Freeze the chicken and rice for up to a month if needed.
Is Street Corn Chicken Rice Bowl spicy?
It has a mild kick from the chili powder, but you can adjust to your taste. For kids, omit the spice entirely—it’s still delicious that way.
Can I use frozen corn for this recipe?
Yes, frozen corn works great in your Street Corn Chicken Rice Bowl—just thaw and pat dry before sautéing. It saves time without compromising flavor. Fresh is ideal in summer, though.
What’s the best rice for Street Corn Chicken Rice Bowl?
Jasmine or basmati rice gives a fluffy, aromatic base that soaks up the toppings nicely.
How do I make it dairy-free?
Swap cotija for a vegan crumbly cheese and use dairy-free mayo in the Street Corn Chicken Rice Bowl. It keeps the creaminess intact without missing a beat.
Can I grill the chicken outside?
Definitely—grilling adds extra smokiness that pairs perfectly with the corn.
Is this recipe kid-friendly?
Yes, with mild seasonings, it’s a hit with little ones. Involve them in assembling the bowls for fun.
Final Thoughts
There’s nothing quite like digging into a warm Street Corn Chicken Rice Bowl, with its blend of creamy corn, tender chicken, and zesty rice—it’s comfort food with a twist that’ll brighten any meal. I’ve made it for potlucks and weeknights alike, and it never fails to impress. Give this recipe a try tonight; you won’t regret it—head to the kitchen and let me know how yours turns out!