There’s something undeniably comforting about a bowl meal that combines bold flavors, creamy textures, and satisfying ingredients. This Street Corn Chicken Rice Bowl brings all that to the table—literally. Inspired by the classic Mexican street corn (elote), this dish layers juicy grilled chicken, roasted corn, fluffy rice, and a creamy, tangy sauce with a hint of spice. It’s hearty enough for dinner but light enough for lunch, striking that perfect balance between indulgent and wholesome.
What I love most about this recipe is how adaptable it is. You can make it with leftover chicken, swap in cauliflower rice for a low-carb option, or even turn it into a burrito wrap. When I tried this recipe using brown rice and a squeeze of lime over the top, it elevated the whole bowl—fresh, zesty, and absolutely satisfying.
Why You’ll Love This Recipe
This recipe is all about convenience without sacrificing taste. It’s a one-bowl wonder packed with protein, fiber, and a punch of Mexican-inspired flavor. Perfect for meal prepping or feeding a crowd, each component can be made ahead and assembled just before serving. The combination of smoky chicken, charred corn, and creamy dressing guarantees every bite is exciting and deeply flavorful.
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Street Corn Chicken Rice Bowl – A Flavorful Twist on a Comfort Classic
- Total Time: 35 minutes
- Yield: 2–3 servings
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl combines grilled chicken, smoky roasted corn, and zesty lime crema over fluffy rice for a flavorful, satisfying meal inspired by Mexican street corn (elote). Perfect for a quick weeknight dinner or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked white or brown rice
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- 1 jalapeño, sliced (optional)
- Lime wedges, for serving
Instructions
- Cook the rice according to package instructions and set aside.
- Season the chicken breasts with olive oil, smoked paprika, chili powder, cumin, salt, and pepper.
- Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, until fully cooked. Let rest, then slice.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn and cook for 4–5 minutes until lightly charred.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), and lime juice to make the crema.
- Assemble the bowls: layer rice on the bottom, top with sliced chicken, charred corn, and drizzle with lime crema.
- Garnish with cotija cheese, chopped cilantro, and jalapeño slices. Serve with lime wedges.
Notes
- You can substitute brown rice, cauliflower rice, or quinoa for a healthier option.
- Use Greek yogurt instead of sour cream for extra protein.
- To save time, use pre-cooked rotisserie chicken.
- Add diced avocado or black beans for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilled/Pan-Seared
- Cuisine: Mexican-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts – Tender, boneless, and skinless chicken breasts serve as the protein base. Marinated in a blend of spices and lime juice, they soak up a smoky, citrusy flavor that ties the whole bowl together.
Corn kernels – Roasted or grilled corn gives the bowl that signature street corn flavor—sweet, smoky, and slightly charred. You can use fresh, frozen, or canned corn depending on the season.
Cooked rice – White or brown rice makes the perfect foundation for this meal. It absorbs all the sauce and juices, balancing the spices with mildness.
Mayonnaise – Essential for the creamy elote-style dressing, adding a rich and silky texture to coat the corn and chicken.
Sour cream – Blends beautifully with the mayo to create a smooth, tangy sauce that ties every flavor together.
Lime juice – Freshly squeezed lime brightens the dish and cuts through the richness.
Chili powder – Adds a hint of heat and smokiness to mimic the flavors of authentic street corn.
Cotija cheese – Crumbly and salty, Cotija gives the bowl a traditional Mexican touch. If unavailable, feta cheese works well as a substitute.
Cilantro – Fresh cilantro adds color, fragrance, and a burst of herbal brightness.
Garlic powder & paprika – These pantry staples enhance both the chicken and dressing, bringing depth and warmth to the flavor profile.
Directions
Start by marinating the chicken in lime juice, olive oil, garlic powder, paprika, chili powder, salt, and pepper. Let it rest for about 20 minutes to absorb all the flavors. Grill or pan-sear the chicken over medium-high heat until golden and cooked through, then set it aside to rest before slicing.
While the chicken cooks, prepare your corn. Roast it in a skillet until the kernels are slightly charred, or grill whole ears before cutting them off the cob. Combine the corn with mayonnaise, sour cream, lime juice, chili powder, and a sprinkle of Cotija cheese.
In a bowl, layer the cooked rice at the bottom. Top with the sliced chicken and generous spoonfuls of the creamy corn mixture. Sprinkle with more Cotija, chopped cilantro, and an extra squeeze of lime for brightness. Serve warm and enjoy a meal bursting with vibrant flavor, satisfying texture, and comfort in every bite.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in airtight containers for up to 3 days in the refrigerator. Reheat in the microwave or on the stovetop until warmed through. To keep the texture fresh, add a squeeze of lime or a drizzle of sauce after reheating.
Variations and Customizations
Spicy Kick
Add diced jalapeños or a few drops of hot sauce to the corn mixture for extra heat.
Vegetarian Version
Swap out the chicken for grilled tofu or roasted chickpeas for a protein-rich vegetarian option.
Low-Carb Bowl
Replace the rice with cauliflower rice or quinoa for a lighter alternative.
Creamy Avocado Twist
Mash half an avocado into the sauce for a creamy, rich texture with added nutrients.
BBQ Infusion
Brush the chicken with your favorite barbecue sauce while grilling for a smoky, sweet variation.
Cheese Lovers’ Dream
Mix shredded cheddar or Monterey Jack into the rice for an extra layer of gooey goodness.
Fresh Summer Bowl
Add diced tomatoes, bell peppers, or cucumber for a refreshing, crunchy touch.
Dairy-Free Option
Use vegan mayo and skip the cheese—nutritional yeast adds a nice savory flavor.
Sweet Corn Upgrade
Use fire-roasted corn from the cob for a more authentic smoky flavor.
Meal Prep Friendly
Prepare all components separately and assemble just before eating to keep everything fresh.
FAQs
How spicy is this recipe?
It has mild heat from the chili powder, but you can adjust it by adding or omitting spice.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly for a quick version.
Is Cotija cheese necessary?
It adds authenticity, but feta or Parmesan are great alternatives.
Can I make this ahead of time?
Absolutely! Assemble just before serving to maintain freshness.
What type of rice works best?
Long-grain white rice or jasmine rice complement the flavors beautifully.
How do I grill corn indoors?
Use a hot skillet or grill pan for a similar charred flavor.
Can I make it dairy-free?
Yes, use vegan alternatives for mayo and cheese.
How can I make it more filling?
Add black beans or diced avocado for more substance.
Can I use frozen corn?
Yes, just thaw it first and roast to bring out flavor.
What pairs well with this bowl?
Serve with tortilla chips, salsa, or a light green salad.
Conclusion
This Street Corn Chicken Rice Bowl is more than just a meal—it’s a celebration of texture and taste. The creamy, smoky corn paired with tender chicken and fluffy rice creates a wholesome and satisfying experience. Whether you’re meal prepping for the week or serving a crowd, this bowl will impress every time. It’s proof that comfort food can be fresh, vibrant, and utterly delicious—all in one bowl.
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