This Street Corn Chicken and Rice Bowl packs bold flavors inspired by classic Mexican elote charred corn, creamy lime sauce, smoky spices, and fresh herbs. It’s the kind of comforting yet vibrant weeknight meal that comes together fast but tastes restaurant-worthy.
In under 40 minutes, you’ll have tender chili-rubbed chicken, creamy street corn, and perfectly seasoned rice layered into a hearty bowl that satisfies every craving. Whether you meal prep or cook nightly, this bowl is about to become a staple.
Table of Contents
Street Corn Chicken and Rice Bowl Recipe
⏱️ Time & Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 bowls
- Calories: ~610 per bowl
🥘 Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Street Corn
- 2 cups frozen or canned corn, drained
- 1 tbsp butter
- 2 tbsp mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 tbsp lime juice
- 2 tbsp crumbled cotija or feta cheese
- 2 tbsp chopped cilantro
For the Rice
- 2 cups cooked white or jasmine rice
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
- Pinch of salt
Optional Toppings
- Diced avocado
- Extra cotija cheese
- Fresh jalapeño slices
- Hot sauce
🔪 Instructions
- Season the Chicken: In a bowl, toss chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Let sit for 5 minutes.
- Sear the Chicken: Heat a skillet over medium-high. Cook chicken 6–8 minutes until browned and cooked through. Set aside.
- Char the Corn: In the same pan, melt butter. Add corn and cook 4–5 minutes until lightly charred.
- Make the Street Corn Mix: Reduce heat to low. Stir in mayo, sour cream, garlic, chili powder, smoked paprika, lime juice, cotija, and cilantro. Mix until creamy.
- Prepare the Rice: Combine cooked rice with lime juice, cilantro, and a pinch of salt.
- Assemble the Bowls: Add a base of cilantro-lime rice, top with chicken, spoon over creamy street corn, and add optional toppings.
Substitutions & Dietary Swaps
- Dairy-free: Use vegan mayo and dairy-free yogurt; swap cotija for a plant-based crumble.
- Low-carb: Replace rice with cauliflower rice.
- Protein options: Swap chicken for shrimp, tofu, or grilled steak.
- Spice level: Add cayenne or diced jalapeño for extra heat.
Chef’s Pro Tips
- Sear chicken in batches for the best browning.
- Use frozen fire-roasted corn for deeper flavor.
- Warm the rice before assembling so the bowl stays steamy and cohesive.
- Finish with fresh lime zest for brightness.
Make Ahead, Storage & Reheating
- Make Ahead: Prep chicken and corn up to 2 days early; store separately.
- Storage: Bowls keep 3–4 days refrigerated.
- Reheating: Reheat chicken and rice in the microwave; add fresh toppings afterward.
Troubleshooting & Common Mistakes
- Corn too watery: Sear over high heat to evaporate moisture.
- Bland rice: Always season with lime and salt.
- Chicken dries out: Slice evenly and avoid overcooking.
Flavor Pairings & Serving Suggestions
Serve this bowl with vibrant sides and complementary dishes:
Street Corn Chicken and Rice Bowl
This Street Corn Chicken and Rice Bowl combines juicy chili-seasoned chicken, creamy elote-style corn, and zesty cilantro-lime rice for an easy, high-protein weeknight dinner.
Ingredients
Equipment
Method
- In a medium bowl, combine sliced chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Toss well and let marinate for about 5 minutes while you prepare the other components.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned on the outside and cooked through. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the butter and corn. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until the corn is heated through and lightly charred in spots.
- Reduce the heat to low. Stir in the mayonnaise, sour cream or Greek yogurt, minced garlic, chili powder, smoked paprika, lime juice, crumbled cotija or feta, and chopped cilantro. Mix until the corn is creamy and evenly coated, then remove from the heat.
- In a separate bowl, combine the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Fluff with a fork until the rice is fragrant and evenly seasoned.
- Assemble the bowls by dividing the cilantro-lime rice among four bowls. Top each with a portion of the cooked chicken and a generous scoop of creamy street corn. Garnish with avocado, extra cotija, jalapeño slices, and hot sauce if desired, then serve immediately.
Notes
For extra smoky flavor, grill the chicken instead of pan-searing it, or use fire-roasted corn. This bowl also works well for meal prep—store the components separately and assemble just before serving.
FAQs
- Can I use rotisserie chicken? Yes! season lightly and warm before adding.
- Can I grill the chicken? Absolutely; grilled chicken adds smoky depth.
- Is cotija necessary? No! feta or parmesan works well.
- Can I meal prep this? Yes, it reheats beautifully for lunches.
- Can I freeze the bowl? Freeze chicken and rice only; prepare fresh street corn.
- How do I make it spicier? Add cayenne, hot sauce, or chipotle peppers.
Conclusion
This hearty and flavorful Street Corn Chicken and Rice Bowl brings together creamy elote flavors, juicy chicken, and fresh toppings for a meal that’s easy enough for weekdays but bold enough for entertaining. Try it tonight and explore more delicious bowls in our growing recipe collection!