Street Corn Chicken Rice Bowl Recipe

There's nothing quite like the bold, smoky flavors of Mexican street corn paired with tender, juicy chicken and fluffy rice. This Street Corn Chicken Rice Bowl brings together all those irresistible flavors in one easy, satisfying dish. Perfect for busy weeknights or meal prep, it's a delicious way to enjoy the classic taste of elote in a hearty, protein-packed bowl.

I first whipped up this recipe when I had leftover grilled corn from a weekend barbecue. Mixing it with chicken and rice created an instant family favorite that now appears on our dinner rotation at least once a month. With its creamy, zesty sauce and vibrant toppings, every bite bursts with flavor and texture.

Why You'll Love This Street Corn Chicken Rice Bowl

Get ready to fall in love with your new go-to dinner. This Street Corn Chicken Rice Bowl is a game-changer for anyone who loves bold, comforting flavors.

First off, it’s incredibly easy to make. With just a few simple steps, you’ll have a restaurant-quality meal on the table in under 30 minutes.

It’s also super customizable. You can adjust the spice level, swap proteins, or add your favorite toppings to make it your own.

Plus, this dish is great for meal prep. Make a big batch at the start of the week, and you’ll have delicious, ready-to-eat meals waiting for you in the fridge.

And let’s not forget the amazing balance of flavors and textures. The creamy, cheesy corn pairs beautifully with the smoky grilled chicken and fluffy rice, making every bite a delight.

Ingredients Notes

The magic of this Street Corn Chicken Rice Bowl comes from its simple yet flavorful ingredients. Each one plays a crucial role in creating a dish that’s bold, creamy, and satisfying.

Chicken – Boneless, skinless chicken thighs are my go-to for this recipe. They stay juicy and tender when grilled or pan-seared, adding a delicious smoky flavor. If you prefer, you can use chicken breasts, but be careful not to overcook them.

Corn – Fresh corn on the cob is ideal, especially when grilled to get that signature smoky flavor. If fresh isn’t available, canned or frozen corn works just as well—just give it a quick sauté for some caramelization.

Rice – A fluffy base is key to holding all the toppings together. I prefer jasmine or basmati rice for their slightly nutty aroma and soft texture. For a healthier twist, brown rice or cauliflower rice are great alternatives.

Cotija Cheese – This crumbly, salty cheese is a must for authentic street corn flavor. If you can’t find cotija, feta or Parmesan make great substitutes.

Sauce – A blend of mayo, sour cream, lime juice, and chili powder creates the perfect creamy, tangy topping that ties everything together. Feel free to add a splash of hot sauce for an extra kick!

How To Make This Street Corn Chicken Rice Bowl

Making this dish is easier than you might think. Follow these simple steps for a foolproof, flavor-packed meal.

Start by cooking your rice according to package instructions. While it’s simmering, prepare your chicken. Pat it dry and season generously with salt, pepper, chili powder, and a hint of smoked paprika for that classic street corn smokiness.

Next, heat a large skillet or grill pan over medium-high heat. Add a splash of oil and sear the chicken for about 5-6 minutes per side until golden brown and cooked through. Once done, let it rest for a few minutes before slicing it into bite-sized pieces.

While the chicken rests, cook your corn. If using fresh corn, grill or sauté it with a bit of butter until charred and slightly caramelized. If using canned or frozen corn, drain well and heat it in a pan to develop some color.

Now, make the sauce. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and a dash of garlic powder. This creamy, zesty sauce will bring all the flavors together.

To assemble, start with a scoop of rice in each bowl, followed by the sliced chicken and charred corn. Drizzle generously with the sauce, then top with cotija cheese, fresh cilantro, and a sprinkle of Tajín or extra chili powder for a little extra spice.

This entire dish comes together in about 30 minutes, making it perfect for a quick weeknight meal that doesn’t skimp on flavor.

Storage Options

This dish stores beautifully, making it perfect for meal prep. Simply pack individual portions into airtight containers and store in the fridge for up to 4 days.

If you plan to freeze it, store the chicken, rice, and corn separately from the sauce to maintain the best texture. Everything will keep well in the freezer for up to 3 months.

To reheat, microwave in 30-second intervals until warmed through. If reheating from frozen, thaw in the fridge overnight before microwaving.

Variations and Substitutions

This recipe is incredibly flexible, so feel free to make it your own!

For a spicier version, add diced jalapeños to the corn or mix some hot sauce into the creamy sauce.

Swap the chicken for shrimp for a seafood twist. Just sauté the shrimp with the same spices and cook until pink and opaque.

Looking for a vegetarian option? Use black beans or grilled portobello mushrooms instead of chicken. You’ll still get plenty of protein and that delicious smoky flavor.

If you want a lower-carb option, serve this over cauliflower rice or in lettuce wraps for a fresh, crunchy take.

No cotija cheese? No problem! Crumbled feta or grated Parmesan work just as well.

Don’t be afraid to get creative—this Street Corn Chicken Rice Bowl is the perfect base for your favorite flavors!

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