Street Corn Chicken Rice Bowl

There’s a certain kind of joy in a bowl that brings everything together—tender chicken, creamy corn, a bed of fluffy rice, and toppings that pop with texture and flavor. That’s exactly what you get with this Street Corn Chicken Rice Bowl. It’s a vibrant, all-in-one meal that tastes like a summer cookout and feels like comfort food.

Whether you’re planning weeknight dinners, meal prepping for the week, or just want something quick but exciting, this recipe delivers. It’s simple to prepare, bursting with flavor, and highly customizable.

Already love chicken bowls? You might also enjoy the Bang Bang Chicken Bowl for a creamy, spicy twist.

What Is a Street Corn Chicken Rice Bowl?

You might already know and love Mexican street corn—or elote—that charred corn slathered in mayo, lime, and chili. Now imagine those bold flavors combined with perfectly seasoned chicken and warm rice. That’s what this bowl is all about.

This Street Corn Chicken Rice Bowl blends the flavors of:

• Juicy grilled or baked chicken
• Creamy, chili-lime corn
• A rice base—white, brown, or cauliflower
• Crunchy and fresh toppings that tie everything together

It’s a complete, balanced dish that checks off protein, carbs, healthy fats, and fiber. Plus, it’s easy to adapt to your preferences or dietary needs. Craving more bold and colorful bowls? Try this Hot Honey Chicken and Rice Bowl for another flavor-packed experience.

Ingredients You’ll Need for the Bowl

You don’t need a ton of fancy ingredients to create a bold flavor. Here’s everything you’ll need, broken down by component.

Ingredient Table

Tip: If you’re short on time, rotisserie chicken or pre-cooked grilled chicken strips work great as shortcuts.

How to Make Street Corn Chicken Rice Bowl

Now that you’ve got your ingredients ready, let’s put them together into a satisfying, flavor-loaded bowl.

Step 1: Cook the Chicken

1. Season chicken breasts with taco seasoning and olive oil.
2. Grill or bake at 400°F (200°C) for 18–22 minutes, or pan-fry until golden and cooked through.
3. Let it rest for 5 minutes, then slice or dice for easy serving.

You can also use an air fryer (400°F for 12–14 minutes) for quicker results with minimal oil.

Step 2: Make the Street Corn Mix

In a mixing bowl, combine:

• 2 cups corn (grilled or pan-seared for charred flavor)
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp fresh lime juice
• ¼ tsp chili powder

Mix well until creamy and evenly coated. Taste and adjust seasoning as needed.

Step 3: Build the Bowl

Here’s how to assemble your perfect street corn chicken rice bowl:

• Scoop warm rice into your bowl
• Add sliced chicken on one side
• Pile on a generous helping of street corn mixture
• Sprinkle with Cotija cheese, red onion, chopped cilantro, and jalapeño slices
• Drizzle with extra sauce or hot sauce if you like it spicy
• Serve with a lime wedge for that fresh, citrusy kick

Customization Ideas & Variations

The beauty of this bowl is that it works with whatever you’ve got on hand. Here are some easy swaps and add-ons:

Protein Alternatives:

• Grilled steak or shrimp
• Ground chicken or turkey for a taco-style vibe
• Black beans or crispy tofu for a vegetarian version
• Leftover Chicken Tempura (for crunch!)

Base Options:

• Cilantro-lime rice for extra flavor
• Quinoa for added protein
• Cauliflower rice for a lower-carb option

Topping Additions:

• Diced avocado
• Pickled red onions
• Hot honey drizzle or chipotle crema

Tips for Making Street Corn Chicken Rice Bowl

No culinary skills required to master this recipe. Just follow a few simple strategies to get restaurant-level flavor at home.

• Use grilled corn when possible—it gives that authentic smoky flavor
• Don’t skip the lime—acid brightens and balances the rich mayo-based sauce
• Let the chicken rest before cutting so it stays juicy
• Prep in batches for meal prep—just keep toppings and sauce separate until serving

FAQs

Can I make this in advance?

Yes! You can prep all components ahead and store them separately. Assemble your bowl fresh for the best texture.

Is this recipe spicy?

Mildly. The chili powder adds flavor more than heat. You can adjust the spice by adding more sriracha, jalapeños, or hot sauce.

Can I use canned corn instead of grilled?

Absolutely. Just drain and give it a quick pan sear for some toasty flavor.

What if I don’t have Cotija cheese?

Feta is a great substitute. It has a similar salty, crumbly texture that works well with the creamy corn.

Bring Big Flavor to Your Bowl

This street corn chicken rice bowl is one of those recipes that never gets old. It’s packed with bold flavor, texture, and color—yet easy enough to make on a busy weeknight. You get the richness of creamy corn, the heartiness of seasoned chicken, the comfort of warm rice, and the freshness of crunchy toppings—all in one bite.

Make it once, and you’ll want to keep these ingredients stocked so you can whip it up whenever cravings strike.

Street Corn Chicken Rice Bowl

Charlotte

This Street Corn Chicken Rice Bowl combines juicy seasoned chicken, creamy Mexican-style street corn, fluffy rice, and bold toppings into one satisfying meal. Easy to prep, packed with flavor, and perfect for busy weeknights or meal prep.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 Bowls

Calories 530 kcal

Ingredients

  

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For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp taco seasoning (or your favorite spice blend)
• Salt and pepper, to taste

For the Street Corn:

• 2 cups corn kernels (grilled, canned, or frozen and thawed)
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp fresh lime juice
• ¼ tsp chili powder
• Salt to taste

For the Rice Base:

• 2 cups cooked white or brown rice (or cauliflower rice)

Toppings & Garnish:

• ¼ cup crumbled Cotija cheese (or feta)
• ¼ cup chopped cilantro
• ¼ cup diced red onion
• 1 jalapeño, sliced optional
• 1 avocado, sliced optional
• Lime wedges for serving

Optional Drizzle Sauce:

• 1 tbsp mayonnaise
• 1 tsp sriracha
• 1 tsp lime juice

Instructions

 

Cook the Chicken:

• Preheat oven to 400°F (or heat a skillet over medium heat).
• Rub chicken with olive oil, taco seasoning, salt, and pepper.
• Bake for 18–22 minutes, grill until fully cooked, or pan-fry until golden and juicy.
• Let rest, then slice or dice.

Make the Street Corn Mix:

• In a mixing bowl, combine corn, mayo, sour cream, lime juice, chili powder, and salt.
• Mix well until creamy and coated. Taste and adjust seasoning as needed.

Prepare Rice and Toppings:

• Cook rice according to package instructions.
• Slice avocado, red onion, and jalapeños.
• Mix optional drizzle sauce in a small bowl.

Assemble the Bowls:

• Start with a layer of warm rice.
• Add sliced chicken and a generous scoop of street corn mix.
• Top with Cotija cheese, avocado, cilantro, red onion, and jalapeños.
• Drizzle with spicy mayo sauce if desired and serve with lime wedges.

Nutrition

Calories: 530kcalCarbohydrates: 40gProtein: 34gFat: 28gSaturated Fat: 7gCholesterol: 90mgSodium: 680mgFiber: 5gSugar: 5g

Keyword street corn chicken rice bowl

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