Street Corn Chicken Rice Bowl Recipe for Easy Dinners
Looking for a fast, flavorful, and satisfying dinner that hits all the right notes? This Street Corn Chicken Rice Bowl is the perfect combination of smoky grilled chicken, creamy and spicy Mexican street corn, and fluffy rice — all in one hearty bowl. Whether you’re meal prepping for the week or just need something quick after a long day, this recipe will become a go-to favorite.
Introduction
Bowls are the ultimate dinner hack. They’re endlessly customizable, easy to assemble, and full of flavor. This Street Corn Chicken Rice Bowl brings together the bold taste of Mexican street corn (Elote) with the heartiness of grilled chicken and the comfort of rice. It’s an easy dinner that feels indulgent but can be made as healthy (or as decadent) as you like.
The History of the Ingredients
Elote, or Mexican street corn, is traditionally served on the cob, slathered with mayonnaise, cheese, chili powder, and lime juice. It’s a staple in Mexican street food culture and has gained global popularity for its rich, tangy, and smoky flavor.
Grilled chicken provides lean protein and takes on the spices beautifully, while rice — whether white, brown, or cauliflower — forms a neutral base that ties all the flavors together. This bowl brings together elements of traditional Latin American cooking in a modern, convenient format.
Ingredients Breakdown
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Juice of 1 lime
For the Street Corn:
- 2 cups corn (fresh, canned, or frozen)
- 1/4 cup mayonnaise or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- 1 tsp chili powder
- Juice of 1 lime
- 1 tbsp chopped cilantro
For the Bowl:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- Optional toppings: pickled onions, jalapeños, hot sauce, extra lime wedges
Step-by-Step Recipe
1. Marinate and Cook the Chicken:
- In a bowl, mix olive oil, spices, lime juice, salt, and pepper.
- Coat chicken breasts and let marinate for at least 15 minutes (or up to 8 hours).
- Grill or pan-cook over medium heat for 5–6 minutes per side, or until fully cooked. Let rest before slicing.
2. Make the Street Corn:
- If using frozen corn, sauté in a dry skillet until lightly charred. Let cool slightly.
- In a bowl, mix corn with mayo/yogurt, cheese, chili powder, lime juice, and cilantro.
3. Assemble the Bowl:
- Start with a layer of rice, top with sliced chicken, a scoop of street corn mix, avocado slices, and any additional toppings.
Tips for the Perfect Bowl
- Char your corn in a hot skillet or on a grill for the best flavor.
- Rest the chicken before slicing to keep it juicy.
- Balance the flavors by adjusting lime juice, spice, and creaminess to your liking.
- Meal prep tip: Store ingredients separately and assemble just before eating to keep everything fresh.
Variations and Customizations
- Make it vegetarian: Swap chicken for grilled tofu or black beans.
- Go low-carb: Use cauliflower rice or shredded lettuce instead of regular rice.
- Spice it up: Add chopped jalapeños or drizzle with chipotle sauce.
- Add crunch: Top with tortilla strips or roasted pepitas.
Health Considerations and Nutritional Value
This bowl offers a great balance of protein, healthy fats, and complex carbs. Using Greek yogurt instead of mayo cuts down on fat while boosting protein. Cotija cheese adds flavor in small amounts, and avocado brings heart-healthy fats.
Here’s a rough nutritional estimate (per serving):
- Calories: ~500–600 (depending on rice and toppings)
- Protein: ~35g
- Fat: ~20g
- Carbs: ~40g
You can adjust portions and ingredients to match your dietary needs, whether you’re gluten-free, keto, or just looking for a high-protein dinner.
FAQ
Q: Can I use rotisserie chicken?
A: Absolutely! It’s a great shortcut and works well with the street corn topping.
Q: Can I make this ahead of time?
A: Yes — just store the components separately and reheat as needed. Avoid slicing avocado until serving.
Q: What kind of rice works best?
A: Jasmine or long grain white rice is traditional, but brown rice or even quinoa works well too.
Q: Is this bowl spicy?
A: Mild to moderate — you can adjust chili powder and toppings to control the heat.
Let me know if you’d like this formatted for print, turned into a one-page recipe card, or adapted for dietary needs like vegan, Whole30, or low-FODMAP!
Street Corn Chicken Rice Bowl Recipe for Easy Dinners
Ingredients
Method
- Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
- Heat grill to medium heat (approximately 400/450 degrees F).
- Remove chicken from marinade (let excess drip off) and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
- Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast).
- Cut into slices or cubes.
Notes
- Dairy-Free: you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.