Here’s a polished write-up for a Street Corn Chicken Rice Bowl recipe, following your preferred structure. This dish combines bold, tangy flavors with wholesome ingredients for a fresh and filling meal.

Street Corn Chicken Rice Bo

If you’re looking for a meal that’s vibrant, satisfying, and packed with flavor, the Street Corn Chicken Rice Bowl is the perfect go-to. Inspired by the flavors of Mexican street corn (elote), this bowl layers juicy grilled chicken, charred corn, fluffy rice, and a creamy, zesty sauce for a one-bowl experience that’s both comforting and exciting. It’s quick to make, easy to customize, and guaranteed to be a hit at the dinner table.

A Bit of History

Mexican street corn, or elote, is a popular street food typically made by grilling corn on the cob, then slathering it in a mixture of mayonnaise, crema, cotija cheese, lime juice, and chili powder. This delicious tradition dates back generations and is a staple of Mexican street cuisine.

This bowl-style adaptation draws inspiration from elote while pairing it with grilled chicken and rice—creating a complete meal that blends street food soul with modern convenience.

Ingredient Breakdown

For the Chicken:

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Lime juice
• Garlic, cumin, chili powder, smoked paprika

For the Corn Mixture (Street Corn):

• Grilled or canned corn (fire-roasted preferred)
• Mayonnaise
• Sour cream or Mexican crema
• Crumbled cotija or feta cheese
• Fresh lime juice
• Cilantro
• Chili powder or Tajín seasoning

For the Base:

• Cooked white or brown rice
• Salt and olive oil
• Optional: add lime zest for brightness

Optional Toppings:

• Avocado or guacamole
• Pickled red onions
• Jalapeño slices
• Extra cotija cheese
• Hot sauce or chipotle aioli

Step-by-Step Recipe

Ingredients:

For the Chicken:

• 2 chicken breasts or thighs
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt & pepper to taste

For the Corn Mix:

• 1 1/2 cups grilled corn (fresh or canned)
• 2 tbsp mayo
• 2 tbsp sour cream
• 1/3 cup cotija cheese
• Juice of 1 lime
• 1 tbsp chopped cilantro
• 1/4 tsp chili powder

For the Bowl:

• 2 cups cooked rice
• 1 tbsp olive oil
• Salt to taste
• Optional: zest of 1 lime for extra flavor

Instructions:

1. Marinate the Chicken: In a bowl, combine oil, lime juice, garlic powder, cumin, chili powder, paprika, salt, and pepper. Add chicken and let marinate for at least 15–30 minutes (or overnight).
2. Cook the Chicken: Grill or pan-sear the chicken over medium heat until golden and cooked through (internal temp 165°F). Let rest, then slice or dice.
3. Prepare the Corn Mixture: In a bowl, mix grilled corn with mayo, sour cream, cotija cheese, lime juice, cilantro, and chili powder.
4. Make the Rice: If not already prepared, cook rice according to package instructions. Fluff with a fork and stir in olive oil, salt, and lime zest if using.
5. Assemble the Bowl: Start with a layer of rice, top with sliced chicken, spoon over the street corn mix, and add your favorite toppings.
6. Serve: Garnish with extra lime wedges, cilantro, and a dash of hot sauce if desired.

Tips for the Perfect Bowl

• Use fire-roasted corn for a smoky touch—fresh off the cob or canned.
• Char the corn in a skillet for 3–5 minutes if using frozen or canned.
• Let the chicken rest after cooking to lock in the juices.
• Double the street corn mix—it’s great as a side or dip, too.

Variations and Customizations

• Swap proteins: Try grilled shrimp, carne asada, or tofu for a vegetarian option.
• Go low-carb: Use cauliflower rice or shredded lettuce as the base.
• Make it spicy: Add jalapeños, chipotle in adobo, or hot sauce.
• Make it dairy-free: Use vegan mayo and plant-based cheese.
• Try a bowl bar: Let everyone build their own with toppings and sauces.

Health Considerations and Nutritional Value

This dish balances protein, carbs, and fats, but you can easily tailor it to your nutritional needs:

• Lean chicken keeps it high in protein.
• Brown rice or quinoa boosts fiber.
• Lighten the dressing by using Greek yogurt in place of sour cream.
• Watch portion sizes on the mayo and cheese for a lower-calorie version.
• Add more veggies like tomatoes, shredded lettuce, or cucumbers.

FAQ

Can I make this ahead of time?
Yes! Cook the components ahead and store separately. Reheat and assemble when ready to eat.

Is this good for meal prep?
Absolutely. It keeps well for 3–4 days in the fridge and tastes great cold or reheated.

Can I use rotisserie chicken?
Totally. It’s a great time-saver and works beautifully with the street corn.

Can I make it vegetarian?
Just skip the chicken or replace it with grilled veggies, black beans, or crispy tofu.

Would you like a printable recipe version, or do you want help turning this into a social post or meal prep guide?

Street Corn Chicken Rice Bowl

Here’s a polished write-up for a Street Corn Chicken Rice Bowl recipe, following your preferred structure. This dish combines bold, tangy flavors with wholesome ingredients for a fresh and filling meal.

Print Recipe Pin Recipe

Total Time 50 minutes mins

Ingredients Method Notes

Ingredients

  

• 1.5 lbs about 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• For the Street Corn:
• 2 cups corn kernels fresh, frozen, or canned
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika optional
• 1/4 cup cotija cheese or feta cheese crumbled
• Fresh cilantro chopped
• For the Rice:
• 2 cups cooked white or brown rice
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro chopped
• For Toppings optional:
• Sliced avocado or guacamole
• Diced tomatoes
• Sliced jalapeños
• Additional crumbled cotija cheese
• Extra lime wedges
• Cook Mode Prevent your screen from going dark

Method

 

1. Marinate the Chicken:
2. In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Cook the Chicken:
5. Preheat your grill or grill pan over medium-high heat.
6. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for a few minutes, then slice it into thin strips.
8. Prepare the Street Corn:
9. If using fresh corn, grill the corn on the cob until lightly charred, then cut the kernels off. If using frozen or canned corn, heat it in a skillet over medium heat until warm.
10. In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese.
11. Stir in the warm corn kernels until they are evenly coated.
12. Add chopped cilantro and mix well.
13. Prepare the Rice:
14. In a large bowl, toss the cooked rice with lime juice and chopped cilantro.
15. Assemble the Bowls:
16. Divide the cilantro-lime rice among the bowls.
17. Top each bowl with sliced chicken and a generous serving of the street corn mixture.
18. Add any additional toppings you like, such as sliced avocado, diced tomatoes, jalapeños, extra cheese, and lime wedges.
19. Serve:
20. Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side for squeezing over the top.

Notes

• • Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes but up to 4 hours.

• Corn Preparation: If using canned corn, be sure to drain and rinse it before heating.
• Spiciness: Adjust the amount of chili powder and jalapeños to suit your taste preferences.