Street Corn Chicken Rice Bowl

Introduction

Have you ever wished you could take the irresistible flavors of Mexican street corn (elote) and turn them into a hearty, satisfying meal? That’s exactly what this Street Corn Chicken Rice Bowl delivers – smoky grilled chicken, creamy roasted corn, zesty lime, and fluffy rice all layered together in one delicious bowl.

With bowl meals trending as one of the top 10 global food movements (Datassential, 2024), it’s no surprise that this recipe is quickly becoming a favorite for both weeknight dinners and meal prep. Packed with protein, fresh vegetables, and vibrant flavor, it’s not just tasty – it’s balanced and nourishing too.

If you’re looking for a dish that’s fast, family-friendly, and meal-prep approved, this Street Corn Chicken Rice Bowl is about to become your new go-to.

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Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• Juice of 1 lime

For the Street Corn Topping

• 2 cups corn kernels (fresh, frozen, or canned – grilled if possible)
• 2 tbsp mayonnaise (or Greek yogurt for lighter option)
• 2 tbsp sour cream
• ¼ cup cotija cheese (or feta as a substitute)
• 1 jalapeño, finely diced (optional for heat)
• 2 tbsp cilantro, chopped
• Juice of 1 lime
• ½ tsp chili powder

For the Rice Bowl Base

• 3 cups cooked white rice (jasmine or basmati) or brown rice
• 1 avocado, sliced
• Extra cilantro, cotija, and lime wedges for garnish

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Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

That’s 25% faster than a typical chicken-and-rice dinner thanks to the one-pan cooking method and simple seasoning.

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Step-by-Step Instructions

Step 1: Season the Chicken

Pat chicken dry, drizzle with olive oil, and coat with chili powder, paprika, cumin, garlic powder, salt, and pepper. Squeeze lime juice over chicken and let marinate for 10 minutes (or overnight for deeper flavor).

Step 2: Cook the Chicken

• Heat a skillet or grill pan over medium-high heat.
• Cook chicken 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
• Let rest 5 minutes before slicing.

Step 3: Make the Street Corn Topping

In a medium bowl, mix together corn, mayo, sour cream, cotija cheese, jalapeño, cilantro, lime juice, and chili powder until creamy and well coated.

Step 4: Assemble the Bowl

• Add a scoop of rice as the base.
• Top with sliced chicken.
• Spoon over generous amounts of creamy street corn mixture.
• Garnish with avocado slices, extra cotija, cilantro, and lime wedges.

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Tips for Success

• Use a cast-iron skillet for maximum char on chicken and corn.
• Grill fresh corn on the cob, then cut kernels off for smoky flavor.
• Meal-prep hack: Store chicken, rice, and corn separately, then assemble bowls fresh.
• Add black beans or pico de gallo for extra nutrition and color.

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Nutrition (per serving, based on 4 servings)

• Calories: 465
• Protein: 35g
• Carbs: 42g
• Fat: 17g
• Fiber: 6g

This makes it a balanced bowl with high protein, moderate carbs, and healthy fats.

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Healthier Alternatives

• Low-Carb/Keto: Swap rice for cauliflower rice.
• Dairy-Free: Use vegan mayo and dairy-free cheese.
• High-Protein: Mix quinoa with rice for added protein.
• Lighter version: Replace mayo with Greek yogurt in the corn topping.

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Serving Suggestions

This Street Corn Chicken Rice Bowl is versatile and pairs well with:

• A side of tortilla chips & guacamole.
• Margaritas or agua fresca for a refreshing drink.
• Extra toppings like pickled onions, salsa verde, or hot sauce.

For a fun dinner night, set up a DIY bowl bar and let everyone build their own with rice, chicken, corn, and toppings.

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Common Mistakes to Avoid

• Overcooking chicken: Always use a thermometer to avoid dryness.
• Skipping lime juice: It brightens and balances richness.
• Using only mayo: The blend of mayo + sour cream creates the best texture.
• Crowding the pan: Sear chicken in batches if needed for best results.

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Storing & Reheating

• Refrigerate: Store each component separately up to 4 days.
• Reheat chicken and rice in microwave or skillet; serve corn topping cold or room temp.
• Freeze: Chicken and rice freeze well (up to 2 months), but street corn topping should be made fresh.

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Conclusion

This Street Corn Chicken Rice Bowl is a weeknight win – bold, zesty, and comforting with just the right amount of indulgence. Combining smoky chicken, creamy elote-inspired corn, and fluffy rice, it’s the perfect fusion of Mexican street food flavors and hearty bowl dining.

👉 Give this recipe a try tonight and let us know what you think in the comments below! Don’t forget to subscribe for more easy, flavor-packed recipes.

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FAQs

Q1: Can I use rotisserie chicken instead?
Yes! Shred and season with lime + spices, then assemble with the corn topping.

Q2: Can I make this vegetarian?
Absolutely! Replace chicken with grilled portobello mushrooms or crispy tofu.

Q3: What kind of rice works best?
Jasmine rice gives the fluffiest texture, but brown rice or quinoa also work.

Q4: Can I make the corn topping ahead?
Yes, but add lime juice just before serving to keep it fresh.

Q5: How spicy is this dish?
It’s mild as written, but you can increase heat with jalapeños, hot sauce, or chili flakes.