The Street Corn Chicken Rice Bowl is a vibrant, flavor-packed meal that brings the bold taste of Mexican street food to your kitchen. Featuring juicy, spiced chicken, creamy elote-style corn, and fluffy rice, this bowl is both satisfying and refreshingly easy to prepare. It’s perfect for lunch, dinner, or meal prepping for the week.
Why You’ll Love This Recipe
This recipe takes inspiration from elote, the classic Mexican street corn, and pairs it with seasoned chicken and rice for a balanced, hearty meal. The smoky spices on the chicken, combined with the creamy, tangy corn mixture, create a burst of flavor in every bite. It’s a colorful, customizable dish that comes together quickly and delivers both comfort and zest.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1.5 lbs (about 4) boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
2 cups cooked rice
1 1/2 cups cooked corn kernels (grilled or fresh)
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
2 tablespoons lime juice
1 jalapeño, sliced (optional)
1/2 teaspoon garlic powder
directions
- Season and Cook the Chicken
In a bowl, combine the olive oil, chili powder, cumin, paprika, salt, and pepper. Coat the chicken breasts evenly with this spice mixture.
Heat a skillet over medium-high heat and cook the chicken for 6–7 minutes per side, or until golden and fully cooked. Remove from heat and allow to rest for a few minutes before slicing. - Prepare the Corn Mixture
In a mixing bowl, combine the cooked corn kernels, mayonnaise, lime juice, garlic powder, cotija cheese, and chopped cilantro. Stir until the corn is well coated and the ingredients are evenly distributed. - Assemble the Bowls
Divide the cooked rice among serving bowls. Top each bowl with sliced chicken and a generous portion of the corn mixture. Add sliced jalapeños for extra heat, if desired. - Serve
Garnish with additional cotija cheese, fresh cilantro, and a squeeze of lime juice. Serve warm and enjoy.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Protein Options: Substitute the chicken with grilled shrimp, steak, or tofu for a different take.
- Grain Swap: Use quinoa, brown rice, or cauliflower rice instead of white rice.
- Extra Veggies: Add sautéed peppers, avocado slices, or shredded lettuce for more variety.
- Dairy-Free: Use a plant-based mayo and skip the cheese or replace with a dairy-free alternative.
- Spicy Lovers: Mix hot sauce or chipotle adobo into the corn mixture for an extra kick.
storage/reheating
Store the components separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the chicken and rice in the microwave or on the stovetop until heated through. Add the corn mixture cold or let it come to room temperature before serving. Avoid freezing due to the mayonnaise-based corn mixture, which may change texture.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works well. Just thaw and cook it before mixing it into the corn topping.
What is cotija cheese?
Cotija is a salty, crumbly Mexican cheese that adds a sharp contrast to the creamy corn. Feta is a suitable substitute if cotija is unavailable.
Can I make this dish ahead of time?
Yes, you can prepare all components in advance and assemble when ready to serve. It’s great for meal prepping.
What’s the best way to grill the corn?
Grill fresh corn on the cob over medium heat, turning occasionally until slightly charred, then slice off the kernels.
Can I bake the chicken instead?
Yes, bake the seasoned chicken at 400°F (200°C) for 20–25 minutes, or until cooked through.
Is there a lighter version of the corn topping?
Use Greek yogurt in place of mayonnaise for a lighter, tangier version of the corn mixture.
How do I make it spicier?
Add diced jalapeños to the corn mix or drizzle with hot sauce before serving.
Can I use leftover rice?
Absolutely. Leftover rice works well and reheats nicely in this recipe.
How can I make this dish more filling?
Add black beans, sliced avocado, or a fried egg on top for additional protein and substance.
What kind of pan is best for cooking the chicken?
A cast iron or heavy-bottomed skillet will provide a great sear and help lock in flavor.
Conclusion
Street Corn Chicken Rice Bowls are a flavorful and fun way to enjoy a balanced, vibrant meal with minimal effort. Whether you’re craving something fresh and spicy or prepping meals for the week, this dish offers a delicious combination of textures and tastes that’s sure to satisfy. With its bold seasoning and creamy corn topping, it’s a modern twist on classic street food that you’ll want to make again and again.
Print
Street Corn Chicken Rice Bowl
- Total Time: 1 hour 5 minutes
- Yield: 4-servings
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a flavor-packed meal combining juicy spiced chicken, zesty Mexican-style corn, and fluffy rice, all topped with cotija cheese and fresh herbs. A bold, satisfying dinner inspired by Mexican street food!
Ingredients
-
1.5 lbs (about 4) boneless, skinless chicken breasts
-
2 tablespoons olive oil
-
1 teaspoon chili powder
-
1 teaspoon cumin
-
1/2 teaspoon paprika
-
Salt and pepper, to taste
-
2 cups cooked rice
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1 1/2 cups cooked corn kernels (grilled or fresh)
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1/4 cup cotija cheese, crumbled
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1/4 cup fresh cilantro, chopped
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1/4 cup mayonnaise
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2 tablespoons lime juice
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1 jalapeño, sliced (optional)
-
1/2 teaspoon garlic powder
Instructions
-
Season and Cook the Chicken:
In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.
Coat chicken breasts in the mixture. Cook in a skillet over medium-high heat for 6–7 minutes per side or until fully cooked.
Slice and set aside. -
Prepare the Corn Mixture:
In a bowl, mix corn, mayonnaise, lime juice, garlic powder, cotija cheese, and cilantro. Stir well to combine. -
Assemble the Bowls:
Divide cooked rice among serving bowls.
Top with sliced chicken and a generous scoop of the corn mixture.
Add jalapeño slices for spice, if desired.
-
Serve:
Garnish with more cotija, chopped cilantro, and a squeeze of lime juice. Serve warm and enjoy!
Notes
-
Swap rice for quinoa or cauliflower rice for a lighter option.
-
Add black beans or avocado for extra flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
