This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed meal that combines the bold, creamy, and slightly smoky taste of Mexican street corn with juicy grilled chicken and fluffy rice. It’s a well-balanced, satisfying dish that comes together quickly—perfect for weeknight dinners, meal prep, or casual entertaining.

Why You’ll Love This Recipe

This recipe is inspired by the classic flavors of elote, or Mexican street corn, and brings them into a hearty, comforting rice bowl. It’s layered with texture and flavor from grilled chicken, creamy corn topping, and tangy lime, all topped with cotija cheese and fresh cilantro. It’s easy to make, customizable, and delicious both warm and cold.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups cooked rice
2 grilled chicken breasts, diced
1 cup canned or fresh corn
1/4 cup crumbled cotija cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon chili powder
Juice of 1 lime
Salt and pepper to taste
Chopped cilantro for garnish

Directions

Prepare the rice:
Cook the rice according to package instructions and set aside.
Grill the chicken:
Grill or pan-sear the chicken breasts until fully cooked. Dice into bite-sized pieces and keep warm.
Make the crema mixture:
In a small bowl, combine sour cream, mayonnaise, chili powder, lime juice, salt, and pepper. Mix until smooth.
Dress the corn:
Stir the corn into the crema mixture until fully coated.
Assemble the bowls:
Layer each bowl with a base of rice, followed by diced grilled chicken, the creamy corn mixture, and a sprinkle of crumbled cotija cheese.
Garnish and serve:
Top with freshly chopped cilantro. Serve immediately.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 480 kcal per serving

Variations

Spicy version: Add diced jalapeños, hot sauce, or a pinch of cayenne pepper to the crema.
Vegetarian: Skip the chicken or replace it with grilled tofu or black beans.
Low-carb: Substitute the rice with cauliflower rice for a lighter version.
Extra toppings: Avocado slices, pickled onions, or chopped tomatoes can add freshness and color.
Different protein: Use grilled shrimp, ground turkey, or shredded rotisserie chicken.

storage/reheating

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken gently in the microwave or on the stovetop. The crema-corn mixture can be served cold or at room temperature. Assemble bowls just before serving for best texture and flavor.

FAQs

Can I use frozen corn?

Yes, just thaw and lightly sauté or microwave before mixing it into the crema.

What type of rice works best?

White rice, jasmine, basmati, or brown rice all work well. You can also use quinoa for a grain alternative.

Can I make this dish ahead of time?

Yes, prep the components ahead and store them separately. Assemble the bowls when ready to eat.

Is cotija cheese necessary?

Cotija adds a salty, crumbly texture. If unavailable, use feta or grated Parmesan as a substitute.

Can I use rotisserie chicken?

Absolutely. It’s a convenient, time-saving option that works perfectly in this recipe.

How spicy is this dish?

It’s mildly spiced. Adjust the chili powder or add hot sauce to suit your heat preference.

Can I grill the corn for extra flavor?

Yes, grilled corn adds a smoky, caramelized depth to the dish. Just cut it off the cob and mix into the crema.

What if I don’t like mayonnaise?

You can substitute additional sour cream or use Greek yogurt for a tangier, lighter flavor.

Can I serve this cold?

Yes, this dish is also delicious served as a cold rice bowl—perfect for lunchboxes or meal prep.

How can I make it more filling?

Add black beans, avocado, or a fried egg to increase protein and make it even more satisfying.

Conclusion

Street Corn Chicken Rice Bowl brings together the comfort of rice and grilled chicken with the irresistible zest and creaminess of Mexican street corn. This easy-to-make, flavor-forward meal is a crowd-pleaser that’s perfect for busy evenings, backyard dinners, or customizable lunch prep. With every bite, you’ll enjoy a satisfying combination of creamy, smoky, tangy, and fresh flavors.

Street Corn Chicken Rice Bowl

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Author: Olivia
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that brings the bold flavors of Mexican street corn into a wholesome, easy-to-assemble rice bowl. Grilled chicken, creamy chili-lime corn, and cotija cheese sit atop fluffy rice for a quick and crave-worthy dinner the whole family will love!

Instructions

Cook rice according to package directions; keep warm.
Grill or pan-sear chicken breasts, then dice into bite-sized pieces.
In a bowl, mix together sour cream, mayonnaise, chili powder, lime juice, salt, and pepper.
Stir in corn until evenly coated with the creamy dressing.
To assemble bowls, layer rice at the bottom, top with diced chicken, spoon on the creamy corn mixture, and sprinkle with cotija cheese.
Garnish with fresh chopped cilantro and serve immediately.

Notes

Add jalapeños or hot sauce for a spicier version.
Swap in brown rice, quinoa, or cauliflower rice for dietary preferences.
Great for meal prep—store components separately and assemble fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, Assembling