Street Corn Chicken Rice Bowl Recipe

Whenever I get a craving for something that’s bursting with bold, vibrant flavors, this Street Corn Chicken Rice Bowl Recipe always hits the spot. 

I was first inspired to make it after tasting authentic Mexican elote from a food stand in Mexico City, where the smoky aroma of grilled corn filled the air. 

Street corn (elote) is one of Mexico’s most beloved street foods creamy, tangy, and spicy and turning those flavors into a hearty rice bowl felt like bringing a taste of that lively culture right to my kitchen.

Ingredients

These are the ingredients you’ll need to create these vibrant and delicious bowls. Freshness is key to making the flavors pop!

For the Chicken:

• 4 boneless, skinless chicken thighs – I prefer thighs because they are more forgiving and stay incredibly juicy, but chicken breasts work well too.
• 1 tbsp lime juice – Freshly squeezed lime juice provides a bright, zesty flavor that bottled versions can’t match.
• 1 tbsp avocado oil – A great high-heat oil for searing; olive or vegetable oil can be used as a substitute.
• 1 tsp chili powder – This adds a smoky depth and mild heat to the marinade.
• 1 tsp cumin powder – Provides an earthy, warm note that is essential for this flavor profile.
• ½ tsp garlic powder – For a savory undertone that complements the other spices.
• ½ tsp salt & ¼ tsp black pepper – To season the chicken perfectly.

For the Street Corn Topping:

• 1 cup sweet corn kernels – Grilling the corn first adds a fantastic smoky char, but you can use frozen or canned corn in a pinch.
• ¼ cup thinly sliced red onion – Adds a sharp, crunchy element that cuts through the creaminess.
• 1 cup sour cream – This creates the creamy base for the topping. You can save a little to drizzle on top at the end.
• 2 tbsp mayonnaise – Adds extra richness and a classic street corn flavor.
• ½ cup crumbled cotija cheese – This salty, crumbly Mexican cheese is iconic for street corn. Feta is the next best substitute.
• 1 tsp chili powder – A little more for the corn topping to enhance the smoky flavor.
• Salt and pepper to taste – Adjust as needed to balance the flavors.
• 1 lime, cut into wedges – For serving, so everyone can add an extra squeeze of freshness.

For the Rice and Assembly:

• 3 cups cooked rice – Jasmine rice is a great choice for its fluffy texture and fragrant aroma.
• Fresh cilantro – For a fresh, herbaceous garnish that brings all the flavors together.

Note: The ingredient quantities are sufficient for approximately 4 servings.

Variations

One of the best things about this recipe is how easy it is to customize. Here are a few ideas:

• Make it Dairy-Free: Use a dairy-free sour cream alternative and skip the cheese, or find a plant-based feta substitute. The bowl will still be incredibly flavorful.
• Low-Carb Option: Swap the jasmine rice for cauliflower rice or a bed of shredded lettuce to create a lighter, low-carb version of the bowl.
• Add More Veggies: Feel free to mix in other delicious ingredients like black beans, diced bell peppers, or sautéed zucchini.
• Spice it Up: For those who love heat, add some finely diced jalapeño to the corn mixture or a dash of cayenne pepper to the chicken marinade.

If you love customizable bowls, you’ll also enjoy dishes like the Quinoa Taco Bowl Recipe, which has a similar balance of freshness and bold Mexican-inspired flavors.

Cooking Time

This flavor-packed meal is ready in under an hour, making it a fantastic choice for a weeknight dinner.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Equipment You Need

You won’t need any specialized tools for this recipe, just some kitchen staples.

• Skillet: For cooking the chicken to a perfect golden-brown.
• Mixing Bowls: To marinate the chicken and mix the street corn topping.
• Chef’s Knife: For slicing the chicken and chopping your garnishes.
• Cutting Board: A sturdy surface for all your prep work.

How to Make Street Corn Chicken Rice Bowl?

Building these bowls is a simple process of preparing each component and then layering them together for the perfect bite every time. The magic happens when the warm, savory chicken and rice meet the cool, creamy street corn topping. 

Step 1: Season and Marinate the Chicken

In a medium-sized bowl, mix together the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs to the bowl and toss them until they are completely coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 15-30 minutes to allow the flavors to penetrate the meat.

Step 2: Cook the Chicken

Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 8-10 minutes on each side, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips or chunks.

Step 3: Prepare the Street Corn Topping

While the chicken is cooking, you can prepare the topping. In a separate mixing bowl, combine the corn kernels, thinly sliced red onion, sour cream, mayonnaise, and crumbled Cotija cheese. Sprinkle in the chili powder and season with salt and pepper to your liking. Squeeze in a little lime juice and stir everything together until well combined.

Step 4: Assemble the Bowls

It’s time to put it all together. Start by dividing the warm, cooked rice among four bowls. Top the rice with the sliced chicken, then add a generous spoonful of the street corn mixture. Garnish with extra crumbled Cotija cheese, a sprinkle of fresh cilantro, and serve with a lime wedge on the side for a final zesty squeeze.

For a similar all-in-one comfort meal, you might love the Easy Chicken Burrito Bowl Recipe, which also captures that hearty, flavor-packed Mexican essence.

🇲🇽 Street Corn Chicken Rice Bowl: A Flavor Journey Through Mexico

In Mexico, especially in the bustling streets of Mexico City, Puebla, and Oaxaca, elote (Mexican street corn) is more than just food; it’s a cherished cultural tradition. 

Vendors roast corn over open flames, slather it with creamy sauces, cheese, and chili, creating an irresistible aroma that fills the air. 

This dish captures the spirit of Mexico’s vibrant street food culture, blending bold spices, smoky flavors, and local ingredients that reflect the country’s rich culinary heritage.

It’s like a modern twist that feels right at home next to dishes like the Chicken Burgers with Avocado Corn Salsa Recipe, which also celebrates the freshness of corn and zesty flavors.

Additional Tips for Making this Recipe Better

Having made these bowls many times, I’ve discovered a few little things that make a big difference.

• I always take the extra few minutes to char the corn in a hot, dry skillet before mixing it into the topping. This adds a smoky depth that really elevates the whole dish.
• For the juiciest chicken, I make sure not to overcrowd the pan. Cooking the chicken in batches if needed ensures each piece gets a beautiful sear.
• I find that letting the chicken marinate for the full 30 minutes really makes a difference. If I’m planning ahead, I’ll even let it marinate for a few hours.
• Don’t skip the fresh cilantro and lime wedge for serving! That final hit of freshness is what I think balances all the rich, creamy, and savory flavors.

How to Serve Street Corn Chicken Rice Bowl?

If you ever visit Mexico City or Puebla, you’ll find elote vendors lining the streets, serving freshly grilled corn slathered with mayo, cheese, lime, and chili powder a true representation of Mexico’s vibrant food scene. 

This rice bowl version captures that same spirit in a complete meal. Serve it warm with lime wedges and fresh cilantro, and imagine enjoying it in a bustling Zócalo plaza, surrounded by music, laughter, and the irresistible scent of Mexican street food. 🇲🇽

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

• Calories: 512 kcal
• Protein: 22.6g
• Carbohydrates: 43.5g
• Fat: 28.2g

Make Ahead and Storage

This recipe is great for meal prep. Here’s how to store and reheat your leftovers.

Storing

Store the components in separate airtight containers in the refrigerator. The chicken, rice, and street corn topping should be kept apart to maintain their textures. They will stay fresh for up to 3-4 days.

Freezing

The cooked chicken and rice can be frozen for up to a month. However, the street corn topping is best made fresh, as the sour cream and mayonnaise base does not freeze well and can separate when thawed.

Reheating

Reheat the rice and chicken in the microwave or in a skillet over low heat. Add a splash of water to the rice to help it steam and become fluffy again. Once heated, assemble the bowls with the cold street corn topping.

Why You’ll Love This Recipe?

This recipe is sure to become a favorite for so many reasons.

• A Perfect Flavor Combination: It combines the smoky, spicy, and tangy flavors of Mexican street corn with savory chicken and rice for a truly complete and satisfying meal in one bowl.
• Great for Any Occasion: It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Everyone loves a good rice bowl!
• Super Versatile: The toppings are easily adaptable. You can add black beans, avocado, or any of your favorite garnishes to make it your own.
• Excellent for Meal Prep: The components can be prepared ahead of time and stored separately, making for quick and easy assembly throughout the week.