There’s something about Mexican street corn—also called elote—that just makes me happy. The creamy, zesty, cheesy combination is pure magic. I first tried authentic street corn at a summer festival years ago, and I was immediately hooked. Fast forward to a busy weeknight not too long ago: I was craving those bold flavors but needed something more substantial for dinner. That’s when the idea for the Street Corn Chicken Rice Bowl was born!

I took all the goodness of street corn—charred corn, creamy sauce, spices, and cheese—and piled it onto a hearty bed of rice, topped it with juicy seasoned chicken, and finished it off with fresh cilantro and a squeeze of lime. It was game-changing. Easy to make, packed with flavor, and incredibly satisfying. Now, this bowl is in heavy rotation at my house, especially when we want something fast but exciting.

Why You’ll Love This Street Corn Chicken Rice Bowl

Bold, Fresh Flavors: Smoky, creamy, zesty, and a little spicy—every bite is a flavor explosion.

Easy Weeknight Dinner: Ready in under 40 minutes, using simple ingredients.
Customizable: Make it spicy, dairy-free, low-carb—you name it!
Meal Prep Friendly: It stores and reheats beautifully for lunches or busy days.

Family-Approved: Even picky eaters devour this bowl (especially if you let them customize toppings!).

Love burrito bowls? You’ll love this even more! Try pairing it with our Homemade Chipotle Sauce for an extra flavor boost.

How to Make a Street Corn Chicken Rice Bowl

Here’s a breakdown of what you’ll need for the perfect Street Corn Chicken Rice Bowl:

For the Chicken:

Chicken Breast or Thighs: 1 lb, boneless and skinless
Tip: I prefer thighs for juicier, more flavorful chicken.
Olive Oil: 1 tablespoon
Chili Powder: 1 teaspoon

Cumin: ½ teaspoon
Paprika: ½ teaspoon
Garlic Powder: ½ teaspoon

Salt and Pepper: To taste
Lime Juice: 1 tablespoon, for finishing

For the Street Corn:

Corn Kernels: 2 cups (fresh, canned, or frozen all work)

Mayonnaise: ¼ cup
(You can swap for Greek yogurt for a lighter version.)
Cotija Cheese: ¼ cup, crumbled
(Or feta cheese if you can’t find cotija.)
Chili Powder: ½ teaspoon

Lime Juice: 1–2 tablespoons
Cilantro: 2 tablespoons, chopped

For the Rice:

Cooked Rice: 3–4 cups
(White rice, brown rice, or even cauliflower rice if you’re low-carb.)

Butter: 1 tablespoon (optional for extra richness)

Optional Toppings:

Sliced Avocado
Extra Cotija or Feta

Fresh Jalapeños
Hot Sauce
More Lime Wedges

Pickled Red Onions

Step-by-Step Instructions

1. Prepare the Chicken

In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and pepper.
Rub the spice mix all over the chicken pieces.

Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5–7 minutes per side (depending on thickness) until golden brown and cooked through (internal temp 165°F).
Transfer to a plate, squeeze lime juice over the chicken, and let it rest for a few minutes before slicing.

2. Make the Street Corn

In the same pan (no need to wash it—yay for easy cleanup!), add a tiny bit more oil if needed.
Toss in the corn kernels and cook over high heat for 2–3 minutes without stirring too much—you want some kernels to get nicely charred!
Remove from heat.

In a bowl, mix the charred corn with mayo, cotija cheese, chili powder, lime juice, and cilantro. Adjust seasoning to taste.

3. Cook or Reheat the Rice

Warm up your cooked rice. Stir in a tablespoon of butter if you want it extra rich and flavorful.

4. Assemble the Bowls

Start with a generous scoop of rice.

Top with sliced chicken.
Add a big spoonful (or two!) of street corn mixture.
Finish with your favorite toppings: avocado, more cheese, jalapeños, extra cilantro, lime wedges, and hot sauce.

Expert Tips for Success

Char the Corn Properly: Don’t stir too often; let the corn sit and get those golden-brown spots for authentic flavor.
Season the Chicken Well: The spice mix is what brings the chicken to life—don’t be shy!
Rest the Chicken: Resting lets the juices redistribute, keeping your chicken juicy, not dry.

Use Fresh Lime: Bottled lime juice won’t give you the same bright, fresh pop of flavor.
Customize Heat Levels: Add extra chili powder or diced jalapeños if you like it spicy, or tone it down for a milder dish.

Variations and Substitutions

Low-Carb Option: Swap the rice for cauliflower rice.

Vegetarian Version: Skip the chicken and add black beans or grilled veggies.
Dairy-Free: Use a dairy-free mayo and skip the cheese (or use a dairy-free cheese alternative).
Grilled Chicken: If it’s nice out, grill the chicken for an extra smoky flavor.

Burrito Version: Wrap everything in a tortilla for an epic street corn chicken burrito!

Serving Suggestions

Side Salad: A simple green salad with lime vinaigrette complements the bold flavors beautifully.
Tortilla Chips: Scoop up any extra corn and rice with crunchy chips.

Margaritas or Agua Fresca: Refreshing drinks are the perfect pairing!

Storage and Reheating Tips

Storing

Store all components separately if possible in airtight containers.
The chicken, rice, and corn mixture will keep well for up to 3–4 days in the refrigerator.

Reheating

Reheat the chicken and rice gently in the microwave or on the stove.
The corn salad is best enjoyed cold or at room temperature.
Add fresh toppings after reheating for the best texture.

Recipe FAQs

Can I use leftover chicken for this recipe?

Absolutely! Grilled, roasted, or even rotisserie chicken works great.

What if I can’t find cotija cheese?

Feta cheese is a great substitute—it’s salty and crumbly just like cotija.

Can I grill the corn instead of pan-frying it?

Yes! Grilling corn on the cob and then slicing off the kernels adds even more smoky flavor.

Is this dish spicy?

It’s mild as written, but you can easily make it spicy by adding jalapeños, extra chili powder, or hot sauce.

Can I meal prep this for lunches?

Definitely! Assemble the bowls minus the avocado and fresh toppings, then add those right before eating.

Final Thoughts

This Street Corn Chicken Rice Bowl is everything I love in a meal: bold, fresh flavors, satisfying textures, and super easy to throw together. Whether you’re meal prepping for the week or whipping up a last-minute dinner, this bowl is sure to be a hit. I hope it becomes a favorite at your house, too!

Have you tried this recipe yet? I’d love to hear what you thought! Drop a comment below or tag me if you share your beautiful bowls on social media!