Street Corn Chicken Rice Bowl: Easy Flavor-Packed Dinner You’ll Crave
Table of Contents
Street corn chicken rice bowl wasn’t just another recipe for me—it was a flavor mission. I remember standing by the grill on a warm summer evening, brushing butter over freshly charred corn and flipping marinated chicken thighs, thinking, What if these could live in one perfect bowl? That night, I layered smoky corn, citrusy grilled chicken, and fluffy jasmine rice, topped it with a creamy cotija-lime sauce—and magic happened.
This bowl captures everything I love about casual summer cookouts: the smokiness of street corn, the comfort of rice, and the protein-rich bite of juicy chicken. It’s now my go-to when I want something comforting yet fresh, and I promise it’s going to become a regular in your home too.
Try pairing it with other flavor-packed meals like spicy chicken burrito bowls or the equally vibrant cilantro lime shrimp rice bowl for more bowl-based inspiration.
Print
Street Corn Chicken Rice Bowl: Easy Flavor-Packed Dinner You’ll Crave
A bold and satisfying street corn chicken rice bowl with juicy grilled chicken, creamy elote corn, and zesty lime crema. A complete, crowd-pleasing meal.
- Total Time: 30 mins
- Yield: 2 bowls
Ingredients
2 boneless chicken thighs or breasts
1 cup jasmine rice
2 cups corn (fresh or frozen)
1/4 cup mayonnaise or Greek yogurt
2 tbsp sour cream
1/2 lime, juiced
1/2 tsp chili powder
1/4 cup crumbled cotija cheese
1 tbsp chopped cilantro
Salt and pepper to taste
1 tbsp olive oil
Instructions
1. Marinate chicken in lime juice, chili powder, garlic, and olive oil.
2. Grill or sear chicken until fully cooked and golden brown.
3. Cook jasmine rice and fluff with butter and lime.
4. Grill corn (or sauté if frozen) until lightly charred.
5. Mix corn with mayo, sour cream, lime juice, chili, and cotija.
6. Assemble bowls with rice, sliced chicken, and elote corn.
7. Top with cilantro, extra cotija, and optional lime wedges.
Notes
Use Greek yogurt instead of mayo for a lighter sauce.
Store ingredients separately for easy meal prep.
Try cauliflower rice for a low-carb version.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American
Why Everyone Loves This Bowl
The real charm of this street corn chicken rice bowl lies in its layers. Each ingredient offers something different—sweet roasted corn, tangy lime crema, savory chicken, herby cilantro—and yet they all belong together. Plus, it’s a complete meal: carbs, protein, fiber, and flavor in every forkful.
This bowl is also highly adaptable. Want it dairy-free? Use avocado crema. Need it meatless? Swap the chicken for black beans or tofu. Whether you’re prepping lunches or planning a casual dinner party, this bowl delivers every time. The added bonus? It holds up great in the fridge and reheats like a dream.
How to Prep the Ultimate Street Corn Chicken Rice Bowl
Mastering the Chicken and Rice Base
When it comes to building the perfect street corn chicken rice bowl, everything starts with well-seasoned chicken and fluffy rice. Go for boneless, skinless chicken thighs or breasts and marinate them in a mix of lime juice, smoked paprika, garlic powder, and olive oil. Let it sit for at least 30 minutes (overnight is even better) for bold flavor in every bite.
Grill or pan-sear the chicken until golden and juicy, then let it rest before slicing. As for rice, jasmine or long-grain white rice works best—fluffy and fragrant with just the right bite. Add a squeeze of lime and a touch of butter once it’s done for extra richness. You can even cook your rice in chicken broth for added flavor.
Need a shortcut? Use rotisserie chicken and instant rice to make this weeknight-friendly without sacrificing flavor. For more time-saving ideas, you might like quick and easy taco rice bowls as well.
Elevating the Street Corn Element
Now let’s talk corn—the heart of the street corn chicken rice bowl. Use fresh corn on the cob if possible. Char it directly on a grill or gas stove until it’s beautifully blistered, then cut off the kernels. Frozen or canned corn can work too—just sauté it in a hot pan with a little butter and smoked paprika until it gets toasty and golden.
The secret to authentic flavor is in the sauce. Mix mayonnaise, sour cream (or Greek yogurt for a lighter option), lime juice, chili powder, and crumbled cotija cheese. Toss the warm corn in this elote-style mixture right before assembling. This creamy, tangy element is what gives the bowl its signature richness.
If you enjoy building flavor layers like this, check out the creamy poblano chicken skillet—it shares that same bold and comforting profile.
Street Corn Chicken Rice Bowl Variations & Custom Ideas
Creative Variations for Every Palate
The beauty of a street corn chicken rice bowl is how effortlessly it adapts to what you love or what you have on hand. Want to go meatless? Swap the chicken for black beans, crispy tofu, or grilled portobello mushrooms. Looking for a low-carb option? Trade the rice for cauliflower rice or shredded cabbage.
Feeling spicy? Add sliced jalapeños, a drizzle of chipotle crema, or even a spoonful of hot salsa for a serious kick. Want it lighter? Sub mayo with Greek yogurt in the elote-style sauce and serve it over quinoa. For a cheesy twist, melt pepper jack or cheddar over the chicken before slicing it up.
And if you’re a fan of Mexican fusion dishes, you’ll also love exploring the baked chicken enchilada bowl or the low-carb burrito bowl—both offer fun ways to switch things up without losing those core, crave-worthy flavors.
Ingredient Swaps That Still Deliver
Maybe you don’t have cotija cheese? No problem—feta or Parmesan works as a salty, crumbly stand-in. Out of fresh corn? Frozen roasted corn is a great substitute and takes even less time. If cilantro’s not your thing, try parsley or green onion for a milder herbaceous kick.
And don’t stress if you’re short on fresh lime. Bottled lime juice or even a mix of lemon and vinegar can step in to bring that needed acidity to your bowl. This flexibility makes it a perfect dish to repeat week after week without it ever feeling tired.
Serving, Storing & Meal Prepping Your Street Corn Chicken Rice Bowl
The Best Way to Serve and Enjoy It
Serve your street corn chicken rice bowl warm in wide, shallow bowls to show off the colorful ingredients. Start with a bed of rice, then layer on grilled chicken, elote-style corn, and a generous drizzle of lime crema. Sprinkle extra cotija, fresh cilantro, and a squeeze of lime over the top to finish. For a crunchy element, try crushed tortilla chips or a handful of roasted pepitas.
This bowl is a hit at casual family dinners and also makes an impressive weekday lunch. For a next-level side, serve it with zesty avocado cucumber salad or crispy baked plantain chips to complement the bold flavors. You can also wrap the ingredients in a warm tortilla for a burrito-style twist.
Meal Prep & Storage Tips
One of the best things about this street corn chicken rice bowl is how well it lends itself to meal prep. Cook the chicken, corn, and rice in bulk, and store each component separately in airtight containers. The elote-style corn mix and sauce will last 3–4 days in the fridge. Assemble just before eating or prepare full bowls ahead, storing them in glass containers for grab-and-go lunches.
To reheat, simply microwave the rice and chicken, then top with the corn and sauce after warming. If using fresh herbs, add them right before serving to preserve their brightness. The bowl stays flavorful and satisfying all week long—and you won’t find yourself bored, especially if you rotate toppings like avocado, hot sauce, or pickled onions.
For more recipes follow me on Pinterest
Frequently Asked Questions
Can Mexican street corn be made ahead of time?
Yes! Mexican street corn (also called elote or esquites) can absolutely be made ahead. Prepare the corn and sauce separately, then combine them just before serving to keep it fresh and flavorful. For your street corn chicken rice bowl, storing the corn mixture in the fridge for up to 3 days works well.
Is street corn served hot or cold?
Street corn is traditionally served hot, right off the grill or stovetop. However, it tastes great cold too, especially in dishes like a street corn chicken rice bowl, where it’s tossed in creamy dressing and layered with warm ingredients. Either option works depending on your preference.
What is a substitute for mayonnaise in street corn?
If you’re not a fan of mayo, Greek yogurt is a great substitute—it adds creaminess with fewer calories and extra protein. Sour cream or vegan mayo alternatives also work well. Each brings its own flavor profile, but they’ll all blend beautifully in a street corn chicken rice bowl sauce.
How many calories are in chicken, rice, and corn?
A basic serving of grilled chicken (about 4 oz), one cup of cooked rice, and ½ cup of corn averages around 400–500 calories depending on added fats or sauces. A full street corn chicken rice bowl, with elote sauce and toppings, typically ranges from 550–700 calories depending on your portion sizes and ingredients.
