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.

5 Reasons to Love Street Corn Chicken Rice Bowl: Easy Flavor-Packed Dinner You'll Crave

Ingredients

Scale

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

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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.

Author: valerie
Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner
Method: Grilling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 40g
Cholesterol: 95mg