Street Corn Chicken Rice Bowl Recipe – A Flavor-Packed Meal
If you’re looking for a meal that’s creamy, smoky, and bursting with bold flavors, this Street Corn Chicken Rice Bowl is the perfect choice. Inspired by Mexican street corn (elote), this dish combines juicy grilled chicken, creamy seasoned corn, and fluffy rice for a hearty and satisfying meal. Whether you’re meal prepping for the week or whipping up a quick weeknight dinner, this recipe is sure to become a favorite. Let’s dive in!

Ingredients Overview
Here’s what you’ll need to create this delicious and filling rice bowl:
For the Chicken
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
For the Creamy Street Corn Topping
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/3 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
For the Rice
- 1 cup uncooked long-grain white rice (or brown rice)
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- 1 tablespoon butter
For Garnishing & Assembly
- Diced avocado
- Extra cotija or feta cheese
- Lime wedges
- Chopped fresh cilantro
The Secret to Perfectly Grilled Chicken
- Marinate for Maximum Flavor: Let the chicken sit in the olive oil, lime juice, and spices for at least 20 minutes (or overnight) to absorb the flavors.
- High Heat for a Good Sear: Cooking the chicken over medium-high heat gives it a nice charred exterior while keeping it juicy inside.
- Let It Rest: After grilling, let the chicken rest for 5 minutes before slicing to retain its juices.

Step-by-Step Preparation
1. Cook the Rice
- In a medium saucepan, bring 2 cups of chicken broth or water to a boil.
- Stir in the rice, salt, and butter. Reduce the heat to low, cover, and let it simmer for 15–18 minutes (or according to package instructions).
- Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. Prepare the Grilled Chicken
- In a bowl, mix the olive oil, lime juice, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
- Coat the chicken in the marinade and let it sit for at least 20 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let it rest before slicing.
3. Make the Creamy Street Corn Topping
- If using fresh corn, grill it for a smoky flavor, then cut the kernels off the cob. If using frozen or canned corn, sauté it in a dry skillet over high heat for a few minutes to char slightly.
- In a bowl, mix the charred corn with mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, lime juice, and cotija cheese. Stir until well combined.
- Fold in chopped cilantro and set aside.
4. Assemble the Bowl
- Divide the cooked rice among serving bowls.
- Top each bowl with sliced grilled chicken.
- Spoon the creamy street corn mixture over the chicken.
- Garnish with diced avocado, extra cotija cheese, fresh cilantro, and lime wedges.
Key Tips for Success
- Use High-Quality Spices: Fresh, aromatic spices enhance the flavor of both the chicken and the corn topping.
- Char the Corn for Extra Flavor: Cooking the corn on high heat gives it a delicious, smoky taste.
- Balance the Creaminess: If you prefer a lighter topping, use Greek yogurt instead of sour cream.
Substitutions and Variations
This recipe is incredibly versatile. Here are some ways to tweak it:
- Vegetarian Option: Swap the chicken for grilled portobello mushrooms or black beans.
- Low-Carb Version: Replace the rice with cauliflower rice or shredded lettuce for a lighter bowl.
- Dairy-Free Alternative: Use vegan mayo and dairy-free cheese substitutes.
- Extra Heat: Add diced jalapeños to the corn mixture or drizzle the bowl with hot sauce.
Serving Suggestions
- With Tortillas: Serve the bowl with warm tortillas on the side for a DIY taco-style experience.
- Pair It with a Side Salad: A fresh avocado and tomato salad complements the bold flavors of the dish.
- Top with a Fried Egg: For a brunch twist, add a fried egg on top of each bowl.
How to Store Leftovers
- Refrigeration: Store the chicken, rice, and corn topping separately in airtight containers in the fridge for up to 3 days.
- Reheating: Warm the chicken and rice in the microwave or on the stovetop. Add the creamy corn topping just before serving.
- Freezing: You can freeze the grilled chicken and rice for up to 2 months. Thaw overnight in the refrigerator before reheating.

Common Mistakes to Avoid
- Overcooking the Chicken: Use a meat thermometer to ensure the chicken is cooked to 165°F (75°C) but still juicy.
- Soggy Rice: Use the correct rice-to-liquid ratio and let it steam after cooking for the best texture.
- Skipping the Lime Juice: The acidity of lime juice balances the creaminess of the corn topping and enhances the overall flavor.
FAQs
Can I use canned corn instead of fresh?
Yes! Drain and rinse canned corn, then lightly char it in a dry skillet for better flavor.
What’s the best rice to use for this bowl?
Long-grain white rice, jasmine rice, or brown rice work best for this dish. For a low-carb option, try cauliflower rice.
Can I make this recipe ahead of time?
Absolutely! Cook the chicken, rice, and corn topping separately and store them in the fridge. Assemble the bowls just before serving.
Conclusion
This Street Corn Chicken Rice Bowl is the perfect combination of smoky, creamy, and tangy flavors. With juicy grilled chicken, seasoned corn, and fluffy rice, it’s a meal that’s both satisfying and easy to prepare. Whether you’re meal-prepping for the week or making dinner for the family, this dish is sure to become a favorite!
If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with friends and subscribe to our blog for more delicious recipes.
Print
Street Corn Chicken Rice Bowl Recipe – A Flavor-Packed Meal
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling / Stovetop
- Cuisine: Mexican-Inspired
Description
This Street Corn Chicken Rice Bowl is a bold, flavor-packed meal inspired by Mexican street corn (elote). Juicy grilled chicken is paired with creamy, smoky street corn and served over fluffy rice for a delicious and satisfying dish. Perfect for meal prep or a quick weeknight dinner, this bowl is guaranteed to be a hit!
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
For the Creamy Street Corn Topping
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/3 cup cotija or feta cheese, crumbled
- 2 tablespoons chopped cilantro
For the Rice
- 1 cup uncooked long-grain white rice (or brown rice)
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- 1 tablespoon butter
For Garnishing & Assembly
- Diced avocado
- Extra cotija or feta cheese
- Lime wedges
- Chopped fresh cilantro
Instructions
1. Cook the Rice
- Bring 2 cups of chicken broth or water to a boil in a medium saucepan.
- Stir in the rice, salt, and butter. Reduce heat to low, cover, and simmer for 15–18 minutes (or according to package instructions).
- Remove from heat, let sit 5 minutes, then fluff with a fork.
2. Prepare the Grilled Chicken
- In a bowl, mix olive oil, lime juice, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
- Coat the chicken in the marinade and let it sit for at least 20 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let rest before slicing.
3. Make the Creamy Street Corn Topping
- If using fresh corn, grill or sauté it for a smoky flavor, then cut off the kernels.
- In a bowl, mix corn, mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, lime juice, and cotija cheese.
- Fold in chopped cilantro and set aside.
4. Assemble the Bowl
- Divide the cooked rice among serving bowls.
- Top each bowl with sliced grilled chicken.
- Spoon the creamy street corn mixture over the chicken.
- Garnish with diced avocado, extra cotija cheese, fresh cilantro, and lime wedges.
Notes
- Marinate Chicken for Maximum Flavor: Let the chicken sit in the seasoning for at least 20 minutes or overnight for the best taste.
- Char the Corn for Extra Flavor: A quick sauté or grill adds smoky depth.
- Balance the Creaminess: Swap sour cream with Greek yogurt for a lighter version.