Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl brings together the bold flavors of Mexican street corn and juicy grilled chicken, all served over a bed of seasoned rice. Inspired by elote—a beloved Mexican street food—this dish features charred sweet corn, smoky spices, creamy cotija cheese, and a drizzle of zesty lime crema.

This bowl is perfect for meal prep, a hearty lunch, or a quick and satisfying dinner. The combination of spicy, creamy, tangy, and smoky flavors makes each bite deliciously complex. Serve it with a squeeze of fresh lime and some extra cilantro for a truly authentic street corn experience.

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime

For the Rice:

1 cup long-grain rice (such as jasmine or basmati)
2 cups chicken broth (or water)
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon cumin
½ teaspoon garlic powder

For the Street Corn Topping:

1 cup corn kernels (fresh, canned, or frozen)
1 teaspoon olive oil
½ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon salt

For the Lime Crema & Garnishes:

¼ cup sour cream (or Greek yogurt)
Juice of ½ lime
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ cup crumbled cotija cheese (or feta)
2 tablespoons chopped fresh cilantro
Lime wedges (for serving)

Step-by-Step Instructions

1. Marinate & Cook the Chicken

Start by preparing the chicken marinade. In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Coat the chicken evenly with the marinade and let it sit for 15–30 minutes to absorb the flavors.

Heat a grill pan or skillet over medium-high heat. Once hot, cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). If using a grill, cook over direct heat for a nice char. Remove the chicken from heat, let it rest for 5 minutes, then slice it into strips.

2. Prepare the Rice

While the chicken is marinating, cook the rice. Rinse the rice under cold water until the water runs clear—this removes excess starch and prevents stickiness.

In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the rice and toast for 1-2 minutes, stirring frequently. Add the chicken broth, salt, cumin, and garlic powder. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

3. Char the Corn

Heat 1 teaspoon of olive oil in a skillet over high heat. Add the corn kernels, chili powder, smoked paprika, and salt. Stir occasionally and let the corn develop a slight char, about 3-5 minutes. Remove from heat and set aside.

4. Make the Lime Crema

In a small bowl, whisk together the sour cream, lime juice, chili powder, garlic powder, and salt. Adjust seasoning to taste, adding more lime juice for tanginess or more chili powder for spice.

5. Assemble the Bowl

Spoon the seasoned rice into bowls as the base. Top with sliced grilled chicken, charred corn, and a generous drizzle of lime crema. Sprinkle with crumbled cotija cheese, fresh cilantro, and an extra dash of chili powder. Serve with lime wedges on the side for squeezing over the top.

6. Serve & Enjoy

Serve the bowl warm, mixing everything together to get a bite of all the flavors in each forkful.

Cooking Tips & Notes

For the Best Chicken

If possible, let the chicken marinate for at least 30 minutes for deeper flavor. If you’re short on time, even 10 minutes will add great flavor.
Use chicken thighs instead of breasts for a juicier, more flavorful result.
If grilling, cook over medium-high heat for a nice char while keeping the inside moist.

Rice Cooking Tips

Toasting the rice in olive oil before adding the liquid enhances its flavor and prevents it from becoming mushy.
If using brown rice, increase the cooking time to 35–40 minutes, or until tender.
To make cilantro-lime rice, stir in 1 tablespoon chopped cilantro and the juice of ½ lime after cooking.

Corn Variations

For an even smokier flavor, grill fresh corn on the cob, then cut the kernels off after charring.
If using frozen corn, thaw it first and pat it dry before charring in the skillet.

Make-Ahead & Storage Tips

This dish is great for meal prep. Store the rice, chicken, and toppings separately in airtight containers in the fridge for up to 4 days.
Reheat the rice and chicken in the microwave with a splash of water to keep them from drying out.
The lime crema can be made ahead and stored in the fridge for up to 3 days.

Serving Suggestions

Pair this bowl with warm tortillas to turn it into delicious tacos.
Serve with black beans, avocado slices, or a fresh tomato salsa for extra flavor.
Add a fried egg on top for a brunch-style twist.
Pair with a spicy margarita or a refreshing agua fresca for a complete meal.

This Street Corn Chicken Rice Bowl is bursting with flavor, combining the charred sweetness of corn, the smoky spices of grilled chicken, and the creamy, zesty drizzle of lime crema. It’s an easy, customizable meal that’s both nutritious and satisfying. Enjoy!