If you’ve ever found yourself craving the irresistible flavors of Mexican street corn paired with juicy chicken and wholesome rice, prepare to fall in love with the Street Corn Chicken Rice Bowl. This vibrant dish brings together smoky, creamy, zesty, and satisfying notes in every bite. It’s hearty enough for a meal prep champion, glowing with fun customizable toppings, and perfect for everything from casual weeknight dinners to festive gatherings. From the charred corn to the tangy lime and that sumptuous squeeze of creamy sauce, nothing beats the flavor parade packed into this bowl!
Ingredients You’ll Need
This is one of those beautiful recipes where simple ingredients combine to create magic. Each one plays a vital role, contributing sweetness, heat, tang, or creaminess to the Street Corn Chicken Rice Bowl. Here’s what you’ll need—don’t skip a thing if you can help it, because every component has its moment to shine!
- Cooked rice: The sturdy, satisfying base of your bowl; use white, brown, or even cauliflower for a lighter touch.
- Cooked and shredded or diced chicken breast: Lean protein that soaks up all the street corn flavors and keeps the meal filling.
- Olive oil: For charring the corn, lending an irresistible smoky sweetness and golden color.
- Corn kernels (fresh, canned, or frozen): The true star—use fresh for pop and snap, but canned or frozen work beautifully too.
- Mayonnaise: Adds creaminess and helps to mimic that classic elote street corn sauce.
- Sour cream or Greek yogurt: A tangy counterpart to mayo; Greek yogurt gives it a lighter, protein-packed twist.
- Crumbled cotija or feta cheese: This salty, crumbly cheese gives the signature street corn bite; feta is a great swap if cotija is hard to find.
- Chili powder: Brings gentle heat and gorgeous color to the sauce.
- Smoked paprika: Adds warmth and a deep, smoky undertone that elevates the whole dish.
- Chopped fresh cilantro: For fresh, aromatic greenness and a burst of flavor right at the end.
- Lime juice: Cutting through the richness with acidity, lime makes every flavor sing.
- Salt and black pepper: Season every layer and taste as you go!
- Optional toppings (sliced avocado, diced red onion, jalapeño slices, hot sauce): Consider these your style points—add brightness, heat, and extra freshness as desired.
How to Make Street Corn Chicken Rice Bowl
Step 1: Char the Corn
Start by heating the olive oil in a large skillet over medium-high heat. Toss in the corn kernels and let them sizzle away for four to five minutes, stirring occasionally. You’re looking for that signature street corn char: golden edges and even a few tiny blackened spots. Try not to stir them too constantly—some sitting time means better caramelization and flavor!
Step 2: Mix the Street Corn Sauce
While the corn is working its magic, grab a mixing bowl. Whisk together the mayonnaise, sour cream (or luscious Greek yogurt), chili powder, smoked paprika, fresh lime juice, and a good pinch of salt and black pepper. This creamy, tangy sauce is what takes this bowl squarely into irresistible territory.
Step 3: Coat the Corn
Once the corn is nicely charred, add it straight into your sauce bowl. Sprinkle in the crumbled cotija or feta cheese and give everything a good toss to coat every kernel. The heat from the corn helps the sauce and cheese melt together into the ultimate creamy, street corn-inspired topping for your Street Corn Chicken Rice Bowl.
Step 4: Build the Bowls
Divide the cooked rice between your serving bowls (or meal prep containers). Top generously with shredded or diced chicken. Now, spoon a heaping helping of that gorgeous street corn mixture right over the top. The final touch? Scatter plenty of chopped cilantro and any (or all!) of your favorite toppings for extra color and punch.
Step 5: Finish and Serve
Your work is done! Serve the Street Corn Chicken Rice Bowl while it’s warm and creamy, or pack it chilled for a next-level grab-and-go lunch. There’s truly no wrong way to dig in—just make sure to squeeze on a little extra lime if you love bright flavors.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
This bowl thrives on variety and visual pop! Pile on extra chopped cilantro, creamy avocado slices, or spicy jalapeño rounds to play up the Mexican-inspired flavors. Crumbled cheese, a dusting of chili powder, and a fresh wedge of lime make it look simply irresistible—Instagram-worthy if that’s your thing!
Side Dishes
While it’s a meal in itself, the Street Corn Chicken Rice Bowl pairs beautifully with light sides. Think crunchy tortilla chips and fresh salsa, a peppery arugula salad, or warm black beans. Even a chilled agua fresca or a tart Margarita would fit right in for a themed meal!
Creative Ways to Present
Transform this dish for parties by serving it deconstructed—rice, chicken, and street corn mix in separate bowls so everyone builds their own masterpiece! You can also layer it in jar salads for a tailgate or picnic, or wrap everything up in tortillas for the ultimate handheld elote chicken wrap.
Make Ahead and Storage
Storing Leftovers
Your Street Corn Chicken Rice Bowl leftovers will keep nicely in an airtight container in the fridge for up to three days. Store toppings and garnishes separately to keep them crisp and fresh. If you meal-prep, split the components to maintain the best textures.
Freezing
The rice and chicken freeze perfectly—just allow them to cool before sealing in freezer-safe bags or containers. For best results, avoid freezing the street corn topping, as the creamy sauce and cheese fare much better fresh or just refrigerated. Assemble the bowls fresh after thawing the main components.
Reheating
To reheat, microwave the rice and chicken separately until piping hot, then stir in the street corn mixture and any cold toppings right before serving. This keeps the flavors lively and the textures just right for another amazing Street Corn Chicken Rice Bowl experience.
FAQs
Can I make the Street Corn Chicken Rice Bowl dairy-free?
Absolutely! Swap the mayo and sour cream with vegan alternatives, and use a plant-based cheese or skip it altogether. The bowl will still deliver lots of flavor and creaminess, especially with extra avocado on top.
What type Main Course
There’s no wrong answer here—white or brown rice both soak up the sauce beautifully, while cauliflower rice offers a light, low-carb spin. Try a blend of greens and grains if you want extra crunch or color!
How do I make the bowl spicier?
Kick it up with extra chili powder, sliced jalapeños, or a drizzle of your favorite hot sauce. You can even add cayenne for a real punch or serve with spicy salsa on the side.
Can I grill the chicken for more flavor?
Yes, grilling the chicken adds smoky flavor that pairs wonderfully with the charred corn. Marinate chicken in lime, chili powder, and garlic for 20 minutes before grilling for extra oomph!
Is this Street Corn Chicken Rice Bowl good for meal prep?
It’s a superstar for meal prep! Simply keep the chicken, rice, and street corn mixture separate. Assemble and add fresh toppings each day to keep every bowl tasting fresh and vibrant.
Final Thoughts
I can’t recommend the Street Corn Chicken Rice Bowl enough for its comforting layers, summery flavors, and pure joy in every spoonful. Whether you’re serving loved ones or just treating yourself, this is a meal that turns any day into a celebration. Give it a try and let it become your new favorite bowl obsession!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this delicious Street Corn Chicken Rice Bowl. Tender chicken, charred corn, creamy cotija cheese, and a hint of spice all come together in a satisfying bowl that’s perfect for a quick and flavorful meal.
Ingredients
Rice:
- 2 cups cooked rice (white, brown, or cauliflower rice)
Chicken:
- 2 cups cooked and shredded or diced chicken breast
Corn Mixture:
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
Optional Toppings:
- sliced avocado
- diced red onion
- jalapeño slices
- hot sauce
Instructions
- Cook Corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook for 4–5 minutes until slightly charred, stirring occasionally.
- Prepare Corn Mixture: In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper. Add cooked corn and cheese, stir to coat.
- Assemble Bowl: Divide rice between bowls, top with chicken, spoon over corn mixture. Garnish with cilantro and desired toppings. Serve warm.
Notes
- This bowl can be served warm or chilled.
- For extra flavor, use grilled chicken or season with taco spices.
- Swap mayonnaise for Greek yogurt to lighten it up.
- Great for meal prep or weeknight dinners.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
