If you love bold flavors and colorful meals, this Street Corn Chicken Rice Bowl is about to become your new favorite. It combines juicy, seasoned chicken with a creamy, tangy street corn topping, all served over fluffy rice with fresh avocado and lime. Inspired by Mexican street corn (elote), this dish is bursting with flavor, texture, and freshness in every bite.
It’s quick enough for weeknights yet impressive enough to serve when you want to wow your family or friends.
Why You’ll Love This Recipe
✔️ Flavor-packed: Chili-spiced chicken, charred corn, zesty lime, and creamy toppings.
✔️ Customizable: Add your favorite veggies, grains, or proteins.
✔️ Meal prep friendly: Make the components ahead for quick assembly.
✔️ Balanced and hearty: Protein, carbs, and veggies all in one bowl.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Juice of ½ lime
For the Street Corn
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp olive oil
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ½ cup Cotija cheese (crumbled)
- ¼ cup fresh cilantro (chopped)
- ½ tsp chili powder
- Juice of ½ lime
For Assembly & Toppings
- 3 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 ripe avocado, sliced
- ¼ cup diced red onion
- Lime wedges, for serving
Instructions
1. Cook the Chicken
- In a bowl, toss diced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook chicken until fully cooked, about 6–8 minutes.
- Squeeze in lime juice, stir, and set aside.
2. Char the Corn
- In the same skillet, add corn and cook over high heat until lightly charred. Stir occasionally for even browning.
3. Make the Street Corn Mixture
- In a bowl, combine charred corn, mayonnaise, crema or sour cream, Cotija cheese, cilantro, chili powder, and lime juice. Mix well.
4. Assemble the Bowls
- Add rice to bowls as the base.
- Top with cooked chicken, creamy street corn, sliced avocado, and diced red onion.
5. Serve
- Garnish with extra cilantro, a sprinkle of Cotija cheese, and lime wedges.
Tips & Variations
- Rice upgrade: Try cilantro-lime rice or Mexican rice for extra flavor.
- Add heat: Mix in jalapeños or drizzle with hot sauce.
- Dairy-free: Use vegan mayo and skip the cheese, or try a dairy-free cheese alternative.
- Meal prep: Cook the chicken and rice ahead, then assemble fresh when ready to serve.
What to Serve With It
This bowl is a complete meal on its own, but you can pair it with:
- Tortilla chips and guacamole
- A fresh green salad
- Roasted veggies
Storage
- Refrigerator: Store leftovers in airtight containers for up to 3 days.
- Meal prep: Keep rice, chicken, and street corn in separate containers for best freshness.
- Reheat: Warm rice and chicken before adding fresh toppings.
Final Thoughts
This Street Corn Chicken Rice Bowl is the perfect mix of comforting and refreshing. Juicy chicken, creamy elote-style corn, and fresh toppings come together in a way that’s both satisfying and exciting. Whether you’re cooking for family dinner or meal prepping for the week, this recipe is a winner every time.
