If you’re craving a bold and colorful meal that truly brings the street food vibes home, this Street Corn Chicken Rice Bowl is guaranteed to become your new go-to recipe. Packed with zesty, creamy, and cheesy flavors inspired by Mexican elote, this bowl pulls together juicy, seasoned chicken, buttery street corn, fluffy rice, and a festival of toppings. Every bite is loaded with crunch, tang, and a touch of heat—making it the perfect weeknight fix or meal-prep staple you’ll reach for again and again.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients can transform into a crave-worthy Street Corn Chicken Rice Bowl. Each item on this list is chosen for the way it amps up the flavor, texture, or visual appeal—no fillers, only the good stuff!

Cooked white rice: The base for your bowl, soaks up all the juicy toppings and ties everything together.
Boneless skinless chicken breasts, diced: Lean protein that cooks quickly and tastes incredible when coated in spices.
Olive oil: Brings out the best in your chicken, helping it crisp up and stay juicy.
Chili powder: Delivers a warm, earthy flavor and a hint of smokiness.
Cumin: Infuses the chicken with that classic savory depth found in so many Mexican dishes.
Smoked paprika: For a subtle sweet-smoky punch that elevates the whole bowl.
Salt and pepper: Essential seasonings to bring all the other flavors into focus.
Corn kernels (fresh, canned, or frozen): The superstar—choose whatever’s most convenient, or grill fresh corn for extra flavor!
Mayonnaise: Makes the corn wonderfully creamy, just like true street corn.
Sour cream: Adds a tangy edge that brightens the bowl and keeps things luscious.
Cotija cheese, crumbled: This salty, crumbly cheese is key for that authentic elote taste.
Garlic powder: A hint of garlicky depth without overpowering the sweet corn.
Lime juice: Gives a fresh burst of acidity, balancing out the richness.
Chopped cilantro: Fresh, herby, and the perfect finishing touch.
Jalapeño, diced (optional): A little extra kick for the spice lovers.
Hot sauce to taste: Go as bold as you like to make the flavor pop!

How to Make Street Corn Chicken Rice Bowl

Step 1: Season and Cook the Chicken

Start by dicing your boneless, skinless chicken breasts into bite-sized pieces, then toss them in a bowl with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. This quick marinade infuses the meat with robust flavor and beautiful color. Heat a skillet over medium, add the chicken, and cook for about 6 to 8 minutes, stirring every so often, until the pieces are fully cooked through and develop a light, golden sear. Don’t crowd the pan and resist the urge to overcook—the result should be juicy, well-seasoned chicken that’s perfect for your Street Corn Chicken Rice Bowl.

Step 2: Make the Creamy Street Corn

While your chicken sizzles, mix up the corn magic. Combine your corn kernels (fresh, canned, or frozen and thawed all work), with mayonnaise, sour cream, crumbled cotija cheese, garlic powder, freshly-squeezed lime juice, and chopped cilantro in a medium bowl. If you want to dial up the flavor and a bit of heat, stir in diced jalapeño and a shake or two of your favorite hot sauce. Give everything a really thorough mix so every kernel gets coated in that creamy, cheesy goodness—if you grilled your corn, even better!

Step 3: Assemble the Street Corn Chicken Rice Bowls

This is where the dish comes together in all its layered, vibrant glory. Divide your fluffy cooked rice evenly among serving bowls. Top each bed of rice with a generous serving of the spiced chicken, then spoon the street corn mixture liberally over the top. Let some of the creamy corn tumble onto the rice and chicken so every bite feels luxurious. If you’re a fan of loaded bowls, feel free to add extra toppings—more cheese, cilantro, or even a bit more hot sauce!

Step 4: Add Final Touches

Once your Street Corn Chicken Rice Bowl is stacked and dazzling, finish with a sprinkle of extra cotija cheese, a scattering of fresh cilantro, and a few lime wedges on the side. If you’re feeling like a true street-food vendor, serve hot and invite everyone to customize their own bowl of goodness. The best part is watching each person build their perfect bite!

How to Serve Street Corn Chicken Rice Bowl

Garnishes

The right garnishes turn each Street Corn Chicken Rice Bowl from a simple meal into an eye-catching feast. Try a last flourish of cotija cheese and extra cilantro for color, a few jalapeño slices for heat, and juicy lime wedges for that irresistible citrusy zing. A final drizzle of hot sauce gives each bowl a playful, personal touch.

Side Dishes

This bowl is hearty enough to stand alone, but if you’re in the mood for a full spread, keep things fresh and light. Serve with a vibrant side salad tossed in lime vinaigrette, crunchy tortilla chips with guacamole, or a bowl of black beans for extra fiber and protein. Every side should accentuate the bold flavors in your Street Corn Chicken Rice Bowl without overshadowing it.

Creative Ways to Present

Presentation adds excitement! Layer the rice, chicken, and street corn in see-through glass bowls to showcase the colorful stripes. For meal prep, portion out the components separately and let everyone build their own Street Corn Chicken Rice Bowl at the table. Mini bowls or mason jars make a fantastic appetizer for parties—your guests will love building their own bright, flavor-packed bites.

Make Ahead and Storage

Storing Leftovers

Your Street Corn Chicken Rice Bowl components keep beautifully in the fridge. Store the rice, chicken, and corn mixtures separately in airtight containers to maintain freshness and prevent the rice from getting soggy. They’ll stay delicious for up to three days, making this dish excellent for meal prep or quick lunches on busy days.

Freezing

While the chicken and rice freeze well if packed in freezer-safe containers, the creamy corn topping is best enjoyed fresh. If you want to freeze leftovers, freeze just the rice and chicken portions. Thaw overnight in the fridge before reheating, then whip up a quick batch of street corn topping when ready to serve for that same creamy crunch.

Reheating

To reheat, warm the chicken and rice gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying out. Top with a freshly mixed street corn topping so every Street Corn Chicken Rice Bowl tastes as vibrant as when first made. Add garnishes just before eating for maximum freshness.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken makes this recipe even faster. Just shred or dice the meat and toss it in the spices before heating briefly in a skillet or microwave. It’s a terrific shortcut for busy weeknights.

What if I can’t find cotija cheese?

No worries—feta cheese is a great substitute for cotija if you can’t track it down. It’s also crumbly and salty, and will keep your Street Corn Chicken Rice Bowl tasting just as delicious.

How do I make this dish spicier or milder?

Customize the heat to your liking by adjusting the amount of jalapeño and hot sauce in the corn mixture. If you love spice, go big with diced jalapeños and a few spicy dashes. For a milder flavor, skip the jalapeño and use a sweet chili sauce instead of hot sauce.

Can this be made dairy-free?

Yes, just substitute your favorite dairy-free mayonnaise, sour cream, and cheese in place of the traditional options. Vegan feta or cashew cheese works well in the corn topping for that irresistible tangy pop.

Is the Street Corn Chicken Rice Bowl gluten-free?

It is! Just be sure to double-check the labels on your mayo, sour cream, and hot sauce to rule out any sneaky gluten ingredients. The rest of the bowl is naturally gluten-free, making it a perfect option for gluten-sensitive eaters.

Final Thoughts

If you love meals that are vibrant, satisfying, and unmistakably fun to eat, give this Street Corn Chicken Rice Bowl a spot on your menu. Every forkful promises layers of spice, creaminess, and freshness. Don’t be surprised if you find yourself craving it on repeat—it’s one of those universally loved recipes that makes every day taste like a celebration!

Street Corn Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Street Corn Chicken Rice Bowl recipe combines the flavors of Mexican street corn with seasoned chicken served over a bed of white rice for a delicious and satisfying meal.

Ingredients

Scale

For the Chicken:

2 cups cooked white rice
2 boneless skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste

For the Street Corn Mixture:

1 1/2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
1/2 teaspoon garlic powder
Juice of 1 lime
1/4 cup chopped cilantro
1 jalapeño, diced (optional)
Hot sauce to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Toss diced chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Cook in a skillet until fully cooked and slightly browned.
Make the Street Corn Mixture: Combine corn, mayonnaise, sour cream, cotija cheese, garlic powder, lime juice, cilantro, jalapeño, and hot sauce.
Assemble the Bowls: Divide cooked rice between bowls. Top with seasoned chicken and spoon street corn mixture over each bowl. Garnish as desired.