Street Corn Chicken Rice Bowl

Have you ever craved something that’s bold, creamy, fresh, and satisfying—all in one bowl? Then you’re going to fall head over heels for this Street Corn Chicken Rice Bowl. Inspired by the classic Mexican street corn (also known as elote), this hearty bowl combines juicy grilled chicken, zesty lime rice, and a creamy corn topping made with cotija cheese and chili powder.

Whether you're looking for a new weeknight dinner recipe, a flavorful meal prep bowl, or a healthy rice bowl recipe that satisfies both your tastebuds and your macros—this is it. Plus, it's totally customizable: go vegetarian, make it dairy-free, or dial up the spice.

Let’s dive into this vibrant, crave-worthy Mexican corn and chicken rice bowl and discover why it's quickly becoming a go-to favorite for families, foodies, and fitness lovers alike.

The First Time I Tried It…

The first time I had a dish like this was at a small food truck in Austin. I remember the sizzle of the cast iron skillet chicken, the smell of cilantro lime rice, and the warm breeze that carried the smoky scent of grilled street corn through the air.

Back home, I recreated that magic with this easy skillet dinner—and now, it’s part of our regular meal rotation. Trust me, once you try this one bowl meal, you’ll want to make it again and again.

Ingredients You’ll Need

For the Chicken:

• 2 large chicken breasts, diced

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp cumin

• 1 tbsp olive oil

• Salt and pepper to taste

For the Rice:

• 1 cup long-grain white or brown rice

• Juice of 1 lime

• 2 tbsp fresh cilantro, chopped

For the Street Corn Topping:

• 2 cups corn kernels (fresh, canned or frozen)

• ¼ cup mayonnaise

• ¼ cup cotija cheese, crumbled

• ½ tsp chili powder

• Juice of 1 lime

• Salt to taste

Optional Toppings:

• Diced avocado

• Sliced jalapeños

• Chopped tomatoes

• Extra cotija cheese

• Lime wedges

• Hot sauce (Sriracha, Tabasco)

How to Make the Best Street Corn Chicken Rice Bowl

1. Prepare the Chicken

Toss diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
In a hot skillet, heat olive oil over medium-high heat and cook the chicken until browned and fully cooked (about 5-7 minutes). Set aside.

2. Cook the Rice

Cook rice according to package instructions using either a rice cooker or pot.
Once fluffy, stir in lime juice and chopped cilantro for that bright, refreshing zest.

3. Make the Street Corn

In a mixing bowl, combine corn, mayo, cotija cheese, lime juice, chili powder, and salt. Mix well.
Want more flavor? Try grilling the corn for a smoky chicken bowl twist!

4. Assemble Your Bowl

Add rice to a bowl, top with chicken, spoon on the creamy Mexican street corn, and finish with your favorite toppings.

Why You’ll Love This Chicken and Rice Bowl with Corn

• Packed with Flavor: Every bite is a perfect harmony of spice, tang, and creamy goodness.

• Nutritionally Balanced: You get protein, carbs, healthy fats, and veggies in one go.

• Easy to Customize: Make it vegetarian, spicy, or extra cheesy. It’s YOUR bowl.

• Perfect for Meal Prep: Store each part separately and build fresh bowls all week.

Recipe Variations You Have to Try

Spicy Street Corn with Grilled Chicken

Crave heat? Add cayenne pepper, extra chili powder, or a drizzle of hot sauce to the corn mix. Pepper jack cheese can also give it a spicy kick.

Vegetarian Street Corn Rice Bowl

Skip the chicken and load up with black beans, zucchini, bell peppers, and mushrooms. A true vegetable-packed dish that’s just as satisfying.

Cheesy Twist

Mix shredded cheddar or Monterey Jack cheese into the hot rice for a gooey finish. Top with extra cheese for added richness.

Dairy-Free Version

Replace cotija cheese with a dairy-free alternative or skip it entirely. The corn mixture is still creamy thanks to the mayo!

Tips for the Best Results

• Use a cast-iron skillet for juicy chicken with crispy edges.

• Grill your corn for added charred sweetness.

• Use fresh lime juice – it’s a game-changer for both rice and street corn.

• Layer with intention: rice first, then protein, then creamy topping. Garnish last for wow factor.

FAQ – You Asked, We Answered!

Q: Can I use pre-cooked rotisserie chicken?
A: Absolutely! Shred it, season it lightly, and warm it before assembling.

Q: Is brown rice okay instead of white?
A: Yes! It’s a nutty, fiber-rich alternative.

Q: What if I don’t have cotija cheese?
A: Feta is a great sub! Or use Parmesan for a sharper twist.

Q: Can I freeze this bowl?
A: The chicken and rice freeze well. Make the corn mixture fresh for best flavor.

What Makes This Bowl Special?

• It’s not just a comfort food, it’s a fiesta in a bowl

• Combines flavorful street food with home-cooked wholesomeness

• In just 40 minutes, you’ve got a meal worthy of a dinner party—or a solo Netflix night.

If you’ve been searching for the ultimate quick meal prep bowl with a healthy twist, this Mexican corn and chicken rice bowl might just become your new addiction.

Happy Cooking!