When it comes to wholesome, flavor-packed meals, few dishes can compete with the vibrant and satisfying Street Corn Chicken Rice Bowl. It’s a perfect harmony of juicy grilled chicken, charred street-style corn, fresh herbs, and creamy toppings, all nestled over a bed of fluffy jasmine rice. Whether you’re meal-prepping for the week or cooking up a crowd-pleasing dinner, this bowl delivers every time.
This recipe takes inspiration from Mexican street corn (also known as Elote) and infuses it into a hearty rice bowl format. It offers the comfort of a home-cooked meal with the bold flavors you’d expect from your favorite food truck.
Why You’ll Love This Street Corn Chicken Rice Bowl
- Bold Flavor Combinations: The blend of grilled, spiced chicken with sweet, creamy corn and zesty lime crema hits every flavor note—savory, tangy, slightly spicy, and refreshing.
- Perfect for Meal Prep: Each component stores well, making it ideal for prepping lunches or dinners for the week.
- Customizable: Easy to adapt for different diets or preferences. Swap the protein, adjust the spice, or add extra toppings.
- Balanced and Filling: With lean protein, fiber-rich rice, and healthy fats from avocado, it keeps you full and energized.
Ingredients Breakdown
Here’s what you’ll need to create your Street Corn Chicken Rice Bowl. Each element plays a crucial role in flavor and texture:
For the Chicken:
- 500g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Rice:
- 1.5 cups jasmine rice, rinsed
- 3 cups water or low-sodium chicken broth
- 1 tsp olive oil
- 0.5 tsp salt
For the Street Corn Mix:
- 2 ears of fresh corn (or 2 cups frozen corn)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 0.5 cup cotija cheese, crumbled
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tbsp chopped fresh cilantro
For the Lime Crema:
- 0.5 cup sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 small garlic clove, minced
- Pinch of salt
Optional Toppings:
- Sliced avocado
- Pickled red onions
- Extra cotija cheese
- Fresh cilantro
- Lime wedges
How to Make Street Corn Chicken Rice Bowls
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lime juice, and all spices. Add chicken and coat evenly. Let marinate for at least 20 minutes, or cover and refrigerate up to 2 hours for deeper flavor.
Step 2: Cook the Rice
Rinse the rice until the water runs clear. Combine rice, water (or broth), olive oil, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork.
Step 3: Char the Corn
If using fresh corn, grill or roast it at 200°C for 15 minutes until slightly charred. Slice off the kernels. If using frozen, dry-toast in a hot skillet for 8-10 minutes until golden.
Step 4: Prepare the Street Corn Mix
In a bowl, combine the corn with mayo, sour cream, lime juice, chili powder, cotija, and cilantro. Mix well and refrigerate.
Step 5: Cook the Chicken
Grill the marinated chicken over medium-high heat (around 200°C) for 5-7 minutes per side, or until the internal temperature reaches 74°C. Let it rest, then slice.
Step 6: Make the Lime Crema
In a small bowl, mix sour cream, mayo, lime juice and zest, garlic, and salt. Whisk until smooth.
Step 7: Assemble Your Bowls
Divide the rice into bowls. Top with sliced chicken, a generous scoop of the street corn mix, avocado slices, and pickled onions. Drizzle with lime crema and garnish with extra cotija, cilantro, and lime wedges.
Expert Tips for Success
- Marinate Longer for Flavor: Letting the chicken marinate longer (up to 24 hours) results in juicier, more flavorful meat.
- Use a Meat Thermometer: For perfectly cooked chicken, aim for an internal temp of 74°C.
- Char the Corn Properly: Don’t skip the charring—it adds a smoky, authentic flavor to the bowl.
- Batch Cook Rice: Make a double batch of rice to use in other meals during the week.
Variations and Substitutions
- Vegetarian: Swap chicken for grilled tofu or a mix of black beans and roasted sweet potatoes.
- Low-Carb: Use cauliflower rice instead of jasmine rice.
- Spicy Version: Add diced jalapeños to the street corn mix or a pinch of cayenne to the chicken marinade.
- No Grill? No Problem!: Use a grill pan or roast chicken in the oven at 200°C for 25-30 minutes.
Serving Suggestions
These Street Corn Chicken Rice Bowls are complete on their own, but you can elevate your meal with these ideas:
- Serve with tortilla chips and salsa on the side.
- Add a cold Mexican-style agua fresca for a refreshing drink.
- Pair with a light side salad tossed in a lime vinaigrette.
Storing and Reheating
Storage: Store each component in separate airtight containers in the fridge for up to 4 days.
Reheating: Reheat rice and chicken in the microwave or on the stovetop. Add crema and fresh toppings after heating.
Final Thoughts
The Street Corn Chicken Rice Bowl isn’t just another rice bowl—it’s a celebration of flavor, color, and texture. It brings together the beloved taste of Mexican street corn with the comfort of grilled chicken and fluffy rice, all wrapped up in a nourishing, buildable dish. Whether you’re looking for a vibrant dinner, a meal prep staple, or something to impress your guests, this bowl has you covered.
So fire up your grill, grab your favorite toppings, and dig into a meal that’s as fun to eat as it is to make.
Street Corn Chicken Rice Bowl
Description
This Street Corn Chicken Rice Bowl is a flavor-packed, protein-rich meal inspired by Mexican street corn. Juicy grilled chicken, creamy charred corn, fluffy rice, and zesty toppings come together for a quick and satisfying bowl perfect for lunch, dinner, or meal prep. It’s loaded with bold spices, fresh herbs, and a lime crema that ties it all together.
Ingredients
For the Chicken Marinade:
For the Street Corn Mix:
For the Rice Base:
For the Lime Crema:
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, lime juice, and all spices. Coat the chicken thoroughly and marinate for at least 20 minutes, or up to 2 hours in the fridge.
Cook the Rice
- Rinse jasmine rice until water runs clear. In a pot, add rice, water (or broth), olive oil, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
Prepare the Corn
- If using fresh corn, grill or roast at 200°C for 15 minutes until charred, then slice off the kernels. If using frozen corn, sauté in a dry skillet over high heat until slightly charred.
Make the Street Corn Mix
- In a bowl, combine charred corn with mayo, sour cream, lime juice, chili powder, cotija cheese, and cilantro. Mix well and refrigerate until ready to assemble.
Grill the Chicken
- Grill the marinated chicken on a preheated grill pan or outdoor grill at 200°C for about 5–7 minutes per side, or until internal temperature reaches 74°C. Let rest for 5 minutes, then slice.
Prepare the Lime Crema
- Mix sour cream, mayo, lime juice, zest, minced garlic, and salt in a small bowl. Chill until serving.
Assemble the Bowls
- Divide rice into 4 bowls. Add sliced chicken, street corn mixture, avocado, pickled onions, and a drizzle of lime crema. Garnish with cilantro, cotija, and lime wedges.
Marinate the Chicken
- In a bowl, combine olive oil, lime juice, and all spices. Coat the chicken thoroughly and marinate for at least 20 minutes, or up to 2 hours in the fridge.
Cook the Rice
- Rinse jasmine rice until water runs clear. In a pot, add rice, water (or broth), olive oil, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
Prepare the Corn
- If using fresh corn, grill or roast at 200°C for 15 minutes until charred, then slice off the kernels. If using frozen corn, sauté in a dry skillet over high heat until slightly charred.
Make the Street Corn Mix
- In a bowl, combine charred corn with mayo, sour cream, lime juice, chili powder, cotija cheese, and cilantro. Mix well and refrigerate until ready to assemble.
Grill the Chicken
- Grill the marinated chicken on a preheated grill pan or outdoor grill at 200°C for about 5–7 minutes per side, or until internal temperature reaches 74°C. Let rest for 5 minutes, then slice.
Prepare the Lime Crema
- Mix sour cream, mayo, lime juice, zest, minced garlic, and salt in a small bowl. Chill until serving.
Assemble the Bowls
- Divide rice into 4 bowls. Add sliced chicken, street corn mixture, avocado, pickled onions, and a drizzle of lime crema. Garnish with cilantro, cotija, and lime wedges.
Note
Storage: Keep components separate in airtight containers for up to 4 days.
Make it Spicier: Add diced jalapeños to the corn mix or chicken marinade.
Substitutions: Use feta or parmesan if cotija is unavailable. Swap jasmine rice with brown rice or cauliflower rice for a low-carb option.
Meal Prep Tip: Double the recipe and store in meal prep containers for easy weekday lunches.
