Street Corn Chicken Rice Bowl

What the heck is this?

So I was craving Mexican street corn (you know, elote – that amazing grilled corn slathered in mayo, cotija cheese, chili powder, and lime) but wanted something more substantial for dinner. That’s when inspiration struck! Why not turn those incredible flavors into a whole meal? This bowl combines juicy, spiced chicken with lime-cilantro rice and all the components of street corn in one ridiculously satisfying dinner. It’s basically the best parts of street food transformed into a hearty rice bowl that you can make at home without hunting down a food truck.

Why You’ll Love This Recipe

Look, I’m not saying this will become your new favorite dinner, but… actually, yes, that’s exactly what I’m saying:

• The flavor combo is BONKERS good – spicy, savory, tangy, sweet, and creamy all at once.
• It’s impressive enough for guests but easy enough for a weeknight.
• Most of the components can be prepped ahead, making dinner assembly super quick.
• You can customize the heat level (my spice-wimp friend loves the mild version).
• It’s got that perfect balance of protein, carbs and veggies in one bowl.
• The leftovers are even better the next day (if there are any).
• It works year-round – use fresh corn in summer or frozen when good corn isn’t available.

The Good Stuff You’ll Need

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (or breasts if you must, but thighs are juicier)
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or more, I won’t judge)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Lime-Cilantro Rice:

• 1½ cups white rice (I like jasmine or basmati)
• 2¼ cups chicken broth (better than water, trust me)
• 2 tablespoons butter
• ½ teaspoon salt
• Zest and juice of 1 lime
• ½ cup chopped fresh cilantro (or more if you’re a cilantro fiend like me)

For the Street Corn Topping:

• 3 cups corn kernels (from about 4 ears fresh corn, or frozen corn works too)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 jalapeño, seeds removed and finely diced (leave some seeds if you like heat)
• 1 red bell pepper, diced
• ½ red onion, diced
• 2 cloves garlic, minced
• ⅓ cup mayonnaise (the real stuff, not the light kind)
• 2 tablespoons Mexican crema or sour cream
• ⅓ cup crumbled cotija cheese (feta works in a pinch)
• ¼ cup chopped fresh cilantro
• 1 teaspoon chili powder, plus more for sprinkling
• ½ teaspoon smoked paprika
• Juice of 1 lime

For Assembly:

• 1 avocado, sliced
• Extra lime wedges
• Extra cotija cheese
• Handful of cilantro leaves
• Sliced jalapeños (for the brave)
• Hot sauce (I like Cholula or Valentina)

PIN IT

Let’s Do This

Marinate the Chicken (15 min + marinating time):

1. In a large ziplock bag or bowl, combine olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice.
2. Add the chicken thighs, seal the bag, and massage the marinade all over. Let it hang out in the fridge for at least 30 minutes, but a few hours is even better. (If you’re in a rush, even 15 minutes will add some flavor.)

Cook the Rice (about 20 minutes):

1. Rinse your rice until the water runs pretty clear. This keeps it from getting too gummy.
2. In a medium saucepan, melt the butter over medium heat. Add the rice and stir to coat with butter. Toast it for about 1-2 minutes until it smells nutty.
3. Add the chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed.
4. Remove from heat, keeping it covered, and let it rest for 5 minutes.
5. Fluff with a fork, then stir in lime zest, lime juice, and cilantro. Cover again to keep warm.

Cook the Chicken (about 15 minutes):

1. Heat a large skillet over medium-high heat. Add a tablespoon of oil if your pan needs it.
2. Remove chicken from marinade and cook for about 5-7 minutes per side, until cooked through and slightly charred. (Chicken should reach 165°F internal temp.)
3. Let the chicken rest for 5 minutes, then slice or dice it.

Make the Street Corn Topping (about 15 minutes):

1. In a large skillet, heat the butter and olive oil over medium-high heat.
2. Add the corn kernels and let them cook WITHOUT stirring for about 3-4 minutes to get some charring. Then stir and cook another 2-3 minutes.
3. Add the jalapeño, red bell pepper, and red onion. Cook for about 3-4 minutes until softened.
4. Throw in the garlic and cook for another minute until fragrant.
5. Transfer to a bowl and let cool for a few minutes.
6. Stir in the mayonnaise, crema, cotija cheese, cilantro, chili powder, smoked paprika, and lime juice. Mix it all up and taste for seasoning – add salt if needed.

Assemble Your Masterpiece:

1. Divide the lime-cilantro rice among 4 bowls.
2. Top with sliced chicken.
3. Spoon generous amounts of the street corn mixture over the chicken.
4. Add sliced avocado to each bowl.
5. Sprinkle with extra cotija cheese, cilantro leaves, and a dusting of chili powder.
6. Serve with lime wedges and hot sauce on the side.

Serving Suggestions

• These bowls are pretty much a complete meal on their own, but if you want to go extra, some warm corn tortillas on the side are amazing for scooping.
• A cold Mexican beer or margarita is basically mandatory with this. For non-alcoholic options, try agua fresca or horchata.
• For a fun party idea, set up a “bowl bar” with all the components and let everyone build their own. Works great for picky eaters.
• If you’re meal prepping, keep the avocado separate and add it just before eating.
• A simple side salad with just greens, radishes, and lime vinaigrette complements this nicely if you want more veggies.

PIN IT

Switch It Up

Got the basics down and want to try some variations? I’ve got you:

• Grilled Goodness: When weather permits, grill both the chicken and corn for amazing smoky flavor.
• Veggie Version: Skip the chicken and double up on the corn topping, or swap in black beans sautéed with the same spices.
• Seafood Twist: Use shrimp instead of chicken – just reduce the cooking time to about 2 minutes per side.
• Grain Swap: Try quinoa or brown rice instead of white rice for more nutrition. Cauliflower rice works for the low-carb folks.
• Spice it Up: Add a diced chipotle pepper in adobo sauce to the chicken marinade for smoky heat.
• Creamy Drizzle: Make a quick sauce with equal parts sour cream and hot sauce to drizzle over the finished bowls.

Leftover Magic

• Store each component separately for best results – they’ll keep in the fridge for 3-4 days.
• The street corn mixture gets even better after a day in the fridge when the flavors have time to mingle.
• Cold leftover chicken is actually fantastic in this – just slice it thin.
• For a quick lunch remix, stuff everything into a flour tortilla for an epic burrito.
• Reheat rice with a splash of water, covered, to bring it back to life.

Questions People Actually Ask

Q: I hate cilantro. It tastes like soap to me. What can I use instead?
A: You’ve got the cilantro-soap gene! No worries. For the rice, use flat-leaf parsley or even a bit of basil. In the corn mixture, just leave it out or add a sprinkle of green onions for color.

Q: Can I use frozen corn instead of fresh?
A: Absolutely! Just thaw it and pat it dry before cooking. You might need an extra minute of cooking to get some nice charring.

Q: I can’t find cotija cheese anywhere! What now?
A: Feta is the closest substitute. Crumbled queso fresco works too. In a real pinch, even grated parmesan will add that salty, cheesy element.

Q: How do I make this less spicy for my kids/spice-averse partner?
A: Easy! Skip the jalapeño and reduce the chili powder to just a pinch. You can always serve hot sauce on the side for the heat-seekers.

Q: Can I prep this ahead for a dinner party?
A: This is actually perfect for entertaining! Marinate the chicken, prep the corn mixture (but don’t add the mayo/crema until serving time), and make the rice ahead. Then just cook the chicken right before dinner, warm the rice, finish the corn mixture, and assemble.

Q: I’m trying to eat healthier. How can I lighten this up?
A: Use chicken breasts instead of thighs, swap half the mayo for Greek yogurt in the corn mixture, and use brown rice or quinoa instead of white rice. Still delicious, just a bit more virtuous!

Print