Street Corn Chicken Rice Bowl

I stumbled upon this recipe last summer when I had leftover grilled corn and needed to use up some chicken in the fridge. Now it’s become our family’s most-requested weeknight dinner! These Street Corn Chicken Rice Bowls combine all the flavors of Mexican street corn (elote) with perfectly seasoned chicken and fluffy rice for a meal that’s crazy delicious and pretty darn easy to put together.

What You’ll Need

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (or breasts if you prefer)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste

For the Corn Mixture:

• 3 cups corn kernels (from about 4 cobs, or frozen corn works too!)
• 1 tablespoon butter
• 1 jalapeño, seeded and diced (optional if you don’t like heat)
• ½ red onion, diced
• 2 cloves garlic, minced
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• ½ teaspoon chili powder
• Salt to taste

For the Lime Crema:

• ½ cup sour cream (Greek yogurt works too)
• 2 tablespoons mayonnaise
• Juice and zest of 1 lime
• 1 small garlic clove, minced
• Salt to taste

For the Bowls:

• 3 cups cooked rice (I like jasmine or basmati, but any kind works)
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• ⅓ cup crumbled cotija cheese (feta works in a pinch)
• Handful of cherry tomatoes, halved
• Lime wedges
• Hot sauce (optional)
• Extra cilantro for garnish

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Let’s Make It!

Step 1: Marinate the Chicken

1. In a bowl or zip-top bag, combine the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
2. Add the chicken and toss to coat evenly.
3. Let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator if you’re planning ahead.

Step 2: Cook the Rice

1. Cook your rice according to package directions. I usually do this first and keep it warm while preparing everything else.
2. When done, fluff with a fork and stir in a squeeze of lime juice and some chopped cilantro if you’re feeling fancy.

Step 3: Make the Street Corn Mixture

1. Heat a large skillet over medium-high heat. Add the butter.
2. If using fresh corn, cut the kernels off the cob. If using frozen, no need to thaw.
3. Add the corn to the hot skillet and let it cook without stirring for about 3-4 minutes to get some nice charring.
4. Stir and continue cooking for another 2 minutes.
5. Add the diced jalapeño, red onion, and garlic. Cook for another 2-3 minutes until the onion softens.
6. Remove from heat and stir in the cilantro, lime juice, chili powder, and salt. Transfer to a bowl and set aside.

Step 4: Cook the Chicken

1. In the same skillet (no need to clean it), heat a bit more oil over medium-high heat.
2. Add the marinated chicken and cook for about 5-6 minutes per side, or until cooked through and slightly charred on the outside.
3. Transfer to a cutting board, let rest for 5 minutes, then slice or dice.

Step 5: Make the Lime Crema

1. In a small bowl, mix together the sour cream, mayonnaise, lime juice, lime zest, garlic, and salt until smooth.
2. If it’s too thick, add a splash of water or more lime juice to reach a drizzling consistency.

Step 6: Warm the Beans

1. In a small saucepan or in the microwave, warm the black beans with a pinch of cumin and salt.

Step 7: Assemble Your Bowls!

1. Divide the rice among 4 bowls.
2. Top each bowl with a portion of the street corn mixture, sliced chicken, and black beans.
3. Add sliced avocado and cherry tomatoes.
4. Drizzle generously with the lime crema.
5. Sprinkle with crumbled cotija cheese and extra cilantro.
6. Serve with lime wedges and hot sauce on the side.

Some Tips From My Kitchen to Yours

• Meal prep magic: You can prep most components ahead of time and keep them separate in the fridge. Just reheat the chicken, corn mixture, and beans when ready to assemble.
• Shortcut version: Use a rotisserie chicken and frozen roasted corn when you’re super pressed for time.
• Make it vegetarian: Skip the chicken and double up on the black beans, or add some roasted sweet potatoes instead.
• Corn options: If fresh corn isn’t in season, frozen corn works great! To get that charred flavor, just cook it a bit longer in a hot skillet. You can even use canned corn in a pinch – just drain and pat it dry before cooking.
• Heat level: Control the spice by adjusting the amount of jalapeño and hot sauce. My kids prefer it milder, so I often serve diced jalapeños on the side for the adults.
• Rice alternatives: Quinoa, cauliflower rice, or brown rice all work beautifully as the base.

Why This Recipe Rocks

I’ve made this at least twenty times now, and here’s why it’s earned a permanent spot in our dinner rotation:

• It’s endlessly customizable – everyone can build their bowl just how they like it
• Most of the components can be made ahead
• The flavors are INCREDIBLE together – creamy, spicy, sweet, tangy, smoky
• It works year-round (though it’s especially perfect for summer)
• Leftovers make an amazing lunch the next day
• It feels like restaurant food but is totally doable at home

The first time I made these bowls, my picky 10-year-old actually gave me a thumbs up AND asked for seconds. If that’s not a ringing endorsement, I don’t know what is!

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Possible Variations

Once you’ve mastered the basic recipe, here are some fun ways to switch things up:

Grilled Pineapple Version: Add some diced grilled pineapple to the corn mixture for a sweet-savory combo that’s ridiculously good.

Sheet Pan Method: Toss the chicken, corn kernels, jalapeño, and red onion together with the marinade ingredients and roast everything on a sheet pan at 425°F for about 20-25 minutes.

Burrito Style: Wrap all the components in a large tortilla instead of serving in a bowl. Perfect for eating on the go!

Chipotle Lime: Add a chopped chipotle pepper in adobo sauce to the chicken marinade for a smokier, spicier version.

Summer BBQ: Grill the corn on the cob and the chicken instead of cooking them in a skillet. The smoky flavor takes this dish to a whole new level!

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