Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 2 tbsp olive oil (plus more for rice); 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 1/2 tsp black pepper; 3 cups corn kernels (fresh, frozen, or canned); 1 red bell pepper, diced; 1 jalapeño, minced; 1/2 red onion, diced; 1/4 cup fresh cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 1 lime (zest and juice); 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; Salt and pepper to taste; 1–2 tbsp water (to thin dressing, if needed); 2 cups jasmine rice; 2 tbsp fresh lime juice; 1/2 tsp garlic powder (for rice); Salt and pepper to taste; Optional toppings: romaine or mixed greens, diced avocado, cherry tomatoes

Jump to Recipe·Leave a Review

I’m excited to share this vibrant Street Corn Chicken Rice Bowl—a flavor-packed, balanced, and comforting meal that combines juicy chicken, charred street corn, creamy sauce, and fluffy rice all in one satisfying bowl.

Why I’ll Love This Recipe

I love how this recipe blends the bold, smoky, and tangy flavors of Mexican street corn (elote) with tender, perfectly seasoned chicken and cilantro-lime rice. It’s versatile and customizable, making it great for weeknight dinners or meal prep. Plus, it feels special without much fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

boneless, skinless chicken breasts or thighs
olive oil
chili powder
smoked paprika
garlic powder
onion powder
kosher salt
black pepper

For the Street Corn Salad

corn kernels (fresh, frozen, or canned)
red bell pepper
jalapeño
red onion
cilantro
cotija cheese

For the Creamy Street Corn Dressing

Greek yogurt
mayonnaise
lime zest and juice
chili powder
smoked paprika
garlic powder
salt and pepper
water (to thin if needed)

For the Cilantro-Lime Rice

jasmine rice
olive oil
cilantro
lime juice
garlic powder
salt and pepper

Optional toppings: romaine or mixed greens, diced avocado, cherry tomatoes.

directions

Here’s how I make it:

Cook the rice according to package instructions. Once done, toss it with olive oil, chopped cilantro, lime juice, garlic powder, salt, and pepper to make the cilantro-lime rice.
Season the chicken with olive oil and spices, then cook it in a skillet over medium-high heat until fully cooked through.
Whisk together Greek yogurt, mayonnaise, lime zest and juice, and spices to make the creamy dressing.
In the same skillet, char the corn kernels (and optionally the red bell pepper, jalapeño, and red onion) until slightly smoky. Mix the charred vegetables with cotija cheese and half of the creamy dressing to make the street corn salad.
To assemble, place a scoop of cilantro-lime rice in a bowl, top with sliced chicken, then add a generous helping of the street corn salad. Drizzle with more dressing and garnish with extra cilantro, avocado, or greens if desired.

Servings and timing

Servings: This recipe makes about 4 to 6 servings, depending on portion size.
Prep time: Around 30 minutes.
Cook time: About 20 minutes.
Total time: Approximately 50 minutes from start to finish.

Variations

Use chicken thighs instead of breasts or swap for rotisserie chicken for convenience.
Substitute cotija cheese with feta or leave out cilantro if preferred.
Replace rice with cauliflower rice or a bed of mixed greens for a low-carb version.
Make it vegetarian by swapping chicken for black beans or adding a fried egg for extra protein.
Use dairy-free mayo and yogurt alternatives and plant-based cheese to make it vegan-friendly.

storage/reheating

I store the rice, chicken, and street corn salad separately in airtight containers in the fridge for up to 3-4 days. When reheating, I warm the chicken and rice gently, either in the oven or microwave, and serve the street corn salad cold or at room temperature. Adding fresh toppings when serving keeps the bowl tasting fresh.

FAQs

What kind of corn works best?

Fresh corn on the cob is my favorite for the best texture and flavor, but frozen or canned corn kernels work well too once thawed and patted dry.

Can I prepare this ahead of time?

Yes, I like to prep the rice, chicken, and street corn salad separately ahead of time and assemble just before eating. It’s perfect for meal prep.

How do I make the sauce lighter or dairy-free?

I lighten the sauce by using more Greek yogurt than mayo or swap both for dairy-free alternatives if needed.

Can I make this low-carb or keto-friendly?

Definitely. I replace the rice with cauliflower rice or serve it over mixed greens to reduce carbs.

How can I adjust the spice level?

The recipe is smoky rather than spicy by default. To add heat, I increase the chili powder, add more jalapeños, or drizzle hot sauce on top.

Conclusion

I really enjoy this Street Corn Chicken Rice Bowl because it’s full of flavor, easy to customize, and works great for any occasion. Whether I’m in the mood for something creamy, smoky, or fresh, this bowl always hits the spot. It’s become a go-to recipe in my kitchen that I keep coming back to again and again.