Mind-blowing Street Corn Chicken Rice Bowl Recipe for 2025

Elevate your dinner table with our sensational Street Corn Chicken Rice Bowl, a flavor-packed creation that marries the zesty charm of Mexican street corn (elote) with tender grilled chicken and perfectly cooked rice. Each forkful delivers an irresistible harmony of sweet roasted corn, bright citrus notes, velvety sauce, and hearty protein. Bring restaurant-worthy meals home with this elote bowl that will have everyone asking for seconds!

Why You’ll Love This Street Corn Chicken Rice Bowl

Our spectacular rice plate brings together convenience and bold flavors in one satisfying dish. Here’s why it deserves a spot in your regular meal rotation:

• Weeknight wonder – From kitchen to table in just 30 minutes
• Versatile dish – Easily modified with your preferred toppings and heat level
• Perfect for planning – Components can be prepared ahead for quick assembly
• Nutritionally balanced – Features lean protein, vegetables, and whole grains
• Crowd-pleaser – Appeals to diverse palates with familiar flavors and exciting twists

Ingredients

• Boneless, Skinless Chicken Breasts – Lean, protein-rich meat that absorbs the Mexican-inspired spices beautifully.
• Long-Grain White Rice – Creates a fluffy, tender foundation for all the vibrant toppings.
• Fresh Corn on the Cob – Sweet kernels that caramelize when charred, creating that authentic elote experience.
• Cotija Cheese – Traditional Mexican crumbling cheese that adds a distinctive salty punch.
• Greek Yogurt – Contributes creaminess and tang with less fat than traditional sour cream.
• Mayonnaise – Works with yogurt to create that signature elote sauce that coats every kernel.
• Fresh Lime – Provides essential citrus zing that balances the richness of the other ingredients.
• Cilantro – Aromatic herb that adds freshness and authentic Mexican flavor.
• Chili Powder – Gives that classic elote color and gentle warmth without overwhelming heat.
• Smoked Paprika – Imparts a subtle smokiness that enhances the fire-roasted elements.
• Garlic Powder – Adds depth and savory notes to both the chicken and corn mixture.
• Red Onion – Delivers sharp flavor and satisfying crunch for textural contrast.
• Avocado – Contributes buttery richness and cooling elements to balance the dish.
• Cherry Tomatoes – Add juicy freshness and bright pops of color throughout the bowl.
• Jalapeño – Optional addition for those who enjoy a spicy kick in their elote bowl.
• Olive Oil – Quality oil for cooking that adds its own fruity notes to the dish.
• Salt and Black Pepper – Fundamental seasonings that heighten all other flavors in the recipe.

Full ingredient measurements will be listed in the recipe card below!

How to Make Street Corn Chicken Rice Bowl

Step 1: Cook the Perfect Rice

1. Thoroughly rinse rice under cold water until water runs clear, removing excess starch.
2. Follow package cooking instructions, adding a pinch of salt for flavor.
3. When done, gently fluff with a fork and keep covered until serving time.

Step 2: Prepare the Chicken

1. Cut chicken breasts into even-sized pieces for consistent cooking.
2. Create a seasoning blend with salt, pepper, garlic powder, and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Cook seasoned chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer to a cutting board and let rest before slicing to retain juices.

Step 3: Create the Street Corn Mixture

1. Lightly coat corn cobs with olive oil and season with a pinch of salt.
2. Place corn directly over medium-high heat (grill or heavy skillet), rotating frequently until kernels develop char marks.
3. Stand cooled corn on end and carefully slice kernels off into a mixing bowl.
4. Fold in Greek yogurt, mayonnaise, fresh lime juice, most of the cotija cheese, chili powder, and chopped cilantro.
5. Taste and adjust seasonings with salt and pepper as needed.

Step 4: Build Your Rice Bowls

1. Spoon warm rice into the base of each serving bowl, creating an even layer.
2. Arrange sliced chicken on top of the rice.
3. Generously spoon the prepared street corn mixture over the chicken.
4. Garnish with diced avocado, halved cherry tomatoes, red onion slivers, jalapeño rings (if using), reserved cotija cheese, fresh cilantro leaves, and lime wedges.
5. Add a small dollop of Greek yogurt on top for extra creaminess if desired.
6. Serve immediately while all components are at their peak freshness and temperature.

Pro Tips

• Enhance your rice by sautéing it in a teaspoon of butter before adding cooking liquid.
• Boost chicken flavor by marinating it for 4-24 hours in lime juice, olive oil, and spices.
• No cotija available? Crumbled feta cheese makes an excellent substitute with similar texture and saltiness.
• Heat customization is easy—add a pinch of cayenne to the corn mixture or increase jalapeño quantity.
• Try wood-fire grilling your chicken and corn for an incredible smoky dimension.
• Short on time? Quality frozen fire-roasted corn can be substituted—just thaw and pat dry first.
• For meal preppers: Store each component in separate containers and assemble just before eating for optimal freshness.

How to Serve

Turn your Street Corn Chicken Rice Bowl into a memorable dining experience with these serving suggestions:

• Accompany with crispy tortilla chips for added crunch and scooping
• Offer a side of seasoned black beans for extra fiber and protein
• Place additional lime wedges around the bowl for customizable brightness
• Provide a selection of hot sauces to accommodate different heat preferences
• For entertaining, create a build-your-own bowl station with all components separately arranged

Storage

• Refrigeration: Store each component in separate airtight containers for maximum freshness—chicken and rice for up to 4 days, corn mixture for 2 days.
• Freezing: While the chicken and rice freeze well for up to 2 months, avoid freezing the corn mixture as the dairy elements will separate upon thawing.
• Reheating: Warm rice with a splash of water in the microwave for 1 minute, heat chicken separately until just warm (about 45 seconds), then top with room-temperature corn mixture for best texture and flavor.

Frequently Asked Questions

Conclusion

Ready to transform your weeknight dinner routine? Our Street Corn Chicken Rice Bowl delivers Mexican-inspired flavors in every colorful, delicious bite. For another family favorite with the perfect balance of flavors, don’t miss our Hot Honey Chicken Tenders!

Ultimate Delicious Street Corn Chicken Rice Bowl for 2025

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• Author: Chef Rory
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Elevate your dinner table with our sensational Street Corn Chicken Rice Bowl, a flavor-packed creation that marries the zesty charm of Mexican street corn (elote) with tender grilled chicken and perfectly cooked rice. Each forkful delivers an irresistible harmony of sweet roasted corn, bright citrus notes, velvety sauce, and hearty protein. Bring restaurant-worthy meals home with this elote bowl that will have everyone asking for seconds!

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Ingredients

For the Chicken

• Boneless, Skinless Chicken Breasts – 1½ pounds, cut into bite-sized pieces
• Olive Oil – 2 tablespoons
• Garlic Powder – 1 teaspoon
• Smoked Paprika – 1 teaspoon
• Salt – ¾ teaspoon
• Black Pepper – ½ teaspoon

For the Rice

• Long-Grain White Rice – 1½ cups
• Water – 3 cups
• Salt – ½ teaspoon

For the Street Corn Mixture

• Fresh Corn on the Cob – 4 ears, husked (or 3 cups frozen fire-roasted corn)
• Greek Yogurt – ⅓ cup
• Mayonnaise – 3 tablespoons
• Fresh Lime Juice – 2 tablespoons
• Cotija Cheese – ½ cup, crumbled (plus more for garnish)
• Chili Powder – 1 teaspoon
• Cilantro – ¼ cup, chopped (plus more for garnish)
• Salt – ¼ teaspoon

For Assembly

• Avocado – 1 large, diced
• Cherry Tomatoes – 1 cup, halved
• Red Onion – ¼ cup, finely diced
• Jalapeño – 1, thinly sliced (optional)
• Lime Wedges – for serving

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Instructions

• Prepare the Rice – Rinse rice under cold water until water runs clear. Combine with water and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
• Marinate the Chicken – In a large bowl, toss chicken pieces with olive oil, garlic powder, smoked paprika, salt, and pepper. Let marinate for at least 15 minutes while preparing other components.
• Prepare the Corn – If using fresh corn, brush each ear lightly with olive oil. Grill over medium-high heat, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, roast corn in a 425°F oven for 15-20 minutes, turning halfway through. Once cool enough to handle, cut kernels off the cob into a bowl.
• Make the Street Corn Mixture – In a medium bowl, combine corn kernels, Greek yogurt, mayonnaise, lime juice, cotija cheese, chili powder, chopped cilantro, and salt. Stir well to combine.
• Cook the Chicken – Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if necessary) and cook for 5-6 minutes, turning occasionally, until chicken is golden brown and internal temperature reaches 165°F. Transfer to a plate.
• Assemble the Bowls – Divide rice among serving bowls. Top with cooked chicken, street corn mixture, diced avocado, cherry tomatoes, red onion, and jalapeño slices if using. Garnish with additional cotija cheese, cilantro, and lime wedges.

Notes

• For best flavor, allow the street corn mixture to rest for 15-30 minutes before serving.
• If cotija cheese is unavailable, substitute with feta cheese.
• This recipe works well with leftover rotisserie chicken for an even quicker meal.
• For a vegetarian version, substitute chicken with black beans or roasted portobello mushrooms.
• The components can be prepared ahead of time and stored separately for easy meal prep throughout the week.
• For a lower-carb option, serve over cauliflower rice instead of white rice.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 525
• Sugar: 8g
• Sodium: 680mg
• Fat: 19g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 95mg

Keywords: street corn chicken rice bowl, elote bowl, rice plate, Mexican chicken bowl, elote chicken bowl, chili lime chicken bowl, Mexican rice bowl, grilled corn bowl