Street Corn Chicken Rice Bowl

The first time I made this street corn chicken rice bowl, my kitchen smelled like a Mexican street corner at sunset. That charred corn aroma mixed with lime and spices is something you never forget. I'd been craving elote for weeks but wanted something more substantial, so I threw together whatever I had in the fridge. My husband took one bite and declared it better than our favorite food truck. Now it's in our regular dinner rotation, and I get genuinely excited when I see corn on sale at the market.

Last summer I served these bowls at a backyard dinner and watched three people who swore they hated corn go back for seconds. The way the charred kernels get all smoky and sweet, then that tangy creamy sauce hits you, it's just pure joy in a bowl. My friend Sarah actually asked me to teach her how to make it for her meal prep, and now she sends me photos every time she makes it. There's something so satisfying about building your own bowl with all those colorful toppings.

Ingredients

• Chicken breasts or thighs: Thighs stay juicier but breasts work great if that's what you have on hand
• Chili powder and cumin: This dynamic duo creates that authentic Mexican street corn flavor profile
• Fresh corn kernels: Fresh corn off the cob chars up beautifully but frozen works in a pinch
• Cotija cheese: This salty crumbly cheese is non-negotiable for the real elote experience
• Tajín seasoning: The chile-lime salt that makes everything taste better
• Mayonnaise and sour cream: The creamy base that transforms ordinary corn into something extraordinary
• Lime juice: Fresh is absolutely worth it here for that bright acidic punch
• Cilantro and red onion: These bring freshness and a little bite to cut through the richness

Instructions

Get your rice going first:

Cook it according to package directions, and if you're feeling fancy, stir in some chopped cilantro and a squeeze of lime once it's done

Whisk together that magical sauce:

Combine the mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt in a small bowl, then stash it in the fridge to let those flavors meld together

Season the chicken generously:

Pat it completely dry with paper towels, then rub both sides with the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper

Sear the chicken to perfection:

Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until it's golden and reaches 165°F, then let it rest for 5 minutes before slicing

Char the corn until it's smoky:

In the same skillet, crank the heat to high, add another tablespoon of oil, and cook the corn for 5 to 8 minutes until it's got those gorgeous charred spots

Mix up the street corn:

Combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if you like some heat

Build your bowls:

Divide the rice among four bowls, top with sliced chicken and a generous scoop of street corn, then add avocado, extra cilantro, more Cotija, and that creamy sauce with lime wedges on the side

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This recipe became my go-to after a particularly rough day when I needed something that felt like a hug but didn't require hours of effort. The combination of warm seasoned chicken, sweet charred corn, and that tangy creamy sauce just hits different. It's the meal I make when I want to feel taken care of without actually having to call anyone.

Making It Your Own

I've learned that the beauty of this bowl is how adaptable it is to whatever you're craving. Sometimes I'll throw in black beans or roasted sweet potatoes for extra heartiness. The sauce is incredible on roasted vegetables or even as a dip for tortilla chips on its own.

Shortcuts That Work

On hectic weeknights I've been known to use a rotisserie chicken and it still tastes amazing. The real star is that street corn mixture anyway. You can also buy pre-cooked rice from the grocery store to cut down on time without sacrificing flavor.

Storage And Meal Prep

This actually meal preps beautifully if you store everything separately. The chicken and corn keep well for up to four days, and the sauce stays fresh in its own container. I like to assemble fresh bowls each day rather than premixing everything together.

• Warm the rice and chicken slightly before assembling for the best texture
• The street corn mixture is delicious cold so you can skip reheating that component
• Add fresh avocado and cilantro right before serving to keep everything vibrant

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Hope this bowl brings as much joy to your table as it has to mine. There's something about those street corn flavors that just makes everything feel like a celebration.

Recipe FAQ

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly for this dish. Thaw and pat dry before charring in the skillet for those signature charred marks and smoky flavor.

→ How do I store leftovers for meal prep?

Keep components separate in airtight containers: rice, chicken, corn mixture, and sauce. Store refrigerated up to 4 days. Reheat rice and chicken gently, then assemble fresh.

→ What can I substitute for Cotija cheese?

Feta cheese makes an excellent substitute with similar crumbly texture and salty tang. For dairy-free, skip the cheese or use a plant-based crumbly alternative.

→ Is this dish spicy?

The spice level is mild to medium, adjustable to taste. Reduce chili powder and omit jalapeño for a milder version, or add extra heat with hot sauce.

→ Can I grill the chicken instead of pan-searing?

Absolutely! Grill the seasoned chicken over medium-high heat for 6-8 minutes per side. The smoky grill flavor complements the street corn beautifully.