Street Corn Chicken Bowl Recipe

If you’re looking for a bold, satisfying dish that’s both comforting and fresh, the Street Corn Chicken Bowl is the answer. Inspired by the iconic flavors of Mexican street corn (Elote) and combined with juicy marinated chicken and fluffy rice, this dish is a full-on flavor explosion in a single bowl.

Why is it so special? Because it combines the smoky, creamy, and slightly spicy goodness of Mexican street corn with tender grilled chicken and hearty rice to make a wholesome, balanced meal. Whether you’re meal prepping for the week or whipping up a quick dinner, this street corn chicken bowl recipe is guaranteed to satisfy your cravings.

It’s perfect for lunch, dinner, or even a casual gathering. Plus, it’s incredibly customizable. Want it spicy? Add jalapeños. Need it dairy-free? Easy swap. Looking for a low-carb version? We’ve got you covered.

Whether you’re a fan of Chipotle-style burrito bowls or just a sucker for roasted corn, this Mexican street corn chicken bowl brings together all the textures and tastes you love in one gorgeous bowl.

Ingredients

For the Marinated Chicken:

• 2 boneless, skinless chicken breasts – Sliced thin for quicker cooking and better flavor absorption.
• 2 tablespoons olive oil – Helps the spices cling and gives the chicken a golden crust.
• 1 tablespoon lime juice – Adds zesty brightness to the marinade.
• 1 teaspoon chili powder – Delivers mild heat and earthy flavor.
• 1 teaspoon cumin powder – Adds a warm, smoky layer of depth.
• 1/2 teaspoon smoked paprika – Boosts the smoky profile, perfect with corn.
• 1/2 teaspoon garlic powder – Enhances the savoriness of the chicken.
• Salt and pepper to taste – Balances all the spices.

For the Mexican Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned) – Charred or roasted for an authentic street corn taste.
• 2 tablespoons mayonnaise – Creates a creamy base for the topping.
• 2 tablespoons sour cream or Mexican crema – Adds tangy richness.
• 1/4 teaspoon chili powder – For that classic elote kick.
• 1/4 teaspoon garlic powder – Blends smoothly into the creamy mixture.
• 1 tablespoon lime juice – Keeps the corn mixture vibrant and fresh.
• 1/4 cup cotija cheese (crumbled) – Salty and tangy, this is the traditional cheese used in Mexican street corn.

For the Rice Base:

• 2 cups cooked white rice or brown rice – Acts as a hearty and neutral base for the bold toppings.
• 1/2 teaspoon lime zest – Infuses the rice with citrusy aroma.
• 1 tablespoon lime juice – Lightens and brightens the rice.
• 1 tablespoon chopped cilantro – Adds a fresh, herbal note.

Optional Toppings:

• Sliced avocado or guacamole – Adds creaminess and healthy fats.
• Fresh cilantro – For garnish and freshness.
• Diced red onion – Gives a crunchy and pungent contrast.
• Sliced jalapeños – For a spicy kick.
• Hot sauce or chipotle aioli – To finish with flair!

Step-by-Step Instructions

Step 1: Marinate the Chicken (15 minutes prep + 30 minutes marinating)

1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Add thinly sliced chicken breasts to the marinade and toss well to coat.
3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Pro Tip: For even more flavor, marinate overnight. Use chicken thighs if you prefer more juicy, tender meat.

Step 2: Cook the Rice (20 minutes)

1. Cook 2 cups of rice according to package instructions (white, brown, or jasmine rice).
2. Once cooked, fluff the rice and stir in lime zest, lime juice, and chopped cilantro.

Pro Tip: Want to level it up? Use chicken broth instead of water for cooking the rice.

Step 3: Make the Street Corn Mix (10 minutes)

1. Heat a skillet or grill pan over medium-high heat.
2. Add corn kernels and roast for 5–7 minutes until slightly charred (stir occasionally).
3. In a bowl, mix charred corn with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cotija cheese. Set aside.

Pro Tip: For canned or frozen corn, make sure it’s well-drained before roasting for that golden crisp.

Step 4: Cook the Chicken (10–12 minutes)

1. Heat a skillet over medium-high heat and add a little oil.
2. Add marinated chicken and cook for 5–6 minutes on each side until golden brown and fully cooked.
3. Once done, let it rest for 5 minutes, then slice into strips or bite-sized pieces.

Pro Tip: Don’t overcrowd the pan — cook in batches if needed to get that nice sear.

Step 5: Assemble the Street Corn Chicken Bowl

1. Add a generous scoop of lime-cilantro rice to the base of your bowl.
2. Top with sliced grilled chicken.
3. Add a big spoonful of the street corn mixture.
4. Finish with your choice of toppings: avocado, jalapeños, red onion, cilantro, or a drizzle of hot sauce.

Pro Tips for a Perfect Recipe

• Char the corn well: That little bit of char brings smoky street vendor authenticity.
• Let the chicken rest before slicing: This locks in the juices.
• Use freshly squeezed lime juice: Bottled lime juice just doesn’t have the same zing.
• Mix mayo and sour cream separately first: This ensures even coating of the corn.
• Want smoky flavor? Grill the chicken and corn instead of pan-cooking.

Serving Suggestions

• Pair this bowl with homemade tortilla chips and salsa for a full Tex-Mex meal.
• Serve alongside a mango lime agua fresca or iced hibiscus tea for a refreshing drink pairing.
• Make it a taco night: Use the chicken and corn mixture as taco fillings with warm corn tortillas.
• Hosting a party? Serve it “build-your-own bowl” style and let guests customize their toppings.

Recipe Variations & Customizations

Spice It Up:

• Add chipotle peppers in adobo to the corn mix for smoky heat.
• Use hot paprika or cayenne in the chicken marinade.

Make it Low-Carb:

• Swap rice with cauliflower rice.
• Load up on lettuce for a salad-style bowl.

Vegetarian Version:

• Replace chicken with roasted cauliflower or grilled tofu.
• Add black beans or refried beans for protein.

Dairy-Free Option:

• Use vegan mayo and a dairy-free sour cream.
• Skip the cotija or use vegan feta-style crumbles.

Meal Prep Friendly:

• Store each component separately in the fridge and assemble when ready to eat.
• Lasts up to 4 days in the fridge.

FAQs

Can I use frozen corn for Street Corn Chicken Bowl ?
Yes! Just make sure to thaw and dry it before roasting for the best texture.

Can I cook the chicken in an air fryer?
Absolutely. Air fry at 375°F for 10–12 minutes, flipping halfway through.

Is cotija cheese necessary?
It adds authentic flavor, but feta is a good substitute in a pinch.

Can I make this ahead of time?
Yes, all components can be prepped ahead and stored separately.

Is this recipe gluten-free?
Yes, just ensure your spices and sauces are certified gluten-free.

Substitutes & Ingredient Alternatives

• Chicken breasts: Use thighs for juicier meat or even rotisserie chicken for ease.
• Cotija cheese: Swap with feta or parmesan if unavailable.
• Sour cream: Greek yogurt works well as a substitute.
• Rice: Use quinoa or farro for a heartier twist.
• Mayo: Use avocado mayo for a healthier fat alternative.

Nutritional Information (Approximate per bowl)

• Calories: 550–650 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 25g
• Fiber: 5g
• Sugars: 4g
• Sodium: 600mg

Note: These values will vary depending on portion sizes and optional toppings.

Final Thoughts

There’s something irresistible about this Street Corn Chicken Bowl — it’s rich, zesty, creamy, and a little smoky with every bite. The dish takes all the fun of Mexican street food and packs it into a wholesome, balanced bowl you can enjoy any day of the week. It’s easy enough for a busy weeknight dinner, yet exciting enough to serve to guests.

Whether you follow the Street Corn Chicken Bowl to the letter or add your own twist, it’s guaranteed to become a go-to meal in your kitchen.

Have you tried this recipe yet? What’s your favorite topping? Let us know in the comments!

If you loved this recipe, check out our Homemade Mesquite Seasoning and Sourdough Bread Bowl Recipe .

Don’t forget to rate and share this recipe!

Street Corn Chicken Bowl Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 600 calories 25 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Ingredients

For the Marinated Chicken:

• 2 boneless, skinless chicken breasts – Sliced thin for quicker cooking and better flavor absorption.
• 2 tablespoons olive oil – Helps the spices cling and gives the chicken a golden crust.
• 1 tablespoon lime juice – Adds zesty brightness to the marinade.
• 1 teaspoon chili powder – Delivers mild heat and earthy flavor.
• 1 teaspoon cumin powder – Adds a warm, smoky layer of depth.
• 1/2 teaspoon smoked paprika – Boosts the smoky profile, perfect with corn.
• 1/2 teaspoon garlic powder – Enhances the savoriness of the chicken.
• Salt and pepper to taste – Balances all the spices.

For the Mexican Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned) – Charred or roasted for an authentic street corn taste.
• 2 tablespoons mayonnaise – Creates a creamy base for the topping.
• 2 tablespoons sour cream or Mexican crema – Adds tangy richness.
• 1/4 teaspoon chili powder – For that classic elote kick.
• 1/4 teaspoon garlic powder – Blends smoothly into the creamy mixture.
• 1 tablespoon lime juice – Keeps the corn mixture vibrant and fresh.
• 1/4 cup cotija cheese (crumbled) – Salty and tangy, this is the traditional cheese used in Mexican street corn.

For the Rice Base:

• 2 cups cooked white rice or brown rice – Acts as a hearty and neutral base for the bold toppings.
• 1/2 teaspoon lime zest – Infuses the rice with citrusy aroma.
• 1 tablespoon lime juice – Lightens and brightens the rice.
• 1 tablespoon chopped cilantro – Adds a fresh, herbal note.

Optional Toppings:

• Sliced avocado or guacamole – Adds creaminess and healthy fats.
• Fresh cilantro – For garnish and freshness.
• Diced red onion – Gives a crunchy and pungent contrast.
• Sliced jalapeños – For a spicy kick.
• Hot sauce or chipotle aioli – To finish with flair!

Instructions

Step-by-Step Instructions

Step 1: Marinate the Chicken (15 minutes prep + 30 minutes marinating)

1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Add thinly sliced chicken breasts to the marinade and toss well to coat.
3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Pro Tip: For even more flavor, marinate overnight. Use chicken thighs if you prefer more juicy, tender meat.

Step 2: Cook the Rice (20 minutes)

1. Cook 2 cups of rice according to package instructions (white, brown, or jasmine rice).
2. Once cooked, fluff the rice and stir in lime zest, lime juice, and chopped cilantro.

Pro Tip: Want to level it up? Use chicken broth instead of water for cooking the rice.

Step 3: Make the Street Corn Mix (10 minutes)

1. Heat a skillet or grill pan over medium-high heat.
2. Add corn kernels and roast for 5–7 minutes until slightly charred (stir occasionally).
3. In a bowl, mix charred corn with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cotija cheese. Set aside.

Pro Tip: For canned or frozen corn, make sure it’s well-drained before roasting for that golden crisp.

Step 4: Cook the Chicken (10–12 minutes)

1. Heat a skillet over medium-high heat and add a little oil.
2. Add marinated chicken and cook for 5–6 minutes on each side until golden brown and fully cooked.
3. Once done, let it rest for 5 minutes, then slice into strips or bite-sized pieces.

Pro Tip: Don't overcrowd the pan — cook in batches if needed to get that nice sear.

Step 5: Assemble the Street Corn Chicken Bowl

1. Add a generous scoop of lime-cilantro rice to the base of your bowl.
2. Top with sliced grilled chicken.
3. Add a big spoonful of the street corn mixture.
4. Finish with your choice of toppings: avocado, jalapeños, red onion, cilantro, or a drizzle of hot sauce.

Notes

Pro Tips for a Perfect Recipe

• Char the corn well: That little bit of char brings smoky street vendor authenticity.
• Let the chicken rest before slicing: This locks in the juices.
• Use freshly squeezed lime juice: Bottled lime juice just doesn’t have the same zing.
• Mix mayo and sour cream separately first: This ensures even coating of the corn.
• Want smoky flavor? Grill the chicken and corn instead of pan-cooking.