Imagine the bold, zesty flavor of classic Mexican street corn—creamy, tangy, cheesy—and now imagine that flavor piled high over fluffy rice and juicy seasoned chicken. That’s the magic of the Easy Street Corn Chicken Rice Bowl.
This recipe brings together the comfort of a rice bowl with the fiery personality of street food. It’s perfect for busy weeknights, simple meal prep, or even a casual weekend dinner with friends.
And best of all? It’s fast, flexible, and family-approved.
❤️ Why You’ll Love This Recipe
- Ready in 20 minutes with minimal effort
- Great for busy weeknights or quick meal prep
- Kid-friendly and customizable for picky eaters
- High in protein, full of flavor, and naturally gluten-free
- Tastes indulgent but includes wholesome ingredients
- A complete one-bowl meal — fewer dishes to clean!
Whether you’re using rotisserie chicken or cooking from scratch, this bowl delivers restaurant-quality results without the hassle.
🌽 What Is a Street Corn Chicken Rice Bowl?
This dish is inspired by Elote, a classic Mexican street snack made with grilled corn slathered in mayo, cheese, lime, and chili powder.
The Street Corn Chicken Rice Bowl takes that creamy, spicy corn and layers it on a bed of warm rice with tender seasoned chicken. Topped with fresh herbs and a squeeze of lime, every bite is a fusion of bold flavors and hearty comfort.
Think:
🔥 Bold spices
🧀 Creamy textures
🍚 Hearty grains
🍗 Savory protein
🍋 Citrus zing
🌿 Fresh toppings
🧾 Ingredients You’ll Need
Here’s everything you need to make this vibrant dinner bowl:
For the Chicken:
- 2 boneless, skinless chicken breasts (or 2–3 cups shredded rotisserie chicken)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the Street Corn:
- 1 can (15 oz) corn, drained (or 2 cups grilled or frozen corn)
- ¼ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- ½ tsp chili powder
- ½ tsp smoked paprika
- Juice of 1 lime
- ½ cup crumbled cotija cheese (or feta if unavailable)
- Salt and pepper to taste
For the Bowl Base:
- 2 cups cooked white rice (or brown rice/quinoa for extra fiber)
- Fresh cilantro, chopped
- Lime wedges (for serving)
🍽️ Step-by-Step Instructions
Let’s break this down into easy steps:
🔥 1. Cook the Chicken
If you’re not using rotisserie chicken:
- Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
- In a skillet, heat olive oil over medium-high heat.
- Sear chicken on each side for 5–6 minutes until golden brown and fully cooked.
- Remove from heat, let rest for 5 minutes, then chop or shred into bite-sized pieces.
Tip: You can grill the chicken for smoky flavor or even bake it at 400°F (200°C) for 20–22 minutes.
🌽 2. Make the Street Corn
- In a large bowl, mix corn, mayo, sour cream, lime juice, chili powder, smoked paprika, and half the cotija cheese.
- Stir until everything is well combined.
- Taste and adjust seasoning with salt, pepper, or more lime as needed.
🍚 3. Assemble the Bowls
- Divide the cooked rice between bowls.
- Top with chicken.
- Spoon the creamy street corn mixture over the top.
- Garnish with the rest of the cheese, chopped cilantro, and extra lime wedges.
✅ Optional Add-ons: Avocado slices, jalapeños, green onions, hot sauce, pickled onions.
🍴 Topping & Serving Suggestions
These extra touches elevate the flavor and keep your bowl interesting every time you make it:
- Sliced Avocado or Guacamole – for creaminess
- Chopped Red Onion or Pickled Onion – for crunch
- Fresh Jalapeños – for spice lovers
- Tajin or Hot Sauce – for a citrusy kick
- Black Beans or Pinto Beans – for extra fiber
- Crispy Tortilla Strips – for a fun crunch
- Fried Egg – yes, it works!
🧊 Storage, Reheating & Meal Prep Tips
✅ For Meal Prep:
- Make components separately and store in containers.
- Rice, chicken, and street corn all last up to 4 days in the fridge.
- Assemble when ready to eat or pack in bento-style containers.
🔁 Reheating:
- Microwave: Reheat bowls loosely covered for 1–2 minutes.
- Stovetop: Warm each component in a skillet over medium heat.
- Add a splash of water or broth if rice dries out.
🧮 Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 35g |
| Carbs | 40g |
| Fat | 25g |
| Fiber | 4g |
| Sugar | 4g |
| Sodium | 580mg |
🔎 Nutritional values may vary based on specific brands or substitutions.
🔄 Customization Ideas – Make It Your Way
Here’s how to adapt this bowl for different tastes and dietary needs:
🌱 Vegetarian Version:
- Skip the chicken and use black beans, tofu, or roasted sweet potatoes.
🥦 Health Boost:
- Use brown rice or quinoa for whole grains
- Swap mayo for Greek yogurt
- Add spinach or sautéed bell peppers
🌶️ Spice It Up:
- Add cayenne or chipotle to the corn mixture
- Top with spicy salsa or jalapeños
🧀 Dairy-Free Option:
- Use vegan mayo & sour cream
- Replace cheese with nutritional yeast or omit
❓ Frequently Asked Questions
Can I use frozen corn?
Yes! Just thaw and drain well. Roasting it lightly in a pan adds more flavor.
Is this dish good cold?
Surprisingly yes! It’s delicious served warm or chilled — perfect for summer lunches.
Can I make this for a large crowd?
Absolutely. This recipe doubles or triples easily. Serve it buffet-style so guests can build their own bowls.
What can I use instead of cotija cheese?
Feta is the best substitute. You can also use parmesan or queso fresco.
📝 Final Thoughts
This Easy Street Corn Chicken Rice Bowl is more than just a weeknight dinner—it’s a flavor experience that turns simple pantry ingredients into something special.
With juicy chicken, creamy corn, and zesty lime, it hits every craving. Whether you’re feeding a family or meal prepping for the week, this bowl is satisfying, balanced, and adaptable to your lifestyle.
📖 Full Recipe Card
Easy Street Corn Chicken Rice Bowl
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 hearty bowls (or 3 lighter bowls)
Ingredients:
- 2 chicken breasts, cooked and chopped
- 2 cups cooked rice
- 1 can corn (15 oz), drained
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ½ cup cotija or feta cheese, crumbled
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt & pepper to taste
Instructions:
- Make Street Corn: In a bowl, combine corn, mayo, sour cream, chili powder, paprika, lime juice, and half the cheese. Stir and season.
- Warm Chicken: Heat pre-cooked or rotisserie chicken and season with salt and pepper.
- Assemble Bowls: Add rice to each bowl. Top with chicken, corn mixture, remaining cheese, and cilantro.
- Serve: Add lime wedges and optional top
