Imagine this: juicy grilled chicken, smoky charred corn, creamy cotija cheese, and a zesty lime crema all piled on a bed of fluffy rice. Sounds like a flavor bomb? That’s because it is.
This Street Corn Chicken Rice Bowl isn’t just food—it’s a party in your mouth. And the best part? You don’t need to wait in line at a food truck or pay $15 for it.
You can make it at home in under 30 minutes. Why settle for boring meals when you can have this? Let’s get cooking.
What Makes This Recipe So Good
This bowl combines the best of Mexican street corn (elote) with the satisfying heartiness of a chicken rice bowl.
The contrast of textures—crispy chicken, creamy sauce, crunchy corn—is next-level. Plus, it’s customizable. Hate cilantro?
Toss it. Love spice? Add jalapeños.
It’s also ridiculously easy to make, which means you’ll actually cook it instead of just saving the recipe and forgetting about it (we’ve all been there).
Ingredients
- 1 lb chicken breast (or thighs, if you’re fancy)
- 1 cup rice (white, brown, or cauliflower for a low-carb twist)
- 2 ears of corn (or 1 cup frozen corn, because adulting is hard)
- 1/2 cup cotija cheese (feta works in a pinch)
- 1/4 cup mayo (or Greek yogurt if you’re health-conscious)
- 1 lime (juiced, because bottled lime juice is a crime)
- 1 tsp chili powder (plus extra for sprinkling)
- 1/4 cup cilantro (optional, unless you’re one of those people who thinks it tastes like soap)
- Salt and pepper (to taste, but don’t be shy)
Step-by-Step Instructions
- Cook the rice. Follow package instructions. Pro tip: Add a squeeze of lime and a pinch of salt to the water for extra flavor.
- Grill the chicken. Season with salt, pepper, and chili powder. Cook for 6–7 minutes per side or until done.Let it rest before slicing.
- Char the corn. Toss corn kernels in a hot skillet until slightly blackened. No skillet? Use a grill or broiler.
- Make the lime crema. Mix mayo, lime juice, and a pinch of chili powder.Taste and adjust. Too tangy? Add more mayo.
- Assemble the bowl. Rice first, then chicken, corn, cheese, and a drizzle of crema.Top with cilantro if you’re into that.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. The rice might dry out, so add a splash of water before reheating. The lime crema can separate—just stir it back together.
Freezing? IMO, it’s not worth it. The textures won’t hold up well.
Benefits of This Recipe
This bowl is high in protein, packed with flavor, and balanced with carbs and fats.
It’s also a great way to use up leftover chicken or rice. Plus, it’s a crowd-pleaser—serve it at dinner parties, and watch people pretend they’re not going back for seconds.
Common Mistakes to Avoid
- Overcooking the chicken. Dry chicken is sad chicken. Use a meat thermometer (165°F is the magic number).
- Skipping the char on the corn. That smoky flavor is key.Don’t rush this step.
- Forgetting to season the rice. Bland rice ruins the whole bowl. Salt it like you mean it.
Alternatives
No cotija? Use feta or queso fresco.
Vegan? Swap chicken for grilled tofu and mayo for vegan mayo. Not a fan of rice?
Try quinoa or cauliflower rice. Want more heat? Add diced jalapeños or hot sauce.
The world is your oyster—or in this case, your rice bowl.
FAQ
Can I use frozen corn?
Absolutely. Thaw it first, then char it in a skillet. It won’t be quite as sweet as fresh corn, but it’ll still taste great.
What if I don’t have a grill?
No problem.
A stovetop grill pan, broiler, or even a regular skillet works. Just get some color on that chicken and corn.
Is this recipe gluten-free?
Yep. Just double-check your mayo and chili powder labels to be safe.
Some brands sneak in gluten.
Can I meal prep this?
Sure. Keep the lime crema separate until serving to prevent sogginess. FYI, the corn might lose some crunch after a day or two.
Final Thoughts
This Street Corn Chicken Rice Bowl is the kind of meal that makes you feel like a kitchen hero without the effort.
It’s fast, flavorful, and flexible. Whether you’re cooking for one or feeding a family, it’s a winner. So stop reading and start cooking—your taste buds will thank you.
