Easy Street Corn Chicken Rice Bowl Recipe

I’ll never forget the first time I had authentic Mexican street corn, or elote. It was from a bustling food truck at a summer festival, grilled right on the cob, slathered in a creamy, tangy sauce, and dusted with salty cotija cheese and chili powder. It was a revelation. I immediately knew I had to capture that incredible combination of flavors and turn it into a full meal, something that could satisfy a real dinner craving. That’s how this Street Corn Chicken Rice Bowl was born, and it has since become one of my all-time favorite chicken dinner recipes.

It’s the kind of meal that hits all the right notes—smoky, savory, creamy, and fresh, all in one bowl. It’s a perfect example of how healthy bowls recipes don’t have to be boring. This dish is vibrant, packed with texture, and so satisfying you’ll forget you’re eating something that’s actually good for you. It’s become my go-to for weeknight dinners and a staple in my healthy meal prep routine.

A Few Thoughts on the Key Ingredients

While the full list is down below, I wanted to talk about a few of the components that really make this dish sing. The magic of great rice bowls recipes is always in the quality of their parts.

• The Chicken: I’ve made this with both boneless, skinless chicken breasts and thighs, and honestly, you can’t go wrong. Thighs bring a little more flavor and are more forgiving if you overcook them slightly, but chicken breasts are a fantastic lean option. The key is the marinade—it infuses the chicken with a smoky, citrusy flavor that forms a beautiful crust on the grill.
• The Corn: If you can get your hands on fresh corn in the summer, grilling the cobs before cutting off the kernels adds an incredible layer of smoky flavor. But don’t worry if it’s not in season! I make this year-round with frozen corn kernels. Just be sure to get a nice char on them in a hot, dry skillet to mimic that grilled taste.
• The Cheese: Cotija is a Mexican cheese that’s salty, crumbly, and perfect for this dish. If you can’t find it, a good quality feta is the next best thing. It provides that essential salty, briny kick that cuts through the creaminess of the corn.

Let’s Build This Delicious Bowl, Step by Step

The beauty of this recipe is how the different components come together. I like to think of it as three mini-recipes that unite to create something amazing. Here’s how I approach it.

Get the Chicken Marinating

First things first, let’s get that chicken soaking up all the delicious spices. In a small bowl, whisk together the olive oil, fresh lime juice, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Add a generous pinch of salt and pepper. I pour this mixture over the chicken in a resealable bag, squish it around to make sure every piece is coated, and pop it in the fridge. Give it at least 30 minutes, but if you have a few hours, the flavor will be even better.

Cook the Chicken and Prepare the Corn

When you’re ready to cook, preheat your grill or a grill pan on the stove to medium-high heat. The chicken should sizzle as soon as it hits the surface. Cook it for about 6 to 8 minutes per side. The exact time will depend on the thickness, so I always recommend using a meat thermometer to ensure it reaches an internal temperature of 165°F. Once it’s cooked, transfer it to a cutting board and let it rest for a few minutes. This is crucial for keeping it juicy! While the chicken is resting, you can prepare your corn. If using frozen, just toss it in a hot skillet and let it get a little browned and charred in spots. Once the chicken has rested, slice it into thin strips.

Mix the Street Corn and Rice

Now for the heart of the bowl. In a medium bowl, combine your charred corn kernels with mayonnaise, a spoonful of sour cream, lime juice, chili powder, and that optional (but recommended) smoked paprika. Stir in the crumbled cotija cheese and freshly chopped cilantro. In a separate, larger bowl, take your cooked rice and fluff it up with a fork. Drizzle in the lime juice and toss with the cilantro until it’s fragrant and evenly mixed.

Want to Make It Your Own? Some Fun Variations

This Street Corn Chicken Rice Bowl is fantastic as is, but it’s also a great canvas for experimentation. Here are a few ideas I’ve tried and loved:

• Grain Swaps: Not feeling rice? This works beautifully with quinoa for an extra protein boost, or even couscous for a lighter, fluffier texture.
• Go Vegetarian: Skip the chicken and use a can of rinsed black beans or seasoned, pan-fried tofu instead. The flavors are so robust, you won’t miss the meat.
• Chef’s Secret: For an extra layer of smoky heat, add about 1/4 teaspoon of chipotle chili powder to the street corn mixture. It adds a subtle, smoldering depth that is absolutely incredible.
• Nacho Style: For a fun, shareable twist, skip the rice and serve the chicken and street corn mixture over a bed of sturdy tortilla chips. It’s a crowd-pleaser!

Tips for Storage and Meal Prep Success

This is one of my top-tier healthy meal prep recipes for a reason. To keep everything fresh, store the components in separate airtight containers in the refrigerator. The rice, chicken, and corn mixture will all keep well for up to 4 days. When you’re ready to eat, you can reheat the chicken and rice gently in the microwave and then top with the cold street corn mixture and fresh avocado. This prevents everything from getting soggy and ensures a perfect lunch every time.

Street Corn Chicken Rice Bowl Recipe

Ingredients

• For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

• For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned and drained)
• 1/3 cup mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup cotija cheese or feta, crumbled
• 2 tablespoons fresh cilantro, chopped

• For Assembly:

• 2 cups cooked white or brown rice
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1-2 avocados, sliced
• Optional Toppings: cherry tomatoes, sliced jalapeños, extra cotija cheese, lime wedges

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, 2 tbsp lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour over the chicken in a resealable bag or dish. Marinate in the fridge for at least 30 minutes or up to 4 hours.
2. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Cook the chicken for 6-8 minutes per side, until cooked through (165°F). Let it rest on a cutting board for 5-10 minutes before slicing.
3. Prepare the Corn: While the chicken cooks, heat the corn kernels in a large, dry skillet over medium-high heat until warmed through and slightly charred.
4. Mix the Street Corn Salad: In a bowl, combine the charred corn, mayonnaise, sour cream, 1 tbsp lime juice, chili powder, optional smoked paprika, cotija cheese, and 2 tbsp cilantro. Stir to combine.
5. Make the Cilantro-Lime Rice: In a separate bowl, toss the cooked rice with 1 tbsp lime juice and 1/4 cup chopped cilantro until well combined.
6. Assemble the Bowls: Divide the cilantro-lime rice among your bowls. Top with the sliced grilled chicken, a generous scoop of the street corn mixture, and your favorite toppings like sliced avocado, tomatoes, or jalapeños. Serve immediately with extra lime wedges.