Street Corn Chicken Rice Bowl

Big flavor in a bowl. This Street Corn Chicken Rice Bowl is smoky, zesty, and creamy all at once, with juicy chili-lime chicken, charred sweet corn, and a silky elote sauce.

It is a must-try because it delivers food truck vibes at home with simple pantry spices and one skillet. Perfect for busy weeknights, meal prep, or feeding a hungry crowd.

I fell in love with elote at a tiny street cart and turned those bold flavors into a dinner that is fast, balanced, and wildly satisfying.

Why You'll Love This Recipe

• Big, bold flavor with minimal effort
• Weeknight fast and meal prep friendly
• Balanced and comforting with protein, carbs, and veggies in one bowl
• Customizable for spice level, diet, and what you have on hand

Key Ingredients for Street Corn Chicken Rice Bowl

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Chicken thighs stay tender and juicy, giving the bowl satisfying protein and rich flavor. Look for boneless, skinless thighs with minimal excess fat for quick cooking. You can swap in chicken breasts if you prefer leaner meat, but reduce the cook time to avoid drying out. Rotisserie chicken works in a pinch; toss it in the chili-lime seasoning right before serving to warm and coat.

Corn

Corn is the star that brings sweetness and char. Fresh summer corn is incredible, but frozen corn works year-round and chars beautifully straight from thawed. Pat kernels dry so they sear instead of steam. Canned corn is acceptable if drained and dried well; expect a softer texture with slightly less char.

Cotija Cheese

Cotija adds salty, crumbly richness that mimics classic street corn. Choose a firm, fresh wedge for best flavor and crumble it yourself. Feta is the closest swap, lending a similar tang, while Parmesan brings salt but less creaminess. For dairy-free, use a plant-based feta-style crumble or skip and add an extra pinch of salt and lime.

Elote Crema

A quick mix of mayo, sour cream, lime, garlic, and chili powder turns charred corn into a creamy, tangy, lightly spicy topping. Use full-fat mayo and sour cream for the silkiest texture, or sub Greek yogurt for a lighter, tangier finish. Add hot sauce for heat or a pinch of sugar if your corn is not very sweet.

Jasmine Rice

Fluffy jasmine rice is the cozy base that soaks up all those juices. Rinse well to remove excess starch and cook until just tender. Brown rice, cilantro-lime rice, or cauliflower rice all work. Brown rice adds chew and nutty flavor with a longer cook time, while cauliflower rice keeps things low carb but less hearty.

Instructions for Street Corn Chicken Rice Bowl

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Rice

Add rinsed jasmine rice, water, and salt to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes to steam. Fluff with a fork.

Make the Chili-Lime Marinade

In a bowl, whisk olive oil, lime juice and zest, chili powder, smoked paprika, cumin, garlic powder, kosher salt, and black pepper. Add chicken and toss to coat. Marinate while you prep everything else, at least 15 minutes or up to 8 hours in the fridge.

Sear the Chicken

Heat a large skillet over medium-high and add a light drizzle of oil. Sear chicken 5 to 6 minutes per side until deeply browned and the thickest piece reaches 165 F. Transfer to a plate, tent loosely, and rest 5 minutes, then slice or chop into bite-size pieces. Tip: avoid overcrowding so the chicken browns instead of steams.

Char the Corn

In the same skillet, add butter or a splash of oil and the corn. Cook over medium-high without stirring for 2 minutes to get color, then stir and continue cooking 3 to 4 minutes until charred in spots. Season with a pinch of salt. If using canned corn, make sure it is very well drained and patted dry for best char.

Mix the Elote Crema

In a small bowl, whisk mayonnaise, sour cream, garlic, lime juice, hot sauce, and chili powder until smooth. Adjust salt and heat to taste. If it feels too thick, thin with a teaspoon of water or lime juice.

Toss the Street Corn

Off the heat, fold half of the crema into the warm corn along with half of the Cotija and a handful of cilantro. Reserve the remaining crema for drizzling.

Assemble the Bowls

Divide rice among bowls. Add black beans if using, then top with street corn, sliced chicken, avocado, green onions, and jalapeño. Drizzle with remaining crema, sprinkle with Cotija, dust with Tajín, and finish with fresh lime.

Recipe Variations

Veggie-Only Option

Skip the chicken and use roasted sweet potato, grilled zucchini, or crispy tofu for plant-based protein. Toss tofu in the chili-lime seasoning and pan-sear until golden.

Lighten It Up

Swap sour cream with plain Greek yogurt and use avocado oil mayo or a light mayo. Serve over cauliflower rice or chopped romaine for a burrito bowl style salad.

Give It a Kick

Add diced chipotle in adobo to the marinade and a pinch of cayenne to the crema. Finish bowls with pickled jalapeños or a drizzle of your favorite hot sauce.

Grain Swap

Use brown rice, quinoa, or cilantro-lime rice. For extra herby flavor, stir chopped cilantro and a squeeze of lime into the cooked grain before serving.

Air Fryer Chicken

Air fry marinated chicken at 390 F for 14 to 16 minutes, flipping halfway, until 165 F. It gets nicely caramelized and frees up your stovetop for the corn.

Serving Suggestions

Round out your Street Corn Chicken Rice Bowl with a crisp side salad of romaine, cucumber, and radish dressed with lime vinaigrette. Add warm tortillas or tortilla chips for scooping, a spoon of pico de gallo or salsa verde, and extra lime wedges, cilantro, and Cotija for garnish.

Storage and Reheating

Store rice, chicken, corn mixture, and crema in separate airtight containers for up to 4 days. Reheat rice and chicken together in the microwave with a splash of water, 60 to 90 seconds, stirring once, or warm in a skillet over medium with a little oil. The street corn can be reheated gently in a skillet or served cold. Crema keeps 4 to 5 days and should not be frozen. Rice and chicken freeze well up to 2 months; thaw overnight in the fridge. Avoid freezing avocado and crema for best texture.

Frequently Asked Questions About Street Corn Chicken Rice Bowl (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Yes. Pound to even thickness and cook 4 to 5 minutes per side until 165 F. Breasts are leaner, so watch closely to avoid overcooking.

Q: Can I use canned or frozen corn?
A: Absolutely. For canned, drain and pat very dry. For frozen, thaw and pat dry. Dry kernels char better and deliver that classic street corn flavor.

Q: How can I make this gluten free?
A: The recipe is naturally gluten free as written if your spices and hot sauce are certified gluten free. Serve with corn tortillas or chips if you add a side.

Q: Is this good for meal prep?
A: Yes. Portion rice, chicken, and corn into containers and pack crema in a small cup on the side. Add avocado right before eating to keep it fresh.

This bowl is everything you love about street corn plus juicy chili-lime chicken over fluffy rice. It is fast, flexible, and packed with craveable flavor. Give it a try, then come back to leave a rating and a comment. I love hearing how you make it your own.