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Street Corn Chicken Rice – A Bold, Flavor-Packed Bowl of Comfort

If you’re craving bold flavors and easy comfort food all in one, this Street Corn Chicken Rice bowl has your name written all over it. Inspired by Mexican street corn (elote), this dish takes all the best parts — grilled corn, creamy chili-lime sauce, Cotija cheese, and lime — and pairs it with tender, seasoned chicken and fluffy rice for a meal that’s satisfying, vibrant, and totally addictive. It’s everything you want in one bowl: juicy chicken, smoky corn, zesty lime, rich mayo, and a little heat from chili powder. Whether you’re meal prepping for the week, feeding the family, or just making something crave-worthy, this bowl delivers. And it all comes together in about 30 minutes, with pantry staples and fresh ingredients. Love dishes like Mexican Burrito Bowls or Elote Pasta Salad? Then this will be your new favorite go-to.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Ingredients Equipment Method Notes

Ingredients
  

Meat:
  • 2 boneless skinless chicken breasts or thighs
Produce:
  • 2 ears of corn husked (or 1½ cups corn kernels)
  • 1 avocado diced
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges
  • 1 tbsp lime juice from fresh lime
  • 1 tsp garlic powder
Condiments:
  • ¼ cup mayonnaise or Greek yogurt for a lighter version
Pasta & Grains:
  • 2 cups white rice cooked and warm
Baking & Spices:
  • 1⅓ tbsp chili powder
  • 1 tsp paprika
  • Salt and black pepper to taste
Oils & Vinegars:
  • 2 tbsp olive oil
  • Nuts & Seeds:
  • 1 tsp ground cumin
Dairy:
  • 2 tbsp butter
  • ¼ cup Cotija cheese crumbled (or feta if you can’t find Cotija)

Equipment

  • Large skillet or grill pan
  • Medium saucepan (for rice if not pre-cooked)
  • Knife and cutting board
  • Mixing bowl
  • Small bowl for sauce
  • Measuring spoons & cups
  • Tongs or spatula

Method
 

Step 1: Season and Cook the Chicken
  1. In a small bowl, mix:
  2. 1 tbsp olive oil
  3. ½ tbsp chili powder
  4. 1 tsp paprika
  5. 1 tsp cumin
  6. Salt and pepper to taste
  7. Rub the mixture all over the chicken breasts or thighs.
  8. Heat a large skillet or grill pan over medium-high heat.
  9. Add the chicken and cook for 5–7 minutes per side, or until cooked through (165°F).
  10. Remove from pan and let rest for 5 minutes, then slice.
Step 2: Char the Corn
  1. In the same pan, add:
  2. 2 tbsp butter
  3. Corn (cut from cob) or thawed frozen corn
  4. Sprinkle with ½ tbsp chili powder and 1 tsp garlic powder.
  5. Sauté for 4–5 minutes, until golden and slightly charred.
🔥 Optional: Grill the corn on an open flame or outdoor grill for more smoky flavor.
    Step 3: Make the Street Corn Sauce
    1. In a small bowl, whisk together:
    2. ¼ cup mayonnaise
    3. 1 tbsp lime juice
    4. ½ tbsp chili powder
    5. Salt to taste
    🌶️ Add a dash of hot sauce or cayenne if you love heat!
      Step 4: Assemble the Bowls
      1. Start with a base of cooked rice in each bowl.
      2. Top with:
      3. Sliced chicken
      4. Charred corn
      5. Avocado chunks
      6. Drizzle with the chili-lime mayo sauce.
      7. Sprinkle with Cotija cheese and fresh cilantro.
      8. Serve with lime wedges on the side.
      🥑 Add extra toppings like pickled onions, jalapeños, or black beans if desired!

        Notes

        🔁 Variations
        1. Shrimp Street Corn Bowl
        Swap chicken for grilled or sautéed shrimp with similar seasonings.
        2. Vegetarian Version
        Use grilled zucchini, mushrooms, or black beans in place of chicken.
        3. Vegan Street Corn Bowl
        Use vegan mayo and plant-based cheese, and load up on veggies and beans.
        4. Quinoa or Brown Rice Base
        Substitute white rice for quinoa, cauliflower rice, or brown rice for extra fiber.
        5. Extra Crunch
        Add crushed tortilla chips, toasted pepitas, or crispy shallots on top.
        🧊 Storage & Reheating
        Storage:
        Store components (rice, chicken, corn, sauce) separately in containers for up to 4 days.
        Reheating:
        Reheat chicken, rice, and corn in the microwave or skillet. Add avocado, sauce, and cheese after heating.
        Freezer:
        Cooked chicken and rice freeze well — store in freezer bags for up to 2 months.
        ❓ 10 Frequently Asked Questions (FAQs)
        1. Can I use canned corn?
        Yes — drain and dry first, then char in a hot skillet with butter and spices.
        2. What if I don’t have Cotija cheese?
        Use feta, queso fresco, or skip it entirely if needed.
        3. Can I use chicken thighs instead of breasts?
        Absolutely — thighs are juicier and work great in this dish.
        4. How spicy is this dish?
        Mild to moderate. Adjust chili powder and add hot sauce for more heat.
        5. Can I grill everything?
        Yes! Grill the chicken, corn, and even lightly grill avocado slices for smoky depth.
        6. What kind of rice is best?
        Jasmine or long grain white rice works best, but feel free to swap.
        7. Is this dish gluten-free?
        Yes, it’s naturally gluten-free as long as all ingredients are labeled GF.
        8. Can I make it dairy-free?
        Yes — skip the cheese and use dairy-free mayo for the sauce.
        9. Is this good for meal prep?
        Yes — it keeps well, just add avocado and sauce fresh.
        10. Can I serve it cold?
        It’s delicious warm or cold, making it perfect for lunchboxes or picnics.
        ✅ Conclusion
        This Street Corn Chicken Rice Bowl is a flavor explosion that’s easy enough for a weeknight and impressive enough for guests. It combines the magic of Mexican street corn with tender spiced chicken, creamy chili mayo, and fresh toppings — all nestled over fluffy rice.
        It’s customizable, meal-prep friendly, and just downright delicious. Whether you’re grilling or stovetop cooking, this bowl is a guaranteed hit.
        Looking for more flavor-packed bowls?
        Chicken Fajita Rice Bowls
        Chipotle-Inspired Chicken Bowls
        Grilled Mexican Corn Salad (Esquites)