Street Corn Chicken Rice Bowl

Craving a flavor-packed, easy-to-make meal? This Street Corn Chicken Rice Bowl recipe is loaded with juicy chicken, smoky grilled corn, and creamy cotija cheese, all served over a bed of fluffy rice. Inspired by Mexican Street Corn (elote), this dish delivers a perfect balance of savory, tangy, and slightly spicy flavors. Whether you’re meal prepping or making a quick weeknight dinner, this Mexican-inspired chicken rice bowl is a must-try!

🛒 Ingredients for Street Corn Chicken Rice Bowl

To make this Delicious Chicken and rice bowl, you’ll need:

2 boneless, skinless chicken breasts (cut into bite-sized pieces)
2 cups cooked rice (white, brown, or cilantro lime rice)
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup cotija cheese (or feta cheese)
1/4 cup sour cream or Greek yogurt
1/4 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1 tablespoon olive oil
Salt & pepper to taste
1/4 cup chopped fresh cilantro
1 jalapeño (optional, diced for extra spice)

🍽️ Substitutions for Street Corn Chicken Rice Bowl

Chicken alternative: Swap for shrimp, tofu, or steak.
Rice options: Try quinoa, cauliflower rice, or Mexican rice.
Dairy-free: Use dairy-free yogurt and skip the cheese.
Mayo-free: Replace mayo with extra Greek yogurt for a lighter version.

👩‍🍳 How to Make Street Corn Chicken Rice Bowl

Follow these easy steps for the best chicken and corn rice bowl:

Cook the rice according to package instructions and set aside.
Season the chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium heat and cook the chicken for 6-8 minutes until golden brown and fully cooked. Remove from heat.
Grill the corn in the same skillet for 2-3 minutes until lightly charred.
Prepare the street corn sauce by mixing sour cream, mayonnaise, lime juice, and half the cotija cheese in a bowl.
Assemble the bowls: Add rice as the base, top with chicken, grilled corn, and drizzle with the creamy sauce.
Garnish with cilantro, jalapeño, remaining cotija cheese, and extra lime juice.

🌟 Mix-ins for Street Corn Chicken Rice Bowl

Avocado slices – for creaminess.
Black beans – for added protein and fiber.
Pickled onions – for a tangy kick.
Crushed tortilla chips – for extra crunch.

✅ Recipe Tips for the Best Street Corn Chicken Rice Bowl

Use grilled or roasted corn for a smoky flavor.
Don’t overcook the chicken – cook just until it reaches 165°F.
Make it spicier – add extra jalapeño or hot sauce.
Meal prep – store components separately and assemble before eating.

🥶 Storage Instructions for Street Corn Chicken Rice Bowl

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and rice for up to 2 months.
Reheating: Warm in a microwave, then add fresh toppings before serving.

🔄 Recipe Variations for Street Corn Chicken Rice Bowl

Buffalo Street Corn Bowl: Toss chicken in buffalo sauce for a spicy kick.
BBQ Street Corn Bowl: Swap chili powder for BBQ seasoning and drizzle with BBQ sauce.
Vegetarian Version: Use grilled mushrooms or black beans instead of chicken.
Low-Carb Option: Serve over cauliflower rice instead of regular rice.

❓ FAQs About Street Corn Chicken Rice Bowl

Can I make this ahead of time?

Yes! Cook the chicken, rice, and sauce separately, then assemble when ready to eat.

What kind of rice works best?

Cilantro lime rice, Mexican rice, or brown rice all work great!

How do I grill corn without a grill?

Use a cast-iron skillet or oven broiler to char the corn.

Can I use rotisserie chicken?

Absolutely! Shred and season rotisserie chicken for a quicker meal.