This Street Corn Chicken Rice Bowl is a fast, flavor-forward meal inspired by Mexican street corn (elote). Juicy, spice-rubbed chicken cooks quickly with a char that adds smokiness, while sweet corn is jazzed up with lime and cotija-style notes. Spoon over warm white rice, drizzle with cilantro-lime crema, and finish with fresh cilantro and a squeeze of lime for brightness. It’s an easy weeknight winner that balances textures — tender chicken, creamy sauce, crisp corn — and comes together in under 35 minutes. Great for meal prep or a lively family dinner.

Why You'll Love This Recipe

You’ll love this recipe because it takes familiar ingredients and layers them into something unexpectedly vibrant. The spiced, slightly charred chicken provides a savory backbone while the elote‑style corn contributes sweetness and a touch of smokiness. A quick cilantro‑lime crema ties everything together with tang and creaminess without weighing the bowl down. It’s adaptable — swap chicken for tofu or shrimp, use brown rice or cauliflower rice, and scale for meal prep. This bowl is colorful, balanced, and accessible to cooks of all levels, delivering restaurant-style flavor with minimal fuss and everyday pantry ingredients.

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What You Need

Large Skillet

For searing and charring the chicken and corn, giving that smoky caramelized flavor and tidy one-pan cooking

Cutting Board & Sharp Knife

Essential for trimming and dicing the chicken and chopping cilantro, ensuring safe, even-sized pieces

Mixing Bowl

For tossing the chicken in spices and marinating briefly, helping flavor penetrate evenly

Measuring Cups & Spoons

To accurately measure spices, oil and lime juice for consistent taste and texture

Rice Cooker or Pot

To produce fluffy rice as the comforting base without extra effort or steaming time

Perfect Pairings

Crisp Green Salad

A simple lime-dressed salad adds freshness and a crunchy contrast to the creamy bowl, helping balance richness

Warm Tortillas

Soft corn or flour tortillas are great for turning bowls into handheld tacos for a fun variation

Mexican Street Elote Salad

A dressed corn salad with cotija and chili flakes deepens the corn flavor and adds texture

Light Lager or Citrus Margarita

A bright, effervescent beer or cocktail with lime complements the smoky chicken and creamy sauce beautifully

Black Bean Soup

A bowl of smoky black bean soup pairs well for a heartier meal or as a starter

Street Corn Chicken Bowl final dish

Street Corn Chicken Bowl

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Prep 15 min
Cook 20 min
Total 35 min
Serves 4 yield
Difficulty: Easy Cuisine: Mexican Category: Dinners

Ingredients

💡 Tap ingredients to check them off as you cook

  • 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 3 cups cooked white rice
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 lime, zested and juiced
  • 1/4 cup chopped fresh cilantro
  • Optional: cotija or feta for sprinkling, lime wedges

Instructions

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  1. 1
    Prepare the chicken
    In a bowl combine chicken, smoked paprika, cumin, chili powder, salt, and olive oil. Toss until evenly coated and let sit 5-10 minutes to absorb flavors and come slightly closer to room temperature for even cooking.
  2. 2
    Cook the rice
    While chicken marinates, cook rice according to package directions or in a rice cooker. Keep warm and fluff with a fork just before serving so grains remain separate and light as you assemble bowls.
  3. 3
    Sear the chicken
    Heat a large skillet over medium-high heat. Add chicken in a single layer and sear 3-4 minutes per side until browned and cooked through, with a slight char. Avoid overcrowding to ensure proper caramelization.
  4. 4
    Char the corn
    In the same skillet add corn and a splash of oil. Cook over high heat until kernels blister and brown in spots, about 4-6 minutes. Season with a pinch of salt and squeeze of lime for brightness.
  5. 5
    Make the crema
    Whisk together Greek yogurt, mayonnaise, lime zest, lime juice, half the chopped cilantro, and a pinch of salt. Adjust consistency with a teaspoon of water if needed; refrigerate until ready to use.
  6. 6
    Assemble the bowls
    Divide rice among four bowls, spoon charred corn alongside, then top with the seared chicken. Drizzle liberally with cilantro-lime crema and scatter remaining cilantro and cotija or feta over each bowl.
  7. 7
    Finish and serve
    Add extra lime wedges and a sprinkle of chili flakes if desired. Serve immediately for best texture, or cool and store components separately for meal prep through the week.

Nutrition Per Serving

Calories 520
Fat 18.5g
Carbs 55.0g
Protein 34.0g

Chef's Notes

  • Substitute chicken breasts if preferred; reduce cooking time slightly and watch for dryness to keep pieces tender and juicy.
  • Use frozen corn in a pinch; thaw and pat dry before searing so it chars rather than steams in the pan.
  • Make the crema ahead; it keeps well refrigerated for up to three days and saves time when assembling bowls.
  • For vegetarian option substitute firm tofu or grilled halloumi; press tofu and marinate similarly before searing for best flavor.
  • Leftovers store well separately; keep rice, chicken, and crema in airtight containers for up to three days in the refrigerator.

💡 Pro Tips

  • Pat the chicken dry before seasoning to promote browning and a better sear in the skillet.
  • Allow the chicken to rest for a few minutes after cooking; this helps the juices redistribute and keeps pieces moist.
  • Toast spices lightly in the pan for 30 seconds before adding chicken to intensify their aroma and deepen the flavor profile.
  • If you prefer a smokier flavor, use a pinch of chipotle powder or briefly grill the chicken instead of pan-searing.

Frequently Asked Questions

Yes, this recipe is naturally gluten free when using gluten-free mayonnaise and ensuring any packaged spices or condiments are labeled gluten free. Serve with corn tortillas or as-is over rice for a gluten-free meal.

Trim and cut chicken into uniform pieces to cook evenly, sear in a hot skillet without overcrowding, and pull off heat when internal temperature reaches 165°F. Rest briefly before serving to lock in juices.

Feta cheese makes a great stand-in for cotija — it provides salty, crumbly texture similar to cotija. Aged Parmesan is another option, though it has a different flavor profile.

Absolutely. Store rice, chicken, and crema separately in airtight containers. Assemble bowls when ready to eat. Components last about three days refrigerated, and reheating chicken briefly in a pan preserves texture better than microwaving.

Yes, frozen corn works well. Thaw and pat dry, then sear in a hot skillet to achieve browning. Avoid adding water; high heat will caramelize the kernels and bring out sweetness.