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Street Corn Chicken Bowl

A vibrant, quick bowl combining chili-lime chicken, charred corn, cilantro-lime rice and a creamy cotija-yogurt drizzle. Ready in about 30 minutes for a flavorful weeknight or meal-prep dinner.

Chef Elena Morales - Head Chef
By Chef Elena Morales
4.7 (142 reviews)
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Delicious Street Corn Chicken Bowl - homemade Mexican-inspired comfort food recipe
Street Corn Chicken Bowl - Ready to enjoy

Bright, smoky, and creamy, this Street Corn Chicken Bowl brings the vibrant flavors of elote to a fast weeknight meal. Juicy chili-lime marinated chicken meets charred sweet corn, creamy cilantro-lime rice and a tangy yogurt-cotija drizzle. It's a balanced bowl combining spice, char, and cool creaminess, ready in about 30 minutes. Perfect for meal prep or a crowd-pleasing dinner, the components are simple yet bold — rice, corn, and bite-sized chicken tossed with Mexican-inspired spices. Garnish with extra cilantro and lime to customize heat and brightness.

Why I Love This Recipe

This Street Corn Chicken Bowl is special because it translates beloved street-food flavors into a quick, one-bowl dinner that's both comforting and exciting. Marinated chicken bites develop a caramelized char in a hot skillet, while corn is lightly seared to deepen sweetness and add texture. A creamy, tangy yogurt-cotija sauce echoes classic elote toppings without mayonnaise, and cilantro-lime rice ties everything together with bright citrus notes. The recipe is flexible — swap yogurt for sour cream, use feta if cotija isn't available, or substitute tofu. Ready in roughly 30 minutes, it’s ideal for busy weeknights, meal prep, or feeding a hungry family with minimal fuss and maximum flavor.

Step-by-step preparation of Street Corn Chicken Bowl showing ingredients and initial cooking steps
Preparing the ingredients
Cooking process for Street Corn Chicken Bowl showing technique and proper timing
During the cooking process

What You Need From Your Kitchen

Cast-Iron Skillet

Provides high heat for excellent sear and char on chicken and corn, creating flavor-packed crusts quickly and evenly.

Mixing Bowls

Used for marinating chicken and combining corn with seasonings, making prep organized and efficient.

Rice Cooker or Pot

Consistent, fluffy rice is the base of the bowl — rice cooker simplifies timing, while a tight-lid pot works fine.

Microplane or Zester

Ideal for grating lime zest and finely shredding cotija or cheese, boosting bright flavor and presentation.

Perfect Pairings

Charred Lime Wedges

Squeezing smoky charred lime over the bowl brightens flavors and balances richness with citrus acidity.

Pickled Red Onions

Their sharp acidity and crunch contrast the creamy sauce and sweet corn, adding a refreshing bite.

Black Bean & Avocado Salad

A hearty, creamy side that echoes the Mexican theme and adds extra plant-based protein and texture.

Cerveza or Light Lager

A cold, crisp beer cuts through the richness and complements the char and spice; alternatively, a crisp Mexican lager or sparkling agua fresca works beautifully.

Perfectly cooked Street Corn Chicken Bowl served and ready to eat - final result
The perfect finished result

Pro Tips

  • Pat chicken very dry before marinating and searing to ensure a proper sear and avoid steaming during cooking.
  • Use a hot, well-seasoned cast-iron skillet for the best char and quick caramelization on both chicken and corn.
  • Let the cooked chicken rest three to four minutes before serving to redistribute juices and keep bites tender and juicy.

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Street Corn Chicken Bowl

This easy Street Corn Chicken Bowl layers charred sweet corn, juicy spiced chicken, and bright cilantro-lime rice with a tangy yogurt-cotija sauce — a fast, customizable dinner that channels classic elote flavors.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Category: Main
Servings: 4 yield(s)
Difficulty: Easy
Cuisine: Mexican-inspired

Ingredients

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  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup long-grain white rice, rinsed
  • 2 cups water or low-sodium chicken broth
  • 2 cups corn kernels (fresh or frozen, thawed)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup plain Greek yogurt
  • 1/4 cup crumbled cotija or feta cheese
  • 1 lime, zested and juiced
  • 1/4 cup chopped fresh cilantro, plus salt and pepper to taste

Instructions

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  1. 1
    Marinate Chicken
    Toss cubed chicken with half the olive oil, chili powder, smoked paprika, garlic powder, lime zest, salt and pepper in a mixing bowl. Let rest 10–15 minutes to absorb flavors or refrigerate up to an hour for more depth, then bring to room temperature before cooking.
  2. 2
    Cook Rice
    In a pot or rice cooker combine rinsed rice and water or broth with a pinch of salt. Cook according to package instructions until tender. Fluff with a fork and stir in a tablespoon of lime juice and chopped cilantro for fragrant, bright rice.
  3. 3
    Char Corn
    Heat a skillet over medium-high heat and add remaining olive oil and corn. Let cook undisturbed until golden and slightly charred, about 5–7 minutes, stirring once to prevent burning. Season with salt and a squeeze of lime, then transfer to a bowl.
  4. 4
    Sear Chicken
    Increase skillet heat and add marinated chicken in a single layer. Sear without moving for 2–3 minutes per side until deeply browned and cooked through. Avoid overcrowding the pan; cook in batches if needed. Rest briefly so juices redistribute.
  5. 5
    Make Sauce
    Combine Greek yogurt, crumbled cotija or feta, reserved lime juice, a pinch of salt and chopped cilantro. Stir until creamy and slightly loose; thin with a teaspoon or two of water if necessary. Taste and adjust salt, acidity or herbs as desired.
  6. 6
    Assemble Bowls
    Divide cilantro-lime rice among bowls, top with charred corn and seared chicken. Drizzle the yogurt-cotija sauce generously and garnish with extra cotija, cilantro, lime wedges and a sprinkle of chili flakes for heat. Serve immediately while warm.

Nutrition Facts (Per Serving)

Calories 520
Total Fat 18.5g
Carbohydrates 58.0g
Protein 34.0g

Chef's Notes

  • Use bone-in skinless thighs for more fat and richer flavor; adjust cooking time and confirm chicken reaches 165°F internal temperature for safety.
  • Frozen corn works fine — thaw and pat dry to avoid steaming so it chars properly. Fresh summer corn gives the best texture and sweetness.
  • For a dairy-free version, swap Greek yogurt for an unsweetened dairy-free yogurt and omit cotija or use crumbled dairy-free cheese alternative.
  • Meal prep tip: Store rice, chicken, and corn separately in airtight containers up to four days. Assemble bowls and add sauce just before serving for best texture.

Frequently Asked Questions

Yes. Swap the chicken for extra-firm tofu, tempeh, or roasted cauliflower. Press tofu before marinating to improve texture, and increase searing time for good caramelization. Keep the charred corn, rice and yogurt-cotija style sauce (use dairy-free yogurt if needed) for the same signature flavor.

Store components separately in airtight containers for up to four days: rice, chicken, and corn. Reheat the chicken and corn gently in a skillet over medium heat to preserve char, and microwave rice covered with a splash of water. Add sauce fresh after reheating to avoid separating.

Absolutely. Thread marinated chicken on skewers or use a grill basket and cook over medium-high heat until charred and cooked through. Grill corn until nicely charred, then cut off the kernels. Grilling adds an extra smoky note that pairs perfectly with the yogurt-cotija drizzle.

If cotija is unavailable, use crumbled feta for similar saltiness and crumbly texture. For a milder option, try queso fresco or grated Parmesan in a pinch. For dairy-free, omit cheese and increase yogurt seasoning with extra lime and salt, or use a vegan crumble.