Street Corn Rice Bowl

This Street Corn Chicken Rice Bowl brings all the smoky, tangy flavors of elote into an easy, weeknight-friendly bowl. Tender cubes of chili-lime chicken are seared until golden and served over fluffy rice with charred corn, fresh cilantro and a zesty lime crema. It’s a balanced meal with protein, veggies and carbs that comes together quickly, perfect for busy evenings or make-ahead lunches. Bright, fast, and comforting, this dish feels special without demanding a lot of hands-on time, making it an instant family favorite.

Why You'll Love This Recipe

What makes this bowl irresistible is the harmony of textures and bold, contrasting flavors: smoky paprika chicken, sweet charred corn, and a cooling lime crema that ties everything together. The recipe is highly adaptable — swap chicken for tofu or shrimp, use frozen corn for convenience, or add cotija cheese for a richer elote vibe. It’s fast enough for weeknights, sturdy enough for meal prep, and visually appealing for guests. Minimal ingredients, big flavor, and straightforward technique mean you get a restaurant-quality bowl at home without fuss.

What You Need

Large skillet

For searing chicken and charring corn evenly, giving the bowl its signature smoky flavor

Mixing bowl

To combine spices and marinate chicken quickly, ensuring even coating and better flavor penetration

Rice cooker or saucepan

For perfectly cooked, fluffy rice as the base of the bowl

Microplane or zester

To extract fresh lime zest for crema and finishing bright citrus notes

Perfect Pairings

Simple green salad

A crisp salad with arugula and avocado brightens the meal and adds leafy texture to contrast the warm bowl

Mexican street corn salad

An extra corn salad with cotija, lime and chili flakes intensifies the elote theme for sharing

Cold cerveza or light lager

A chilled beer balances smoky spices and refreshes the palate between bites

Mango salsa

A sweet-tart mango salsa adds fruitiness and juicy brightness that complements the smoky chicken

Prep 15 min

Cook 15 min

Total 30 min

Serves 4 yield

Difficulty: Easy Cuisine: Mexican-American Category: Dinners

Ingredients

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1 1/4 pounds boneless skinless chicken breast, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 lime, zested and juiced
2 cups cooked white rice (about 1 cup uncooked)
2 cups fresh or frozen corn kernels
1/2 cup plain Greek yogurt or sour cream
1/4 cup chopped fresh cilantro plus extra for garnish
Salt and freshly ground black pepper to taste
Optional: cotija cheese and chili flakes for serving

Instructions

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1

Marinate Chicken

Combine chicken cubes with 1 tablespoon olive oil, smoked paprika, chili powder, cumin, half the lime juice, salt and pepper. Toss well and let rest for at least 10 minutes to absorb flavors before cooking for best results.
2

Cook Rice

While the chicken marinates, cook rice according to package instructions or in a rice cooker. Fluff with a fork and keep warm. Stir in a tablespoon chopped cilantro and a squeeze of lime for extra brightness if desired.
3

Char the Corn

Heat a skillet over medium-high heat with remaining olive oil. Add corn and sear without stirring for a minute to get charred spots; toss and continue until golden and slightly caramelized, about 4 to 6 minutes.
4

Sear the Chicken

In the same hot skillet, add marinated chicken in a single layer. Sear undisturbed for 2-3 minutes to develop a crust, then toss and cook until cooked through and caramelized, about 6-8 minutes total.
5

Make Lime Crema

Whisk together Greek yogurt, remaining lime juice, lime zest, a pinch of salt and a tablespoon of water to loosen. Adjust lime and salt to taste; this cool sauce balances the smoky spices beautifully.
6

Assemble Bowls

Divide warm rice among bowls, top with charred corn and seared chicken. Drizzle lime crema generously over each portion, sprinkle with chopped cilantro, cotija, and a pinch of chili flakes if using.
7

Finish and Serve

Serve immediately with lime wedges for squeezing. Taste and adjust seasoning with more salt, lime or chili flakes. Leftovers store well and can be reheated gently for a quick meal.

Nutrition Per Serving

Calories 540

Fat 18.5g

Carbs 62.0g

Protein 36.0g

Chef's Notes

Use frozen corn if fresh isn’t available; thaw and pat dry before charring to avoid steaming and to get a good sear.
For extra authentic elote flavor, fold in 1 tablespoon mayonnaise with the yogurt crema and sprinkle cotija cheese liberally.
If short on time, use pre-cooked rotisserie chicken tossed in the spice mix and warmed in the skillet instead of raw chicken.
Adjust chili powder to control heat; smoked paprika can be substituted with regular paprika for less smokiness.
This recipe adapts well for meal prep: store components separately and assemble fresh to keep textures vibrant.

💡 Pro Tips

Pat chicken dry before marinating to ensure it browns nicely when seared and avoids steaming in the pan.
Char corn over high heat without crowding the pan to encourage caramelization; allow occasional undisturbed contact for best results.
Warm the bowls slightly before serving to keep the rice hot longer and improve overall dining experience.
If you like more tang, add extra lime zest to the crema and a touch of honey if you prefer a sweet contrast.

Frequently Asked Questions

Yes, but thaw frozen chicken completely before cutting and marinating. Pat dry to remove excess moisture; this ensures better searing and caramelization. You can also use pre-cooked shredded chicken heated in the skillet with the spices for a shortcut.

Store components separately in airtight containers for up to three days. Reheat rice and chicken in a skillet over medium heat, adding a splash of water or lime juice to keep moist. Add crema fresh before serving to maintain texture.

Absolutely. Substitute chicken with cubed tofu or tempeh, toss with the same spice mix and sear until crisp. Use vegan yogurt or mayo for the crema and omit cotija cheese to keep it fully vegan while preserving bright flavors.

Long-grain white rice or jasmine yields fluffy grains that pair well with the saucy chicken. Brown rice works for more fiber but requires longer cooking; cook it ahead and season with lime and cilantro before assembling.

Yes, grilling corn adds delicious smoky flavor. Use a grill pan or foil packet for loose kernels, or char whole ears, then cut kernels off the cob. Char on high heat until golden and slightly blackened for best results.