Street Corn Chicken and Rice Bowls You’ll Want Every Night
I have to tell you—I didn’t plan this recipe at all. One night I had leftover chicken, some cooked rice, and corn in the fridge.
I thought, why not mix it together and give it a street corn twist? That’s how these street corn chicken and rice bowls were born. And honestly? They turned out so good that I had to make them again the very next day.
This recipe is simple, filling, and full of flavor. If you love Mexican street corn (elote) with that creamy, cheesy, slightly spicy kick, then you’re going to love this bowl.
It has all the comfort of rice and chicken with the bold flavors of street corn on top.
What Are Street Corn Chicken and Rice Bowls?
Street corn chicken and rice bowls are exactly what they sound like—tender chicken, fluffy rice, and creamy Mexican street corn all piled into one hearty bowl.
The corn is the star here. It’s mixed with mayo, sour cream, lime juice, chili powder, and cotija or feta cheese—just like classic elote. Then it’s combined with juicy chicken and warm rice to make the perfect all-in-one meal.
Why You’ll Love This Recipe
Here’s why this recipe is one of my all-time favorites:
- One bowl, full meal – Protein, carbs, and veggies all in one.
- Big flavors – Zesty, creamy, cheesy, and a little smoky.
- Easy to make – Great for weeknight dinners or meal prep.
- Customizable – Works with any rice or chicken you have on hand.
This is comfort food with a punch of bold, fresh flavor.
Ingredients You’ll Need
Here’s everything that goes into the bowls:
- Chicken breast or thighs – Seasoned and cooked until juicy.
- Rice – White, brown, or even cilantro-lime rice.
- Corn – Fresh, frozen, or canned. Grilled corn gives the best flavor.
- Mayonnaise – Classic in Mexican street corn.
- Sour cream or Greek yogurt – For creaminess.
- Lime juice – Adds that fresh tang.
- Cotija cheese – Or feta if you can’t find cotija.
- Chili powder or Tajín – For spice and smoky flavor.
- Fresh cilantro – To brighten it all up.
Optional add-ins: avocado, jalapeños, or black beans.
How to Make Street Corn Chicken and Rice Bowls
Here’s the simple step-by-step:
1. Cook the Chicken
Season your chicken with salt, pepper, chili powder, and a squeeze of lime. Grill or pan-cook until golden and cooked through. Slice into bite-sized pieces.
2. Prepare the Rice
Cook your rice as usual. I love adding a little lime juice and chopped cilantro for extra flavor.
3. Make the Street Corn Mix
In a bowl, stir together corn, mayo, sour cream, lime juice, cotija cheese, chili powder, and cilantro. This creamy mix is what makes the recipe special.
4. Build the Bowls
Start with rice on the bottom, add chicken on top, then scoop on the street corn mix. Sprinkle extra cheese and chili powder if you want.
5. Serve and Enjoy
Squeeze a little more lime over the top before serving.
Tips for the Best Street Corn Chicken and Rice Bowls
- Grill the corn if you can – It gives that smoky, charred flavor.
- Don’t skip the lime – It balances the creaminess of the sauce.
- Make it spicy – Add jalapeños or hot sauce if you like heat.
- Meal prep friendly – Store the chicken, rice, and corn separately and mix before eating.
Variations You Can Try
Here are some ways to change it up:
- Burrito bowl style – Add black beans, avocado, and salsa.
- Low-carb – Swap rice for cauliflower rice.
- Cheesy version – Melt shredded cheese over the rice before topping.
- Taco-style – Skip the rice and use the chicken and street corn as a taco filling.
When to Serve This Recipe
This dish is perfect for:
- Quick weeknight dinners
- Meal prep lunches
- Summer cookouts
- Family dinners when everyone wants something hearty and flavorful
It’s filling but fresh, so it works year-round.
How to Store Leftovers
- Fridge: Keep in airtight containers for up to 3 days.
- Reheat: Warm the rice and chicken, then top with the corn mix.
- Don’t freeze the corn mix – The mayo and sour cream won’t hold up well.
FAQs About Street Corn Chicken and Rice Bowls
Q: Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken works perfectly and saves time.
Q: Can I make it dairy-free?
Swap sour cream for dairy-free yogurt and use vegan cheese.
Q: What kind of rice works best?
White rice, brown rice, or even Mexican-style rice. Cilantro-lime rice is my favorite.
Q: Can I use canned corn?
Yes, just drain it well. Roasting it in a skillet for a few minutes makes it taste even better.
Q: How spicy is this recipe?
It’s mild with just chili powder. Add hot sauce or jalapeños for more heat.
And that’s it—street corn chicken and rice bowls that are simple, delicious, and absolutely addictive. Once you try it, I promise it’ll become one of your go-to meals.
