Street Corn Chicken Rice Bowl

By Tyla | Last modified on Nov 21, 2025

Featured in: Dinner

Okay, so imagine if Mexican street corn (elote) and perfectly seasoned grilled chicken had a baby on a bed of fluffy rice, then got dressed up with lime crema, fresh herbs, and all the toppings that make life worth living. That’s what we’re dealing with here. Street Corn Chicken Rice Bowl is basically juicy, spice-rubbed chicken with charred edges, sweet corn that tastes like it came from a street vendor’s cart, all piled on cilantro-lime rice and drizzled with tangy crema. You get smoky, sweet, spicy, tangy, and fresh all in one bowl. The chicken is tender and flavorful, the corn has that caramelized sweetness, and the lime crema ties everything together like edible glue. I made this for meal prep once and ate it four days in a row without getting bored. Someone saw my lunch and asked what restaurant I ordered from. Another coworker tried to trade their sad desk salad for my bowl. This recipe inspires food envy and successful meal prep.

Why You’ll Love This Recipe

Restaurant vibes at home. This tastes like a $16 bowl from that trendy fast-casual place, but costs like $4 to make.

Meal prep champion. Makes multiple servings that actually taste good reheated. Revolutionary.

Customizable as hell. Don’t like something? Swap it. Want more toppings? Add them. Your bowl, your rules.

Balanced and satisfying. Protein, carbs, veggies, and flavor. This is actual food that fuels you.

Quick cooking. From start to finish, you’re eating in 35 minutes. Faster than delivery.

Scales easily. Making for one? Cool. Feeding six? Also cool. The recipe adjusts perfectly.

The Good Stuff You’ll Need

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs (thighs are juicier)
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
Juice of 1 lime

For the Cilantro-Lime Rice:

1.5 cups white rice (jasmine or basmati work great)
2.5 cups water or chicken broth
Juice of 2 limes
1/4 cup fresh cilantro, chopped
1 tbsp butter or olive oil
1/2 tsp salt

For the Street Corn:

3 cups corn kernels (fresh, frozen, or canned—fresh is best)
1 tbsp butter or olive oil
2 tbsp mayonnaise
2 tbsp sour cream or Mexican crema
1/4 cup cotija cheese, crumbled (or feta)
1 tsp chili powder
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt and pepper to taste

For the Lime Crema:

1/2 cup sour cream or Greek yogurt
Juice of 1-2 limes
1 clove garlic, minced
2 tbsp fresh cilantro, chopped
Salt to taste
1-2 tbsp water to thin (if needed)

Optional Toppings:

Diced avocado or guacamole
Cherry tomatoes, halved
Shredded lettuce or cabbage
Fresh cilantro
Extra cotija cheese
Lime wedges
Sliced jalapeños
Hot sauce
Crispy tortilla strips

Equipment:

Large skillet or grill pan
Medium pot with lid (for rice)
Large skillet for corn
Small bowl for crema
Tongs
Sharp knife and cutting board

Let’s Do This

Step 1: Marinate the Chicken

In a medium bowl, mix together all the chicken spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.

Pat the chicken dry with paper towels. This helps the seasoning stick and promotes browning.

Rub the chicken all over with olive oil, then coat generously with the spice mixture. Really massage it in.

Squeeze lime juice over the chicken and let it sit while you prep everything else, at least 10 minutes. If you have time, marinate for up to 4 hours in the fridge.

Step 2: Make the Cilantro-Lime Rice

Rinse your rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.

In a medium pot, combine rice, water (or broth for more flavor), butter, and salt.

Bring to a boil over high heat, then reduce to the lowest heat setting. Cover with a tight-fitting lid.

Cook for 15-18 minutes without lifting the lid. Resist the urge to peek—trapped steam cooks the rice.

Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.

Stir in lime juice and chopped cilantro. Taste and adjust salt if needed.

Keep covered until ready to serve.

Step 3: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if your pan isn’t non-stick.

Once hot, add the chicken. Don’t move it—let it cook undisturbed for 5-7 minutes until you get a nice charred crust.

Flip and cook the other side for another 5-7 minutes. Chicken breasts are done at 165°F internal temperature. Thighs can go to 175°F and stay juicy.

If your chicken is thick, you might need to reduce heat to medium and cover the pan for a few minutes to cook through without burning the outside.

Remove to a cutting board and let rest for 5 minutes. This keeps the juices inside when you cut it.

Slice into strips or dice into cubes, whatever you prefer.

Step 4: Make the Street Corn

While the chicken rests, make your corn. If using frozen corn, let it thaw and pat dry.

Heat butter or oil in a large skillet over high heat. High heat is key for that charred flavor.

Add corn in a single layer. Don’t stir for 2-3 minutes—you want it to get charred and caramelized.

Toss and let it char on the other side, another 2-3 minutes. You’re looking for golden brown spots.

Remove from heat. Add mayo, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper.

Stir everything together. The residual heat will melt the cheese slightly and create a creamy coating.

Taste and adjust seasoning. This should be tangy, slightly spicy, and addictive.

Step 5: Make the Lime Crema

In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, minced garlic, cilantro, and a pinch of salt.

If it’s too thick, add water one tablespoon at a time until you get a drizzle-able consistency.

Taste and adjust. Want it more tangy? Add lime. More garlicky? Add garlic. This is your sauce.

Step 6: Build Your Bowl

This is the fun part. There’s no wrong way to do this, but here’s a solid approach:

Start with a base of cilantro-lime rice in your bowl.

Add a layer of shredded lettuce if using (adds crunch and freshness).

Pile on the sliced chicken.

Add a generous scoop of street corn next to the chicken.

Drizzle lime crema over everything. Be generous—this is the flavor connector.

Step 7: Add All The Toppings

Now go wild with toppings:

Diced avocado or a scoop of guacamole
Cherry tomatoes for freshness and color
Extra cilantro because you can never have too much
More cotija cheese crumbled on top
Lime wedges for squeezing
Jalapeño slices for heat
Tortilla strips for crunch
Hot sauce if you’re about that life

Finish with a sprinkle of chili powder or smoked paprika over the whole bowl for color.

Serve immediately while the chicken is warm and the rice is fluffy.

Take a photo because this is Instagram-worthy.

Serving Suggestions

These bowls are basically a complete meal, but here are some ideas:

Serve with chips and salsa on the side
Add black beans or pinto beans for extra protein and fiber
Pair with a margarita or Mexican beer for dinner party vibes
Serve the components deconstructed and let people build their own bowls
Make burrito bowls by adding black beans and pico de gallo
Wrap everything in a large tortilla for a burrito instead of a bowl

Switch It Up

Shrimp Version: Use seasoned shrimp instead of chicken. Cooks in 3 minutes per side.

Steak Bowl: Use flank steak or skirt steak with the same seasoning. Slice thin against the grain.

Carnitas Style: Use slow-cooked pulled pork instead of chicken for deeper flavor.

Vegetarian Bowl: Skip the meat, double the corn, and add black beans and roasted sweet potato.

Cauliflower Rice: Replace regular rice with cauliflower rice for low-carb version.

Quinoa Base: Use cilantro-lime quinoa instead of rice for more protein.

Chipotle Crema: Add a diced chipotle pepper in adobo to the crema for smoky heat.

Mango Salsa: Top with fresh mango salsa for sweet-spicy contrast.

Fajita Style: Add sautéed peppers and onions along with the chicken.

Storage and Make-Ahead Tips

This is one of the best meal prep recipes because everything holds up well.

Refrigerate components separately: Store rice, chicken, corn, and crema in separate containers for up to 4 days. Keeps everything fresh.

Assemble when ready to eat: Build your bowl fresh each time for best texture. Rice and chicken can be reheated together.

Freeze the chicken: Marinated raw chicken freezes great for up to 3 months. Thaw overnight and cook fresh.

Cook rice ahead: Make a big batch of cilantro-lime rice and freeze in portions. Reheats perfectly in the microwave.

Corn stays good: Street corn keeps for 3-4 days in the fridge. Reheat gently or eat cold—both work.

Make crema fresh: Lime crema is best made within 1-2 days of serving. It stays tangy and fresh.

Pack for lunch: Layer rice, lettuce, chicken, and corn in a container. Keep crema and avocado separate until eating to prevent sogginess.

Why This Works So Damn Well

The spice rub on the chicken creates a flavorful crust through the Maillard reaction—that’s when proteins and sugars brown and create complex, savory flavors. The lime juice adds acid that tenderizes and brightens.

Marinating matters. Even 10 minutes helps the spices penetrate the meat. Longer is better, but even a short marination makes a difference in flavor.

High heat for the corn is essential. You want caramelization and char, which only happens at high temperatures. This develops sweetness and that street-food smokiness.

The mayo and sour cream combo in the street corn mimics traditional elote. The fat carries flavor and helps the cheese and spices stick to the corn.

Cilantro-lime rice isn’t just white rice—the lime juice adds brightness, cilantro adds freshness, and butter adds richness. Together they create a flavorful base that complements rather than competes.

Lime crema ties it together. The tangy, creamy sauce connects all the elements. It cools spice, adds moisture, and creates flavor harmony.

Component cooking allows each element to be cooked properly. Rice at the right texture, chicken with a crust, corn with char—each gets individual attention, then combines for the perfect bite.

Resting the chicken after cooking allows juices to redistribute throughout the meat instead of running out onto the cutting board. This keeps it moist and tender.

When to Make This

Meal Prep Sunday: Make all components, store separately, eat all week without getting bored.

Quick Weeknight Dinner: Fast enough for a Tuesday, impressive enough for Friday.

Casual Dinner Party: Set up a bowl bar and let guests build their own.

Post-Workout Meal: Balanced macros, real food, actual nutrition. Not sad chicken and broccoli.

Lunch That Doesn’t Suck: Bring this to work and make everyone jealous of your lunch game.

Summer Grilling: Make the chicken on an actual grill for extra char and smoky flavor.

Questions People Actually Ask

Q: Can I use rotisserie chicken? A: Absolutely. Shred it, toss with the spice mix and a little lime juice, and warm it up. Total shortcut move and no shame.

Q: My rice is mushy. What happened? A: Too much water or you didn’t rinse it first. Use a 1.5:1 water-to-rice ratio for most white rice and always rinse.

Q: I don’t have cotija cheese. What can I substitute? A: Feta is the closest substitute. Parmesan also works. In a pinch, skip it—the dish is still delicious.

Q: Can I make this dairy-free? A: Use dairy-free sour cream or coconut cream for the crema, and skip the cheese or use a dairy-free alternative.

Q: The chicken is dry. What did I do wrong? A: You overcooked it. Use a meat thermometer—pull chicken breasts at 165°F exactly. Or use thighs, which are more forgiving.

Q: Can I use canned corn? A: Yes, but drain it really well and pat it dry before charring. Fresh or frozen corn chars better and has better texture.

Q: Is this spicy? A: It has some warmth from chili powder, but it’s not hot. Leave out the cayenne if you’re heat-sensitive. Add jalapeños if you want actual spice.

Q: How do I reheat this without drying it out? A: Microwave with a damp paper towel over the bowl to create steam. Or reheat on the stovetop with a splash of water or broth.

Q: Can I grill the corn on the cob instead? A: Absolutely! Grill whole ears with husks on or husks removed, then cut the kernels off and toss with the street corn seasonings.