This Street Corn Chicken Rice Bowl is a flavorful, satisfying meal inspired by the bold and zesty flavors of Mexican street corn. It features tender grilled chicken, charred corn, and a creamy, tangy sauce, all served over a bed of rice. Perfect for a quick lunch or dinner, this dish is both delicious and easy to prepare.

Why You’ll Love This Recipe

Combines the bold flavors of Mexican street corn with protein-packed chicken
Quick and easy to make in just 30 minutes
Customizable with your favorite toppings and spice level
Perfect for meal prep or a healthy weeknight dinner
Balanced meal with protein, carbs, and healthy fats in one bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Olive oil
Salt and pepper
Cooked rice (white, brown, or your choice)
Corn kernels (fresh or frozen)
Butter
Chili powder
Garlic powder
Mayonnaise
Sour cream
Lime juice
Queso fresco (or feta cheese)
Chopped cilantro
Lime wedges (for serving)

Directions

Prepare the chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil.
Cook the chicken: Grill or sear for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
Char the corn: In a small skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred. Season with chili powder, garlic powder, salt, and pepper.
Make the creamy sauce: In a small bowl, mix together the mayonnaise, sour cream, and lime juice.
Assemble the bowls: Start with a base of cooked rice. Top with sliced chicken, charred corn, and a drizzle of the creamy sauce.
Garnish: Sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side for extra freshness.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Variations

Spicy Kick: Add a dash of cayenne pepper or hot sauce to the creamy sauce.
Vegetarian Option: Swap the chicken for grilled tofu or black beans.
Extra Protein: Add black beans or grilled shrimp for a protein boost.
Low-Carb Version: Serve over cauliflower rice instead of regular rice.
Cheese Swap: Use cotija cheese instead of queso fresco for a saltier flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: The cooked chicken and corn can be frozen separately for up to 2 months. Assemble fresh when ready to eat.
Reheating: Microwave the chicken and rice for 1-2 minutes, then top with fresh garnishes and sauce.

FAQs

Can I use frozen corn?

Yes! Just thaw it first or cook it a little longer to get that charred effect.

What type of rice works best?

White, brown, or even cilantro-lime rice all work well. You can also use quinoa or cauliflower rice.

Can I make this dairy-free?

Yes! Use dairy-free yogurt or vegan mayo in place of sour cream and skip the cheese.

How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should be 165°F (74°C).

What can I use instead of mayo?

Greek yogurt is a great alternative for a lighter, tangier sauce.

Can I grill the corn instead of charring it in a pan?

Absolutely! Grilling corn on the cob before cutting off the kernels adds even more smoky flavor.

How can I make this meal prep-friendly?

Prepare all the ingredients ahead of time and store them separately. Assemble when ready to eat.

What other toppings can I add?

Avocado slices, jalapeños, pico de gallo, or black beans make great additions.

Can I use rotisserie chicken?

Yes! Shred or chop pre-cooked rotisserie chicken for an even quicker meal.

What’s the best way to serve this?

Serve with tortilla chips, a side of salsa, or a refreshing agua fresca for a complete meal.

Conclusion

This Street Corn Chicken Rice Bowl is a vibrant, easy-to-make meal that’s packed with flavor. With juicy chicken, charred corn, and a creamy lime-infused sauce, it’s perfect for a quick lunch or dinner. Whether you make it for meal prep or enjoy it fresh, this dish is a must-try for lovers of bold, zesty flavors!

Street Corn Chicken Rice Bowl

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Author: sara
Total Time: 30 minutes
Yield: 2 servings

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Description

This Street Corn Chicken Rice Bowl combines tender grilled chicken, charred corn, and a creamy, tangy sauce over a bed of fluffy rice. Inspired by Mexican street corn (Elote), this vibrant dish is packed with bold flavors, making it a perfect meal for lunch or dinner. Quick, easy, and utterly delicious!

Instructions

Cook the Chicken:
- Preheat a grill or skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and olive oil.
- Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice into strips.
Char the Corn:
- In a small skillet, melt butter over medium heat.
- Add corn kernels and cook for 5-7 minutes, stirring occasionally, until charred and slightly crispy.
- Season with chili powder, garlic powder, salt, and pepper.
Prepare the Creamy Sauce:
- In a small bowl, mix mayonnaise, sour cream, and lime juice until well combined.
Assemble the Bowls:
- Start with a bed of rice in each bowl.
- Add sliced chicken and charred corn.
- Drizzle with the creamy sauce.
- Sprinkle with crumbled queso fresco and chopped cilantro.
- Serve with lime wedges for extra freshness.

Notes

Make it spicy by adding cayenne pepper or hot sauce.
Swap chicken for shrimp or tofu for a different protein option.
Use street corn mix instead of plain corn for an extra kick.
Make it low-carb by replacing rice with cauliflower rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Lunch
Method: Stovetop
Cuisine: Mexican-Inspired