Mexican Street Corn Chicken Rice Bowls

If you crave bold Mexican flavors and a satisfying, hearty meal, these Mexican Street Corn Chicken Rice Bowls are exactly what you need. Inspired by classic street corn (elote), each bowl combines juicy grilled chicken, creamy roasted corn, zesty lime crema, and fluffy rice, creating a flavor-packed, colorful meal that’s perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• Flavor explosion: Sweet corn, smoky chili, tangy lime, and seasoned chicken all in one bowl.
• Easy weeknight meal: Ready in under 30 minutes if using pre-cooked rice.
• Customizable: Add avocado, black beans, or pickled onions for variety.
• Meal prep friendly: Keep components separate for grab-and-go lunches.
• Authentically inspired: Tastes just like Mexican street corn with a protein boost.

Ingredients

• 2 cups cooked white or brown rice
• 2 boneless skinless chicken breasts
• 2 cups corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1/2 cup cotija cheese, crumbled
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro

Instructions

1. Cook the rice: Prepare rice according to package instructions. Fluff and keep warm.
2. Prepare the chicken: Season chicken breasts with salt, black pepper, chili powder, smoked paprika, and garlic powder. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side or until fully cooked. Let rest, then slice thinly.
3. Cook the corn: Heat remaining 1 tbsp olive oil in the same skillet. Add corn and cook 3–5 minutes until lightly charred. Stir in mayonnaise, sour cream, chili powder, and salt. Cook another 2 minutes, then remove from heat.
4. Assemble bowls: Divide rice between bowls. Top with sliced chicken and creamy street corn.
5. Add toppings: Sprinkle with cotija cheese and chopped cilantro. Serve with lime wedges for squeezing.
6. Serve: Enjoy warm immediately, or cover and refrigerate for meal prep later.

Tips for the Best Street Corn Chicken Bowls

• Charred corn: Use a grill pan or broiler for extra smoky flavor.
• Rice options: Brown rice, cilantro-lime rice, or cauliflower rice all work.
• Chicken prep: Marinate chicken in lime juice and garlic for 15 minutes for extra flavor.
• Topping extras: Add sliced avocado, pickled red onions, or a drizzle of hot sauce.
• Meal prep: Keep sauce and cheese separate until ready to serve to maintain freshness.

Variations

• Vegan option: Replace chicken with grilled tofu or tempeh, and use vegan mayonnaise.
• Spicy kick: Add chopped jalapeños or cayenne to the corn mixture.
• Cheesy delight: Top with shredded Monterey Jack or pepper jack cheese instead of cotija.
• Grain swap: Try quinoa or farro instead of rice for a hearty alternative.

Serving Suggestions

• Serve with tortilla chips or warm tortillas on the side.
• Pair with a refreshing agua fresca or lime soda.
• Garnish with extra lime wedges and cilantro for vibrant presentation.

Fun Facts & Cultural Context

Elote, or Mexican street corn, is a popular street food snack in Mexico. Traditionally served on a stick with mayo, cheese, lime, and chili powder, this dish has inspired countless recipes worldwide. Turning it into a bowl with chicken and rice makes it a full meal while retaining the nostalgic street flavors.

Storing & Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Microwave in 1–2 minute intervals until warmed through, or reheat corn and chicken separately in a skillet.
• Meal prep: Keep rice, chicken, and corn separate to maintain texture, then assemble before eating.

Pro Tips

• Fresh corn matters: Sweet fresh corn gives the best flavor, but frozen works in a pinch.
• Balance flavors: The creamy sauce and cheese offset the smoky spices perfectly.
• Layer evenly: Distribute chicken, corn, and toppings evenly for a balanced bite every time.

With this recipe, Mexican Street Corn Chicken Rice Bowls bring bold, fresh, and savory Mexican flavors right to your kitchen—perfect for a colorful, satisfying weeknight dinner.

Mexican Street Corn Chicken Rice Bowls

Flavor-packed bowls with seasoned chicken, creamy street corn, rice, cotija cheese, and fresh cilantro.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Rice

• 2 boneless skinless chicken breasts
• 2 cups cooked rice white or brown
• 2 cups corn kernels fresh or frozen
• 2 tbsp olive oil

Street Corn Sauce

• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• to taste salt and black pepper
• 1/2 cup cotija cheese crumbled
• 1 lime cut into wedges
• 2 tbsp chopped fresh cilantro

Equipment

• Skillet
• Mixing bowls
• Knife
• Cutting board

Method

 

1. Cook rice according to package instructions. Fluff and keep warm.
2. Season chicken with salt, pepper, chili powder, smoked paprika, and garlic powder. Heat 1 tbsp olive oil in skillet and cook chicken 5–7 minutes per side. Slice thinly.
3. Heat remaining olive oil in skillet, add corn and cook 3–5 minutes until lightly charred. Stir in mayonnaise, sour cream, chili powder, and salt. Cook 2 more minutes.
4. Divide rice among bowls. Top with sliced chicken and creamy street corn.
5. Sprinkle cotija cheese and chopped cilantro. Serve with lime wedges.
6. Serve immediately or refrigerate components for meal prep.

Notes

Optional toppings: avocado slices, pickled onions, or extra hot sauce.