Street Corn Chicken Rice Bowl: Easy & Flavorful Summer Dinner

July 15, 2025 By Maria

Introduction To Street Corn Chicken Rice Bowl

Craving something bold, satisfying, and perfect for warm weather? Look no further than this Street Corn Chicken Rice Bowl—a vibrant, flavor-packed dish that brings together juicy grilled chicken, smoky street-style corn, creamy lime crema, and fluffy rice in one colorful and crave-worthy bowl. Inspired by the flavors of Mexican elote (grilled corn), this dish takes everything you love about street corn—like cotija cheese, lime, chili powder, and mayo—and pairs it with protein-packed chicken and hearty rice for a filling, all-in-one summer dinner.

This bowl isn’t just easy to prep and meal-prep friendly—it’s bursting with color, texture, and spice. The smoky-sweet corn, seasoned chicken, creamy sauce, and herby finish make it a bowl you’ll come back to all season long. Whether you’re firing up the grill or cooking indoors, this is a recipe the whole family will love. Plus, it’s super customizable—swap in quinoa, use Greek yogurt instead of mayo, or make it vegetarian with black beans or grilled tofu. It’s your summer go-to!

Why Is This Recipe So Popular?

The Street Corn Chicken Rice Bowl has exploded in popularity on social media and food blogs for good reason: it combines the festive fun of Mexican street food with the wholesome satisfaction of a balanced meal. Here’s why this recipe is winning hearts:

  1. Easy Weeknight Dinner – Ready in under 40 minutes and made with everyday ingredients
  2. Meal-Prep Friendly – Makes great leftovers and reheats well
  3. Full of Texture & Flavor – Creamy, crispy, juicy, and fresh—all in one bite
  4. A Healthier Comfort Food – Balanced macros with chicken, rice, and corn
  5. Instagram-Worthy – A visually beautiful dish that pops with color

Why You’ll Love This Recipe:

  • Quick and Easy – Cook it in under 40 minutes, even with homemade crema
  • Versatile – Great for lunch, dinner, meal prep, or feeding a crowd
  • Bursting with Flavor – Street corn meets grilled chicken in the best way
  • Nutritious & Filling – Balanced protein, carbs, and healthy fats
  • Bold and Bright – Creamy, spicy, and fresh with every bite
  • Customizable – Make it spicy, low-carb, dairy-free, or vegetarian with simple swaps

Ingredients:

These ingredients come together to form a powerhouse of flavor:

For the Chicken:

  • 🍗 1 lb boneless, skinless chicken thighs or breasts
  • 🧄 2 cloves garlic, minced
  • 🥄 1 tbsp chili powder
  • 🧂 1 tsp cumin
  • 🍋 1 tbsp lime juice
  • 🛢️ 2 tbsp olive oil
  • 🧂 Salt and pepper, to taste

For the Street Corn Mixture:

  • 🌽 2 cups corn kernels (fresh, canned, or frozen)
  • 🥄 2 tbsp mayonnaise
  • 🍋 1 tbsp lime juice
  • 🌶️ 1/2 tsp chili powder
  • 🧄 1/4 tsp garlic powder
  • 🧂 Salt to taste
  • 🧀 1/4 cup cotija or feta cheese, crumbled
  • 🌿 2 tbsp fresh cilantro, chopped

For the Crema:

  • 🍶 1/2 cup sour cream or Greek yogurt
  • 🍋 1 tbsp lime juice
  • 🧄 1/2 tsp garlic powder
  • 🧂 Pinch of salt
  • 🌶️ Optional: dash of hot sauce

For Assembly:

  • 🍚 2 cups cooked white or brown rice
  • 🥑 1 ripe avocado, sliced (optional)
  • 🍅 1/2 cup cherry tomatoes, halved (optional)
  • 🌿 Extra cilantro and lime wedges for garnish

Preparation:

Step 1: Marinate and Cook the Chicken
In a bowl, combine the olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes (or overnight if meal prepping). Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side or until fully cooked. Remove and let rest before slicing.

Step 2: Prepare the Street Corn
If using fresh corn, grill or sauté the kernels until lightly charred. If using canned or frozen, drain and pat dry, then sauté in a dry skillet over medium heat until they start to brown. In a bowl, combine the corn with mayo, lime juice, chili powder, garlic powder, salt, cotija cheese, and chopped cilantro. Mix well and set aside.

Step 3: Make the Crema
In a small bowl, whisk together sour cream or yogurt, lime juice, garlic powder, salt, and hot sauce if using. Thin with a tiny splash of water if needed for drizzling consistency. Set aside.

Step 4: Cook and Fluff the Rice
Prepare rice according to package instructions if not using pre-cooked rice. Fluff with a fork and set aside. You can season lightly with lime juice and a pinch of salt for added flavor.

Step 5: Assemble the Bowls
In serving bowls, start with a base of fluffy rice. Add slices of grilled chicken and a scoop of the street corn mixture. Top with avocado slices, cherry tomatoes, and a generous drizzle of crema. Garnish with fresh cilantro and lime wedges. Serve warm or at room temperature.

Variation:

Make it your own with these fun and functional variations:

  • Vegetarian Version – Swap chicken for grilled tofu, roasted chickpeas, or sautéed mushrooms
  • Low-Carb Option – Replace rice with cauliflower rice or shredded cabbage
  • Tex-Mex Vibe – Add black beans, pickled jalapeños, or shredded cheddar cheese
  • Burrito Bowl Style – Wrap it all in a tortilla and turn it into a street corn burrito
  • Taco Version – Use the filling in warm corn tortillas for easy street corn tacos

Cooking Note:

This recipe is very forgiving, so feel free to adjust spice levels and toppings. Use chicken thighs for juicier results, or swap in chicken breast for a leaner option. Cotija cheese brings authentic elote flavor, but feta works in a pinch. For best results, char your corn to add depth and smoky richness. If making ahead, store the chicken, rice, corn mix, and crema separately and assemble just before eating to maintain freshness and texture.

Serving Suggestions:

This bowl is satisfying on its own, but here are a few serving ideas:

  • 🥗 Pair with a fresh cucumber tomato salad or coleslaw
  • 🥤 Serve with a glass of limeade, horchata, or a mango mocktail
  • 🌮 Turn leftovers into tacos or wraps the next day
  • 🍳 Add a fried egg on top for a hearty brunch bowl
  • 🌯 Serve buffet-style for DIY burrito bowl night

Tips:

  • Marinate the chicken ahead of time for deeper flavor
  • Char the corn for maximum street-style taste
  • Make extra crema—it works great as a dip or taco sauce
  • Use day-old rice for fluffier texture
  • Prep all components separately and build bowls fresh for the week

Prep Time

20 minutes

Cooking Time

20 minutes

Total Time

40 minutes

Nutritional Information (Per Bowl, approx. 1 of 4):

Calories: 580
Protein: 32g
Carbohydrates: 45g
Fat: 30g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 420mg
Fiber: 6g

FAQs:

Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken is a great shortcut. Just toss it in the same marinade for flavor.

Is this good for meal prep?
Yes! Store each component separately and reheat the chicken and rice before assembling.

Can I grill the corn on the cob?
Yes—and it’s highly recommended! Grilled corn on the cob adds smokiness and authenticity. Slice kernels off after grilling.

What if I don’t have cotija cheese?
You can use feta or queso fresco as a substitute. Even grated Parmesan works in a pinch.

How spicy is this recipe?
The chili powder gives it warmth, but it’s mild. Add cayenne or jalapeños if you like it hot.

Conclusion:

The Street Corn Chicken Rice Bowl is the ultimate summer dinner—it’s fast, filling, and full of bold, satisfying flavors. With juicy marinated chicken, tangy and creamy street corn, fluffy rice, and a drizzle of lime crema, each bite delivers comfort, excitement, and freshness. Whether you’re looking for a weeknight family meal, a meal prep powerhouse, or a backyard party favorite, this recipe is sure to impress. Plus, it’s highly adaptable and a total crowd-pleaser. Prep it today and enjoy the taste of summer in every spoonful!

Credit by

Maria

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