The Ultimate Street Corn Chicken Rice Bowl: A Fiesta in Every Bite
There’s something magical about the combination of smoky grilled chicken, sweet charred corn, and creamy cilantro lime sauce all coming together in one beautiful bowl. This Street Corn Chicken Rice Bowl takes all the beloved flavors of Mexican street corn (elote) and transforms them into a satisfying, complete meal that’s perfect for weeknight dinners, meal prep, or entertaining guests.
The inspiration for this dish comes from the bustling streets of Mexico, where vendors sell fresh corn on the cob slathered with mayo, sprinkled with cotija cheese, and dusted with chili powder. We’ve taken those incredible flavors and created a modern bowl meal that’s both nutritious and incredibly satisfying. The result is a dish that’s bursting with fresh flavors, textures, and colors that will make your taste buds dance.
What makes this recipe truly special is how it balances different elements to create harmony in every bite. The tender, spice-rubbed chicken provides protein and substance, while the cilantro lime rice serves as the perfect neutral base. The star of the show is undoubtedly the street corn salad – a vibrant mixture of charred corn kernels, red onion, jalapeños, and fresh herbs that brings both sweetness and heat to the dish.
The beauty of this Street Corn Chicken Rice Bowl lies not just in its incredible taste, but also in its versatility and convenience. It’s a complete meal in one bowl, making it perfect for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen. The recipe is also highly customizable – you can adjust the heat level, swap out ingredients based on what you have on hand, or even make it vegetarian by substituting the chicken with black beans or grilled tofu.
From a nutritional standpoint, this bowl is a powerhouse. The lean chicken provides high-quality protein, the corn offers fiber and natural sweetness, and the fresh vegetables contribute essential vitamins and minerals. The cilantro lime crema adds healthy fats and probiotics if you use Greek yogurt as the base, making this not just a delicious meal but a nourishing one too.
The preparation process is straightforward and can be broken down into manageable steps, making it accessible for cooks of all skill levels. The chicken can be marinated ahead of time for deeper flavor penetration, and many of the components can be prepped in advance, making this an excellent option for meal prep enthusiasts. You can prepare several bowls at once and store them in the refrigerator for quick, healthy lunches or dinners throughout the week.
One of the most appealing aspects of this recipe is how it brings restaurant-quality flavors to your home kitchen. The combination of spices used to season the chicken creates a beautiful crust when cooked, while the corn gets those coveted charred spots that add smoky depth to the overall dish. The cilantro lime crema ties everything together with its bright, tangy flavor that complements both the savory chicken and the sweet corn perfectly.
This Street Corn Chicken Rice Bowl is also perfect for entertaining. You can set up a build-your-own bowl station where guests can customize their portions with different toppings and sauce amounts. It’s a fun, interactive way to serve dinner that accommodates various dietary preferences and spice tolerances.
The recipe also offers numerous opportunities for creativity and personalization. You can experiment with different types of rice – brown rice for added fiber, cauliflower rice for a low-carb option, or even quinoa for extra protein. The corn can be prepared in various ways depending on your preference and available equipment – grilled for the most authentic street corn flavor, roasted in the oven for convenience, or even sautéed in a cast-iron skillet for those beautiful charred spots.
Ingredients
For the Cilantro Lime Rice:
- 1½ cups jasmine rice
- 2¾ cups chicken broth
- ¼ cup fresh lime juice
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Spiced Chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Street Corn Salad:
- 4 cups corn kernels (fresh or frozen)
- ½ red onion, finely diced
- 2 jalapeños, seeded and minced
- ⅓ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cilantro Lime Crema:
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 3 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ teaspoon salt
For Assembly:
- ½ cup cotija cheese, crumbled
- Lime wedges for serving
- Extra cilantro for garnish
- Hot sauce (optional)
Instructions
- Prepare the rice: Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
- Season the chicken: Pat chicken thighs dry and place in a bowl. Mix all spices with olive oil and rub all over chicken. Let marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
- Make the crema: Whisk together Greek yogurt, mayonnaise, lime juice, cilantro, garlic, and salt in a small bowl. Refrigerate until ready to serve.
- Cook the chicken: Heat a large skillet over medium-high heat. Cook chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- Prepare the corn salad: If using fresh corn, char kernels in a hot skillet for 3-4 minutes until lightly blackened. For frozen corn, thaw and pat dry before charring. Mix charred corn with red onion, jalapeños, cilantro, lime juice, olive oil, salt, and pepper.
- Finish the rice: Fluff cooked rice with a fork and stir in lime juice, cilantro, olive oil, and salt.
- Assemble bowls: Divide cilantro lime rice among 4 bowls. Top with sliced chicken and street corn salad. Drizzle with cilantro lime crema and sprinkle with cotija cheese.
- Serve: Garnish with fresh cilantro and serve with lime wedges and hot sauce on the side.
The result is a vibrant, satisfying meal that brings together all the best elements of Mexican street food in a convenient, nutritious format that’s perfect for any night of the week.
Street Corn Chicken Rice Bowl
Ingredients
Equipment
Method
- Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
- Pat chicken thighs dry and place in a bowl. Mix all spices with olive oil and rub all over chicken. Let marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
- Whisk together Greek yogurt, mayonnaise, lime juice, cilantro, garlic, and salt in a small bowl. Refrigerate until ready to serve.
- Heat a large skillet over medium-high heat. Cook chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- If using fresh corn, char kernels in a hot skillet for 3-4 minutes until lightly blackened. For frozen corn, thaw and pat dry before charring. Mix charred corn with red onion, jalapeños, cilantro, lime juice, olive oil, salt, and pepper.
- Fluff cooked rice with a fork and stir in lime juice, cilantro, olive oil, and salt.
- Divide cilantro lime rice among 4 bowls. Top with sliced chicken and street corn salad. Drizzle with cilantro lime crema and sprinkle with cotija cheese.
- Garnish with fresh cilantro and serve with lime wedges and hot sauce on the side.
