Street Corn Chicken Rice Bowl Recipe: Easy, Flavorful, and Perfect for Meal Prep

If you’re looking for a meal that’s comforting, colorful, and packed with flavor, this Street Corn Chicken Rice Bowl checks every box. Inspired by the bold flavors of Mexican street corn (also called elote), this recipe layers juicy chicken, seasoned rice, creamy corn, and zesty toppings into one crave-worthy bowl. Whether you’re cooking for the family, prepping lunches for the week, or simply craving a restaurant-style meal at home, this dish is a winner.

Why You’ll Love This Recipe

This recipe combines everything you love about street corn with a protein-packed twist. The smoky chicken adds heartiness, while the creamy corn topping brings tangy, cheesy goodness. It’s quick enough for a weeknight dinner but impressive enough to serve guests. The best part? It’s customizable—you can adjust spice levels, swap out proteins, or change the base to fit your preferences. Plus, it’s budget-friendly and reheats beautifully for meal prep.

Recipe Overview

Serving Size: 4 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

2 large chicken breasts (or 4 small), cut into bite-sized pieces
2 tablespoons olive oil

1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder

1 teaspoon cumin
Salt and black pepper, to taste
2 cups cooked rice (white, brown, or cilantro-lime rice)

2 cups corn kernels (fresh, canned, or frozen)
2 tablespoons mayonnaise
1/4 cup sour cream or Greek yogurt

1/3 cup cotija cheese (or feta)
Juice of 1 lime
2 tablespoons chopped fresh cilantro

Optional toppings: sliced avocado, jalapeños, hot sauce, extra lime wedges

Kitchen Equipment Required

Large skillet or cast-iron pan
Medium mixing bowl

Measuring cups and spoons
Cutting board and knife
Mixing spoon or spatula

How to Make Street Corn Chicken Rice Bowls

Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Add chicken pieces, season with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
Prepare the Corn Mixture: In a mixing bowl, combine corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, lime juice, and cilantro. Stir until creamy and well mixed.
Assemble the Bowls: Divide cooked rice evenly into four bowls. Top with seasoned chicken, then spoon the creamy corn mixture on top.

Finish and Serve: Garnish with avocado, jalapeños, hot sauce, or extra lime wedges for a burst of freshness.

Tips for Success

Cut the chicken into even pieces so it cooks quickly and evenly.
Don’t skip the lime juice—it balances the creamy corn mixture beautifully.

For maximum flavor, let the chicken rest for a few minutes before serving.

Common Mistakes to Avoid

Overcooking the chicken: This can make it dry. Keep an eye on it and remove from heat as soon as it’s done.
Using too much mayo: The creamy corn topping should be balanced, not heavy. Adjust to taste.

Skipping seasoning on the rice: A pinch of salt or a squeeze of lime juice can elevate the base of your bowl.

Variations and Substitutions

Protein Swap: Try shrimp, steak, or tofu instead of chicken.
Cheese Alternatives: If you can’t find cotija, feta or Parmesan works well.

Rice Options: Swap white rice for quinoa, cauliflower rice, or cilantro-lime rice for extra flavor.
Extra Veggies: Add sautéed peppers, black beans, or roasted zucchini for a more veggie-packed version.

How to Store and Meal Prep

Refrigerator: Store components separately in airtight containers for up to 4 days.

Reheat: Warm chicken and rice in the microwave, then top with the corn mixture after reheating.
Meal Prep Tip: Assemble bowls in advance, but keep the creamy corn mixture separate until ready to eat.

Serving and Presentation Ideas

Serve in wide bowls so each layer is visible. Garnish with extra cotija cheese, a drizzle of hot sauce, and fresh cilantro. For gatherings, set up a “bowl bar” where everyone can build their own, adding toppings like avocado slices, salsa, or pickled onions.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Cook the chicken and rice, store separately, and assemble bowls right before eating.

What can I use instead of cotija cheese?
Feta cheese is the closest substitute, but Parmesan works in a pinch.

Can I use frozen corn?
Absolutely—just thaw it first. For extra flavor, char it in a skillet before mixing.

Is this recipe spicy?
It has mild heat, but you can adjust by adding jalapeños, cayenne pepper, or hot sauce.