Street Corn Chicken Rice Bowl Recipe – A Flavor-Packed Meal in One Bowl

Street Corn Chicken Rice Bowl Recipe

If you love street food flavors but want something easy to make at home, this street corn chicken rice bowl is the perfect recipe.

It’s a mix of grilled chicken, creamy street-style corn, fluffy rice, and fresh toppings—all in one bowl.

This meal is colorful, tasty, and full of texture.

You get sweet corn, smoky chicken, soft rice, and zesty sauce in every bite.

And the best part?

It’s simple to put together with everyday ingredients.

Whether you’re cooking for your family or making lunch for the week, this recipe will leave everyone satisfied.

Why You’ll Love This Bowl

This bowl is inspired by Mexican street corn (also called elote), but instead of eating it on the cob, we mix it into a creamy, cheesy topping.

When paired with seasoned chicken and rice, it becomes a full meal that feels fun and filling.

You can also make it your own by choosing your favorite toppings—like avocado, lime, cilantro, or hot sauce.

And if you prep your rice and chicken ahead of time, it comes together super fast.

Start Making Ingredients

Ingredients

This recipe makes 4 bowls.

For the chicken:

  • 1 pound (450g) boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

For the rice:

  • 1 cup (190g) uncooked white rice (or brown rice)
  • 2 cups (480ml) water
  • 1/2 teaspoon salt

For the street corn mix:

  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese (or feta if needed)
  • 1/2 teaspoon chili powder
  • Juice of 1/2 lime
  • 1 tablespoon chopped fresh cilantro

Optional toppings:

  • Sliced avocado
  • Lime wedges
  • Extra cheese
  • Chopped cilantro
  • Hot sauce

Step by Step Instructions

Step 1: Cook the Rice

Start by cooking your rice since it takes the longest.

Rinse 1 cup of rice under cold water until the water runs clear.

Add it to a saucepan with 2 cups of water and 1/2 teaspoon of salt.

Bring it to a boil, then lower the heat, cover, and simmer for about 15–18 minutes until the water is absorbed and the rice is soft.

Turn off the heat and let the rice sit, covered, for 5 more minutes.

Then fluff it with a fork and set it aside.

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Step 2: Season and Cook the Chicken

While the rice is cooking, prepare your chicken.

In a bowl, mix the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice.

Add the chicken and coat it well with the seasoning.

You can cook the chicken in a skillet, grill pan, or on a barbecue.

Heat the pan over medium-high heat and cook the chicken for about 5–7 minutes per side, or until it’s golden brown and fully cooked through.

Let the chicken rest for a few minutes, then slice it into strips or cubes.

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Step 3: Make the Street Corn Mix

Now it’s time for the star of the dish—the creamy corn mix.

If using frozen corn, cook it in a skillet or microwave until warm.

If using fresh corn, boil or grill it and cut the kernels off the cob.

In a bowl, combine the corn with mayonnaise, sour cream, chili powder, lime juice, chopped cilantro, and cotija cheese.

Stir everything together until it’s creamy and coated.

Taste and adjust the seasoning if needed.

You can add more lime or a bit of salt, depending on what you like.

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Step 4: Prepare the Toppings

While everything cools slightly, get your toppings ready.

Slice the avocado, cut a few lime wedges, and chop extra cilantro.

You can also set out extra cheese or hot sauce for people who like bold flavors.

Toppings make this bowl fun and customizable.

You can even set up a build-your-own bowl station if you’re feeding a group.

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Step 5: Build Your Bowls

Now you’re ready to put it all together!

Start with a base of warm rice in each bowl.

Add a layer of sliced chicken on one side and a scoop of creamy street corn on the other.

Then, top with your favorite extras—avocado slices, more cheese, lime juice, chopped cilantro, or a dash of hot sauce.

The bowl should look colorful and fresh with a mix of soft, creamy, and crunchy textures.

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Step 6: Serve and Enjoy

These street corn chicken rice bowls are best served warm, but they’re also great for meal prep.

If you’re making them ahead, store each part separately—chicken, rice, and corn—in containers in the fridge.

Just reheat and build the bowl when you’re ready to eat.

Whether for lunch, dinner, or a fun weekend meal, this recipe brings bold flavors and comfort together in one bowl.

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Extra Tips for the Best Bowls

Use Leftover Chicken

You can also make this recipe with leftover grilled or roasted chicken.

Just slice it up, season it, and heat it before adding to the bowl.

Try Other Proteins

Not into chicken?

Try using shrimp, steak strips, or even black beans for a vegetarian version.

Spice It Up

If you like heat, add sliced jalapeños or drizzle on your favorite hot sauce.

Rice Options

White rice is soft and fluffy, but brown rice or even quinoa works great too.

Final Thoughts

The street corn chicken rice bowl is a fun, fresh, and filling meal that’s packed with flavor. It brings together simple ingredients in a way that feels exciting and satisfying.

With tender chicken, creamy corn, and fluffy rice, every bite is delicious. And with endless topping options, you can make it just the way you like it.

So the next time you want a quick but flavor-packed dinner, give this recipe a try. One bowl, lots of flavor, and happy tummies all around.