Street Corn Chicken Rice Bowl

Ever wished you could capture the vibrant flavors of Mexican street corn in a complete meal? This Street Corn Chicken Rice Bowl does exactly that! Imagine tender, seasoned chicken nestled on a bed of lime-infused rice, topped with creamy, charred corn that’s loaded with all the classic elote flavors – chili, lime, cotija cheese, and fresh cilantro.

I discovered this recipe while trying to recreate my favorite food truck’s elote in a more dinner-friendly format. What started as a simple experiment has become my most-requested family meal! Unlike our popular Burrito Bowls, this Street Corn Chicken Rice Bowl brings together the irresistible flavors of Mexican street corn with protein and grains for a complete, satisfying meal.

What is a Street Corn Chicken Rice Bowl?

Ever wondered what happens when Mexican street corn (elote) decides to crash a rice bowl party? That’s exactly what this dish is! It’s like your favorite corn on the cob got dressed up in its finest ingredients – chili, lime, and creamy sauce – then decided to bring along some friends (hello, chicken and rice!). You know how they say good food brings people together? Well, this bowl has been uniting flavor-seekers at my dinner table like nothing else! Ready to join the street food revolution in bowl form?

Why You’ll Love This Street Corn Chicken Rice Bowl

First, let’s talk about that incredible street corn topping! The combination of charred corn, creamy sauce, tangy lime, and salty cotija cheese creates an explosion of flavors that’ll transport you straight to a Mexican food market. Each bite offers the perfect balance of textures and tastes.

Making this at home is incredibly cost-effective. While food truck elote might cost $5-6 per serving, this entire bowl costs about the same and gives you a complete meal. Plus, you can easily customize the spice level and toppings to your liking.

The star of this show is definitely the street corn topping, with its irresistible blend of mayonnaise, Mexican crema, chili powder, and fresh lime juice. If you enjoy these flavors, you’ll also love our Mexican Street Corn Salad recipe!

How to Make Street Corn Chicken Rice Bowl:

Quick Overview

This satisfying bowl comes together in just 30 minutes! The secret lies in the perfectly charred corn and the creamy elote sauce. While it looks impressive, each component is simple to prepare.

Key Ingredients:

• 2 cups cooked rice
• 2 chicken breasts
• 4 cups fresh or frozen corn
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema
• 1/2 cup cotija cheese
• 2 limes
• 2 tablespoons chili powder
• Fresh cilantro
• Red onion
• Salt and pepper to taste

Step-by-Step Instructions:

1. Prepare the rice:

• Cook rice with lime juice and salt
• Fluff with fork
• Keep warm

1. Cook the chicken:

• Season with chili powder and salt
• Grill or pan-fry until done
• Let rest, then slice

1. Make the corn topping:

• Char corn in a hot skillet
• Mix mayo, crema, and seasonings
• Combine with corn
• Add cotija cheese

1. Assemble bowls:

• Layer rice
• Add sliced chicken
• Top with street corn mixture
• Garnish with extra cheese and cilantro

What to Serve Street Corn Chicken Rice Bowl With:

• Mexican-style black beans
• Fresh guacamole
• Warm tortillas
• Lime-marinated cabbage slaw
• Mexican horchata

Top Tips for Perfecting Your Bowl:

1. Get a good char on the corn – it adds amazing flavor
2. Don’t skip the resting time for the chicken
3. Make extra elote sauce – you’ll want it on everything
4. Warm your bowls before serving
5. Have all garnishes ready before assembly

Storing and Reheating Tips:

Components can be stored separately in airtight containers:

• Rice stays fresh 4-5 days refrigerated
• Cooked chicken lasts 3-4 days
• Corn mixture is best within 2 days
• Store sauce separately if meal prepping

To reheat:

• Microwave rice with a splash of water
• Warm chicken separately until just heated
• Corn mixture can be served cold or room temperature
• Add fresh garnishes after reheating

Never freeze the assembled bowls, but you can freeze cooked chicken and rice separately for up to 3 months. The corn mixture and sauce should always be made fresh for best results!

Want to try more or explore other rice recipes? Here are a few ideas to inspire your next meal:

• How to Make Spicy Tuna Crispy Rice
• Mexican Beef and Rice Skillet
• Orzo Rice
• Hot Honey Chicken Bowls