Street Corn Chicken and Rice Bowl Recipe

If you love the flavors of Mexican street corn and crave a meal that’s both cozy and colorful, the Street Corn Chicken and Rice Bowl is going to become your new obsession. Imagine juicy, spiced chicken, creamy elote-style corn, fluffy cilantro rice, and all your favorite toppings in one irresistible bowl!

Ingredients You’ll Need

What makes this Street Corn Chicken and Rice Bowl so memorable is how simple ingredients come together to create layers of flavor and texture. Each element—from the spices that coat the chicken to the creamy corn topping—brings its own magic to your bowl.

• Chicken breasts: Boneless and skinless for easy slicing, this is the lean, juicy base of your bowl.
• Ground cumin & smoked paprika: These spices lend warmth and a hint of smokiness to the chicken, making each bite extra flavorful.
• Garlic powder & cayenne pepper: The garlic brings depth while just a touch of cayenne adds a gentle kick—nothing overpowering, just a subtle heat.
• Lime zest & juice: Fresh lime perks up both the chicken seasoning and corn salad, adding brightness you can taste in every mouthful.
• Kosher salt & black pepper: For seasoning both meat and veggies—don’t skip them!
• Olive oil: Helps the chicken brown perfectly and keeps it moist as it bakes.
• Fire roasted corn: This brings a subtle char and smokiness—using frozen makes it easy year-round, but fresh grilled corn is fabulous in summer.
• Greek yogurt & mayonnaise: The dynamic duo that makes the creamy, tangy elote-inspired sauce for your corn.
• Cotija cheese: Crumbly, salty, and so delicious on top—sub feta if you can’t find cotija.
• Cilantro: Chopped fresh for the dreamy corn topping and mixed into your rice for a burst of color and herbal flavor.
• Tajín: This chili-lime seasoning delivers classic Mexican street corn vibes and a pop of zesty spice.
• Jasmine rice: Fluffy and aromatic, it’s the perfect mild backdrop for all those bold toppings.
• Red onion: Finely diced for a touch of crunch and sharpness—totally wakes up the bowl!
• Avocado: Sliced for creaminess—because no bowl is complete without it, right?

Variations

One of the best parts about making a Street Corn Chicken and Rice Bowl at home is how customizable it is. Don’t be afraid to swap ingredients or tweak tastes to make it truly your own—there’s a version for every craving and dietary need!

• Make it vegetarian: Swap grilled halloumi, portobello mushrooms, or crispy tofu for the chicken to keep all those big flavors, minus the meat.
• Add beans: Toss in black beans or pinto beans for an extra boost of plant-based protein and heartiness.
• Lower dairy: Use all Greek yogurt in the corn topping, skip the cotija, or opt for your favorite vegan cheese if you’re dairy-free.
• Spice things up: Double the cayenne or add some sliced jalapeños if you love a fiery bowl.
• Try another grain: Quinoa, brown rice, or even cauliflower rice all work beautifully as the base.

How to Make Street Corn Chicken and Rice Bowl

Step 1: Preheat and Prep the Chicken

Start by preheating your oven to 400°F so it’s nice and hot when you’re ready to cook. While the oven heats up, combine the cumin, smoked paprika, garlic powder, cayenne, lime zest, salt, and pepper in a small bowl. Rub olive oil over your chicken breasts, then coat them evenly with this vibrant spice mix—trust me, don’t skimp, it makes all the difference!

Step 2: Bake the Chicken

Place the seasoned chicken on a lightly greased baking sheet and pop it in the oven. Bake for 25 to 30 minutes, flipping halfway for that perfect golden exterior. The chicken should reach 165°F internally. Let it rest a few minutes when done so it stays juicy, then slice into strips for topping your bowl.

Step 3: Cook the Rice

While the chicken bakes, cook your jasmine rice according to package directions. Once fluffy and done, stir in chopped cilantro and a pinch of salt. This deliciously fragrant rice sets the stage for all those fresh flavors to shine.

Step 4: Whip Up the Street Corn

Gently warm the fire roasted corn (either on the stovetop or in the microwave). In a small bowl, whisk together the Greek yogurt, mayonnaise, cotija, lime juice and zest, chopped cilantro, Tajín, and garlic powder. Fold about a quarter cup of this dreamy sauce into the warm corn—it’s the magic that turns the bowl into street corn heaven!

Step 5: Assemble and Finish with Toppings

To build your Street Corn Chicken and Rice Bowl, divide the cilantro rice between bowls. Top each with chicken slices, creamy corn, avocado, diced red onion, extra cotija, and more fresh cilantro. Drizzle over any extra sauce—or save it for dipping chips in later! Grab a fork and dig into your new favorite meal.

How to Serve Street Corn Chicken and Rice Bowl

Garnishes

For the finishing touch, I love a sprinkle of extra cotija cheese, another handful of fresh cilantro, and a pinch of Tajín right over the top. Slices of fresh lime on the side let everyone add their own tangy burst at the table—absolutely irresistible!

Side Dishes

This Street Corn Chicken and Rice Bowl is a complete meal on its own, but a side of warm tortilla chips, a light green salad, or grilled veggie skewers makes things feel extra festive. If you’re serving a crowd, a bowl of black bean salsa or guacamole never lasts long!

Creative Ways to Present

Serve your bowls in wide, shallow dishes for maximum “build your own” fun, or pile everything onto a big platter for a family-style meal. For a party, offer toppings in separate bowls and let everyone create their perfect Street Corn Chicken and Rice Bowl masterpiece. Mini bowls or jars are adorable for appetizer portions, too!

Make Ahead and Storage

Storing Leftovers

Leftover components keep wonderfully when stored separately in airtight containers—chicken, corn sauce, rice, and toppings can all chill in the fridge for up to 4 days. Assemble individual bowls just before eating to keep flavors vibrant and textures fresh.

Freezing

The seasoned chicken and cilantro rice freeze beautifully for quick future meals—just cool completely before transferring to freezer-safe bags or containers. The creamy corn mixture is best enjoyed fresh, but you can freeze just the corn (without the sauce) and combine it later after reheating.

Reheating

Gently reheat chicken and rice in the microwave with a splash of water to keep them moist, or warm in a covered skillet on the stovetop. The creamy corn topping can be brought to room temperature or warmed briefly, but add fresh garnishes right before serving for that just-made flavor.

FAQs

Final Thoughts

I hope this Street Corn Chicken and Rice Bowl brings you as much joy as it brings to my kitchen—just wait for those first bites and the happy smiles at the table! It’s the kind of recipe you’ll crave again and again, so don’t be surprised if it lands in your regular rotation. Happy cooking!

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