Meal prep just leveled up. These Street Corn Chicken Rice Bowls are smoky, creamy, bold, and built for busy weeks.
Born from a weeknight fridge clean-out—leftover corn, cooked rice, and chicken that needed to be cooked—this easy dinner turned into a meal prep MVP, and my husband and I loved it and we now have this recipe on a regular rotation.
It’s everything you love about Mexican Street Corn (Elote) and my Mexican Street Corn Salad, packed into an easy chicken and rice bowl with fresh toppings and big flavor. Fast, flexible, and grab-and-go ready—this is weeknight gold.
Table of Contents
Ingredient Notes
See the printable recipe card at the bottom of the post for the full list of ingredients with quantities. Here we discuss the ingredients and substitutions.
🔥For the Spice Mix
Stir together, in a small bowl, the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper, or use another homemade Taco Seasoning Recipe.
🧂 For the Chicken
Boneless, skinless chicken (breasts or thighs), cut bite-size
Seasoned with chili powder, cumin, garlic powder, paprika, lime juice, and more
Quick to cook and big on flavor
🌽 For the Street Corn
Corn (fresh, frozen, or canned) + mayo + cotija cheese + lime juice + paprika
Char it in a skillet for extra smoky depth
🥣 Street Corn Sauce
Creamy, tangy, and smoky—drizzle it over everything
Made with mayo or sour cream, cotija, lime juice, and a pinch of spice
🍚 For the Bowls
Cooked rice of your choice (white, brown, cauliflower)
Fresh toppings: avocado, cherry tomatoes, red onion, cilantro
Finish with lime wedges and a sprinkle of cotija.
How To Make It (In A Nutshell)
Season The Chicken – Toss the chicken with the seasonings until the chicken is evenly covered with the spice mix.
Cook the chicken – Sauté it in a hot skillet with spices until golden and juicy. You can also use leftover cooked chicken and just season and reheat it.
Char the corn – Brown it in a pan, then mix it with mayo, cheese, lime, and seasoning.
Mix the sauce – Stir up a zesty street corn drizzle.
Build your bowl – Rice first, then pile on the corn, chicken, toppings, and sauce.
Devour – Preferably with a squeeze of lime and zero regrets.
Storage + Meal Prep Tips
🧊 Storage: Store everything in separate containers in the fridge for up to 3 days.
♨️ Reheating: Reheat the chicken, rice, and corn separately, before assembling.
🌿 Garnish: Add avocado and fresh toppings right before eating so they stay fresh.
Pro Tips For Success
🔥 Use grilled corn or grilled chicken for that real-deal street food flavor
🥑 Swap in Greek yogurt for a lighter, protein-packed sauce
🌶 Want heat? Add jalapeños or a dash of hot sauce
🌱 Toss in mixed greens to turn it into a warm salad bowl
🧀 Don’t skip the cotija—its salty punch makes the corn sing
🥄 Top with crushed tortilla chips for crunch that counts
Variations – Make It Your Own
These bowls are made to be played with. Vegetarian? Swap chicken for black beans. Watching carbs? Use cauliflower rice. Extra hungry? Add a fried egg or drizzle with more sauce.
This isn’t just a recipe—it’s a vibe. Make a double batch, pack it for lunch, or throw it together with whatever’s in your fridge. Either way, you’re winning dinner.
? FAQs
Yes! This is a great recipe to use up rotisserie chicken or any leftover chicken, especially grilled chicken. Just season it with the recipe’s seasoning mix before adding it to the bowl.
You can use fresh, frozen, or canned-any of them will work great. If using frozen, thaw and pat dry first so it chars nicely in the skillet.
Yes! Use a dairy-free mayo or sour cream alternative, and swap the Cotija cheese with a plant-based cheese or leave it out. The flavor will still be amazing!
Absolutely! Just use cauliflower rice or chopped greens instead of regular rice. You’ll still get all the flavor, minus the carbs.
It’s more smoky than spicy but you can crank up the heat by adding more chili powder, hot sauce, or fresh jalapeños.
I recommend prepping everything up to 3 days ahead. Store the cooked ingredients in the fridge and keep fresh toppings like avocado and cilantro separate until ready to serve.
Ready to bowl over your tastebuds? Let’s get cooking!
👇 Grab the full recipe card below and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment if you love it!
Recipe
Street Corn Chicken Rice Bowl Recipe
Ingredients
For the Chicken
- 1 tablespoon olive oil (or avocado oil)
- 1 lb skinless chicken breasts or chicken thighs cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Juice of ½ lime
For the Street Corn
- 2 cups fresh corn or frozen/canned corn kernels
- ¼ cup mayonnaise or Greek yogurt for a lighter twist
- ¼ cup cotija cheese or feta cheese, a great substitute
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- Pinch of salt
For the Street Corn Sauce
- ¼ cup Greek yogurt or cup mayonnaise
- ¼ cup cotija cheese or feta cheese crumbled
- 3 tablespoons lime juice
- ½ teaspoon smoked paprika or cayenne pepper for an extra kick
- Salt to taste
For the Bowls
- 2 cups cooked rice white rice, brown rice, or cilantro-lime rice
- 1 avocado sliced (avocado slices FTW)
- 1 cup cherry tomatoes halved
- ¼ cup fresh cilantro chopped
- ¼ cup red onion diced
- Lime wedges for serving
- Optional toppings: black beans bell peppers, sweet potatoes, or fresh herbs
Instructions
- Cook the Chicken: Grab a large skillet, heat olive oil over medium-high heat. Toss in the seasoned chicken and sprinkle with chili powder, cumin, garlic powder, onion powder, paprika, black pepper, and salt. Cook 6–8 minutes until golden brown and the internal temperature hits 165°F. Squeeze lime juice over the tender chicken, then set it aside in a shallow dish to chicken rest.
- Char the Corn: In the same hot pan, add fresh corn and cook for 5 minutes until slightly charred. In a large bowl, combine mayonnaise, cotija cheese, lime juice, smoked paprika, and a pinch of salt. This zesty street corn mix is pure magic.
- Mix the Sauce: In a small bowl, stir Greek yogurt, cotija cheese, lime juice, smoked paprika, and salt. This street corn sauce is creamy, tangy, and begs for extra cheese.
- Build the Bowls: In individual serving bowls, start with a fluffy rice base (try cilantro-lime rice for extra zing). Add the street corn mixture, savory chicken, avocado slices, cherry tomatoes, red onion, and fresh cilantro. Drizzle with street corn sauce, hit it with a squeeze of lime, and toss on black beans or bell peppers for more essential nutrients.
- Serve: Serve with lime wedges and maybe an agua fresca for the delicious way to enjoy this bold flavors bowl.
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