I remember the first time I made a street corn chicken rice bowl for a busy weeknight — it felt like a restaurant dinner in 20 minutes. This bowl layers charred, smoky corn and lime-marinated chicken over simple rice, then finishes with a creamy, tangy sauce and crumbled cotija. It’s a bright, satisfying meal that hits sweet, smoky, creamy, and fresh notes all at once. If you like bold flavors with minimal fuss, this is a go-to. For other crowd-friendly, creamy recipes you can prep ahead for gatherings, try this buffalo chicken dip with cottage cheese that’s great for snacking while the bowls come together.
Why you’ll love this dish
Street corn chicken rice bowls take the best parts of elote — charred corn, tangy cheese, lime, and a little heat — and turn them into a complete one-bowl dinner. It’s fast, family-friendly, and flexible: use leftover rotisserie chicken, swap rice styles, or make it fully vegetarian by omitting the chicken. The lime-forward marinade and the creamy sauce give familiar ingredients a bright lift, making this ideal for weeknights, backyard barbecues, or meal-prep lunches that don’t feel repetitive.
“A weeknight winner — bold, quick, and full of flavor.”
— A quick note from many home cooks who make this on repeat.
Step-by-step overview
- Marinate the chicken quickly in a zesty oil-and-spice mix so it picks up bright lime and smoky notes.
- Pan-sear or grill the chicken until it reaches 165°F (74°C), then rest and slice.
- In the same pan, char the corn in butter for sweet, toasty kernels.
- Whisk a limey mayo-sour cream sauce for tang and richness.
- Assemble bowls with rice, sliced chicken, charred corn, sauce, cotija, cilantro, and avocado.
This high-level flow keeps the active cooking time tight and makes multitasking straightforward: rice can be warm while the chicken rests and corn chars.
What you’ll need
- 2 boneless, skinless chicken breasts or thighs (about 1 to 1½ lb)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- 2 tbsp lime juice (fresh is best)
- 2 cups cooked rice (white, brown, or cilantro-lime rice) — use leftover rice to save time
- 1½ cups corn (fresh off the cob, frozen thawed, or canned drained)
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled (substitute feta if needed)
- ¼ cup cilantro, chopped
- 1 avocado, sliced (optional)
For the lime sauce:
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for heat)
Notes: chicken thighs will stay juicier; use smoked paprika for that signature charred flavor. If you want dairy-free, swap the cotija and sauce for a dairy-free yogurt or crema alternative.
Directions to follow
- In a medium bowl whisk together 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 2 tbsp lime juice.
- Add the chicken and turn to coat. Let it marinate 15–30 minutes at room temperature (or up to 4 hours in the fridge).
- Heat a grill pan or heavy skillet over medium-high heat until very hot. Cook the chicken 5–7 minutes per side, depending on thickness, until the internal temperature reads 165°F (74°C). Remove from the pan and tent with foil; rest 5 minutes, then slice.
- Reduce heat to medium. Add 1 tbsp butter to the same pan. Once melted, add 1½ cups corn and cook, stirring occasionally, for 3–5 minutes until the kernels are slightly charred and fragrant. Season with a pinch of salt.
- While the corn is charring, whisk together ¼ cup sour cream, 2 tbsp mayo, 1 tbsp lime juice, ½ tsp garlic powder, and ¼ tsp cayenne (if using) until smooth. Taste and adjust lime, salt, or heat.
- Assemble bowls: divide 2 cups cooked rice among bowls, top with sliced chicken and charred corn. Drizzle with lime sauce, then sprinkle ¼ cup crumbled cotija and ¼ cup chopped cilantro. Add sliced avocado if you like. Serve immediately.
Best ways to enjoy it
Serve these bowls warm with lime wedges on the side. For a casual family dinner, set out extra toppings — pickled red onion, chopped jalapeño, or a squeeze of hot sauce — so everyone customizes their bowl. These pair nicely with a simple green salad, tortilla chips for scooping, or a light Mexican-style slaw. For drink pairings, a crisp lager, sparkling water with lime, or a citrusy margarita match the bright flavors.
Storage and reheating tips
- Refrigerator: Store components separately in airtight containers for up to 3–4 days. Rice and chicken keep best when stored apart from the sauced toppings.
- Freezer: Charred corn and cooked chicken can be frozen up to 2 months in freezer-safe bags; thaw overnight in the fridge before reheating. Rice can be frozen but may change texture.
- Reheating: Gently reheat chicken and corn in a skillet over medium-low heat with a splash of water or oil to prevent drying. Microwave portions covered with a damp paper towel in 30-second bursts until warm. Add avocado and cotija fresh after reheating.
- Food safety: Always cool hot food to room temperature for no more than two hours before refrigerating. Reheat chicken to at least 165°F (74°C) before serving.
Pro chef tips
- Pound or butterfly thicker chicken breasts so they cook evenly and stay juicy.
- Use the hot pan leftover fond after searing chicken to char the corn — it adds concentrated flavor.
- If you want grill marks, finish chicken on a hot grill for 1–2 minutes per side.
- Make the lime sauce a day ahead; flavors meld and it’ll save time on busy nights. For more make-ahead dip inspiration that pairs well with bowl prep, check this buffalo chicken dip with cottage cheese recipe for party prep ideas.
- Taste as you go: cotija is salty, so season rice and sauce lightly at first.
Recipe variations worth trying
- Mexican street corn salad bowl: Toss the charred corn with a little mayo, lime, chili powder, and cilantro and serve that as the main topping.
- Vegetarian: Omit chicken and add roasted cauliflower or seasoned tofu for protein.
- Chipotle & pineapple: Add a spoonful of chipotle in adobo to the marinade and top with quick-pickled pineapple for a sweet-smoky twist.
- Lower-fat: Swap mayo in the sauce for Greek yogurt and use reduced-fat sour cream.
- Meal-prep stack: Layer ingredients in mason jars (rice first) and add sauce in a separate small container to keep textures fresh.
Common questions
Q: How long does this take from start to finish?
A: Active cook time is about 20–30 minutes, plus 15–30 minutes if you marinate the chicken. Using leftover cooked rice or rotisserie chicken cuts total time dramatically.
Q: Can I grill everything outdoors?
A: Yes. Grill the chicken directly over medium-high heat and char corn on the grates or in a cast-iron skillet on the grill. Watch closely to avoid flare-ups.
Q: Is this kid-friendly?
A: Absolutely. Leave the cayenne out of the sauce and serve the cotija and jalapeño on the side so kids can choose toppings.
Q: Can I make this ahead for meal prep?
A: Yes. Store rice, chicken, and corn in separate containers and assemble bowls the day of. The sauce keeps well in the fridge for up to 4 days.
Q: What if I don’t have cotija?
A: Feta is the easiest swap; it brings comparable tang and saltiness.
Conclusion
If you want a fast, flavor-forward weeknight meal that tastes like summer, these street corn chicken rice bowls are a winner — smoky corn, lime-bright chicken, and a creamy sauce come together with minimal fuss. For a similar assembled-bowl idea and a tested version of this concept, see the original Street Corn Chicken Rice Bowls.
Print
Street Corn Chicken Rice Bowl
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A flavorful and quick street corn chicken rice bowl featuring zesty marinated chicken, charred corn, creamy lime sauce, and cotija cheese, perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts or thighs (about 1 to 1½ lb)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- 2 tbsp lime juice (fresh is best)
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1½ cups corn (fresh off the cob, frozen thawed, or canned drained)
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled (substitute feta if needed)
- ¼ cup cilantro, chopped
- 1 avocado, sliced (optional)
- For the lime sauce:
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
- In a medium bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Add the chicken and turn to coat. Marinate for 15–30 minutes at room temperature or up to 4 hours in the fridge.
- Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the pan and tent with foil; let rest for 5 minutes, then slice.
- Reduce heat to medium and add butter to the same pan. Once melted, add corn and cook, stirring occasionally, for 3–5 minutes until slightly charred. Season with a pinch of salt.
- While the corn is charring, whisk together sour cream, mayo, lime juice, garlic powder, and cayenne until smooth. Taste and adjust lime, salt, or heat.
- Assemble bowls by dividing rice among bowls. Top with sliced chicken, charred corn, drizzling with lime sauce, then sprinkle with cotija and cilantro. Add avocado slices if desired. Serve immediately.
Notes
Chicken thighs will stay juicier; smoked paprika gives that signature charred flavor. For dairy-free, substitute cotija and sauce with dairy-free yogurt or crema.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican