I still remember the first time I tossed smoky charred corn with a tangy, creamy elote-style sauce and spooned it over warm rice and seared chicken—everything clicked. Street Corn Chicken Rice Bowl is a home-friendly mashup of Mexican street corn (elote) flavors and a simple protein-and-grain bowl. People make it when they want something bright, filling, and a little different from the usual weeknight chicken. It’s special because the charred corn and cotija-lime sauce lift plain rice and chicken into something celebratory without a lot of fuss. If you want a lively appetizer to serve alongside, try my buffalo chicken dip with cottage cheese for a spicy contrast.
Why you’ll love this dish
This bowl hits a lot of marks: fast to pull together, budget-friendly, and wildly adaptable. It’s a perfect weeknight dinner when you want bold flavor but minimal hands-on time. Kids usually love the creamy sauce and sweet corn, while adults appreciate the smoky chili and lime notes. Make it for casual dinners, meal prep lunches, or backyard gatherings where everyone can top their own bowl.
The cooking process explained
Quick overview before you start:
- Season and sear thinly sliced chicken until golden and cooked through.
- Whisk a quick elote-style sauce from mayo, cotija, lime, garlic and chili.
- Char the corn in the same skillet for flavor and texture.
- Assemble bowls with fluffy rice, sliced chicken, charred corn, the sauce and fresh cilantro.
This sequence keeps pans to a minimum and layers flavor: pan fond from the chicken adds depth to the corn, and the lime + cotija sauce brings the whole bowl together.
What you’ll need
- 1 lb chicken breasts or thighs, thinly sliced (thighs = juicier; breasts = leaner)
- 2 cups cooked fluffy white rice (jasmine or long-grain work best)
- 2 cups sweet corn kernels (fresh, frozen, or canned—see notes below)
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese (feta or queso fresco can substitute)
- 1 lime, juiced (plus wedges to serve)
- 1 tsp chili powder
- 1 clove garlic, minced
- 2 tbsp chopped cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil for cooking chicken
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne, sliced jalapeños, hot sauce
Notes/substitutions: use Greek yogurt instead of mayo for a tangier, lighter sauce; swap cotija for feta if needed; frozen corn thaws fine—pat dry before charring to encourage browning.
Step-by-step instructions
- Pat chicken slices dry and season both sides with salt, pepper, and the 1 tsp chili powder.
- Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer. Cook until golden and cooked through, about 4–6 minutes per side depending on thickness. Use a thermometer—chicken is safe at 165°F. Remove to a plate and let rest for 5 minutes, then slice or shred.
- While the chicken rests, whisk the sauce: combine mayo, cotija, lime juice, minced garlic, and a pinch of extra chili powder. Taste and adjust salt, lime, or cotija as needed.
- In the same skillet, add the corn. Cook over medium-high heat without stirring too often so kernels can char, about 4–5 minutes total. If using canned corn, drain well; if frozen, pat dry. Add a pinch of salt and a squeeze of lime if you like.
- Divide the rice between bowls. Top with sliced chicken and the charred corn. Drizzle generously with the elote-style sauce. Finish with chopped cilantro, extra cotija, and lime wedges. Serve warm.
Best ways to enjoy it
This bowl is happy on its own, but here are serving ideas:
- Offer lime wedges and sliced jalapeños for guests to customize heat.
- Pair with a crisp green salad or quick pickled red onions for acidity.
- For a party spread, set up a topping station with extra cotija, chopped cilantro, hot sauce, and avocado.
- For a contrasting starter, serve alongside a creamy, spicy dip such as a buffalo-style dip to play up the savory heat.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container up to 3–4 days. Keep sauce and toppings separate if possible to preserve texture.
- Reheating: Reheat rice and chicken gently in a skillet with a splash of water or chicken stock to keep them moist, or microwave covered for 60–90 seconds, stirring halfway. Add fresh cilantro and a squeeze of lime after reheating.
- Freezing: You can freeze cooked chicken (without sauce) for up to 3 months. Rice freezes okay but can get slightly dry; thaw overnight in the fridge and reheat with added moisture. Avoid freezing the mayo-based sauce—make fresh when serving.
Food safety note: cool rice quickly and refrigerate within 2 hours to reduce the risk of bacterial growth.
Pro chef tips
- Thin-slice the chicken so it cooks fast and stays tender. Slice across the grain for the best bite.
- Don’t overcrowd the skillet when searing chicken—crowding causes steaming instead of browning. Cook in batches if needed.
- For extra char, finish the corn under a hot broiler for 1–2 minutes. Watch closely.
- If you want deeper smoky flavor, add a pinch of smoked paprika or use a grilled chicken breast.
- Taste the elote sauce before drizzling; cotija varies in saltiness, so you may need less added salt.
Recipe variations
- Vegetarian: swap chicken for grilled halloumi or pan-fried tofu cubes and keep the elote sauce.
- Spicy: stir a teaspoon of adobo sauce or cayenne into the mayo for heat. Add pickled jalapeños on top.
- Baja-style: add shredded cabbage and a drizzle of chipotle crema for crunch and smokiness.
- Rice swaps: use cilantro-lime rice or cauliflower rice for lower carbs. Adjust lime and cilantro to complement the rice choice.
Your questions answered
Q: Can I use frozen or canned corn?
A: Yes. Thaw and pat frozen corn dry, or drain canned corn well. Drying prevents steaming and helps you get those desirable charred spots.
Q: How long does this take to make?
A: Active time is about 20–25 minutes if your rice is already cooked. Plan for 35–45 minutes total if you need to cook rice from scratch.
Q: Can I make this ahead for meal prep?
A: Yes. Cook chicken and corn ahead and store separately from rice and sauce. Assemble bowls when ready. Keep sauce chilled and add just before eating.
Q: What can I use if I don’t have cotija?
A: Feta or queso fresco are good stand-ins. Cotija gives a crumbly salty finish, so choose a crumbly, salty cheese for best similarity.
Q: Is the mayo-based sauce safe to keep in the fridge?
A: Yes—store it in an airtight container for up to 3 days. If you prefer, swap in Greek yogurt for a tangier sauce that holds up similarly.
Q: Can I use leftover rotisserie chicken?
A: Absolutely. Shred about 2 cups of rotisserie chicken and warm it briefly in the skillet with the corn for a fast shortcut.
Conclusion
This Street Corn Chicken Rice Bowl is an easy weeknight champion: smoky corn, bright lime, salty cotija, and juicy chicken over fluffy rice. It’s flexible enough for picky eaters and bold enough for dinner guests. For a ready-made version of this concept and inspiration for plating, check out Street Corn Chicken Rice Bowls.
Print
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A delicious mashup of Mexican street corn flavors with seared chicken and fluffy rice, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 2 cups cooked fluffy white rice (jasmine or long-grain)
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese (or feta/queso fresco)
- 1 lime, juiced (plus wedges to serve)
- 1 tsp chili powder
- 1 clove garlic, minced
- 2 tbsp chopped cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil for cooking chicken
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne, sliced jalapeños, hot sauce
Instructions
- Pat chicken slices dry and season with salt, pepper, and chili powder.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 4–6 minutes per side. Remove and let rest for 5 minutes before slicing.
- While the chicken rests, whisk together mayonnaise, cotija, lime juice, minced garlic, and a pinch of extra chili powder.
- In the same skillet, add corn and cook for 4–5 minutes until charred, seasoning with salt and lime if desired.
- Divide rice between bowls, top with sliced chicken, charred corn, and drizzle with sauce. Garnish with cilantro, cotija, and lime wedges. Serve warm.
Notes
Use Greek yogurt instead of mayo for a tangier sauce. Ensure corn is dry before charring for better browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican