If you’re searching for a weeknight dinner that dazzles with color, flavor, and vibrant texture, my Mexican Street Corn Chicken Rice Bowl Recipe is about to become your new go-to! This crowd-pleasing dish brings together all the sunny magic of Mexican street corn (elote) with juicy grilled chicken, fluffy rice, tangy cotija, and creamy avocado. Each bite bursts with smoky, zesty, cheesy goodness—a complete meal in one bowl that comes together in just 30 minutes. Whether you’re serving family or impressing friends, this recipe never fails to deliver smiles and satisfying, irresistible flavor.
Ingredients You’ll Need
The ingredient list for this Mexican Street Corn Chicken Rice Bowl Recipe is refreshingly short, but every component brings something special to the table. Think juicy chicken marinated in spices, fresh sweet corn, creamy mayo and cotija cheese, bright pops of lime, and a base of fluffy rice—simple ingredients that build big flavor.
- Chicken breasts: Opt for boneless, skinless cuts for quick, even cooking and tender results.
- Olive oil: Adds richness and helps the spice rub stick beautifully to the chicken.
- Chili powder: Delivers gentle heat and authentic Mexican flavor to both the chicken and corn.
- Cumin: Earthy, aromatic cumin gives warmth and depth to the marinade.
- Garlic powder: Infuses a subtle savory note without any fuss.
- Smoked paprika: Gives the chicken a smoky edge that takes things up a notch.
- Salt and pepper: Essential for making all the flavors pop.
- Cooked rice: Use your favorite—white, brown, or zesty cilantro lime for even more flavor.
- Corn kernels: Grilled, canned, or fresh—use whatever you have for a sweet, juicy crunch.
- Mayonnaise: The creamy backbone of that signature street corn dressing.
- Sour cream or Greek yogurt: Adds tangy creaminess and a little lightness to the corn mixture.
- Cotija cheese: Crumbly, salty, and satisfying—look for it near the specialty cheeses.
- Lime juice: Freshly squeezed lime ties everything together with tart brightness.
- Chopped cilantro: Brightens the whole bowl, bringing herbal freshness.
- Avocado: Sliced for rich, buttery contrast to all the zingy and savory flavors.
- Lime wedges: Extra wedges for serving, because a squeeze of lime just makes everything better.
How to Make Mexican Street Corn Chicken Rice Bowl Recipe
Step 1: Spice and Cook the Chicken
Start by making the marinade: in a small bowl, blend olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Coat the chicken breasts evenly with this flavor-packed mixture. Grill or pan-sear the chicken over medium heat for about 6–7 minutes per side. When the chicken is golden and fully cooked, transfer it to a plate and let it rest for 5 minutes—this keeps the meat wonderfully juicy before slicing it thinly.
Step 2: Whip Up the Street Corn Mixture
While the chicken is resting, combine your corn with mayonnaise, sour cream (or Greek yogurt), crumbled cotija, a splash of fresh lime juice, extra chili powder, and half of your chopped cilantro. Stir everything together until each kernel is coated in creamy, tangy, cheesy goodness. This mix is the heart of the Mexican Street Corn Chicken Rice Bowl Recipe, delivering crave-worthy flavor in every bite.
Step 3: Prepare the Rice Base
Divide your warm, cooked rice among four serving bowls. If you’re feeling extra, toss the rice with chopped cilantro and a squeeze of lime to mimic cilantro-lime rice—it’s a tiny step, but it makes a big difference in freshness and aroma.
Step 4: Assemble the Bowls
Top each bed of rice with slices of your perfectly cooked chicken. Add a generous scoop of the savory street corn mixture, then tuck in luscious slices of avocado and a sprinkling of the remaining cilantro. A few lime wedges on the side invite everyone to customize their tangy kick. The final result is a hearty, gorgeous bowl loaded with vibrant color and texture from every angle.
How to Serve Mexican Street Corn Chicken Rice Bowl Recipe
Garnishes
Don’t be shy with the toppings! Sprinkle extra cotija cheese, a pinch of chili powder, and more fresh cilantro over each bowl. Sliced green onions or a dusting of Tajín can add a little visual excitement and flavor pop. Lime wedges on the side aren’t just for show—they let everyone tailor the brightness of their bowl.
Side Dishes
This filling main dish often stands perfectly on its own, but you can round out the meal with a side of black beans, a fresh tomato and cucumber salad, or crispy tortilla chips with salsa or guacamole. If you’re feeding a crowd, a pitcher of cold agua fresca or horchata makes an especially festive pairing.
Creative Ways to Present
The Mexican Street Corn Chicken Rice Bowl Recipe can also be turned into a fun taco bar or stuffed into burritos for easy lunches. Serve the components family-style for a DIY buffet or layer everything parfait-style in tall glasses for a stunning and unique dinner-party presentation. Leftovers even work as a robust filling for lettuce wraps if you’re after something lighter!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to airtight containers. Store the rice, chicken, and corn mixture separately if possible to preserve texture, especially if you’re planning to enjoy leftovers throughout the week. Everything should stay fresh and delicious in the fridge for up to three days.
Freezing
The chicken and cooked rice freeze very well—just portion them into freezer-safe bags or containers for up to 2 months. However, avoid freezing the cotija and mayo-based corn mixture, as dairy doesn’t always thaw with the same creamy texture. Make a fresh corn topping when reheating frozen portions for best results.
Reheating
Gently reheat the chicken and rice in the microwave or on the stovetop with a splash of water to keep things moist. Warm the street corn topping just until heated through or, even better, serve it at room temperature for that irresistible contrast against the warm rice and chicken. Assemble your bowls right before serving for maximum freshness.
FAQs
Can I use rotisserie chicken to speed things up?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut. Just toss it with a bit of the spice blend and rewarm before adding to your bowl—this keeps everything flavorful and easy.
Is there a dairy-free version?
Yes! You can swap in vegan mayo and sour cream (or use a dairy-free yogurt), and look for a vegan feta-style cheese for a similar crumbled texture to cotija. The result is just as creamy and satisfying, and the Mexican Street Corn Chicken Rice Bowl Recipe adapts beautifully to dietary needs.
Can I make this vegetarian or vegan?
Certainly! Replace the chicken with grilled tofu or even hearty roasted mushrooms or chickpeas. The street corn mixture and all other components are easy to keep plant-based with a few simple swaps.
What type of rice works best?
White, brown, or even cauliflower rice will all work here—choose your favorite! Cilantro-lime rice adds extra freshness and a pop of flavor, but plain rice makes a perfect backdrop for the bold toppings.
How spicy is this dish?
The Mexican Street Corn Chicken Rice Bowl Recipe has mild heat from chili powder, but it’s easy to adjust. Add chopped jalapeños for fire, or keep it cool by omitting extra chili and serving with plenty of creamy, cooling avocado.
Final Thoughts
This Mexican Street Corn Chicken Rice Bowl Recipe brings everything fun, flavorful, and fresh about Mexican cuisine Main Course. It’s bright, filling, and endlessly customizable—if you haven’t tried it yet, you’re in for a true treat. Give it a go and let it become your new weeknight favorite; you’ll be looking for excuses to make it again and again!
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this delicious twist on a rice bowl. Tender chicken, savory street corn mixture, creamy avocado, and zesty lime come together for a satisfying meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro lime)
- 1 ½ cups corn kernels (fresh, canned, or grilled)
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- ½ cup cotija cheese (crumbled)
- Juice of 1 lime
- ¼ teaspoon chili powder (for corn)
- ¼ cup chopped cilantro
- ½ avocado (sliced)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Mix olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub over chicken and grill or cook in a skillet until done. Let rest, then slice.
- Make the Street Corn Mixture: Combine corn, mayo, sour cream, cotija, lime juice, chili powder, and half the cilantro. Stir well.
- Assemble the Bowls: Divide rice among 4 bowls. Top with sliced chicken, street corn mixture, avocado, and remaining cilantro. Serve with lime wedges.
Notes
- Add black beans or chopped jalapeños for extra protein and heat.
- This bowl is versatile; try it with grilled shrimp or tofu as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 90mg
