Craving a meal that’s hearty, flavorful, and packed with texture? This Street Corn Chicken Rice Bowl is the perfect fusion of tender, juicy chicken, smoky grilled corn, and a creamy, zesty lime sauce. It brings the bold flavors of classic Mexican street corn (elote) into a satisfying, all-in-one dish.
Inspired by the vibrant flavors of street food, this dish layers marinated chicken thighs over fluffy rice, topped with a rich corn mixture featuring Cotija cheese and a touch of chili powder. Each bite delivers a balance of spice, creaminess, and freshness that’s sure to impress.
Whether you’re looking for an easy weeknight dinner or a meal prep option that stays delicious, this rice bowl checks all the boxes. Customizable and versatile, you can add avocado, black beans, or extra cilantro to make it just the way you like it. One thing’s for sure—you’ll keep coming back for more!
Why You’ll Love This Recipe
- Bold and flavorful – Combines the best parts of street corn with seasoned chicken and fluffy rice.
- Perfect balance – The lime, chili powder, and Cotija cheese create the ultimate tangy, spicy, and creamy mix.
- Quick and versatile – Easy to customize with toppings like avocado, black beans, or jalapeños.
- Great for meal prep – Make it ahead for a fuss-free lunch or dinner.
- Simple yet impressive – Feels like a gourmet meal but is incredibly easy to prepare.
Ingredients Overview
To create the perfect street corn chicken rice bowl, you’ll need boneless, skinless chicken thighs marinated in lime juice, avocado oil, and chili powder for a flavorful, juicy bite. The street corn topping features grilled corn, Cotija cheese, sour cream, and mayonnaise, bringing in that signature elote-style taste. Serve everything over warm, fluffy rice, and finish with fresh cilantro and lime wedges for a vibrant, refreshing touch.
How to Make the Recipe
Step 1: Marinate the Chicken
In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, coating them well. Let marinate in the refrigerator for 15-30 minutes to absorb the flavors.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes per side, until golden brown and cooked through. Remove from heat, let rest for a few minutes, then slice into strips or chunks.
Step 3: Prepare the Street Corn Topping
In a mixing bowl, combine grilled corn, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice. Mix well to combine.
Step 4: Warm the Rice
If using leftover rice, reheat it with a splash of water in the microwave or on the stovetop over low heat, stirring occasionally to ensure even heating.
Step 5: Assemble the Bowls
Start with a base of warm rice in each bowl. Add sliced chicken, a generous spoonful of street corn topping, and extra Cotija cheese. Garnish with fresh cilantro and lime wedges on the side.
Step 6: Serve
Serve warm and enjoy! For an extra flavor boost, squeeze more lime juice over the top just before eating.
Tips for the Best Recipe
- Char the Corn – For a smoky flavor, grill or cook the corn in a hot skillet until slightly charred.
- Use Fresh Lime Juice – Freshly squeezed lime juice enhances the flavors and balances the creaminess.
- Reheat Rice with Water – A splash of water when reheating prevents the rice from drying out.
- Add Extra Heat – For spice lovers, add chopped jalapeño or cayenne pepper to the street corn topping.
Variations to Try
- Make it Spicier – Use hot sauce, sriracha, or diced jalapeños for an extra kick.
- Low-Carb Option – Swap the rice for cauliflower rice to keep it light.
- Protein Swap – Use chicken breast, shrimp, or tofu instead of chicken thighs.
- Add More Toppings – Try pico de gallo, shredded lettuce, radish slices, or avocado for extra texture and freshness.
Frequently Asked Questions
1. Can I make this with chicken breasts instead of thighs?
Yes! Chicken breasts work well, but they may need slightly less cooking time to stay juicy.
2. What can I use instead of Cotija cheese?
Feta or queso fresco are great substitutes with a similar crumbly texture and salty taste.
3. How do I store leftovers?
Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice before serving.
4. Can I meal prep this dish?
Yes! Prepare everything ahead and store in meal prep containers. Add fresh toppings just before eating.
5. What’s the best way to grill corn without a grill?
Use a hot skillet to char the corn or roast it in the oven at 450°F (232°C) for about 10 minutes.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat Rice & Chicken: Add a splash of water to the rice before microwaving. Reheat the chicken in a skillet over medium heat for a few minutes.
- Keep Toppings Fresh: Store the street corn mixture separately and add fresh garnishes when serving.
Conclusion
This Street Corn Chicken Rice Bowl is everything you love about elote, transformed into a satisfying meal. With its smoky, creamy, and zesty flavors, this dish is a must-try for anyone who enjoys bold, fresh ingredients.
Make it your own by adding your favorite toppings, and let every bite be a celebration of deliciousness. Don’t forget to follow Ava Foodie on Pinterest for more tasty recipes like this!
