This post may contain affiliate links. Please read our disclosure policy.
Street corn chicken rice bowls are a bold, flavor-packed dinner made with juicy taco-seasoned chicken, creamy chili-lime street corn, and fluffy cilantro lime rice layered together in one satisfying bowl. Every component balances the next in the best way, creating a hearty, protein-packed bowl that's fresh and completely crave-worthy! Each bowl is packed with lean protein, healthy fats, and fresh ingredients to keep you satisfied without feeling heavy.
Table of Contents
- Quick Look: Street Corn Chicken and Rice Bowls
- Why You'll Love Street Corn Chicken Rice Bowls
- Ingredients You'll Need
- How to Make Street Corn Chicken Rice Bowls
- Expert Tips for the Best Street Corn Chicken Rice Bowls
- Meal Prep & Storage Tips
- Recipe FAQs
- More Mexican-Inspired Recipes
- Easy Street Corn Chicken and Rice Bowls Recipe
Quick Look: Street Corn Chicken and Rice Bowls
- ⏱️ Prep Time: 30 minutes
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 4 bowls
- 📊 Calories: ~688 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Bold, flavor-packed dinner made with juicy taco-seasoned chicken, creamy chili-lime street corn, and fluffy cilantro lime rice
- ⭐ Difficulty: Easy, great for weeknight or make-ahead dinners
SUMMARIZE & SAVE THIS CONTENT ON
Why You'll Love Street Corn Chicken Rice Bowls
I LOVE Mexican street corn, and if you've tried my Mexican street corn salad, you already know how crave-worthy these flavors are! These street corn chicken rice bowls deliver that same smoky, creamy, zesty goodness in every bite.
The corn is lightly charred and tossed in a creamy chili-lime sauce, the chicken is perfectly seasoned and tender, and the rice ties everything together into a balanced, family-friendly meal you'll want on repeat. It's everything you love about classic elote turned into a satisfying, protein-packed dinner. The combination of mayo and Greek yogurt keeps the street corn rich and creamy without feeling heavy. I've tested it with all mayo, and it was just too rich - the Greek yogurt lightens it up while still giving you that classic street corn texture and tang.
If street corn flavors are your thing, you'll also love my street corn pasta salad or this fresh and flavorful Mexican chicken salad recipe.
Ingredients You'll Need
Street Corn
- Olive oil: Helps sauté the corn and develop that slightly charred, smoky flavor that makes street corn so delicious.
- Corn (frozen or canned - fire-roasted preferred): The base of the street corn mixture. Fire-roasted corn adds extra depth and a subtle smoky flavor. You can find frozen fire-roasted corn in the freezer section of most grocery stores!
- Diced red onion: Adds a little crunch and sharpness to balance the creamy sauce.
- Jalapeño: Brings gentle heat and freshness. Adjust to your spice preference.
- Cilantro: Adds brightness and that classic Mexican-inspired flavor.
- Mayo: Creates the creamy texture that street corn is known for.
- Plain non-fat Greek yogurt: Lightens up the sauce while keeping it creamy and slightly tangy.
- Lime: Fresh lime juice adds acidity that balances the richness and brings all the flavors together.
- Salt: Enhances and ties all the flavors together.
- Chili powder: Adds warmth and subtle smoky spice.
- Paprika: Deepens the color and adds mild, earthy flavor.
- Cotija cheese (or feta): Adds salty, crumbly richness. Feta works well if you can't find cotija.
Cilantro Lime Rice
- Long grain or jasmine rice: Creates a fluffy base that soaks up all the flavor from the toppings.
- Water: Cooks the rice to the perfect tender texture.
- Butter: Adds richness and helps the rice stay soft and flavorful.
- Salt: Enhances the overall flavor of the rice.
- Cilantro: Adds freshness and bright herbal notes.
- Juice from 1 lime: Gives the rice a fresh, zesty finish.
Chicken
- Chicken breast: Lean protein that keeps the bowls satisfying and balanced.
- Olive oil: Helps coat the chicken and promotes even browning.
- Taco seasoning (Siete brand preferred): Adds bold, Mexican-inspired flavor without extra work.
Other Toppings (Optional)
- Pickled onions: Add brightness and a little tangy crunch.
- Cotija cheese: Extra salty richness for garnish.
- Cilantro: Adds a fresh finishing touch.
- Lime wedges: A final squeeze of citrus brightens every bite.
How to Make Street Corn Chicken Rice Bowls
Step 1: Cook the rice according to package directions along with butter. Once fluffy, stir in salt, chopped cilantro, and fresh lime juice. Set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the corn in a single layer and let it sit undisturbed for 1-2 minutes before stirring. (This helps develop real char instead of just steaming it.) Avoid overcrowding the pan so the corn can brown properly.
Step 3: Once lightly charred, transfer the corn to a bowl and stir in red onion, jalapeño, cilantro, mayo, Greek yogurt, lime juice, salt, chili powder, paprika, and cotija cheese. Refrigerate until ready to assemble.
Step 4: Toss cubed chicken breast with olive oil and taco seasoning until evenly coated. Cook in a hot skillet in a single layer for 2-3 minutes without stirring to get a nice sear, then flip and continue cooking until golden and cooked through. You can also air fry at 380°F for 9-11 minutes, flipping halfway through.
Step 5: Assemble your bowls with a base of rice, a portion of chicken, and a generous scoop of street corn. Top with pickled onions, extra cotija, fresh cilantro, and a squeeze of lime.
Expert Tips for the Best Street Corn Chicken Rice Bowls
- Don't overcrowd the pan. Whether cooking the corn or the chicken, spreading everything into a single layer helps develop real browning instead of steaming. That char adds major flavor!
- Let the chicken sear undisturbed. Resist the urge to stir too soon. Giving it 2-3 minutes before flipping creates a golden crust and locks in juiciness.
- Taste and adjust before assembling. Lime and salt levels can vary depending on your ingredients. Give the street corn mixture a quick taste and adjust as needed!
- Assemble just before serving. This keeps the rice fluffy and prevents the corn mixture from making everything too soft. If you want to swap the rice for a lower-carb alternative, try my cauliflower rice for the same bright, fresh flavor with fewer carbs!
- Try rotisserie chicken! This is a great shortcut for busy weeknights. Simply shred or cube the chicken, toss it with taco seasoning and a squeeze of fresh lime juice, and warm it slightly before adding it to your bowl.
Meal Prep & Storage Tips
- To meal prep street corn chicken rice bowls, store the rice, chicken, and street corn mixture separately in airtight containers. This keeps the textures fresh and prevents the rice from absorbing too much moisture.
- The chicken and rice reheat well in the microwave. The street corn can be served chilled or slightly warmed, depending on your preference. Assemble just before serving for the best flavor and texture.
Recipe FAQs
Yes, these bowls are perfect for meal prep! Store the rice, chicken, and street corn mixture separately in airtight containers for up to 4 days. Assemble just before serving to keep the textures fresh and prevent the rice from becoming soggy.
Long grain white rice or jasmine rice works best because it cooks up light and fluffy, allowing the toppings to shine. Brown rice also works well if you prefer a heartier, higher-fiber option.
They have mild heat from the jalapeño and chili powder, but they're not overly spicy. For less heat, remove the jalapeño seeds or omit them entirely. If you prefer more spice, add extra jalapeño or a drizzle of hot sauce before serving!
These street corn chicken rice bowls are fresh, flavorful, and perfect for feeding your family or prepping ahead for the week. If you make this recipe, leave a comment and rating below and let me know how you customized your bowl. I love seeing your creations!
More Mexican-Inspired Recipes
Sheet Pan Keto Chicken Fajitas
Easy Cheesy Taco Skillet Recipe
Easy Baja Shrimp Tacos Recipe
Easy Chicken and Black Bean Enchiladas Recipe
Easy Street Corn Chicken and Rice Bowls
Equipment
Ingredients
Street Corn
- 1 tbsp olive oil
- 2 cups corn, frozen or canned – I like to use frozen fire-roasted corn
- ¼ cup diced red onion
- 1 jalapeno, seeded and diced small
- ¼ cup cilantro, chopped
- 2 tbsp mayo
- 2 tbsp plain non-fat Greek yogurt
- ½ lime, juiced
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp paprika
- ¼ cup cotija cheese, or feta, crumbled
Cilantro Lime Rice
- 1 cup long grain or jasmine rice
- 1 ¾ cup water, or less if package specifies
- 2 tbsp butter
- ½ tsp salt
- ⅓ cup cilantro, chopped
- Juice from ½ lime
Chicken
- 1.5 lbs chicken breast, boneless/skinless, cut into 1-2 inch chunks
- 2 tbsp olive oil
- 1 packet taco seasoning, I like Siete brand
Other Toppings (Optional)
- Pickled onions
- Cotija cheese
- Cilantro
- Lime wedges
Instructions
Street Corn
- Heat 1 tbsp olive oil in a large pan over medium high heat. Add the corn and cook, stirring, for 3-5 minutes until cooked through. (Alternatively you can microwave the corn according to package directions). Add it to a bowl with the remaining ingredients and stir to combine. Store in the fridge until ready to serve.
Cilantro Lime Rice
- Cook the rice according to package directions along with 1 tbsp butter. Fluff with a fork then add in remaining butter, salt, cilantro, and lime juice and stir.
Chicken
- While the rice is cooking, make the chicken: Add the chicken breast cubes to a bowl along with the oil and taco seasoning. Use a spoon to toss everything together until completely coated. You can cook immediately or marinate overnight!
- For stovetop, heat a large skillet over medium high heat. Add the chicken to the pan, leaving any remaining marinade behind. Spread it out into a single layer and cook for 2-3 minutes without touching. Flip and stir and continue cooking for another 3-4 minutes until the chicken is completely cooked through. Set aside. (Air Fryer chicken: Preheat to 380 for 3 minutes. Spray basket. Add chicken pieces in a single layer, keeping any extra marinade in the bowl. Air fry for 9-11 minutes, flipping or shaking halfway through).
Assemble
- Add some rice into your bowls along with some of the chicken, a generous scoop of the street corn, some pickled onions, cilantro, more cotija cheese, and a lime wedge on the side. Enjoy!
Notes
- Don't overcrowd the pan. Whether cooking the corn or the chicken, spreading everything into a single layer helps develop real browning instead of steaming. That char adds major flavor!
- Let the chicken sear undisturbed. Resist the urge to stir too soon. Giving it 2-3 minutes before flipping creates a golden crust and locks in juiciness.
- Taste and adjust before assembling. Lime and salt levels can vary depending on your ingredients. Give the street corn mixture a quick taste and adjust as needed!
- Assemble just before serving. This keeps the rice fluffy and prevents the corn mixture from making everything too soft. If you want to swap the rice for a lower-carb alternative, try my cauliflower rice for the same bright, fresh flavor with fewer carbs!
- Try rotisserie chicken! This is a great shortcut for busy weeknights. Simply shred or cube the chicken, toss it with taco seasoning and a squeeze of fresh lime juice, and warm it slightly before adding it to your bowl
Meal Prep & Storage Tips
- To meal prep street corn chicken rice bowls, store the rice, chicken, and street corn mixture separately in airtight containers. This keeps the textures fresh and prevents the rice from absorbing too much moisture.
- The chicken and rice reheat well in the microwave. The street corn can be served chilled or slightly warmed, depending on your preference. Assemble just before serving for the best flavor and texture.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
