Go Back
street corn chicken rice bowl

How to Make the Best Street Corn Chicken Rice Bowl in 5 Steps

This Street Corn Chicken Rice Bowl combines juicy grilled chicken, charred corn, creamy cotija cheese, and zesty lime for a vibrant, satisfying dish. Perfect for busy weeknights or meal prep, it’s a fusion of Mexican street corn (elote) and hearty rice bowls. Ready in under 30 minutes, it’s a crowd-pleaser that’s both delicious and nutritious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice white or brown
  • 1 lb boneless, skinless chicken thighs 450g
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 lime juiced and zested
  • 1/4 cup chopped cilantro
  • 1 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Cook the Chicken: Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
    Juicy chicken thighs sizzling in a skillet, seasoned and ready for your Street Corn Chicken Rice Bowl
  2. Char the Corn: In the same skillet, add corn kernels and cook for 3-4 minutes until slightly charred.
    Golden charred corn kernels in a skillet, adding smoky flavor to your Street Corn Chicken Rice Bowl
  3. Prepare the Sauce: In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt.
    Creamy lime-chili sauce in a bowl, the perfect topping for your Street Corn Chicken Rice Bowl
  4. Assemble the Bowl: Divide cooked rice into bowls. Top with sliced chicken, charred corn, and drizzle with the creamy sauce.
    Layered Street Corn Chicken Rice Bowl with rice, chicken, corn, and creamy sauce, ready to serve
  5. Garnish: Sprinkle cotija cheese, cilantro, and lime zest on top. Serve immediately.
    Finished Street Corn Chicken Rice Bowl garnished with cotija cheese, cilantro, and lime zest, vibrant and delicious

Notes

  • For a spicier kick, add a dash of hot sauce or chopped jalapeños.
  • Substitute cotija cheese with feta if unavailable.
  • Use grilled corn on the cob for an authentic street food feel.