Easy Street Corn Chicken Rice Bowl: A 30-Minute Mexican-Inspired Meal

Looking for a quick weeknight dinner that doesn’t skimp on flavor? This Easy Street Corn Chicken Rice Bowl brings the vibrant taste of Mexican street corn to your dinner table in just 30 minutes. Inspired by traditional elote, these bowls combine juicy grilled chicken with lime-infused rice and a creamy corn topping that’s both tangy and savory. Perfect for busy moms who need a family-friendly meal that doesn’t require hours in the kitchen, this recipe has quickly become my go-to when I need something delicious without the fuss.

What Makes This Street Corn Bowl Special

There’s something magical that happens when you combine the char of grilled corn with creamy, tangy sauce and a hint of spice. Traditional Mexican street corn (elote) is typically served on the cob and slathered with a mixture of mayo, cotija cheese, lime juice, and chili powder. In this bowl version, we’re taking those same incredible flavors but transforming them into a complete meal that’s easier to eat and perfect for meal prep.

The first time I made these bowls was during a particularly hectic week when I needed something nutritious that my whole family would actually eat. The combination of protein-packed chicken, fiber-rich rice, and vegetable-focused toppings made it an instant hit. My kids loved customizing their own bowls, and my husband appreciated having leftovers for lunch the next day.

Ingredients You’ll Need

For the chicken:

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the rice:

• 2 cups white rice (jasmine or basmati work best)
• 4 cups chicken broth (or water)
• 2 tablespoons butter
• 1 lime, zested and juiced
• ¼ cup chopped fresh cilantro
• ½ teaspoon salt

For the street corn topping:

• 3 cups frozen corn, thawed (or 4 fresh corn cobs, kernels removed)
• 1 tablespoon olive oil
• ⅓ cup mayonnaise
• ⅓ cup sour cream (or Greek yogurt for a lighter option)
• ½ cup crumbled cotija cheese (can substitute feta in a pinch)
• 1 jalapeño, seeds removed and finely diced
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

Optional toppings:

• Sliced avocado
• Fresh cilantro
• Lime wedges
• Extra cotija cheese
• Hot sauce

Step-by-Step Instructions

Prep the Chicken (10 minutes)

1. In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
2. Add chicken breasts to the bowl and turn to coat evenly. Let marinate while you prep other ingredients (or marinate for up to 24 hours in the refrigerator for more flavor).

Cook the Rice (20 minutes)

1. Rinse rice in a fine-mesh strainer until water runs clear.
2. In a medium saucepan, combine rice and chicken broth. Bring to a boil.
3. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
4. Remove from heat, keeping covered, and let steam for 5 minutes.
5. Fluff with a fork, then stir in butter, lime zest, lime juice, cilantro, and salt.

Cook the Chicken (10-12 minutes)

1. Heat a grill pan or skillet over medium-high heat.
2. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F.
3. Remove from heat, let rest for 5 minutes, then slice into strips.

Prepare the Street Corn Topping (10 minutes)

1. If using frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook until lightly charred, about 5-7 minutes. Transfer to a large bowl and let cool slightly.
2. If using fresh corn, grill the cobs until charred, then cut kernels off the cob.
3. In a bowl, combine mayonnaise, sour cream, cotija cheese, jalapeño, red onion, cilantro, lime juice, chili powder, and garlic powder.
4. Fold in the charred corn kernels, then season with salt and pepper to taste.

Assemble the Bowls (5 minutes)

1. Divide lime-cilantro rice among bowls.
2. Top with sliced chicken.
3. Spoon generous amounts of the street corn mixture over chicken.
4. Add optional toppings as desired.
5. Serve immediately, or portion into meal prep containers for easy lunches.

Recipe Tips and Variations

• Time-saving tip: Use rotisserie chicken instead of cooking chicken breasts from scratch.
• Make it vegetarian: Skip the chicken and add black beans sautéed with taco seasoning.
• Spice it up: Leave some jalapeño seeds in for extra heat, or add a dash of cayenne pepper.
• Meal prep friendly: These bowls keep well in the refrigerator for up to 4 days. Store the street corn topping separately for maximum freshness.
• Serving suggestion: For a fun dinner party idea, create a “bowl bar” and let guests build their own bowls with all the toppings.

One night when I was particularly pressed for time, I discovered that you can easily transform this into a one-pan meal. After cooking the chicken, I removed it from the pan, quickly charred the corn in the same skillet, and then mixed everything together. The flavors melded beautifully, and I saved myself from washing an extra pan!

Print

Can I make this recipe ahead of time?

Absolutely! The components keep well separately for 3-4 days in the refrigerator. For best results, store the street corn topping in a separate container and add it just before serving.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, feta cheese makes an excellent substitute with a similar salty, crumbly texture. Queso fresco or even grated Parmesan will work in a pinch as well.

Is there a way to make this recipe dairy-free?

Yes! Skip the butter in the rice and use olive oil instead. For the street corn topping, use dairy-free mayo and skip the cheese or use a dairy-free alternative. The flavor profile will be slightly different but still delicious.

How can I add more vegetables to this bowl?

This recipe is incredibly versatile. Consider adding roasted bell peppers, sautéed zucchini, or even a simple side salad with cucumber and tomato to increase the vegetable content.

Can I use brown rice instead of white rice?

Definitely! Brown rice adds more fiber and nutrients. Just adjust the cooking time according to package instructions (typically 35-40 minutes instead of 15-18).

Conclusion

These Easy Street Corn Chicken Rice Bowls have become a staple in my household for good reason. They’re quick enough for weeknights but special enough for weekend gatherings with friends. The combination of zesty lime rice, seasoned chicken, and that creamy, tangy street corn topping creates a bowl that’s bursting with flavor in every bite.

Next time you’re tempted to order takeout, give these street corn bowls a try instead. I guarantee they’ll become a regular part of your meal rotation too! Share your own variations and topping ideas in the comments—I’d love to hear how you make this recipe your own.