There’s something magical about the way Mexican street corn (elote) transforms any dish it touches. Today, I’m sharing my absolute favorite way to bring those incredible flavors into a complete meal – my Street Corn Chicken Rice Bowl. This recipe combines tender marinated chicken, fluffy rice, and all the zesty, creamy, spicy elements of traditional elote into one irresistible bowl.
Why You’ll Love This Recipe
As someone who’s spent years perfecting rice bowl recipes, I can confidently say this one hits all the right notes. The combination of charred corn, chili-lime seasoned chicken, and a homemade street corn sauce creates layers of flavor that’ll have you craving this bowl again and again. Plus, it’s customizable, meal-prep friendly, and can be ready in about 40 minutes.
Essential Ingredients
For the Chicken Marinade:
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
For the Corn Mixture:
- 4 cups fresh or frozen corn kernels
- 2 tablespoons olive oil
- 1 jalapeño, finely diced
- ½ red onion, finely diced
- 3 cloves garlic, minced
For the Street Corn Sauce:
- 1 cup Mexican crema or sour cream
- ½ cup mayonnaise
- ¼ cup cotija cheese, crumbled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon chipotle powder
- Salt to taste
For the Base and Toppings:
- 3 cups cooked white rice
- 1 cup cotija cheese, crumbled
- 1 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Tajín seasoning to taste
- Extra chili powder for garnish
Kitchen Equipment Needed
- Large skillet or grill pan
- Medium saucepan for rice
- Mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small whisk
- Microplane (for garlic)
- Airtight containers for storage
Step-by-Step Instructions
1. Marinate the Chicken
I always start with the chicken marinade since this helps develop deeper flavors. In a large bowl, combine:
- Lime juice
- Olive oil
- Minced garlic
- All dried spices
- Salt and pepper
Cut the chicken breasts into 1-inch cubes and toss them in the marinade. Let them rest for at least 15 minutes while you prep other ingredients, or up to 4 hours in the refrigerator if you’re planning ahead.
2. Prepare the Street Corn Sauce
In a medium bowl, whisk together:
- Mexican crema (or sour cream)
- Mayonnaise
- Crumbled cotija
- Lime juice
- Chili powder
- Chipotle powder
Taste and adjust seasonings as needed. The sauce should be tangy, creamy, and have a slight kick. Set aside in the refrigerator until ready to use.
3. Cook the Rice
I prefer using a medium-grain white rice for this recipe, but any variety works well. Cook according to package instructions, usually:
- Rinse rice until water runs clear
- Combine with water in a 1:2 ratio
- Bring to boil, then reduce to simmer
- Cook covered for 18-20 minutes
- Let rest 5-10 minutes before fluffing
4. Prepare the Corn Mixture
This is where the magic happens:
- Heat olive oil in a large skillet over medium-high heat
- Add corn kernels in a single layer
- Let corn char for 3-4 minutes without stirring
- Add diced jalapeño and red onion
- Cook another 3-4 minutes until vegetables are softened
- Stir in minced garlic and cook 30 seconds
- Season with salt to taste
- Transfer to a bowl and set aside
5. Cook the Chicken
In the same skillet:
- Add a touch more oil if needed
- Cook marinated chicken pieces in a single layer
- Don’t overcrowd – work in batches if necessary
- Cook 4-5 minutes per side until golden and cooked through
- Transfer to a plate and tent with foil
Assembly Instructions
Now comes my favorite part – building these gorgeous bowls! Here’s how I layer each component:
- Start with a base of warm rice
- Add a generous portion of charred corn mixture
- Top with chicken pieces
- Drizzle with street corn sauce
- Sprinkle with extra cotija cheese
- Add fresh cilantro
- Finish with a sprinkle of Tajín and chili powder
- Serve with lime wedges
Storage and Meal Prep Tips
I love making extra portions of this recipe for meal prep. Here’s how I store everything:
- Cooked chicken: 3-4 days in an airtight container
- Corn mixture: 3-4 days refrigerated
- Street corn sauce: Up to 5 days refrigerated
- Cooked rice: 4-5 days refrigerated
- Store components separately for best results
- Reheat chicken and rice together, keep sauce separate
- Add fresh garnishes just before serving
Recipe Variations
Vegetarian Version
Replace chicken with:
- Black beans and roasted sweet potatoes
- Grilled mushrooms
- Plant-based chicken alternatives
- Extra charred corn and vegetables
Grain Alternatives
Switch up the rice with:
- Quinoa
- Cauliflower rice
- Brown rice
- Ancient grain blend
Spice Adjustments
Customize the heat level:
- Add extra jalapeños
- Use serrano peppers for more heat
- Include cayenne in the marinade
- Reduce or omit chili powders for milder taste
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 |
| Protein | 38g |
| Carbohydrates | 52g |
| Fiber | 5g |
| Fat | 28g |
| Saturated Fat | 9g |
| Sodium | 680mg |
| Sugar | 6g |
*Based on 6 servings per recipe
Common Questions & Answers
Q: Can I make this recipe ahead of time?
A: Absolutely! All components can be prepared 2-3 days in advance and stored separately. Just reheat the chicken and rice, and assemble with fresh garnishes when ready to serve.
Q: What can I substitute for cotija cheese?
A: If you can’t find cotija, feta cheese makes an excellent substitute. While the flavor is slightly different, it provides a similar salty, crumbly texture that works well in this dish.
Q: Is there a way to make this recipe dairy-free?
A: Yes! Replace the Mexican crema with dairy-free sour cream, skip the cotija cheese, and add extra lime juice and nutritional yeast for a similar tangy flavor profile.
Q: How spicy is this recipe?
A: As written, it’s medium spicy. The heat comes from jalapeños and chili powder, which you can adjust to taste. Remove the jalapeño seeds and membrane for less heat, or substitute with bell peppers for a mild version.
Q: Can I use frozen corn?
A: Yes! While fresh corn kernels are amazing when in season, frozen corn works great too. Just make sure to pat it dry before charring to get that perfect golden brown color.
Serving Suggestions
Here are my favorite ways to round out this meal:
- Fresh green salad with lime vinaigrette
- Warm tortillas on the side
- Sliced avocado or guacamole
- Mexican-style pickled vegetables
- Extra lime wedges and hot sauce
- Cucumber and jicama sticks
- Fresh pico de gallo
Pro Tips
After making this recipe countless times, here are my top tips for success:
- Don’t skip marinating the chicken – even 15 minutes makes a difference
- Pat corn dry before charring for better browning
- Make extra street corn sauce – it’s amazing on everything
- Cook rice slightly firmer than usual so it holds up to the toppings
- Season each component well – taste as you go
- Have all garnishes ready before assembly
- Serve while rice and chicken are still warm
- Keep extra lime wedges handy for serving
