Ever have one of those nights where you want something satisfying but don’t feel like making a dozen different sides? Yeah, same. That’s why this Street Corn Chicken Rice Bowl is my go-to. It’s got everything—tender, juicy chicken, smoky grilled corn, fluffy rice, and a creamy, zesty sauce that ties it all together. One bowl, zero fuss, total flavor explosion.
This Street Corn Chicken Rice Bowl is inspired by elote, the legendary Mexican street corn that’s charred, slathered in a creamy sauce, dusted with chili powder, and topped with cheese. Instead of nibbling corn on the cob and making a mess, I thought, why not toss all that goodness into a bowl with some protein-packed chicken? It’s filling, easy, and just fancy enough to impress yourself (or your dinner guests).
If you’re into high protein family dinners, quick and easy dinner recipes healthy enough for the whole crew, or just something that won’t make you say, “Ugh, I’m hungry again in 20 minutes,” this one’s for you.
Why You’ll Love This Street Corn Chicken Rice Bowl
- Big on flavor, low on effort – You get the perfect mix of smoky, tangy, creamy, and spicy without spending hours in the kitchen.
- Great for meal prep – Make it ahead for the week, and you’ll have make-ahead dinners for the week sorted.
- Customizable – Feeling extra? Add avocado. Love spice? Throw in some jalapeños. Want it lighter? Swap rice for cauliflower rice.
- Balanced & satisfying – It’s a low calorie high protein meal that actually keeps you full.
Ingredients You’ll Need For Street Corn Chicken Rice Bowl
Chicken:
- Chicken thighs – More flavor than chicken breasts, but use what you like.
- Lime juice – Bright, tangy, and perfect for tenderizing.
- Avocado oil – A light, nutty oil that crisps up the chicken beautifully.
- Chili powder, cumin, garlic powder – The holy trinity of Tex-Mex flavors.
- Salt & pepper – Because everything needs a little seasoning.
Street Corn Topping:
- Sweet corn – Grilled or roasted for smoky depth.
- Sour cream & mayonnaise – The creamy magic that makes it taste like real elote.
- Cotija cheese – Salty, crumbly, and essential.
- Chili powder & paprika – Just the right kick.
- Fresh cilantro & lime juice – Brightens everything up.
Assembly:
- Cooked jasmine rice – Fluffy and fragrant. Brown rice or quinoa works too.
- Optional toppings – Avocado, black beans, jalapeños, red onions… go wild.
Step-by-Step Instructions
1. Marinate the Chicken
Mix lime juice, avocado oil, and spices in a bowl. Add the chicken and let it soak up all that goodness for at least 15 minutes. The longer, the better—overnight if you have the patience.
2. Make the Street Corn Topping
While your chicken is marinating, toss your corn on the grill or into a hot pan until it gets that golden char. Mix it with sour cream, mayo, Cotija, chili powder, and lime juice. Try not to eat it all before it makes it into the bowl.
3. Cook the Chicken
Heat a skillet over medium-high heat. Sear the marinated chicken for about 7-8 minutes per side until it’s golden brown and cooked through. Let it rest for a few minutes before slicing—it makes a difference, trust me.
4. Assemble the Bowls
Spoon some rice into a bowl, top it with sliced chicken, then pile on that creamy street corn mix. Add your favorite toppings, squeeze a little extra lime, and dig in.
Tips for the Best Street Corn Chicken Rice Bowl
- Char your corn! That smoky, caramelized taste is everything.
- Fresh lime juice > bottled lime juice. You deserve the real deal.
- Don’t skip the resting time for the chicken. Cutting into it too soon lets all the juices run out, and we want juicy, not dry.
How to Store & Meal Prep
If you’re all about make-ahead dinners for the week, this recipe is perfect.
- Store each component separately in airtight containers in the fridge.
- Reheat chicken in a skillet or microwave (add a splash of water to keep it juicy).
- Corn topping stays fresh for 3-4 days in the fridge.
Pairing Suggestions
This protein bowl dinner is a full meal on its own, but if you’re feeling extra hungry:
- Serve with warm tortillas or chips for scooping up every last bite.
- Pair it with Mexican Street Corn Soup for the ultimate elote experience.
Variations & Substitutions
- Make it spicy: Add diced jalapeños or a drizzle of sriracha.
- Make it dairy-free: Swap sour cream and Cotija for dairy-free yogurt and nutritional yeast.
- Low-carb version: Serve it over cauliflower rice instead of regular rice.
More Easy Healthy Recipe Ideas
Love easy healthy dinner recipes for family? Here are some more that’ll hit the spot:
- High Protein BBQ Chicken – Sweet, smoky, and packed with protein.
- Southern Smothered Chicken – A comfort food classic.
- Creamy Coconut Chicken – A tropical, rich, and creamy dish.
- Easy Black Pepper Chicken – A takeout favorite made at home.
Street Corn Chicken Rice Bowl
Ingredients
- For the Chicken:
- 1.5 lbs boneless skinless chicken thighs (or chicken breast)
- 2 tbsp lime juice freshly squeezed
- 1 tbsp avocado oil or olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- For the Street Corn Topping:
- 1 ½ cups sweet corn kernels grilled or sautéed
- ¼ cup sour cream
- 2 tbsp mayonnaise optional, for extra creaminess
- ⅓ cup Cotija cheese crumbled, or feta as a substitute
- ½ tsp chili powder
- ¼ tsp paprika
- 2 tbsp lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
- For the Rice & Assembly:
- 2 cups cooked jasmine rice or brown rice/cauliflower rice
- 1 avocado sliced (optional)
- ½ cup black beans drained and rinsed (optional)
- 1 jalapeño sliced (optional)
- ¼ red onion finely chopped (optional)
- Extra lime wedges for serving
Instructions
- Marinate the Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken thighs and coat evenly. Let marinate for 15–30 minutes.
- Prepare the Street Corn Topping:
- Grill or sauté corn until lightly charred.
- In a bowl, combine corn, sour cream, mayo, Cotija cheese, chili powder, paprika, lime juice, and cilantro.
- Season with salt and pepper, mix well, and set aside.
- Cook the Chicken:
- Heat a skillet over medium-high heat and drizzle with oil.
- Cook chicken for 7–8 minutes per side, until golden brown and cooked through.
- Let rest for 5 minutes, then slice into strips.
- Assemble the Bowls:
- Add cooked rice as the base of each bowl.
- Top with sliced chicken and street corn mixture.
- Garnish with avocado, black beans, jalapeño, red onion, and extra Cotija cheese.
- Serve with a lime wedge and enjoy!
Notes
Storage: Store leftovers in separate containers. The corn topping lasts 3–4 days in the fridge.
Low-Carb Option: Swap rice for cauliflower rice for a lighter version.
Make-Ahead Tip: The chicken can be marinated overnight for extra flavor.
This Street Corn Chicken Rice Bowl is everything you need in a meal—flavorful, filling, and fast. Whether you’re meal prepping for the week, cooking for the family, or just looking for quick and easy dinner recipes healthy enough to fit your goals, this one’s a winner.
Give it a try and let me know how it turns out! If you make it, snap a pic and tag me—I need to see your delicious creations. Happy cooking!
