If you’re looking for a dish that’s vibrant, full of flavor, and a total crowd-pleaser, the Mexican Street Corn Chicken Rice Bowl is the answer to your cravings. Imagine juicy, spiced chicken nestled on a bed of fluffy rice, crowned with a creamy, zesty elote corn salad, and finished off with fresh toppings and a squeeze of lime. Every bite is a celebration of contrasts — warm and cool, creamy and crunchy, tangy and rich. This bowl is as addictive as it is beautiful, and with just one taste, it’ll become a staple in your weeknight dinner lineup.

Ingredients You’ll Need

Mexican Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of the Mexican Street Corn Chicken Rice Bowl is how everything comes together from everyday, easy-to-find ingredients. Each piece brings something special to the table, whether it’s a pop of color, a bold flavor, or that irresistible creamy texture that makes this dish unforgettable.

Chicken Breasts: Boneless, skinless chicken breast strips absorb the bold spices and stay tender when cooked just right.
Olive Oil: Adds richness and helps the spices stick to the chicken while keeping it juicy as it cooks.
Chili Powder: Provides a smoky heat that’s classic in Mexican cuisine Main Course.
Smoked Paprika: Deepens the color and delivers an earthy, subtly sweet aroma that sets off the spices.
Cumin: Brings a warm, nutty undertone that pairs perfectly with the other seasonings.
Garlic Powder: Adds a savory note and ties the spice mix together beautifully.
Salt: Enhances every flavor and keeps both the chicken and corn components well balanced.
Black Pepper: Gives just a bit of bite and rounds out the flavor profile of your bowl.
Cooked Rice: Choose white, brown, or cilantro-lime rice for a neutral base that lets all those toppings shine.
Corn Kernels: Grilled or roasted corn infuses sweet, caramelized notes reminiscent of true Mexican street corn.
Mayonnaise: Makes the elote topping creamy and rich, creating that signature street corn taste.
Sour Cream: Adds tanginess and balances out the richness of the mayo.
Cotija Cheese: For a salty, crumbly texture that melts ever so slightly on the warm bowl.
Lime Juice: Brings a bright, citrusy zing that cuts through the richness.
Lime Zest: Intensifies the lime flavor and provides a fresh aroma.
Cayenne Pepper: Offers a touch of heat and excitement—adjust to your comfort level!
Fresh Cilantro: Adds a burst of herbal freshness dotted throughout the bowl.
Avocado: Sliced for creamy, healthy fat that’s cooling against the spiced chicken and corn.
Cherry Tomatoes: Halved for juicy sweetness and an extra pop of color.
Lime Wedges: Essential for serving—let everyone add extra zing to their own bowls.

How to Make Mexican Street Corn Chicken Rice Bowl

Step 1: Season and Marinate the Chicken

Start by tossing your chicken strips with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a large bowl. Don’t be shy with the seasonings—this is the backbone of the Mexican Street Corn Chicken Rice Bowl. Let the chicken sit for at least 10 minutes to soak up all that flavor; longer marinating (up to an hour in the fridge) will intensify the taste even more.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat and add just a touch more oil if needed. Arrange the seasoned chicken strips in a single layer, letting them sear undisturbed for a few minutes to get that golden color. Cook for 6 to 8 minutes, flipping once, until the chicken is cooked through and beautifully browned. Set aside to rest—juicy chicken makes all the difference!

Step 3: Make the Mexican Street Corn Salad

While the chicken is resting, grab a separate bowl and combine the corn kernels (grilled or roasted is best for extra flavor), mayonnaise, sour cream, cotija cheese, lime juice, lime zest, cayenne pepper, and chopped cilantro. Mix until everything is well coated and creamy. This is the iconic elote topping that really defines the Mexican Street Corn Chicken Rice Bowl.

Step 4: Assemble the Bowls

To build your bowls, start with a fluffy layer of your favorite cooked rice as the foundation. Spoon on the cooked chicken strips, then add a generous scoop of the creamy Mexican street corn mixture. Top each bowl with cool avocado slices and juicy cherry tomato halves. Don’t forget to sprinkle more cotija cheese and fresh cilantro for the wow factor.

Step 5: Finish and Serve

Hand out lime wedges alongside each bowl—this is non-negotiable, as a finishing squeeze brightens up every ingredient. Serve right away while all the components are warm (except the toppings), and watch these bowls disappear faster than you can say Mexican Street Corn Chicken Rice Bowl!

How to Serve Mexican Street Corn Chicken Rice Bowl

Garnishes

Don’t hold back on the garnishes—extra cotija cheese, a scattering of chopped cilantro, and freshly cracked black pepper make each bowl picture perfect. For an extra creamy touch, try a drizzle of hot sauce or even a spoonful of crema. And of course, a big wedge of lime should be within easy reach!

Side Dishes

This bowl is a showstopper on its own, but it also pairs beautifully with a few simple sides. Think crisp tortilla chips and guacamole, a zesty cucumber salad, or a bowl of black beans. If you want an even bigger flavor fiesta, add a light soup like chilled avocado or gazpacho before the main event.

Creative Ways to Present

If you’re serving a crowd, set up a DIY assembly bar and let everyone build their own Mexican Street Corn Chicken Rice Bowl. Kids love to customize! For casual gatherings or meal prep, layer everything in mason jars for an Insta-worthy twist. You can also arrange the ingredients in rainbow stripes for a showy family-style platter.

Make Ahead and Storage

Storing Leftovers

Store all components in separate airtight containers in the fridge. The rice, chicken, and corn salad will keep well for up to 3 days, letting you assemble a fresh Mexican Street Corn Chicken Rice Bowl whenever you want. For the best texture, wait to slice the avocado and add the tomatoes until just before serving.

Freezing

Cooked chicken and plain rice freeze beautifully—just pack them separately in airtight containers or freezer bags for up to two months. The elote corn salad is best enjoyed fresh, as dairy doesn’t freeze well and can get watery once thawed. Assemble your bowls with just-thawed rice and chicken, then top with freshly made toppings.

Reheating

Warm the chicken and rice in the microwave or a skillet until hot, then assemble your bowl. If using the microwave, keep the heat gentle and add a splash of water to the rice so it stays fluffy. Avoid microwaving the corn salad or fresh toppings; add these once your base is heated for the perfect mix of hot and cool textures.

FAQs

Can I make this recipe dairy-free?

Absolutely! For a dairy-free Mexican Street Corn Chicken Rice Bowl, use plant-based mayonnaise and sour cream, and substitute cotija with a dairy-free cheese or nutritional yeast. The flavors remain vibrant and the bowl still turns out creamy and satisfying.

Can I use chicken thighs instead of breasts?

Definitely! Boneless skinless chicken thighs bring extra juiciness and are just as flavorful in this recipe. Cook them a bit longer until they’re browned and cooked through for a slightly richer bowl.

How can I make this extra spicy?

To dial up the heat, add more cayenne pepper to your street corn mix or sprinkle in some chopped jalapeños. You can also top each Mexican Street Corn Chicken Rice Bowl with your favorite hot sauce for a fiery finish!

Is this recipe good for meal prep?

It’s fantastic for meal prep! Batch-cook all the components and store them separately. The rice and chicken reheat well, and you can assemble right before eating so everything stays fresh and vibrant.

Can I make this vegetarian?

Yes! Swap the chicken for roasted cauliflower, black beans, or sautéed bell peppers to make a delicious vegetarian Mexican Street Corn Chicken Rice Bowl (just drop “chicken” from the name, of course). All the classic flavors still shine through.

Final Thoughts

There’s something truly magical about how all the bold flavors and textures come together in a Mexican Street Corn Chicken Rice Bowl—it’s cozy, colorful, and always a hit with family and friends. Give it a go soon, and don’t be surprised if you find yourself craving this bowl every week!

Mexican Street Corn Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy the flavors of Mexican street corn in a hearty and delicious rice bowl with seasoned chicken, creamy street corn, and fresh toppings.

Ingredients

Scale

For the Chicken:

2 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

For the Bowl:

4 cups cooked rice (white, brown, or cilantro-lime rice)
2 cups corn kernels (grilled or roasted preferred)
½ cup mayonnaise
½ cup sour cream
1 cup cotija cheese, crumbled
2 tablespoons lime juice
1 teaspoon lime zest
½ teaspoon cayenne pepper
3 tablespoons fresh cilantro, chopped
1 avocado, sliced
1 cup cherry tomatoes, halved
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Toss chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in a skillet until golden and cooked through.
Make the Street Corn Mixture: Combine corn, mayonnaise, sour cream, cotija cheese, lime juice, lime zest, cayenne, and cilantro until well coated and creamy.
Assemble the Bowls: Divide rice among serving bowls. Top with chicken, street corn mixture, avocado, cherry tomatoes, extra cotija cheese, and cilantro. Serve with lime wedges.