Easy Street Corn Chicken Rice Bowl – A Flavor-Packed 30-Minute Dinner

Introduction

If you love the zesty, creamy flavors of Mexican street corn (elote), you’re going to crave this Street Corn Chicken Rice Bowl. It’s everything you want in a weeknight meal: bold, cheesy, slightly spicy, and incredibly satisfying — all made in one pan in about 30 minutes.

Juicy seasoned chicken, tender rice, and sweet corn are tossed together with a creamy chili-lime sauce and topped with cotija or feta cheese, fresh cilantro, and a squeeze of lime. This bowl is gluten-free, family-friendly, and ideal for meal prep, lunch boxes, or fast dinners that don’t skimp on flavor.

Ingredients Overview

Let’s look at the ingredients that make this rice bowl creamy, flavorful, and full of texture:

Chicken Breast or Thighs

• Use boneless, skinless chicken breast or thighs.

• Thighs are juicier and more forgiving, while breast meat is leaner.

• Seasoned simply with cumin, chili powder, paprika, salt, and pepper.

Cooked Rice

• Use white or brown rice, or try cauliflower rice for a low-carb version.

• Leftover rice works great and saves time.

• For extra flavor, use rice cooked in chicken broth or seasoned with lime zest.

Corn

• Sweet corn kernels are key to the street corn flavor.

• Fresh, frozen, or canned all work well.

• For extra charred flavor, sear the corn in the pan or use grilled corn.

Cotija Cheese or Feta

• Traditional elote uses cotija — a crumbly, salty Mexican cheese.

• Feta is a great substitute if cotija isn’t available.

• Adds creaminess and a salty contrast to the sweet corn.

Greek Yogurt or Sour Cream

• Used to create the creamy elote-style dressing.

• Mix with spices and lime juice for a zesty kick.

Lime Juice

• Essential for brightness and authentic flavor.

• Adds acidity to balance the creamy and spicy elements.

Spices

• A mix of smoked paprika, cumin, and chili powder brings warmth and heat.

• You can also add garlic powder or a touch of cayenne for extra spice.

Cilantro

• Fresh and vibrant, cilantro adds herbal depth and color.

• Can substitute with parsley if preferred.

Step-by-Step Instructions

1. Season and Cook the Chicken

• Cube 1 lb chicken breast or thighs.

• Toss with:

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

In a large skillet, heat 1 tbsp olive oil over medium heat.
Sauté chicken until golden and cooked through (about 6–8 minutes). Remove from pan and set aside.

2. Sauté the Corn

In the same pan, add:

• 1 tbsp butter

• 2 cups corn (fresh, canned, or frozen)

• Optional: 1/4 tsp chili flakes for heat

Cook 4–5 minutes until the corn begins to brown slightly and release sweetness.

3. Add Rice and Combine

Add to the pan:

• 2 cups cooked rice

• Cooked chicken

• Toss everything together to heat through.

4. Make the Creamy Elote-Style Sauce

In a bowl, mix:

• 1/3 cup Greek yogurt or sour cream

• 2 tbsp mayonnaise (optional for richness)

• 1/2 tsp garlic powder

• Juice of 1 lime

• Pinch of salt and pepper

Pour sauce over the chicken and rice mixture. Stir until everything is coated evenly.

5. Finish with Toppings

Turn off the heat and stir in:

• 1/3 cup crumbled cotija or feta

• Handful of chopped cilantro

• Extra lime juice to taste

6. Serve Warm

Scoop into bowls and top with:

• Extra cheese

• Cilantro

• Lime wedges

• Optional: jalapeños, avocado, or hot sauce

Tips, Variations & Substitutions

• Make it spicy: Add diced jalapeño or chipotle chili powder.

• Low-carb version: Use cauliflower rice instead of grain rice.

• Dairy-free: Swap Greek yogurt and cheese for plant-based alternatives.

• Vegetarian: Omit chicken and use black beans or sautéed mushrooms instead.

• Extra veggies: Add sautéed bell peppers, zucchini, or red onion.

Serving Ideas & Occasions

This rice bowl is perfect for:

• Busy weeknights when you want flavor fast

• Meal prep — keeps well for 3–4 days in the fridge

• Family dinners with customizable toppings

• Outdoor gatherings or casual entertaining — serve buffet-style with topping options

Great Pairings:

• Avocado slices or guacamole

• Crisp romaine or cabbage slaw on the side

• Chilled agua fresca or lime soda

• Warm tortillas or tortilla chips

Nutritional & Health Notes

This dish is:

• High in protein from chicken

• Balanced with carbs, fat, and fiber

• Naturally gluten-free

• Loaded with flavor from real, whole ingredients

Estimated per serving:

• Calories: ~420–480

• Protein: ~30g

• Fat: ~18g

• Carbs: ~35g

• Fiber: ~4g

Great for energy, fullness, and blood sugar balance.

FAQs

Q1: Can I use rotisserie chicken or leftover chicken?
A1: Absolutely! Just cube and toss it in with the spices while heating in the pan for flavor.

Q2: Can I make this dish ahead of time?
A2: Yes. Prepare and assemble everything in advance, then reheat in a skillet or microwave. Store sauce separately if you want to keep it fresh.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave with a splash of water.

Q4: Can I use brown rice or quinoa?
A4: Yes — both work beautifully and add extra fiber and nutrients.

Q5: What’s a good substitute for cotija cheese?
A5: Feta is closest in texture and saltiness. Parmesan can work in a pinch, but is sharper.

Q6: Is it freezer-friendly?
A6: You can freeze it, though the texture of the creamy sauce may change slightly. Reheat gently and stir in fresh lime juice after thawing.

Q7: Can I make it kid-friendly?
A7: Yes! Skip the chili flakes and reduce spices for a milder version. Add a side of corn or avocado for extra kid appeal.

Print