Street Corn Chicken Rice Bowl: A Taste of Mexican Street Food at Home

There’s something magical about Mexican street corn (elote) that makes my taste buds dance with joy. I’ve taken this beloved street food classic and transformed it into a hearty, satisfying rice bowl that brings together all those incredible flavors – sweet charred corn, zesty lime, creamy sauce, and perfectly seasoned chicken. This Street Corn Chicken Rice Bowl is my go-to recipe when I’m craving something that’s both comforting and exciting.

Kitchen Equipment You’ll Need

• Large skillet or grill pan
• Medium saucepan with lid
• Mixing bowls (various sizes)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Microplane or grater
• Citrus juicer

Ingredient Breakdown

For the Chicken

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Corn

• 4 ears fresh corn, kernels cut off the cob (about 3 cups)
• 2 tablespoons butter
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt

For the Rice

• 2 cups long-grain white rice
• 4 cups water
• 1 tablespoon butter
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 teaspoon salt

For the Street Corn Sauce

• 1 cup Mexican crema or sour cream
• ½ cup mayonnaise
• 2 cloves garlic, minced
• 1 lime, juiced
• 2 tablespoons chipotle pepper in adobo sauce, minced
• ¼ cup cotija cheese, crumbled
• ½ teaspoon chili powder
• ¼ teaspoon salt

For Assembly

• 1 cup cotija cheese, crumbled
• 2 jalapeños, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• ½ cup fresh cilantro leaves
• 2 limes, cut into wedges
• Tajín seasoning (optional)

Nutritional Information (Per Serving)

Step-by-Step Instructions

Preparing the Chicken

1. In a medium bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Cut chicken breasts into 1-inch cubes and toss with the spice mixture.
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook chicken for 8-10 minutes, stirring occasionally, until golden brown and cooked through.
5. Transfer to a plate and cover with foil to keep warm.

Cooking the Rice

1. Rinse rice under cold water until water runs clear.
2. In a medium saucepan, combine rice, water, and 1 tablespoon butter.
3. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
4. Remove from heat, let stand covered for 5 minutes.
5. Fluff with a fork, then stir in lime juice, cilantro, and salt.

Preparing the Corn

1. Heat a large skillet over medium-high heat.
2. Add butter and corn kernels.
3. Cook for 8-10 minutes, stirring occasionally, until corn is charred in spots.
4. Sprinkle with chili powder and salt.

Making the Street Corn Sauce

1. In a medium bowl, whisk together Mexican crema, mayonnaise, minced garlic, lime juice, and chipotle pepper.
2. Stir in cotija cheese, chili powder, and salt.
3. Taste and adjust seasoning if needed.

Bowl Assembly

1. Divide the lime-cilantro rice among 4-6 bowls.
2. Top with seasoned chicken and charred corn.
3. Drizzle generously with street corn sauce.
4. Add cherry tomatoes, avocado slices, and jalapeños.
5. Sprinkle with additional cotija cheese and cilantro.
6. Serve with lime wedges and Tajín seasoning if desired.

Pro Tips for Perfect Results

1. Char the corn properly: Don’t stir too frequently while cooking the corn. Let it sit for a minute or two between stirs to develop those beautiful charred spots.
2. Room temperature ingredients: Let the Mexican crema and mayonnaise come to room temperature before making the sauce – they’ll blend more smoothly.
3. Prep ahead: Make the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
4. Rice texture: Don’t skip rinsing the rice – it removes excess starch and prevents gummy rice.
5. Chicken doneness: Use an instant-read thermometer to check that chicken reaches 165°F (74°C).

Storage and Meal Prep

• Storage: Keep components separate in airtight containers:
• Chicken: 3-4 days in refrigerator
• Rice: 4-5 days in refrigerator
• Corn: 3-4 days in refrigerator
• Sauce: 5-7 days in refrigerator
• Freezing: The chicken and rice can be frozen separately for up to 3 months.
• Reheating: Microwave components separately with a splash of water to prevent drying.

Serving Suggestions

• Serve with warm corn tortillas on the side
• Add pickled red onions for extra zing
• Include a side of black beans for extra protein
• Serve with fresh pico de gallo
• Add crushed tortilla chips for crunch
• Include extra lime wedges and hot sauce on the table

Common Questions & Answers

Q: Can I use frozen corn instead of fresh?
Yes! Use about 3 cups of frozen corn kernels. There’s no need to thaw them first – just add them directly to the hot pan and cook until charred.

Q: How can I make this recipe vegetarian?
You can substitute the chicken with black beans, grilled portobello mushrooms, or your favorite meat alternative. The seasoning blend works great with any of these options.

Q: Is there a substitute for cotija cheese?
If you can’t find cotija, use feta cheese as a close substitute. While the flavor isn’t exactly the same, it provides a similar salty, crumbly texture.

Q: Can I make this less spicy?
Absolutely! Reduce or omit the chipotle pepper in adobo sauce, use mild chili powder, and skip the jalapeños. The dish will still be flavorful without the heat.

Q: How do I prevent the avocado from browning if meal prepping?
Toss sliced avocado with lime juice before storing, or better yet, add fresh avocado just before serving. You can also store the avocado with the pit to help prevent browning.

Q: Can I use brown rice instead of white rice?
Yes! Use brown rice for added nutrition. Adjust cooking time according to package instructions (typically 40-45 minutes) and you may need additional water.

Recipe Variations

1. Grilled Version

• Grill corn on the cob instead of using kernels
• Grill chicken breasts whole, then slice
• Adds wonderful smoky flavor

1. Low-Carb Option

• Replace rice with cauliflower rice
• Double the vegetables
• Add extra avocado for healthy fats

1. Seafood Twist

• Substitute chicken with grilled shrimp
• Add a squeeze of orange juice to the marinade
• Include grilled fish as an alternative protein

1. Vegetarian Version

• Use black beans or grilled tempeh
• Add roasted sweet potatoes
• Include additional grilled vegetables