Street Corn Chicken Rice Bowl
Introduction
Close your eyes for a second: the sizzle of diced chicken hitting hot oil, the sweet pop of corn kernels, the tang of lime and the smoky whisper of chili mingling with a creamy elote sauce—this bowl wakes up every sense. The aroma is bright and comforting; the textures range from tender, juicy chicken to creamy sauce and fluffy rice. One bite is savory, slightly sweet, cilantro-fresh, and finishes with that citrus lift that makes you reach for another forkful.
This Street Corn Chicken Rice Bowl is perfect for weeknight dinners when you want something fast but memorable, for casual gatherings where everyone builds their own bowl, and for meal prep because it reheats beautifully. If you love bowls that feel like both a treat and a home-cooked dinner, this recipe will become a go-to. For inspiration pairing rich, saucy bowls with sides, you might also enjoy this creamy smothered chicken and rice for a different comfort-food spin.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Servings: 4 bowls
- Difficulty Level: Easy — weeknight-friendly
Nutrition Highlights
Estimated nutrition per serving (recipe makes 4 servings). These are estimates calculated using USDA FoodData Central values and typical packaged ingredient nutrition; actual values will vary with product choices (especially elote sauce). For general daily intake guidance, see recommendations from the Mayo Clinic and CDC.
Per serving (approx.):
- Calories: ~445 kcal
- Protein: ~39 g
- Carbohydrates: ~30 g
- Fat: ~18 g
- Fiber: ~1–2 g
- Sodium: ~400–700 mg (highly variable—see note)
Notes:
- Protein is high thanks to a full pound of chicken spread across 4 servings—great for muscle repair and satiety (Mayo Clinic guidance on protein needs varies by age, weight, and activity level).
- Carbohydrates come primarily from the rice and corn; choose brown rice for extra fiber if desired.
- Sodium can spike depending on the elote sauce (store-bought mixes or sauces with added cheese/mayo are higher). If you’re watching sodium, use a low-sodium sauce or homemade lighter version.
Why You’ll Love It
This dish wins on multiple fronts: it’s intensely flavorful without being fussy, it taps into nostalgic street-food vibes (think Mexican elote flavors) while staying home-cook friendly, and it’s flexible—feed a hungry family, plate for guests, or portion into meal-prep containers. The aroma and bright lime finish feel celebratory, so it’s also a great choice for casual gatherings or a weekend dinner that still packs weeknight speed.
How to Make Street Corn Chicken Rice Bowl
Ingredients:
- 2 cups cooked white rice
- 1 lb chicken breast, diced
- 1 cup sweet corn (canned or frozen)
- 1/2 cup elote sauce (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for cooking
Optional ingredients and substitutions:
- Swap white rice for brown rice or cauliflower rice (for lower carbs).
- Use grilled chicken thighs instead of breast for richer flavor.
- For a lighter elote, mix plain Greek yogurt with a tablespoon of mayonnaise and a pinch of chili powder instead of full mayo-based sauce.
- Add diced avocado or cotija cheese for extra creaminess and tang.
Step-by-step Instructions:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through (about 6–8 minutes, stirring occasionally). Ensure internal temperature reaches 165°F (74°C).
- In a separate pot, prepare the white rice according to package instructions, or reheat already-cooked rice until hot and fluffy.
- Once the chicken is cooked, stir in the sweet corn and elote sauce, allowing the mixture to heat through and the sauce to cling to the chicken (2–3 minutes).
- To assemble the bowl, serve a scoop of rice topped with the street corn chicken mixture.
- Garnish with fresh cilantro and a squeeze of lime; season with extra salt, pepper, or chili flakes if desired.
- Enjoy for dinner or pack for meal prep!
Practical tips:
- Don’t overcrowd the pan when cooking chicken; do it in a single layer so it browns instead of steams.
- If using frozen corn, thaw and pat dry to avoid excess water in the pan.
- Check chicken doneness with a thermometer or cut into the largest piece to ensure no pink remains.
- If making ahead, keep sauce and rice separate until reheating for best texture. For a grilled smoky note, finish the corn quickly on a very hot pan or briefly under the broiler.
While you’re putting bowls together, consider this complementary meal idea for a richer weekend spread: chicken alfredo garlic bread bowls — a hearty sibling for comfort-food nights.
Best Pairings
- Quick side: A simple cabbage slaw dressed with lime and a touch of olive oil for crunch and acidity.
- Beverage: Iced hibiscus tea, Mexican lime agua fresca, or a cold cerveza for a street-food vibe.
- Extra toppings: Sliced avocado, crumbled cotija or feta, pickled red onions, or a drizzle of hot sauce.
- Low-effort add: Pan-seared plantains or roasted sweet potatoes pair nicely if you want more heft.
Storing Leftovers
- Room temperature: Do not leave perishable cooked chicken mixtures at room temperature for more than 2 hours (follow FDA food safety guidance).
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep rice and chicken mixture together or separate if you plan to reheat differently.
- Freezer: You can freeze the chicken + corn mixture for up to 2 months. Thaw overnight in the refrigerator before reheating; rice freezes okay too but may change texture—reheat with a splash of water.
Chef’s Advice
- Use fresh lime squeezed at the end—the bright acid lifts the richness better than bottled juice.
- For the best texture contrast, slightly undercook the corn if using fresh (it will finish cooking with the chicken) so it remains snappy.
- Balance fat: if your elote sauce is very mayo-heavy, thin with a bit of Greek yogurt to reduce richness and add tang.
- If you prefer a smoky finish, briefly char corn kernels in a hot cast-iron skillet before adding to chicken.
- Taste as you go—seasoning can change when ingredients like lime and cilantro are added.
Fun Flavor Ideas
- Vegan variation: Replace chicken with firm cubed tofu or tempeh, sear until crisp, use vegan mayo or blended cashew crema for the elote sauce, and swap rice for quinoa for extra protein.
- BBQ twist: Toss cooked chicken in a bit of smoky chipotle BBQ sauce before combining with the corn for deeper, smoky-sweet flavor.
- Low-carb: Serve over cauliflower rice and use a light elote sauce made with Greek yogurt and a sprinkle of cotija or nutritional yeast.
- Spicy street: Add pickled jalapeños, smoked paprika, and a drizzle of sriracha-lime crema for heat.
Recipe Q&A
Q: Can I use pre-cooked rotisserie chicken?
A: Yes—shred or dice and heat gently with the corn and elote sauce. Reduce cooking time since the chicken is already cooked.
Q: My sauce is too thick, how can I thin it?
A: Stir in 1–2 tablespoons of water, lime juice, or Greek yogurt until you reach the desired consistency.
Q: Is this safe to meal-prep for work lunches?
A: Yes. Store in airtight containers and refrigerate for up to 3–4 days. Reheat thoroughly until steaming hot.
Q: How do I make it less salty if my store-bought sauce is high in sodium?
A: Use less sauce per serving, rinse canned corn to reduce sodium, and add more fresh lime and herbs to compensate.
Q: Can I add vegetables?
A: Absolutely—bell peppers, zucchini, or cherry tomatoes add color and nutrition; sauté them with the chicken or roast separately.
Conclusion
This Street Corn Chicken Rice Bowl hits that sweet spot between comforting and vibrant—easy to make, endlessly adaptable, and ideal for both solo dinners and shared plates. Try it once, then personalize with toppings and swaps to make it your own. For another take on a tested street-corn-style bowl, check out this version from The Skinnyish Dish, and if you’d like a thoroughly detailed iteration with step-by-step photos, take a look at the thoughtful approach from Tastes Better From Scratch. I’d love to hear how your bowls turned out—share your photos and tweaks in the comments and join the community of home cooks exploring bold yet simple meals.
Print
Street Corn Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A vibrant and comforting bowl featuring diced chicken, sweet corn, creamy elote sauce, and fluffy rice, finished with fresh lime and cilantro.
Ingredients
- 2 cups cooked white rice
- 1 lb chicken breast, diced
- 1 cup sweet corn (canned or frozen)
- 1/2 cup elote sauce (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through (about 6–8 minutes).
- In a separate pot, prepare the white rice according to package instructions.
- Once the chicken is cooked, stir in the sweet corn and elote sauce, allowing the mixture to heat through (2–3 minutes).
- To assemble the bowl, serve a scoop of rice topped with the chicken mixture.
- Garnish with fresh cilantro and a squeeze of lime; adjust seasoning as needed.
- Enjoy for dinner or pack for meal prep!
Notes
Don’t overcrowd the pan when cooking chicken; do it in a single layer for best browning. Fresh lime juice elevates the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 445
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 80mg
