Mexican Street Corn Chicken Rice Bowl

There’s something magical about the combination of smoky grilled chicken, tangy lime-kissed rice, and that irresistible charred street corn slathered in creamy, cheesy goodness. I first fell in love with this bowl after a trip to Mexico City, where street vendors sold elote on every corner. The flavors haunted me for weeks until I decided to recreate that experience at home—but in a complete meal that’s easier to eat and just as delicious.

This Mexican Street Corn Chicken Rice Bowl brings together everything I love about Mexican street food in one beautiful, balanced dish. It’s become my go-to weeknight dinner when I’m craving bold flavors without spending hours in the kitchen.

Why You’ll Love This Recipe

It’s ridiculously flavorful. Every component of this bowl is seasoned to perfection, from the citrus-marinated chicken to the herb-flecked rice and that addictive street corn topping. The layers of flavor work together beautifully without overwhelming your palate.

Everything comes together quickly. Despite tasting like you spent all day cooking, this entire meal comes together in about 45 minutes. While the rice simmers, you can grill the chicken and corn simultaneously, making it perfect for busy weeknights.

It’s a complete meal in one bowl. You’ve got your protein, grains, and vegetables all in one place. There’s no need to prepare multiple side dishes or worry about balancing your plate—it’s all right here.

The presentation is stunning. These bowls look like something you’d order at a trendy restaurant. Vibrant colors, beautiful textures, and that gorgeous golden chicken make this dish Instagram-worthy every single time.

Leftovers actually improve with time. Unlike some dishes that lose their charm the next day, these bowls taste even better as leftovers. The flavors have time to meld together, creating an even more cohesive dish.

Ingredients You’ll Need

For the Chicken:

1 pound boneless chicken thighs
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
0.5 teaspoon paprika
2 cloves garlic, minced
1 lime, juice only
Salt and pepper to taste

For the Rice:

1.5 cups jasmine rice
3 cups chicken broth
0.25 cup fresh cilantro, chopped
1 lime (zest and juice)

For the Street Corn Topping:

3 ears fresh corn (or 2 cups frozen corn)
2 tablespoons mayonnaise
0.5 cup cotija cheese, crumbled
0.5 teaspoon chili powder
Fresh cilantro for garnish

For the Lime Crema:

0.5 cup Mexican crema or sour cream
1 lime, juice only
Pinch of salt

Step-by-Step Instructions

Marinating the Chicken

Start by preparing your chicken marinade in a medium bowl. Combine the olive oil, chili powder, cumin, paprika, minced garlic, and fresh lime juice. Whisk everything together until well blended, then add your chicken thighs to the mixture. Use your hands or a spoon to coat each piece thoroughly—you want every bite to be packed with flavor.

Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes at room temperature. If you have more time, refrigerate it for up to 4 hours for even deeper flavor penetration. The acid in the lime juice will help tenderize the meat while the spices work their magic.

Cooking the Perfect Rice

While your chicken is marinating, it’s time to start the rice. Rinse your jasmine rice under cold water until the water runs clear—this removes excess starch and prevents the rice from becoming gummy. Transfer the rinsed rice to a medium saucepan and add the chicken broth.

Bring the mixture to a boil over high heat, then immediately reduce to low and cover with a tight-fitting lid. Let it simmer for about 15 minutes without lifting the lid (I know it’s tempting, but resist!). After 15 minutes, remove from heat and let it sit covered for another 5 minutes to steam.

Finally, fluff the rice with a fork and stir in the chopped cilantro, lime zest, and lime juice. The citrus and herbs transform plain rice into something special that complements the other components beautifully.

Preparing the Street Corn

If you’re using fresh corn, preheat your grill or a grill pan over medium-high heat. Grill the corn ears for about 10-12 minutes, turning occasionally until you see beautiful char marks all around. The charring is essential—it adds that authentic street corn flavor you’re looking for.

Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Transfer them to a bowl and toss with the mayonnaise and half of the chili powder. The creamy coating helps the cotija cheese stick and adds richness to every bite.

Cooking the Chicken

Heat your grill or a large skillet over medium-high heat. If using a skillet, add a touch of oil to prevent sticking. Remove the chicken from the marinade, letting any excess drip off, and place it on the hot cooking surface.

Cook for about 6-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. You’re looking for a gorgeous golden crust with those beautiful grill marks or seared edges. Resist the urge to move the chicken around too much—let it develop that crust undisturbed.

Once cooked through, transfer the chicken to a cutting board and let it rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring every slice is moist and flavorful. Then slice the chicken against the grain into strips.

Making the Lime Crema

While the chicken rests, whisk together your Mexican crema (or sour cream) with fresh lime juice and a pinch of salt. The consistency should be pourable but not too thin—if it’s too thick, add a teaspoon of water at a time until you reach the perfect drizzling consistency.

Assembling Your Bowl

Now comes the fun part—building your beautiful bowl! Start with a generous scoop of the cilantro-lime rice as your base. Arrange the sliced chicken on top, fanning it out for visual appeal.

Add a generous portion of the dressed street corn next to the chicken. Sprinkle the crumbled cotija cheese over the entire bowl, then drizzle with the lime crema in a zigzag pattern. Finish with fresh cilantro leaves and an extra wedge of lime on the side.

Serving Suggestions

These bowls are incredibly satisfying on their own, but there are several ways to enhance your meal. A side of tortilla chips and fresh guacamole makes a great appetizer while you’re finishing up the cooking. Alternatively, warm some flour tortillas to serve alongside—perfect for scooping up every last bit of that delicious rice and corn mixture.

For beverages, I love pairing this with a cold Mexican beer with a lime wedge, a refreshing agua fresca, or even a simple sparkling water with lime. The bright, citrusy flavors of the bowl pair beautifully with equally refreshing drinks.

If you’re serving these for a dinner party, set up a toppings bar with extra cotija cheese, sliced jalapeños, diced avocado, pickled red onions, and hot sauce. This allows everyone to customize their bowl to their preferences and creates an interactive dining experience.

Recipe Variations

Protein Swaps

While chicken thighs are my preference for their juiciness and flavor, chicken breasts work perfectly well if that’s what you have on hand. Just be careful not to overcook them since they can dry out more quickly. Alternatively, shrimp makes an excellent substitute—simply reduce the cooking time to about 3-4 minutes per side.

For a vegetarian version, try using seasoned black beans or crispy tofu as your protein. Marinate the tofu in the same spice mixture for incredible flavor, then pan-fry until golden and crispy on all sides.

Corn Alternatives

When fresh corn isn’t in season, frozen corn works beautifully. Simply thaw it completely, then char it in a hot skillet with a bit of oil until you get those caramelized spots. Canned corn can work in a pinch, but make sure to drain and dry it thoroughly before charring.

Rice Options

Jasmine rice provides a slightly floral, aromatic base, but feel free to use whatever rice you prefer. Brown rice adds more fiber and a nuttier flavor, though it will take longer to cook. Cauliflower rice makes this bowl low-carb and still delicious—just reduce the cooking time significantly.

Heat Level Adjustments

For spice lovers, add diced jalapeños to the corn mixture or serve the bowls with your favorite hot sauce. Conversely, if you’re sensitive to heat, reduce or omit the chili powder entirely and focus on the other warm spices like cumin for flavor without the burn.

Make-Ahead Tips

This recipe is incredibly meal-prep friendly, making it perfect for busy weeks when you want healthy, homemade meals without daily cooking.

The marinated chicken can be prepared up to 24 hours in advance. Keep it covered in the refrigerator, then bring it to room temperature for about 15 minutes before cooking for even results.

Cook the rice up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to use, add a tablespoon of water or broth and reheat it in the microwave, stirring occasionally until warmed through.

The street corn topping keeps well for 2-3 days in the refrigerator. In fact, it tastes even better after the flavors have had time to marry. Just wait to add the cotija cheese until serving for the best texture.

Prepare the lime crema up to 5 days in advance and store it in a sealed container in the fridge. Give it a good stir before drizzling since it may separate slightly during storage.

For complete meal prep, assemble everything except the crema in individual containers. When ready to eat, simply reheat (the rice and chicken can go in the microwave together for about 2 minutes) and add the crema and any fresh garnishes.

Notas

Nutrition information is automatically calculated, so should only be used as an approximation.

Chicken thighs vs. breasts: I strongly recommend using thighs for this recipe as they stay incredibly juicy and flavorful. However, if you prefer white meat, chicken breasts will work—just watch the cooking time carefully to avoid drying them out.

Cotija cheese substitutions: If you can’t find cotija, feta cheese is the closest substitute in terms of saltiness and crumbly texture. In a pinch, shredded Parmesan also works, though it has a different flavor profile.

Grilling indoors: Don’t have access to an outdoor grill? A grill pan on your stovetop works wonderfully for both the chicken and corn. You can also broil the corn in your oven for that charred effect—just watch it closely to prevent burning.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well in this recipe, though they tend to dry out more easily than thighs. To keep them moist, avoid overcooking—use a meat thermometer and remove them from heat as soon as they reach 165°F. You might also want to butterfly thicker breasts to ensure even cooking, or consider pounding them to an even thickness before marinating.

What if I don’t have Mexican crema?

Regular sour cream is the easiest substitute and works beautifully. For a thinner consistency that’s closer to Mexican crema, thin your sour cream with a tablespoon of milk or heavy cream. Greek yogurt also works wonderfully and adds extra protein, though it will have a tangier flavor.

Can I make this dairy-free?

Yes, with a few simple swaps! Replace the mayonnaise in the corn with vegan mayo, use nutritional yeast instead of cotija cheese for a cheesy flavor, and substitute the crema with a cashew-based sour cream or coconut cream mixed with lime juice. The result is still incredibly flavorful and satisfying.

How do I store leftovers?

Store each component separately in airtight containers in the refrigerator for up to 4 days. This prevents the rice from absorbing too much moisture from the other ingredients. When ready to eat, reheat the rice and chicken together, then add the room-temperature corn topping and cold crema for the best texture and temperature contrast.

Can I freeze this meal?

The chicken freezes beautifully for up to 3 months—freeze it after cooking and slicing, then thaw overnight in the refrigerator before reheating. The rice also freezes well, though it’s best frozen before adding the cilantro and lime. Unfortunately, the corn topping and crema don’t freeze well due to their creamy components, so it’s best to make those fresh.

Is this recipe gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check that your chicken broth and any spice blends don’t contain hidden gluten. If you’re serving with chips or tortillas, make sure those are certified gluten-free as well.

Nutrition