This bowl has everything you crave: juicy grilled chicken, sweet corn, creamy chili-lime sauce, and just the right amount of heat.

It’s inspired by Mexican street corn (a.k.a. Elote), but with a hearty twist that turns it into a full meal.

One bite, and you’ll want to make it on repeat.

Why You’ll Love This Recipe

• Elote vibes in a bowl

• High-protein & super satisfying

• Easy to customize

• Meal prep-friendly

• Ready in under 30 minutes

Ingredients List

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon smoked paprika

• Salt & pepper to taste

• Juice of 1 lime

For the Street Corn Mix:

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

• ⅓ cup mayo or Greek yogurt

• 2 tablespoons sour cream

• 1 teaspoon chili powder

• Juice of 1 lime

• ¼ cup cotija cheese (or feta as a sub)

• ¼ cup chopped cilantro

• 1 clove garlic, minced

• Salt to taste

For the Bowls:

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

• Diced avocado or guacamole

• Pickled red onions (optional)

• Extra lime wedges

• Hot sauce or Tajín for serving (optional)

Prep Tips

• Season chicken generously—the smoky spices make it pop.

• Char the corn in a dry skillet or on the grill for max flavor.

• Use leftover rice or microwaveable rice packs to save time.

• Taste-test the sauce before mixing—it should be creamy, tangy, and a little spicy.

Step-by-Step Cooking Instructions

Step 1: Cook the Chicken

• In a bowl, toss chicken with olive oil, chili powder, cumin, paprika, salt, pepper, and lime juice.

• Grill or pan-sear over medium heat for 5–6 minutes per side, until cooked through and slightly charred.

• Let it rest, then slice or dice into bite-sized pieces.

Step 2: Make the Street Corn

• Heat corn in a dry skillet until lightly charred (3–5 minutes), or grill it directly on the cob, then cut off the kernels.

• In a bowl, mix mayo (or Greek yogurt), sour cream, chili powder, lime juice, garlic, salt, cotija cheese, and cilantro.

• Add the corn and stir to coat. Taste and adjust seasoning as needed.

Step 3: Build Your Bowls

• Start with a base of warm rice.

• Add a big scoop of street corn mix.

• Top with sliced chicken, avocado, pickled red onions (if using), and a squeeze of lime.

• Sprinkle with more cheese, cilantro, or Tajín.

• Drizzle on hot sauce if you like it spicy.

Pro Tips for the Best Chicken Street Corn Bowl

• Dice the chicken before cooking if you want it to cook faster and get more crispy edges.

• Double the corn mix—you’ll want to eat it with everything.

• No cotija? Use feta, parmesan, or queso fresco.

• Chill the corn mix if you prefer contrast with the warm rice and chicken.

How to Serve It

• Over greens instead of rice for a low-carb version

• In tortillas for street corn chicken tacos

•  Topped with a fried egg for brunch vibes

• Stuffed into a pita or burrito wrap

Common Mistakes to Avoid & How to Nail It

• ❌ Overcooking the chicken: Pull it off the heat when it hits 165°F inside.

• ❌ Using plain corn: Charring it adds depth. Don’t skip it!

• ❌ Forgetting acidity: Lime juice lifts the whole dish—add it right before serving.

• ❌ Making it too dry: Use enough of that creamy corn mix to coat everything.

Best Side Dishes to Pair with Chicken Street Corn Bowls

• Chips & fresh guac

• Mango salsa or pico de gallo

• Refried black beans

• Simple green salad with lime vinaigrette

Storage & Reheating Instructions

• Fridge: Store in airtight containers up to 4 days.

• Reheat: Microwave the chicken and rice separately from the corn mix.

• Freezer: Freeze chicken and rice, but keep the corn mix fresh for the best taste.

FAQs

Q: Can I use rotisserie chicken?
A: Yes! Just season it with chili-lime seasoning and warm it up in a skillet.

Q: Is this spicy?
A: Mildly! Add more chili or hot sauce if you want heat.

Q: What’s the best corn to use?
A: Fresh is best, but canned or frozen (thawed) works great too. Just char it!

Q: Is there a dairy-free version?
A: Use vegan mayo and sour cream, and skip or sub the cheese.

Q: Can I make this ahead?
A: Absolutely. Store each part separately and assemble when ready to eat.

Conclusion

The Chicken Street Corn Bowl is what happens when comfort food meets flavor overload—in the best way.

It’s easy, flexible, and straight-up addicting. Your weeknight dinner just got a serious upgrade.

You Might Also Want To Try 💛

• Crispy Chicken Beef Birria Tacos
• Chicken Gravy Recipe
• Crispy Hot Honey Garlic Chicken Sauce

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Continue to Content

Chicken Street Corn Bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Chicken Street Corn Bowl is loaded with juicy grilled chicken, creamy elote-style corn, fresh avocado, and all your favorite toppings—served over warm rice. It’s smoky, tangy, just a little spicy, and so satisfying. Perfect for easy weeknight dinners or meal prep that actually excites you.

Print

Ingredients

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt & pepper
• Juice of 1 lime
• For the Street Corn Mix:
• 2 cups corn (fresh, frozen, or canned and drained)
• ⅓ cup mayo or Greek yogurt
• 2 tablespoons sour cream
• 1 teaspoon chili powder
• Juice of 1 lime
• ¼ cup cotija cheese or feta
• ¼ cup chopped cilantro
• 1 clove garlic, minced
• Salt to taste
• For the Bowl:
• 2 cups cooked rice (white, brown, or cilantro-lime)
• Avocado or guac
• Pickled red onions (optional)
• Lime wedges
• Hot sauce or Tajín (optional)

Instructions

Step 1: Cook the Chicken

• In a bowl, toss chicken with olive oil, chili powder, cumin, paprika, salt, pepper, and lime juice.
  
• Grill or pan-sear over medium heat for 5–6 minutes per side, until cooked through and slightly charred.
  
• Let it rest, then slice or dice into bite-sized pieces.
  

Step 2: Make the Street Corn

• Heat corn in a dry skillet until lightly charred (3–5 minutes), or grill it directly on the cob, then cut off the kernels.
  
• In a bowl, mix mayo (or Greek yogurt), sour cream, chili powder, lime juice, garlic, salt, cotija cheese, and cilantro.
  
• Add the corn and stir to coat. Taste and adjust seasoning as needed.
  

Step 3: Build Your Bowls

• Start with a base of warm rice.
  
• Add a big scoop of street corn mix.
  
• Top with sliced chicken, avocado, pickled red onions (if using), and a squeeze of lime.
  
• Sprinkle with more cheese, cilantro, or Tajín.
  
• Drizzle on hot sauce if you like it spicy.

Notes

Want it lighter? Sub in Greek yogurt for mayo and sour cream.

Not into rice? Swap it for quinoa or chopped romaine for a salad-style bowl.

Go big on flavor with Tajín, jalapeños, or even a drizzle of chipotle mayo.

Make it vegetarian by swapping in grilled tofu or sautéed mushrooms for the chicken.

For a meal prep win, double the chicken and corn mix—they store like a dream!

Nutrition Information

Yield 4
Amount Per Serving Calories Approx. 520–550 calories per bowl

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