If you love the flavors of elote—grilled Mexican street corn with creamy sauce, lime, and chili—this Street Corn Chicken Bowl brings that same flavor into a satisfying, hearty meal. With juicy chicken thighs, tangy cotija-studded corn, and fluffy rice underneath, it’s comfort food with a zesty twist.
Table of Contents
Why you’ll love this Street Corn Chicken Bowl
This bowl has everything: bold flavor, creamy texture, and that irresistible smoky-lime balance. It’s colorful, filling, and easy to make any night of the week.
- Juicy, chili-lime chicken with a quick marinade
- Creamy, cheesy corn topping inspired by Mexican street corn
- Great for meal prep or quick dinners
- Ready in about 30 minutes
- Balanced, flavorful, and high in protein
- Easy to customize with extra veggies or spice
I first made this recipe after a trip to San Antonio, where street corn vendors filled the air with smoky-sweet aromas. My mom would’ve loved it—simple ingredients, big flavor, and that hint of lime that ties everything together. Now it’s a Ramirez family favorite that hits the table at least twice a month.
Ingredients you’ll need
Everything you need for this Street Corn Chicken Bowl can be found in a single grocery trip. The combination of fresh lime, chili, and creamy corn makes it unforgettable.
Chicken
- 4 boneless, skinless chicken thighs (tender and juicy)
- 1 tablespoon lime juice (adds brightness)
- 1 tablespoon avocado oil (for searing)
- 1 teaspoon chili powder (for that smoky kick)
- ½ teaspoon garlic powder (adds depth)
- ½ teaspoon salt (to balance flavor)
- ¼ teaspoon black pepper (freshly ground preferred)
Corn Mixture
- 1 cup sweet corn kernels (fresh or frozen)
- ¼ cup thinly sliced red onion (adds crunch and color)
- 1 cup sour cream (creates the creamy elote-style base)
- 2 tablespoons mayonnaise (adds richness)
- ½ cup cotija cheese, crumbled (salty, tangy finish)
- 1 teaspoon chili powder (for flavor and color)
Serving
- 1 lime, cut into wedges (for serving)
- 3 cups cooked rice (white, brown, or cilantro-lime rice)
- Fresh cilantro, for garnish
Optional Add-Ons or Substitutes
- Swap chicken thighs for chicken breasts or grilled shrimp
- Add black beans or roasted peppers for extra fiber
- Use Greek yogurt instead of sour cream for a lighter option
- Try queso fresco if you can’t find cotija
- Add diced avocado for creaminess or pickled jalapeños for heat
Step-by-step instructions
This bowl is easy to pull together—marinate the chicken, cook it up, toss the corn, and build your bowl.
- Marinate the chicken. Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken and let marinate for at least 15 minutes. (Jake’s tip: You can prep this early—flavor only gets better over time.)
- Cook the chicken. Heat a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (165°F internal temperature). Remove and rest for 5 minutes before slicing.
- Prepare the corn mixture. In a mixing bowl, combine corn, red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Mix until coated. (If you want a smoky touch, char the corn in the skillet first.)
- Build your bowls. Add rice to each bowl. Top with sliced chicken, spoonfuls of the creamy corn mixture, a squeeze of lime, and fresh cilantro.
- Finish strong. Sprinkle extra cotija on top and serve with lime wedges.
Quick reminders:
- Always let chicken rest before slicing—it keeps it juicy.
- For a lighter meal, use cauliflower rice.
- Add a pinch of smoked paprika for extra flavor depth.
Expert tips for success
This dish delivers both comfort and freshness—it’s all about layering flavor.
- Char the corn before mixing for authentic street-style flavor.
- Don’t skip lime juice—it cuts through the richness beautifully.
- Use a cast-iron pan for the best chicken sear.
- Marinate overnight if you can for deeper flavor.
- Store leftover components separately to maintain texture.
- Sprinkle chili flakes if you like heat, or use Tajín for a tangy twist.
- Double the corn topping—it disappears fast.
Every bite bursts with smoky spice, creamy corn, and bright lime—it’s flavor that makes you slow down and enjoy every forkful.
Serving suggestions
This Street Corn Chicken Bowl is a full meal on its own, but it pairs beautifully with sides and complementary flavors.
Serve it alongside my Coconut Chicken Rice Bowl for a flavorful meal spread, or pair with Air Fryer Garlic Parmesan Chicken Skewers for a family feast.
For those who love spice, it goes perfectly with Honey Dijon Chicken or global flavors like Peruvian Chicken and Rice with Green Sauce.
- Serve warm for a hearty dinner
- Add tortilla chips on the side for crunch
- Top with diced avocado or pico de gallo
- Serve family-style for easy entertaining
- Pair with iced tea or limeade for balance
It’s vibrant, filling, and easy to customize—ideal for everything from meal prep to Sunday dinners.
Storing and reheating
These bowls store and reheat well, making them perfect for leftovers or lunch prep.
How to Store It
- Store chicken, rice, and corn mixture separately
- Refrigerate up to 4 days in airtight containers
- Keep lime and cilantro fresh by storing separately
- Freeze cooked chicken and rice for up to 2 months
How to Reheat It
- Reheat chicken and rice in the microwave or skillet until warm
- Add corn topping after heating to preserve creaminess
- Refresh with a squeeze of lime before serving
- Avoid freezing the corn mixture—it’s best fresh
Proper storage keeps the chicken juicy and the corn creamy, so every bowl tastes just as fresh as day one.
Nutrition information
Approximate per serving (based on 4 servings):
- Calories: 520
- Protein: 36g
- Carbohydrates: 38g
- Fat: 24g
- Fiber: 3g
- Sugar: 5g
Frequently asked Questions
Can I grill the chicken instead?
Absolutely—grilling adds a smoky depth that complements the corn perfectly.
Can I make this vegetarian?
Skip the chicken and use black beans or grilled tofu instead.
Can I prep this ahead?
Yes! Store all components separately and assemble before eating for the freshest result.
Final thoughts
This Mexican Street Corn Chicken Bowl is everything I love in a meal—bold, bright, and bursting with flavor. It’s proof that simple ingredients can create something that feels special. Perfect for weeknights, meal prep, or family dinners, it’s a recipe that always delivers comfort and color in every bite.
- Marinate the chicken long enough for deep flavor.
- Char the corn for that street-style smokiness.
- Don’t forget the lime—it brings the whole bowl to life.
Simple, hearty, and full of personality—this bowl captures the joy of street food with a homemade touch that makes it pure comfort cooking.
Mexican Street Corn Chicken Bowl
Ingredients
Equipment
Method
- Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken and marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Rest 5 minutes before slicing.
- In a mixing bowl, combine corn, red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Mix until coated.
- Add rice to each bowl. Top with sliced chicken, creamy corn mixture, a squeeze of lime, and fresh cilantro.
- Sprinkle extra cotija on top and serve with lime wedges.
Nutrition
Notes
- Marinate the chicken long enough for deep flavor.
- Char the corn for that street-style smokiness.
- Don’t forget the lime—it brings the whole bowl to life.
