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top view of street corn chicken rice bowl with Mexican street corn, Mexican chicken, cilantro lime rice, black beans, pickled red onions, cilantro, cotija and jalapeno
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Street Corn Chicken Bowls

These Chicken Mexican Street Corn Rice Bowls are loaded with juicy chili lime chicken, creamy elote-inspired street corn, fluffy cilantro lime rice, and fresh toppings for a bold, flavor-packed meal. They're easy to customize, meal-prep friendly, and perfect for busy weeknights or summer dinners.
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 bowls
Author [email protected]

Ingredients

Chicken

Street Corn

  • 5 ears corn, shucked or 2 1/2 cups frozen
  • 1/4 cup red onion, diced
  • 1/2-1 jalapeño, seeded and diced
  • 1/4 cup grated Cotija cheese
  • 1/2 cup chopped fresh cilantro

Elote Sauce

  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 limes (1/4 cup juice, ¼ tsp zest)
  • 1 clove garlic, minced, or 1/4 tsp powder
  • 1/2 tsp EACH chili powder, salt
  • 1/4 teaspoon smoked paprika, ground cumin

Rice Bowl Options (Build Your Own!)

Instructions

Chicken

  • Click HERE for the recipe link or use your favorite chicken. Marinate the chicken recipe at room temperature while you prepare the rest of the recipe.

Cilantro Lime Rice

  • Click HERE for the recipe link and prepare while the chicken is marinating. I use the shortcut rice cooker directions in the notes.  OR you can use four cups of cooked plain rice and season with salt, pepper, cilantro, and lime juice.

Grilled Corn Option

  • Heat the grill to 450℉, then clean and grease it. Lightly brush each ear of corn with olive oil and lightly season with freshly cracked salt. Grill on direct, high heat for 8-12 minutes, turning every 2-3 minutes with grill tongs, closing the lid between turns, until all sides are lightly charred.
  • Allow the corn to cool, then cut the kernels off of the cob and transfer to a large bowl. Stir in the red onion, jalapeño, Cotija, and cilantro.

Skillet Corn Option

  • Cut the kernels off the cob or use frozen corn—then heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat. Cook the corn, stirring occasionally, until the corn starts to char, approximately 5-7 minutes. Season with 1/4 teaspoon pepper.
  • Transfer kernels to a large bowl, then cool to room temperature. Stir in the red onion, jalapeño, Cotija, and cilantro. Set aside.

Cook Chicken

  • Cook chicken according to the recipe directions. Let it rest before chopping while you prepare the Elote Sauce below.

Elote Sauce

  • Whisk together the ingredients in a medium bowl, then stir into the corn mixture. Season to taste with additional lime juice and/or salt. You can add jalapeño seeds, cayenne pepper, or hot sauce for additional heat, but keep in mind the chicken can have a kick if you added chipotle pepper to the marinade.

Assemble

  • Divide the rice into three or four bowls. Top with Monterrey cheese (highly recommend!). Add the chicken and elote corn. Top with desired toppings such as black beans, avocado, and pickled red onions. Sprinkle with additional cilantro, cotta, and fresh lime as desired. Season with salt to taste.