Name: Street Corn Chicken Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 2 teaspoons chili powder, divided; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon salt, plus more to taste; ¼ teaspoon black pepper; 2 tablespoons olive oil, divided; 3 cups corn kernels (fresh or frozen); 2 cloves garlic, minced; 3 cups cooked white or brown rice; ¼ cup mayonnaise; ¼ cup Greek yogurt or sour cream; ½ teaspoon chipotle chili powder (to taste); 1 lime, zested and juiced (plus extra wedges for serving); ½ cup crumbled cotija cheese (or feta); ¼ cup chopped cilantro; ¼ cup finely chopped red onion; 1 jalapeno, diced (optional)

If you're looking for a bowl bursting with flavor, this is it! This Street Corn Chicken Bowl Recipe is a fresh, colorful, and downright irresistible remix of your favorite elote flavors-right at home, in just about 40 minutes.

Juicy grilled chicken meets charred corn, creamy cotija cheese, and a tangy lime crema over fluffy rice. Every bite is smoky, zesty, and just the right amount of spicy, with so much crunch and zip that you'll crave it all week long.

This is my go-to recipe for busy weeknights and healthy meal prep, but it's also a showstopper for cookouts and summer gatherings. It was inspired by our family's favorite food truck with a few kitchen shortcuts-bold, bright, and so satisfying!

Street Corn Chicken Bowl with lime wedges and cilantro

Why You'll Love This Recipe

Dinner is ready in 40 minutes, with simple, everyday ingredients
The perfect balance of creamy, smoky, and tangy street corn flavors
Great for meal prep or feeding a hungry crowd
Easy to customize for spice lovers, picky eaters, or special diets

Key Ingredients for Street Corn Chicken Bowl Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Boneless, skinless chicken breast is lean, protein-packed, and cooks up juicy every time when marinated. I recommend slicing the chicken into cutlets or pounding them to an even thickness for quick, even grilling. You can swap in chicken thighs if you prefer extra juiciness-just adjust the cooking time.

Fresh (or Frozen) Corn

Sweet corn is the flavor superstar here. Fresh is best when in season, but don't skip the recipe if it's not available-frozen corn kernels work beautifully and roast up quickly in a skillet or on a baking sheet. Canned corn is a last resort but can work in a pinch-just drain and pat it dry first.

Cotija Cheese

Cotija is a crumbly Mexican cheese that melts slightly into the hot corn and gives that unmistakable street corn bite. If you can't find cotija, try feta cheese-the flavor's a little saltier but similarly tangy. Queso fresco is another mild alternative.

Cilantro and Lime

These fresh, bright ingredients transform the bowl from good to unforgettable! Be generous with both. If you're not a cilantro fan, substitute with fresh parsley for a milder herby note, and don't skip the extra lime wedges for squeezing.

Chipotle Mayo (Lime Crema)

A quick chipotle-lime crema takes the place of traditional mayo topping. Mix together Greek yogurt or sour cream with a little mayo, chipotle chili powder, and fresh lime juice for a creamy, spicy drizzle. Adjust the chili powder to your heat preference, or use plain lime crema for a mild option.

Street Corn Chicken Bowl Recipe cooking process

Instructions for Street Corn Chicken Bowl Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate and Cook the Chicken

Rub the chicken breasts with 1 teaspoon chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and 1 tablespoon olive oil. Let sit for at least 10 minutes (or up to overnight for more flavor).

Heat a grill pan or skillet over medium-high and cook the chicken for 5-6 minutes per side until golden and cooked through (internal temp: 165°F). Let rest, then slice or chop into bite-sized pieces.

Char the Corn

While the chicken cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add the corn and let it cook undisturbed for 2-3 minutes to get some char, then stir in the garlic and remaining teaspoon of chili powder. Sauté for another 2-3 minutes until golden and fragrant.

Make the Chipotle Lime Crema

In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), chipotle chili powder, lime zest, and juice. Taste and adjust the heat or salt as needed. Set aside for drizzling.

Assemble the Bowls

Spoon the rice evenly into bowls. Top each with sliced chicken, a generous portion of charred corn, cotija cheese, cilantro, chopped red onion, and diced jalapeno (if using).

Drizzle and Serve

Finish each bowl with a big drizzle of chipotle lime crema. Serve with fresh lime wedges and extra cilantro. Enjoy immediately!

Recipe Variations

Make It Vegetarian

Skip the chicken and boost plant-based protein with grilled tofu or a can of drained, rinsed black beans. The smoky flavors from the corn and lime crema work beautifully with veggie swaps!

Try It with Steak or Shrimp

Switch up the protein by using thinly sliced marinated steak, or toss shrimp with the same spice blend for a fun surf-and-turf twist. Adjust cook times as needed for your protein choice.

Go Dairy-Free

Substitute your favorite dairy-free feta or vegan cheese for the cotija, and use a vegan mayo or all plant-based yogurt in the crema. The bowl will still taste amazing and creamy.

Low-Carb or Grain-Free

Serve the street corn chicken mixture over cauliflower rice or shredded romaine lettuce for a lighter, carb-smart option that's still bold and filling.

Spice It Up

If you love heat, add extra chipotle powder to the chicken or crema, or top with sliced pickled jalapenos for a serious kick.

Serving Suggestions

Round out this Street Corn Chicken Bowl with a side of black beans or a fresh avocado salad. Garnish each bowl with extra cilantro, an extra squeeze of lime, and maybe even a sprinkle of Tajin for extra zing. Pair it with tortilla chips or warm flour tortillas to soak up all that creamy crema!

Storage and Reheating

Store any leftover chicken, corn, and rice in separate airtight containers in the fridge for up to 4 days. The lime crema will keep for 3-4 days as well. To reheat, microwave individual components until hot, then assemble your bowl fresh to keep textures vibrant. Freezing is not recommended for assembled bowls, but you can freeze cooked chicken for up to 2 months.

Frequently Asked Questions About Street Corn Chicken Bowl Recipe (FAQ)

Q: Can I use rotisserie chicken instead of grilling my own?

A: Absolutely! Just shred or chop the rotisserie chicken, season lightly with some chili powder, and add to your bowls for a super quick shortcut.

Q: What kind of rice works best?

A: White or brown rice both work well. For extra flavor, use cilantro-lime rice or even cauliflower rice if you want a low-carb option.

Q: Is this recipe spicy?

A: It has a gentle heat, mostly from the chipotle chili powder and jalapeno. For a milder bowl, use plain paprika and skip the jalapenos.

We hope you fall in love with these zesty, satisfying Street Corn Chicken Bowls! They're easy, crowd-pleasing, and bursting with bold flavor-perfect for any night of the week. If you try this recipe, don't forget to leave a rating or comment below. We'd love to hear how it turned out!