Mexican Street Corn Chicken Rice Bowl

The beauty of this bowl is how each element shines. The charred corn gets that authentic elote treatment with creamy mayo and salty cotija, while the cumin-spiced chicken stays incredibly moist. My kids fight over the crispy chicken edges, and I never skip the lime crema because it ties everything together perfectly.

Let’s get started!

Ingredients for Mexican Street Corn Chicken Rice Bowl

I’ve tested this recipe dozens of times to get the proportions just right. My biggest tip: don’t skip the chicken marinade even if you’re short on time; even 15 minutes makes a noticeable difference in flavor. I always use bone-in thighs when I have extra time since they’re more forgiving, but boneless works perfectly for busy nights.

For the Chicken:

• 1 pound boneless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika (I prefer smoked paprika for deeper flavor)
• 2 cloves garlic, minced
• 1 lime, juiced (about 2 tablespoons)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Rice:

• 1½ cups jasmine rice (rinsed twice for fluffier texture)
• 3 cups chicken broth (or water with 2 bouillon cubes)
• ¼ cup fresh cilantro, chopped
• 1 lime, zested and juiced

For the Street Corn:

• 3 ears fresh corn (or 2 cups frozen corn, thawed) – In my experience, frozen corn works beautifully when charred in a hot cast-iron skillet
• 2 tablespoons mayonnaise (I recommend full-fat for authentic taste)
• ½ cup cotija cheese, crumbled (feta works as substitute)
• ¼ teaspoon chili powder for corn
• ¼ teaspoon reserved for garnish
• Fresh cilantro leaves for topping

For the Lime Crema:

• ½ cup Mexican crema or sour cream – Pro tip: Greek yogurt makes a lighter alternative
• 1 lime, juiced
• Pinch of salt (about ⅛ teaspoon)

Step-by-Step Instructions

I recommend starting with the marinade so those flavors can develop while you prep the other components. This makes the whole process flow smoothly without any stressful rushing.

Step 1: In a medium mixing bowl, combine chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Massage the marinade into the chicken, making sure every piece is well coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated for even deeper flavor.

Step 2: Cook jasmine rice with chicken broth according to package directions (typically bring to boil, then simmer covered for 15-18 minutes until liquid is completely absorbed). Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Fold in chopped cilantro, lime zest, and lime juice while rice is still warm so it absorbs the flavors.

Step 3: While rice cooks, preheat your grill or grill pan to medium-high heat (about 400°F). Grill corn ears for 8-10 minutes total, turning every 2-3 minutes until you see charred spots and kernels turn golden brown. The corn should have dark grill marks but not be burnt. Let cool for 3-4 minutes, then carefully cut kernels from cob using a sharp knife. In a bowl, toss warm corn kernels with 2 tablespoons mayonnaise and ¼ teaspoon chili powder until evenly coated.

Step 4: On the same grill or grill pan, cook marinated chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and chicken has nice grill marks. The thighs should feel firm when pressed and juices should run clear. Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes to keep juices locked in, then slice into strips.

Step 5: While chicken rests, make the lime crema by whisking together Mexican crema (or sour cream), fresh lime juice, and a pinch of salt in a small bowl until smooth and pourable. It should have a drizzling consistency.

Step 6: Assemble bowls by dividing cilantro-lime rice among four bowls as the base. Top each with sliced chicken, a generous scoop of street corn, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and a sprinkle of remaining chili powder. Serve with lime wedges on the side.

Perfect Pairings for Your Street Corn Chicken Bowl

These bowls are satisfying on their own, but the right sides transform them into a complete Mexican feast that feels special enough for entertaining.

Warm Flour Tortillas: Soft tortillas on the side let everyone wrap up bites of their bowl, adding textural variety and making the meal interactive for kids who love building their own tacos. Try these protein-packed garlic cream chicken skillet wraps for another interactive dinner idea.

Seasoned Black Beans: A simple pot of black beans seasoned with cumin and garlic adds plant-based protein and fiber while complementing the Mexican flavors beautifully without competing with the star ingredients.

Fresh Pico de Gallo: The bright acidity and crisp texture of homemade pico cuts through the richness of the crema and cheese, bringing perfect balance to every forkful with its raw tomato freshness.

Crispy Tortilla Chips with Salsa: A handful of chips adds that satisfying crunch factor and works perfectly for scooping up any delicious bits left at the bottom of your bowl.

Sliced Avocado or Guacamole: Creamy avocado enhances the bowl’s richness while adding healthy fats and a buttery texture that pairs beautifully with the tangy lime flavors throughout the dish.

Keeping It Fresh: Storage and Serving Tips

Store all components separately in airtight containers in the refrigerator for up to 4 days. This keeps the rice from getting soggy and maintains the corn’s texture perfectly. Make sure to refrigerate within 2 hours of cooking for food safety.

When reheating, warm the chicken and rice gently in the microwave for 60-90 seconds or in a skillet over medium-low heat. Keep the corn, crema, cheese, and fresh toppings cold until assembly. The temperature contrast between warm and cold elements actually makes the bowl taste even better.

These bowls are perfect for meal prep. Portion rice and chicken into individual containers Sunday night, then keep toppings in a separate container so everyone can customize their bowl throughout the week with exactly what they love.

FAQs