Street Corn Chicken Bowl Recipe

If you’re anything like me, you love meals that are both satisfying and packed with flavor. That’s exactly why I keep coming back to this Street Corn Chicken Bowl Recipe.

It brings together the smoky, spicy goodness of grilled chicken with the creamy, tangy flair of Mexican street corn — all layered over a hearty bed of rice.

This recipe is perfect for busy weeknights, weekend meal prep, or when you just want a bowl of something comforting but not boring. It’s inspired by the flavors of elote — the classic Mexican street corn — and paired with juicy grilled chicken for a dish that hits every flavor note: spicy, smoky, creamy, tangy, and fresh.

Whether you’re a fan of Tex-Mex bowls, love Mexican street food, or simply want a quick yet flavorful dinner idea, you’re going to want this recipe in your rotation.

Let’s dive into the ingredients and tools you’ll need.

Ingredients List

Here’s everything you’ll need to build this crave-worthy Street Corn Chicken Bowl. These ingredients serve about 4 people.

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn

• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon olive oil (for grilling or sautéing)
• ½ cup mayonnaise
• ¼ cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice

For the Bowl Base & Toppings

• 2 cups cooked rice (white or brown)
• ½ cup diced red onion
• ½ cup diced tomatoes
• Extra cilantro and cotija for garnish (optional)

Required Kitchen Tools

Cooking this street corn chicken bowl is super simple — no fancy equipment needed. But having these tools on hand will help make everything smoother:

1. Grill or Grill Pan – Essential for getting those beautiful grill marks and smoky flavor on the chicken and corn.
2. Sharp Knife & Cutting Board – For slicing chicken, dicing onions, and prepping toppings.
3. Mixing Bowls – A small bowl for the street corn sauce and a medium bowl for tossing the corn.
4. Tongs or Spatula – To flip the chicken and stir the corn while cooking.
5. Serving Bowls – You’ll want four medium bowls for assembling your final dish.

Let’s Get Cooking: Grilled Chicken & Charred Corn

Once you’ve got all your ingredients prepped, it’s time to bring everything together. The steps below will help you cook each component to perfection and create a bowl that’s bursting with flavor.

Step 1: Season and Grill the Chicken

I start by preheating my grill or grill pan to medium-high heat. While that’s heating up, I brush the chicken breasts with a little olive oil, then season both sides with chili powder, smoked paprika, garlic powder, salt, and black pepper.

Once the grill is ready, I place the chicken on and let it cook for about 6–7 minutes per side, or until it’s fully cooked through and the juices run clear. You’re looking for those gorgeous grill marks and a juicy interior.

💡 Pro Tip: Use a meat thermometer — the internal temp should reach 165°F (74°C).

After grilling, I always let the chicken rest for 5 minutes before slicing. This keeps all the juices locked in.

Step 2: Char the Corn

While the chicken is resting, I focus on the corn. I toss the corn kernels with a bit of olive oil and either grill them in a veggie basket or sauté them in a hot skillet until they’re lightly charred, about 5 minutes.

That bit of char adds a subtle smokiness that really elevates the whole dish.

Step 3: Make the Street Corn Sauce

In a small bowl, I mix together the ingredients that make this bowl so special:

• ½ cup mayonnaise
• ¼ cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

This creamy, tangy, and cheesy sauce is what transforms the grilled corn into the street corn flavor we all love. It’s also amazing drizzled over the finished bowl.

Assembling the Street Corn Chicken Bowls

Now that all the components are prepped, it’s time to build your bowls. This is the fun part — you can customize each one to fit your cravings or let guests build their own.

Step 1: Start with the Rice

I divide 2 cups of cooked rice evenly between four bowls. You can use white rice, brown rice, or even a grain like quinoa if you’re looking for a twist. This is the hearty base that soaks up all the flavors.

Step 2: Add the Sliced Chicken

Next, I slice the grilled chicken breasts into thin strips and place them right on top of the rice. The smoky seasoning on the chicken pairs beautifully with the fresh toppings and creamy sauce.

Step 3: Layer on the Charred Corn

Now it’s time for the star of the show — the charred corn. I spoon a generous amount over the chicken, making sure every bowl gets plenty of that sweet, smoky flavor.

Step 4: Sprinkle the Toppings

To add freshness and crunch, I top each bowl with:

• Diced red onion (about 2 tablespoons per bowl)
• Diced tomatoes (also about 2 tablespoons per bowl)

These add color, texture, and a little brightness that balances the richness of the street corn sauce.

Step 5: Drizzle with Street Corn Sauce

Now for the magic touch — I drizzle that creamy cotija-lime mayo sauce all over the bowl. Don’t be shy here — the sauce brings it all together. I usually spoon or drizzle a few tablespoons over each bowl, depending on how saucy I’m feeling.

Step 6: Garnish (Optional but Recommended)

To finish things off, I sprinkle a bit of extra crumbled cotija cheese and fresh chopped cilantro on top. A little extra lime juice never hurts either.

Storage Tips, Variations & Final Thoughts

Once you’ve built your perfect Street Corn Chicken Bowl, you might be wondering how to store leftovers, switch things up next time, or make it work for different dietary needs. Here’s everything you need to know.

How to Store Leftovers

If you have any leftovers (which is rare in my house!), here’s how I keep them fresh:

• Separate components if possible: Store the rice, chicken, veggies, and sauce in separate airtight containers.
• Refrigerate for up to 3 days.
• Reheat gently: I reheat the rice and chicken in the microwave or a skillet, then add fresh toppings and drizzle with the sauce right before serving.

Easy Variations to Try

One of the best things about this bowl is how flexible it is. Here are a few of my favorite twists:

• Make it vegetarian: Swap the chicken for grilled tofu, black beans, or roasted sweet potatoes.
• Spice it up: Add jalapeños, hot sauce, or a sprinkle of Tajín seasoning.
• Low-carb version: Replace rice with cauliflower rice or shredded lettuce for a lighter bowl.
• Add avocado or guac: For extra creaminess and healthy fats.
• Use different cheese: Feta or queso fresco can work if you can’t find cotija.

Conclusion

This Street Corn Chicken Bowl Recipe has quickly become a go-to in my kitchen. It’s simple, satisfying, and loaded with bold, fresh flavors that make it feel like a special meal — even on a busy weeknight.

Whether you’re meal-prepping for the week, feeding a crowd, or just treating yourself, these bowls are guaranteed to impress. The combination of smoky grilled chicken, charred corn, and that zingy cotija-lime sauce brings serious street food vibes to your dinner table.

So go ahead — fire up the grill, grab your favorite toppings, and build your perfect bowl. And don’t forget to snap a pic before diving in!