Street Corn Chicken Rice Bowl Recipe Easy Late Summer Dinner Idea

The sizzle of juicy chicken hitting a hot skillet, the smoky-charred scent of corn, and a creamy, tangy sauce that makes you want to lick the spoon—this street corn chicken rice bowl is late summer in a bowl. I’ll never forget the first time I made this; it was one of those sticky August nights, and the farmers market was overflowing with fresh corn. I was craving something that tasted like the county fair but didn’t require a deep fryer or a ton of work. Honestly, this street corn chicken rice bowl recipe was born out of pure “I need dinner fast but I want it to taste amazing” desperation. And wow, did it deliver!

Let’s face it: everyone’s tired of the same old grilled chicken and plain rice by the end of summer. This bowl is my answer to dinner boredom—it’s got vibrant colors, bold flavors, and just enough creamy-crunchy action to make every bite interesting. If you’re a fan of Mexican street corn (elote), you’ll love how those flavors get the spotlight here, all with tender, seasoned chicken and fluffy rice underneath. It’s hearty enough for busy families, picky eaters, and those of us who just want to eat something fresh that doesn’t take all night to make. Plus, I’ve tweaked and tested this recipe at least a dozen times, so you know it’s the real deal!

Whether you’re cooking for a crowd, meal-prepping your lunches, or just want to shake up your weeknight dinner routine, this street corn chicken rice bowl recipe is about to become your new go-to. And trust me—once you try it, you’ll be finding excuses to make it long after summer is over.

Why You’ll Love This Recipe

• Quick & Easy: This street corn chicken rice bowl comes together in about 40 minutes—perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen.
• Simple Ingredients: No fancy supermarket runs required. Most of the ingredients are everyday staples, and you can swap things based on what you have on hand.
• Perfect for Late Summer: There’s nothing better than sweet, local corn and ripe tomatoes at the end of summer. This bowl highlights those seasonal flavors beautifully.
• Crowd-Pleaser: Every time I serve this, someone asks for the recipe. It’s got cheesy, tangy, smoky, and savory notes that appeal to both adults and kids.
• Unbelievably Delicious: The combination of juicy chicken, creamy street corn topping, and fluffy rice is pure comfort food with a little kick.

What really makes this street corn chicken rice bowl different from the rest? For starters, I marinate the chicken with a blend of spices and lime juice for extra depth (trust me, don’t skip this step—it’s worth it!). The corn gets that classic elote treatment with creamy mayo, Cotija cheese, and a sprinkle of chili powder. And instead of just plopping it all on top of plain rice, I season the rice with a touch of cilantro and lime for extra flavor. It’s those little details, picked up from trial and error (and a few kitchen disasters), that make this recipe stand out.

This isn’t just another “bowl” recipe—it’s the one that’ll have everyone asking for seconds. It’s the kind of meal that makes you pause after the first bite and think, “Wow, I made this?” Whether you’re feeding a hangry family, prepping lunches, or just want to soak up those last sweet days of summer, this street corn chicken rice bowl recipe is the comfort food you didn’t know you needed.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and a super satisfying texture. You won’t need to hunt down anything fancy—just a few pantry and fridge staples, plus some seasonal produce for that late summer magic.

• For the Chicken:
  • Boneless, skinless chicken breasts or thighs (1 1/2 lbs / 680 g) – Thighs are juicier, but breasts work well too
  • Olive oil (2 tablespoons / 30 ml)
  • Fresh lime juice (2 tablespoons / 30 ml) – Adds a bright, tangy flavor
  • Chili powder (1 1/2 teaspoons / 5 g)
  • Smoked paprika (1 teaspoon / 3 g) – For that subtle smoky note
  • Garlic powder (1 teaspoon / 3 g)
  • Salt (3/4 teaspoon / 4 g)
  • Black pepper (1/2 teaspoon / 2 g)
• For the Street Corn Topping:
  • Fresh corn on the cob (2 large ears, or about 2 cups / 300 g kernels) – Frozen corn works in a pinch
  • Mayonnaise (3 tablespoons / 45 g) – For real street corn flavor (use light mayo or Greek yogurt for a lighter version)
  • Cotija cheese, crumbled (1/2 cup / 60 g) – Feta or queso fresco are good substitutes
  • Fresh cilantro, chopped (1/4 cup / 10 g)
  • Fresh lime juice (1 tablespoon / 15 ml)
  • Chili powder (1/2 teaspoon / 2 g)
  • Salt, to taste
• For the Rice:
  • Long-grain white rice (1 cup / 185 g), uncooked – Jasmine or brown rice work too
  • Water or low-sodium chicken broth (2 cups / 480 ml)
  • Salt (1/2 teaspoon / 2 g)
  • Fresh lime juice (1 tablespoon / 15 ml)
  • Fresh cilantro, chopped (2 tablespoons / 8 g)
• For Serving & Garnish (Optional but so good):
  • Cherry tomatoes, halved (1 cup / 150 g)
  • Fresh avocado, sliced
  • Extra Cotija cheese
  • Thinly sliced green onions
  • Hot sauce or jalapeños for extra heat

Ingredient tips: If you can get fresh summer corn, use it—it’s worth the little bit of extra effort. For mayo, I actually like Duke’s (it’s super creamy), but any real mayo works. If you need a dairy-free bowl, use vegan cheese and mayo—no problem. And if you don’t have chicken, shrimp or roasted veggies are awesome swaps.

Equipment Needed

• Large nonstick skillet or grill pan – For cooking the chicken and charring the corn. Cast iron works great if you have it.
• Medium saucepan – For cooking the rice. A rice cooker is awesome here, too.
• Mixing bowls – For tossing the corn with the creamy dressing and for marinating the chicken.
• Sharp knife and cutting board – For prepping chicken, corn, and veggies.
• Tongs or a spatula – To flip the chicken and stir the corn.
• Measuring cups and spoons – Always helpful for consistency, especially with seasoning.

If you don’t have a grill pan, a regular skillet will do (I’ve even used a regular frying pan when that’s all I had). For the corn, you can char it directly on a gas burner or use frozen corn and toast it in the skillet. Honestly, I’ve made this with nothing fancier than an old saucepan and a cheap skillet, so don’t stress over the tools. Just make sure you clean your cast iron right after, and if your nonstick pan is looking rough, a little baking soda scrub does wonders!

Preparation Method

1. Marinate the Chicken (10 minutes active, 20 minutes marinate):
   • In a mixing bowl, combine 2 tablespoons (30 ml) olive oil, 2 tablespoons (30 ml) fresh lime juice, 1 1/2 teaspoons (5 g) chili powder, 1 teaspoon (3 g) smoked paprika, 1 teaspoon (3 g) garlic powder, 3/4 teaspoon (4 g) salt, and 1/2 teaspoon (2 g) black pepper.
   • Add 1 1/2 lbs (680 g) chicken, tossing to coat evenly. Cover and marinate for at least 20 minutes (or up to overnight in the fridge).
   • Tip: If you’re in a rush, 10 minutes is enough. The lime juice helps tenderize quickly.
2. Cook the Rice (5 minutes active, 20 minutes cook):
   • While the chicken marinates, rinse 1 cup (185 g) white rice under cold water until the water runs mostly clear.
   • Add rice, 2 cups (480 ml) water or broth, and 1/2 teaspoon (2 g) salt to a medium saucepan.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
   • Remove from heat, fluff with a fork, and stir in 1 tablespoon (15 ml) lime juice and 2 tablespoons (8 g) chopped cilantro.
   • Warning: Don’t peek while it’s cooking—steam is key for fluffy rice!
3. Prepare the Street Corn Topping (10 minutes):
   • While rice cooks, shuck 2 large ears of corn and remove kernels (about 2 cups / 300 g).
   • Heat a large skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred (5-7 minutes).
   • Transfer corn to a bowl and cool slightly. Stir in 3 tablespoons (45 g) mayo, 1/2 cup (60 g) Cotija, 1/4 cup (10 g) cilantro, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon (2 g) chili powder, and salt to taste.
   • Note: If using frozen corn, don’t thaw—just toss straight in the pan for best texture.
4. Cook the Chicken (10-12 minutes):
   • Heat a large skillet over medium-high heat. Add chicken (let excess marinade drip off) and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
   • Rest chicken 5 minutes, then slice or dice.
   • Sensory cue: You’re looking for a deep golden crust—the spices will toast and smell amazing!
   • Troubleshooting: If chicken is browning too fast, lower the heat slightly. If sticking, add a splash of oil.
5. Assemble the Bowls (5 minutes):
   • Spoon rice into bowls. Top with sliced chicken and a generous scoop of street corn topping.
   • Add cherry tomatoes, avocado, extra Cotija, green onions, and hot sauce as desired.
   • Personal tip: I always go heavy on the corn topping and squeeze a little extra lime over the top right before serving.

Cooking Tips & Techniques

• Marinate for Maximum Flavor: Even 10-20 minutes makes a big difference, but if you plan ahead, overnight is even better. The lime and spices really soak in.
• Don’t Overcrowd the Pan: Cook chicken in batches if needed. Crowding leads to steaming, which means less browning and flavor.
• Get That Corn Charred: High heat is your friend here. A little blackening is key for that street corn vibe (just don’t walk away—the line between charred and burned is real!).
• Rice Troubles: If your rice is gummy, you probably added too much water or stirred too much. Fluff with a fork and let it sit uncovered for a bit to dry out.
• Keep it Fresh: Add fresh lime juice and cilantro just before serving. It brightens everything up and makes leftovers taste fresh again.
• Personal Oops: Once, I forgot to dry the corn after rinsing—it steamed instead of charring and tasted flat. Lesson learned: dry your corn before adding to a hot pan!
• Consistency Matters: For even chicken cooking, pound breasts to uniform thickness or cut into strips. That way, you avoid dry edges and undercooked centers.
• Multitasking: Start rice first, then marinate chicken and prep corn while it cooks. It all comes together at the finish line!

Variations & Adaptations

• Vegetarian/Vegan: Swap chicken for grilled portobello mushrooms or roasted chickpeas. Use vegan mayo and cheese for a dairy-free bowl.
• Low Carb: Substitute cauliflower rice for the regular rice. Still super satisfying and soaks up all that flavor beautifully.
• Spicy Southwest: Add diced jalapeños to the corn topping and a dash of cayenne to the chicken marinade for extra heat.
• Different Cooking Methods: Grill the chicken outdoors for extra smoky flavor, or try air frying the chicken pieces for a crispier bite.
• Allergy-Friendly: Use nut-free vegan cheese and mayonnaise for allergies, and always double-check ingredient labels if serving a crowd.
• Personal Favorite: Sometimes I swap in black beans for half the chicken and add diced red bell pepper to the corn for extra crunch and color. So good!

Honestly, this bowl is endlessly customizable. Whether you’re working around dietary needs or just using up what’s in the fridge, it’s forgiving—and that’s half the fun.

Serving & Storage Suggestions

Serve this street corn chicken rice bowl warm, right after assembly, for the best creamy, melty cheese experience. I love to pile everything into shallow bowls and finish with a big handful of fresh cilantro and a wedge of lime on the side—it looks colorful and inviting, perfect for sharing on Instagram or Pinterest!

• Serving Suggestions: Pair with a simple green salad, fresh fruit, or even tortilla chips for scooping. A cold, tangy agua fresca or iced tea is a great drink choice.
• Storage: Store leftover rice, chicken, and corn topping separately in airtight containers. They’ll keep in the fridge for 3-4 days.
• Reheating: Warm rice and chicken in the microwave or on the stove with a splash of water to keep things moist. Add the corn topping after reheating—never before, or it’ll get runny.
• Meal Prep: Assemble bowls in advance but keep toppings separate. Flavors meld overnight and actually taste even better the next day!

Flavors deepen as they sit, especially the corn mixture. Just add fresh cilantro and lime before serving for that just-made taste.

Nutritional Information & Benefits

Each street corn chicken rice bowl (with all toppings, per generous serving) is approximately:

• Calories: 540
• Protein: 36g
• Carbs: 48g
• Fat: 22g
• Fiber: 5g

This recipe is packed with lean protein from chicken, complex carbs from rice, and a healthy dose of fiber and antioxidants from corn and tomatoes. Using fresh corn means you’re getting extra B vitamins, and the lime and cilantro add a punch of vitamin C. If you go for brown rice or cauliflower rice, you’ll boost the fiber even more. It’s naturally gluten-free, and easy to make dairy-free or low-carb with a few swaps. Just be mindful if you have dairy or egg allergies due to the cheese and mayo—there are great plant-based alternatives out there. For me, this meal is a feel-good dinner: hearty, satisfying, and full of real ingredients I trust.

Conclusion

This street corn chicken rice bowl recipe is everything I love about late summer cooking—fresh, bold, and ridiculously satisfying without being fussy. It’s perfect for those nights when you want something special but don’t want to spend hours in the kitchen. Plus, it’s so easy to customize to your taste or whatever’s in your fridge. I genuinely make this all the time (sometimes with shrimp, sometimes totally plant-based), and it never fails to hit the spot.

If you’re looking for an easy late summer dinner idea that’ll wow your family or just treat yourself, give this a try! I’d love to hear how you make it your own—drop your twists, favorite toppings, or questions in the comments below. Don’t forget to share a photo, too—these bowls are basically made for Pinterest and Instagram. Here’s to more summer dinners that taste like sunshine in a bowl!

FAQs

Can I make this street corn chicken rice bowl ahead of time?

Yes! Prep all the components (rice, chicken, corn topping) and store them separately in the fridge. Assemble just before eating for the freshest flavor and texture.

What can I use instead of Cotija cheese?

Feta or queso fresco are great substitutes. For a dairy-free version, try a vegan feta or a sprinkle of nutritional yeast.

Is this recipe gluten-free?

Yes, as written, it’s naturally gluten-free. Just double-check your mayo and cheese labels to be sure.

How do I make it spicier?

Add chopped jalapeños to the corn topping or use a hot chili powder in the chicken marinade. A drizzle of hot sauce on top is also a tasty option!

Can I use leftover rotisserie chicken?

Definitely! Toss shredded rotisserie chicken with the marinade spices and a squeeze of lime before assembling the bowl for similar flavor with even less effort.

Street Corn Chicken Rice Bowl

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• Author: James
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This street corn chicken rice bowl is a vibrant, flavor-packed dinner inspired by Mexican elote, featuring juicy marinated chicken, creamy street corn topping, and cilantro-lime rice. It’s a quick, crowd-pleasing meal perfect for late summer or any busy weeknight.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large ears fresh corn on the cob (about 2 cups kernels) or 2 cups frozen corn
• 3 tablespoons mayonnaise
• 1/2 cup Cotija cheese, crumbled (plus extra for serving)
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 tablespoon fresh lime juice (for corn topping)
• 1/2 teaspoon chili powder (for corn topping)
• Salt, to taste (for corn topping)
• 1 cup long-grain white rice, uncooked
• 2 cups water or low-sodium chicken broth
• 1/2 teaspoon salt (for rice)
• 1 tablespoon fresh lime juice (for rice)
• 2 tablespoons fresh cilantro, chopped (for rice)
• 1 cup cherry tomatoes, halved (optional for serving)
• 1 fresh avocado, sliced (optional for serving)
• Thinly sliced green onions (optional for serving)
• Hot sauce or jalapeños (optional for serving)

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Instructions

1. In a mixing bowl, combine olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add chicken and toss to coat. Cover and marinate for at least 20 minutes (or up to overnight in the fridge).
2. While chicken marinates, rinse rice under cold water until mostly clear. Add rice, water or broth, and salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
3. Remove rice from heat, fluff with a fork, and stir in lime juice and chopped cilantro.
4. Shuck corn and remove kernels (or measure out frozen corn). Heat a large skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred (5-7 minutes).
5. Transfer corn to a bowl and cool slightly. Stir in mayonnaise, Cotija cheese, cilantro, lime juice, chili powder, and salt to taste.
6. Heat a large skillet over medium-high heat. Add chicken (letting excess marinade drip off) and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Rest chicken 5 minutes, then slice or dice.
7. To assemble, spoon rice into bowls. Top with sliced chicken and a generous scoop of street corn topping.
8. Add cherry tomatoes, avocado, extra Cotija, green onions, and hot sauce as desired. Serve immediately.

Notes

For best flavor, marinate the chicken as long as possible (overnight if you can). Char the corn over high heat for authentic street corn flavor. If using frozen corn, add it straight to the hot pan without thawing. For a dairy-free version, use vegan mayo and cheese. Store components separately for meal prep and assemble just before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (1/4 of recipe)
• Calories: 540
• Sugar: 6
• Sodium: 820
• Fat: 22
• Saturated Fat: 6
• Carbohydrates: 48
• Fiber: 5
• Protein: 36

Keywords: street corn chicken rice bowl, elote bowl, Mexican chicken bowl, summer dinner, easy chicken rice bowl, cilantro lime rice, meal prep, gluten-free, family dinner