Creamy, tangy, and just the right amount of spicy — this Spicy Street Corn Chicken Rice Bowl is comfort food with a kick. Juicy grilled chicken meets charred sweet corn and a bright, creamy lime-mayo sauce that ties everything together. It’s the kind of bowl you can make on a busy weeknight yet feel proud to serve to guests. Fun fact: street corn (elote) first gained popularity as a simple market snack and now shows up in everything from tacos to salads — and tonight, it becomes the star of your rice bowl.
This recipe is special because it’s simple, quick to pull together, and universally loved by picky eaters and adventurous foodies alike. If you liked our Broccoli Rice, Cheese and Chicken Casserole, you’ll appreciate how this bowl trades cozy baked comfort for bold, fresh flavors — and if you want a preview of a similar street-corn twist, check out this version for another take. Ready to grab a lime and get cooking? You’re going to love how fast this comes together.
What is Spicy Street Corn Chicken Rice Bowl?
Have you ever wondered how elote and a hearty chicken bowl fell in love? That’s the idea behind this Spicy Street Corn Chicken Rice Bowl — it’s a playful mashup of Mexican street corn flavors with a hearty protein-and-grain base. Why call it “street corn” in the name? Because those charred, buttery kernels and creamy, tangy sauce are the soul of the dish. Who knew a market stall favorite would pair so perfectly with grilled chicken and rice? As the old proverb goes, “the way to a man’s heart is through his stomach.” So why not win hearts (and appetites) with this bowl? Give it a try and see why people keep coming back for seconds.
Why You’ll Love This
- Bright, bold flavor: Charred sweet corn, smoky chili powder, zippy lime, and creamy mayo create layers of flavor that make every bite exciting.
- Budget-friendly and filling: With rice and corn stretching the dish, a little chicken goes a long way — perfect for feeding a family without breaking the bank.
- Customizable toppings: Crumbled queso fresco, fresh cilantro, and extra lime let you tailor texture and acidity for each person’s taste.
If you enjoy a rich casserole, this bowl offers the same satisfying comfort but with fresher, brighter notes. For another hearty weeknight winner, see our chicken and casserole ideas at Broccoli Rice, Cheese & Chicken Casserole. Ready to make this at home? It’s easier than you think.
How to Make:
Quick Overview
This recipe is built for simplicity: cook rice, grill some well-seasoned chicken, char corn in a skillet, and mix a quick creamy lime-mayo sauce. The textures are wonderful — tender chicken, slightly crisp charred corn, and creamy sauce over fluffy rice. Prep is about 10 minutes; active cook time is roughly 20-25 minutes. Total time: around 35 minutes.
Ingredients
- 1 lb chicken breast, grilled and sliced (trimmed of excess fat)
- 2 cups cooked rice (white, brown, or your favorite), prepared according to package directions
- 1 cup corn kernels (fresh or frozen, thawed if frozen)
- 1 tablespoon olive oil (divided; for grilling and skillet)
- 1/4 cup mayonnaise (room temperature)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon salt (divided; adjust to taste)
- 1/8 teaspoon black pepper
- 1/4 cup crumbled queso fresco (or feta as substitute)
- Fresh chopped cilantro (for garnish; about 2 tablespoons)
- Lime wedges (for serving; 1-2 limes, cut into wedges)
Directions
- Prepare the rice according to package directions. Once cooked, set it aside and keep it warm.
- Season the chicken breasts with 1/2 teaspoon salt, black pepper, and a drizzle of olive oil. Let sit for a minute while your grill or skillet heats.
- Grill the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). If using a skillet, cook over medium-high heat until nicely browned and cooked through.
- Remove the chicken from heat and let it rest for a few minutes before slicing into thin strips. Resting keeps the meat juicy.
- In a clean skillet, heat the remaining olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, until they develop a slight char. This brings out the corn’s sweetness and adds smoky notes.
- While the corn cooks, combine the mayonnaise, lime juice, chili powder, cumin, paprika, remaining salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning if needed.
- In a large bowl or individual serving bowls, layer warm rice, grilled chicken strips, and charred corn.
- Drizzle the creamy lime mayo sauce generously over each bowl, then sprinkle crumbled queso fresco and fresh cilantro on top.
- Serve immediately with lime wedges on the side for extra brightness.
What to Serve With
- A crisp green salad with avocado and a light lime vinaigrette to mirror the citrus notes.
- Warm flour or corn tortillas for making impromptu tacos from the bowl components.
- Black beans or a simple charred poblano for extra smoky depth.
- A chilled Mexican-style beer or a citrusy agua fresca (like pineapple or hibiscus) to balance the spice.
Top Tips for Perfecting
- Use fresh lime juice for the best bright flavor — bottled lime can taste flat.
- If corn is frozen, thaw and pat dry before charring to avoid steaming instead of caramelizing.
- Don’t skip the resting step for the chicken; it preserves juices and texture.
- Want more heat? Add a pinch of cayenne to the sauce or sliced pickled jalapeños as a topping.
- Avoid overcrowding the skillet when charring corn; small batches get better color.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep sauce separate if possible to maintain texture.
- Freezing: The full assembled bowl isn’t ideal for freezing (sauces and queso change texture). Freeze cooked chicken separately for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Rewarm rice and chicken gently in a skillet over medium-low heat or in the microwave in 30-second bursts, stirring between intervals. Add a splash of water or a squeeze of lime to refresh the rice. Add fresh cilantro and queso after reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs stay juicier and add extra flavor. Adjust cooking time slightly; thighs may take a few minutes longer.
Is there a dairy-free version of the sauce?
Absolutely. Substitute vegan mayo for regular mayo and use a dairy-free crumbly cheese or omit the cheese entirely.
Can I make this vegetarian?
Yes — replace chicken with grilled tofu, tempeh, or extra beans for protein. Marinate tofu briefly for better flavor.
How can I make the corn less spicy?
The corn itself isn’t spicy; control heat in the mayo sauce by reducing or omitting chili powder, or choose a mild chili powder.
Can I prep parts of this ahead of time?
Yes. Cook rice and grill chicken a day ahead. Store separately, then reheat and assemble just before serving for maximum freshness.
Conclusion
This Spicy Street Corn Chicken Rice Bowl is an unbeatable weeknight winner — fast, flavorful, and flexible enough to please a crowd. With little prep and big impact, it proves comfort food can be bright and exciting. If you want to compare variations or get inspired by another take, check out this guide to a similar recipe: Street Corn Chicken Rice Bowl | Cocina Republic. Give this bowl a try, invite someone over, and enjoy the smiles that follow.
Spicy Street Corn Chicken Rice Bowl
Equipment
- Grill or Skillet
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 lb Chicken breast Grilled and sliced, trimmed of excess fat
- 2 cups Cooked rice White, brown, or your favorite, prepared according to package directions
- 1 cup Corn kernels Fresh or frozen, thawed if frozen
- 1 tablespoon Olive oil Divided for grilling and skillet
- 1/4 cup Mayonnaise Room temperature
- 1 tablespoon Lime juice Freshly squeezed
- 1 teaspoon Chili powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Paprika
- 1 teaspoon Salt Divided, adjust to taste
- 1/8 teaspoon Black pepper
- 1/4 cup Queso fresco Crumbled, or feta as substitute
- 2 tablespoons Fresh chopped cilantro For garnish
- 1-2 limes Lime wedges For serving, cut into wedges
Instructions
- Prepare the rice according to package directions. Once cooked, set it aside and keep it warm.
- Season the chicken breasts with 1/2 teaspoon salt, black pepper, and a drizzle of olive oil. Let sit for a minute while your grill or skillet heats.
- Grill the chicken over medium-high heat for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). If using a skillet, cook over medium-high heat until nicely browned and cooked through.
- Remove the chicken from heat and let it rest for a few minutes before slicing into thin strips. Resting keeps the meat juicy.
- In a clean skillet, heat the remaining olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, until they develop a slight char.
- While the corn cooks, combine the mayonnaise, lime juice, chili powder, cumin, paprika, remaining salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning if needed.
- In a large bowl or individual serving bowls, layer warm rice, grilled chicken strips, and charred corn.
- Drizzle the creamy lime mayo sauce generously over each bowl, then sprinkle crumbled queso fresco and fresh cilantro on top.
- Serve immediately with lime wedges on the side for extra brightness.