Street Corn Bowl

Featured in main-dishes.

Hey there! You absolutely NEED to try this Street Corn Chicken Bowl - it's a game-changer! The juicy grilled chicken has these amazing char marks and spice rub that'll make your taste buds dance. The sweet corn kernels, diced red onions, and fresh cilantro add such vibrant flavors and colors. And that drizzle of lime crema? Pure magic! It's super easy to put together, looks Instagram-worthy, and tastes even better than it looks. Perfect for meal prep or impressing dinner guests without spending hours in the kitchen!

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Updated on Mon, 19 May 2025 23:01:10 GMT
Colorful Mexican-inspired bowl with grilled chicken, street corn, and creamy drizzle pin it
Colorful Mexican-inspired bowl with grilled chicken, street corn, and creamy drizzle | lonerecipes.com

I still remember the first time I tried this Street Corn Chicken Bowl. I was experimenting with ways to bring Mexican street food flavors into a complete meal, and this creation became an instant favorite in our household. The inspiration came from classic elote (Mexican street corn), but I wanted something more substantial that could work as a full dinner. The combination of the spice-rubbed grilled chicken with the sweet corn, fresh herbs, and tangy lime crema creates this perfect harmony of flavors and textures. What I love most is how the dish manages to be both satisfying and fresh at the same time. The lime wedge isn't just garnish – squeezing it over the top right before eating adds this bright pop that ties everything together beautifully. It's now my go-to recipe when I want to impress guests without spending hours in the kitchen.

Why I love this recipe

I absolutely adore this Street Corn Chicken Rice Bowl for so many reasons. First, it's incredibly versatile – I can prep most components ahead of time, making weeknight dinners a breeze. The flavors transport me to sunny days and vibrant street markets, even in the middle of winter. I love how it satisfies my craving for something that feels indulgent while actually being quite balanced nutritionally. The combination of protein, complex carbs, and vegetables makes it a complete meal in one bowl. The visual appeal can't be overlooked either – the vibrant colors make it a feast for the eyes before it even hits your taste buds. But what really makes this recipe special to me is how it brings people together. Every time I serve it for friends or family, the table goes quiet for those first few bites, followed by enthusiastic compliments and requests for the recipe. It's the kind of dish that creates memories around the dinner table.

What You Need From Your Kitchen

  • Chicken breasts: Season well and grill until charred with clear grill marks
  • Corn kernels: Char in a hot skillet until golden brown
  • Red onion: Dice finely for color and sharp flavor
  • Bell pepper: Adds sweet crunch and vibrant color
  • Fresh cilantro: Chop and sprinkle generously for freshness
  • Mexican crema: Mix with lime juice for the tangy drizzle
  • White rice: Cook until fluffy as the base of the bowl

Let's Make These Together

Season the chicken
Mix chili powder, paprika, cumin, garlic powder, salt, and pepper. Rub evenly on both sides of chicken breasts, pressing gently to adhere. Let sit for at least 5 minutes before cooking to allow flavors to penetrate.
Char the corn
Heat oil in a skillet until shimmering. Add corn in a single layer and don't stir immediately - this allows those beautiful char marks to develop. After 3-4 minutes, stir and continue cooking until golden all over.
Make the lime crema
Combine the Mexican crema or sour cream with fresh lime juice, a pinch of chili powder, and salt. Whisk until completely smooth. If too thick, add a tiny splash of water to reach a drizzle consistency.
Assemble with care
Start with a base of fluffy rice, then strategically place components around the bowl rather than mixing everything together. This creates a more visually appealing presentation where each element can be appreciated.
Recipe picture pin it
Delicious street food bowl featuring char-grilled chicken, elote corn, and zesty lime | lonerecipes.com

Switch Things Up

I first made this Street Corn Chicken Bowl after visiting a local food truck festival where I fell in love with elote (Mexican street corn). I wanted to recreate those amazing flavors at home but in a complete meal format. The first time I made it, I actually used leftover rotisserie chicken, which worked surprisingly well! Sometimes I'll swap the white rice for brown rice or even cauliflower rice when I'm trying to add more vegetables. During summer grilling season, I'll char the corn on the cob directly on the grill before cutting off the kernels – it adds such an amazing smoky depth to the dish.

Perfect Pairings

This Street Corn Chicken Rice Bowl pairs beautifully with ice-cold Mexican beer like Modelo or a crisp margarita. For non-alcoholic options, try it with horchata or a tangy hibiscus agua fresca. On the side, serve some tortilla chips with fresh guacamole or a simple green salad dressed with lime vinaigrette. For dessert, keep the Mexican theme going with churros or a light tres leches cake that won't overwhelm after this satisfying meal.

Vibrant rice bowl topped with spiced chicken, corn kernels, and fresh herbs pin it
Vibrant rice bowl topped with spiced chicken, corn kernels, and fresh herbs | lonerecipes.com

Frequently Asked Questions

→ Can I make this recipe ahead of time?

Yes! You can prepare all components 1-2 days in advance and store them separately in the refrigerator. The lime crema might thicken when chilled, so you may need to thin it slightly before serving. Assemble the bowls just before eating for the best texture and presentation.

→ Is there a good vegetarian substitute for the chicken?

Absolutely! Black beans, pinto beans, or grilled halloumi cheese make excellent vegetarian alternatives. For a vegan option, try marinated and grilled tofu or tempeh with the same spice mixture used for the chicken.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works great! Just make sure to pat it dry before charring to prevent excessive splattering. You might need to cook it slightly longer to evaporate the extra moisture and achieve those beautiful char marks.

→ What can I substitute for Mexican crema?

If you can't find Mexican crema, regular sour cream is the closest substitute. Greek yogurt can also work, though it will be tangier. For a dairy-free version, try cashew cream with lime juice or a store-bought dairy-free sour cream alternative.

→ How spicy is this dish?

As written, the recipe has a mild to medium heat level from the chili powder. You can easily adjust the spiciness by reducing the chili powder or adding chopped jalapeños, cayenne pepper, or hot sauce if you prefer more heat.

Conclusion

This Street Corn Chicken Rice Bowl brings the vibrant flavors of Mexican street food right to your dinner table. The combination of smoky grilled chicken, sweet charred corn, and tangy lime crema creates a perfect balance of flavors and textures. It's a complete meal that's both satisfying and nutritious, perfect for busy weeknights or casual entertaining. The best part? It's easily customizable based on what you have on hand, making it a versatile option for any home cook.

Street Corn Bowl

Spiced grilled chicken with charred corn, red onions, and bell peppers over rice, drizzled with tangy lime crema.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: chris

Category: main-dishes

Difficulty: easy

Cuisine: Mexican-American

Yield: 4 Servings (4 balls)

Dietary: High-protein, Gluten-free

Ingredients

012 boneless skinless chicken breasts
022 cups cooked white rice
032 cups fresh or frozen corn kernels
041/2 red onion, diced
051 red bell pepper, diced
061/4 cup fresh cilantro, chopped
072 green onions, sliced
081/4 cup Mexican crema or sour cream
091 tablespoon lime juice

Instructions

Step 01

Season chicken breasts with chili powder, paprika, cumin, garlic powder, salt, and pepper. Grill or pan-sear for 6-7 minutes per side until fully cooked and showing nice char marks. Rest for 5 minutes before slicing into strips.

Step 02

Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn kernels and cook without stirring for 3-4 minutes until charred on one side. Stir and continue cooking for another 2 minutes. Season with a pinch of salt and set aside.

Step 03

In a small bowl, combine Mexican crema or sour cream with lime juice, a pinch of chili powder, and salt to taste. Stir until smooth and set aside.

Step 04

In the same skillet used for corn, heat remaining oil over medium heat. Add diced red onion and bell pepper, cooking for 3-4 minutes until slightly softened but still crisp. Season with a pinch of salt.

Step 05

Divide cooked rice among serving bowls. Top with sliced grilled chicken, charred corn, sautéed vegetables, and fresh cilantro. Drizzle with lime crema, sprinkle with additional chili powder, and garnish with green onions and lime wedges.

Notes

  1. For a vegetarian version, substitute the chicken with black beans or grilled halloumi cheese.
  2. The components can be prepared up to 2 days in advance and assembled just before serving.
  3. For extra heat, add a diced jalapeño or serrano pepper when cooking the vegetables.
  4. Try cotija cheese crumbles as an additional topping for authentic Mexican street corn flavor.

Tools You'll Need

  • Grill or heavy skillet
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (Mexican crema/sour cream)
  • Potential corn allergens
  • Nightshades (bell peppers, chili powder, paprika)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 14 g
  • Total Carbohydrate: 45 g
  • Protein: 32 g

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