Street Corn Chicken Rice Bowls

by Kayla Berman on September 5, 2025 0 comments

Move aside, Chipotle burrito bowls—this Street Corn Chicken Rice Bowl recipe is the mealtime upgrade we’ve all been missing. Lean chicken breasts are marinated in a zippy chili-lime mixture before pan-frying to juicy perfection, then are layered with creamy esquites, fluffy rice, and rich avocado slices for a deeply satisfying Tex-Mex meal.

There’s something cozy about bowl meals, where there’s a perfect mix of carbs, protein, and veggies. Plus, everything is chopped into manageable pieces so you can eat on the couch! From Baja shrimp taco bowls to Sweetgreen crispy rice bowls, hot honey ground beef bowls to these street corn chicken rice bowls, there’s a wide variety of yum to choose from.

These Tex-Mex inspired beauties combine the craveable crunch of elote (a.k.a. Mexican street corn) with fajita chicken taco-esque white meat, whole grains, and your favorite taco toppings for a meal that truly has it all. Better yet, it takes just 30 minutes to get on the table and is ideal for meal prep, making it perfect for mid-week dinners.

As if that weren’t enough to win you over, my chicken rice bowls are fully customizable. Swap in cauliflower rice or salad greens to reduce the carb count, add beans to amp up the fiber, add a dollop of Greek yogurt for a creamy protein boost. Oh, and there’s no upcharge for changes—take that Chipotle!

Love Mexican and Tex-Mex flavors as much as I do? Check out my crispy chicken tacos, Southwestern ground beef & sweet potato skillet, Mexican beef & rice skillet, and sheet pan chicken fajitas next!

Why You’ll Love This Rice Bowl Recipe

Great for Meal Prep – Feel free to make some or all of the components ahead of time so a filling dinner is never far from reach. Oh, and if you’re the sort who gets bored eating the same thing every day? You can totally mix and match to make other meals like tacos, burritos, and salads all from the same stuff!
Super Satisfying – These chicken and rice bowls aren’t intended for light ladies’ luncheons—they’re here to CRUSH your biggest hunger with 40 grams of protein per serving.
Highly Customizable – Prefer dark meat to white meat? Or spicy to mild? Need to adjust the macros? All that is possible, and more! Read on below for tons of ways to make these chicken and Mexican street corn bowls entirely your own.

Nutritional Deep Dive

These street corn chicken rice bowls are hearty and balanced meals that pack in plenty of macros to keep you fueled. Each bowl comes in at about 690 calories with 40 grams of protein, 38 grams of fat, and 50 grams of carbohydrates. That balance makes it filling and satisfying—perfect for lunch or dinner when you want something flavorful but still nourishing.

The chicken breast provides lean protein to support muscle repair and satiety, while the rice and corn offer quick energy from carbs. Healthy fats from avocado and avocado oil help with nutrient absorption and keep you feeling fuller longer. On top of that, lime juice, jalapeño, and cilantro add vitamins, minerals, and antioxidants without piling on extra calories.

If you’re looking to tweak the bowls to better fit your nutrition goals, I’ve got you covered. Here’s how to adapt the recipe to make them:

Lower-calorie – Swap the sour cream and mayo for plain Greek yogurt, use less avocado oil when cooking, and/or scale back how much avocado you add as a garnish.
Lower-carb – Replace some or all of the rice with cauliflower rice, or mix half-and-half to lighten things up.
Higher-fiber – Use whole-grain brown rice or quinoa instead of white rice for a nutrient boost. You can also add black beans, or pile on extra veggies like bell peppers, zucchini, or shredded lettuce.
Make it higher-protein – Add a dollop of Greek yogurt on top to act like sour cream. You can also be sneaky and use bone broth to simmer your rice. Finally, don’t forget that legumes + whole grains = complete protein, so feel free to add some pinto beans or black beans to the mix!
Add more volume without many calories – Feeling extra hungry? Add some salsa, diced tomatoes, or shredded cabbage for extra freshness and bulk.

INGREDIENT SPOTLIGHT:

Corn brings more to the table than just crunch—it’s a nutrient-dense ingredient that adds flavor, color, and health benefits to your bowl. Each ear of corn delivers fiber to support digestion, B vitamins for energy metabolism, and antioxidants like lutein and zeaxanthin to support eye health. It also provides a natural sweetness that balances out the smoky, spicy Mexican flavors.

To get the most out of corn nutritionally, it’s best to pair it with a source of healthy fat—like avocado or avocado oil—since carotenoids (those eye-healthy antioxidants) are fat-soluble and absorbed more effectively this way. Cooking corn can also enhance antioxidant availability, so lightly grilling or sautéing it (as in these bowls) actually boosts some of its nutritional benefits.

When it comes to choosing corn, fresh, frozen, and canned all have their place in the kitchen. Fresh corn is unbeatable in peak season (summer through early fall) when it’s at its sweetest, juiciest, and most nutrient-dense. Because antioxidants begin to decline after harvest, it’s best to enjoy fresh corn soon after buying it.

Canned corn, while convenient and shelf-stable, usually contains added sodium. Draining and rinsing can reduce the salt, and it still provides fiber and energy-boosting carbs. The flavor may be less vibrant than fresh or frozen, but it’s a reliable, nutritious option when you’re in a pinch.

Frozen corn is picked and frozen at peak ripeness, which locks in flavor and nutrition. It’s available year-round, and since it’s prepped and ready to go, it’s one of the easiest ways to add corn to your meals. In short, reach for fresh corn when it’s in season, lean on frozen corn for everyday convenience, and keep canned corn on hand for emergencies or quick meals.

Ingredients & Substitutions

Boneless Skinless Chicken Breasts – Starting with lean white meat ensures high protein with less fat and calories.
Fresh Lime Juice – “Fresh” is the operative word here—the bottled stuff tastes less bright and more bitter. Feel free to swap in a lemon if needed!
Chili Powder, Ground Cumin, & Paprika – This trio of warming spices adds big flavor with no fuss. In a pinch, you can use taco seasoning or fajita seasoning to replace all of the spices (including garlic and onion powder) as well as the salt.
Garlic Powder & Onion Powder – For the sweet flavor complexity that cooked alliums bring to the table, without having to fuss with papery skins.
Red Pepper Flakes – Optional, but yummy if you like a bit of kick.
Avocado Oil – My preferred neutral oil for high-heat cooking, as it has the best heart-healthy fat makeup around. Feel free to use canola oil, which is also pretty virtuous and comes in at about half the price.
Corn Kernels – You can use the fresh kernels from about 4 ears or use frozen corn that has thawed. In a pinch, drained and rinsed canned corn will work, but it won’t have the same satisfying crunch.
White Onion – This variety of onion has the sharpest flavor and holds its shape and bite during cooking. If needed, softer and milder red, yellow, or green onions can be used, as can shallots.
Jalapeño – For adding a fresh earthiness and spicy pop. If you prefer milder heat, remove the seeds and white membranes of the pepper first before chopping.
Mayonnaise & Sour Cream – These two creamy elements are used for making elote and esquites nice and creamy. Feel free to use low-fat mayo (not Miracle Whip!) or swap in crema fresca or plain, full-fat greek yogurt for the sour cream.
Fresh Cilantro – For a pop of color and fresh flavor. If you’re not a fan, try using Italian (flat-leaf) parsley instead.
Cooked Rice – Any variety will do, but I prefer fluffy long-grain rice here as it has more defined grains.
Avocado – Optional, but excellent for a rich, creamy garnish that adds potassium and heart-healthy fats. You’re welcome to use the taco toppings of your choice!

How To Make Street Corn Chicken Rice Bowls

Step 1: Marinate the chicken. Place the chicken in a shallow dish or zip-top bag. In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pour it over the chicken, making sure it’s well coated. Pop it in the fridge to marinate for at least 30 minutes.

Step 2: Cook the chicken. Heat a little oil in a large skillet over medium-high heat. Once it’s hot, add the chicken and cook until it’s golden brown and cooked through, about 7–8 minutes per side. Transfer the chicken to a plate, cover loosely with foil, and let it rest.

Step 3: Make the street corn mix. In the same skillet, add a splash more oil if needed and toss in the corn, onion, and jalapeño. Cook for about 7 minutes, stirring occasionally, until the corn is lightly charred and the veggies are softened.

Step 4: Dress it up. Transfer the corn mixture to a large bowl. Stir in the mayo, sour cream, lime juice, chopped cilantro, paprika, chili powder, and a pinch of salt until everything’s creamy and well combined.

Step 5: Build your bowls. Add about ¾ cup of rice to each bowl. Slice the chicken thinly and lay it on top, then spoon on ¾ cup of the street corn mixture. Finish it off with avocado slices, lime wedges, and a sprinkle of fresh cilantro. Enjoy!!

raw chicken breasts after sprinkling with the seasoning blend.

seasoned raw chicken breasts cooking in a skillet.

Optional Variations

Switch up the protein. While chicken breast keeps things lean, you could swap in chicken thighs for extra juiciness, shrimp for a lighter seafood twist, or even steak if you’re craving something heartier. For a plant-based option, grilled tofu or black beans work really well too.
Go grain-free. Skip the rice and serve your street corn chicken over a bed of chopped romaine, shredded cabbage, or cauliflower rice for a lighter, low-carb bowl. Alternatively, use a quasi-grain like quinoa for a similar rice-like texture.
Play with the flavor. Add crumbled cotija or feta cheese for extra tang, or spice it up with a drizzle of hot sauce or a sprinkle of Tajín.
Add more veggies. Toss in grilled bell peppers, roasted zucchini, or shredded lettuce for extra volume, fiber, and color.

Expert Tips

Use a bundt or tube pan for corn. Place the cob upright in the center hole and slice downward to catch all the kernels neatly in the pan without scattering them across your kitchen.
Tame the spice of peppers. Removing the seeds and white membranes from jalapeños will cut down on the heat while still giving you that fresh, zesty flavor. And don’t forget—wash your hands thoroughly before touching your face or using the restroom to avoid a painful surprise! 😬
Reduce food waste. Don’t toss the stripped corn cobs! Simmer your scraps in water with a halved onion, a few cloves of garlic, and a bay leaf to make a simple corn broth. It’s great for corn chowder, corn risotto, cooking rice, or any recipe that calls for liquid and could benefit from a boost of fresh corn flavor.
Marinate longer for more flavor. While 30 minutes works fine, letting the chicken marinate for a few hours (or even overnight) really deepens the citrusy, smoky seasoning.
Char the corn. If you’ve got a gas stove or grill, hold the ears of corn directly over the flame for a minute or two to get that extra smoky, authentic Mexican elote flavor before cutting off the kernels.
Keep toppings fresh. Add avocado, cilantro, and lime just before serving so they don’t wilt or brown.

Serving Suggestions

These street corn chicken and rice bowls are a full meal on their own, but you can easily round them out with a few extras. Try adding a few scoops of black bean and corn salsa for a flavorful boost. If you want to keep things hearty, serve with a side of warm tortillas or tortilla chips for scooping up all the goodness in the bowl. Prefer keeping things light? Pair them with a crisp side salad with a Southwestern ranch or a lime vinaigrette dressing.

Alternatively, go for a grain bowl theme and serve half portions alongside my black bean quinoa salad. These chicken rice bowls also work well for packed lunches. Reheat the rice, chicken, and corn mix, then top with fresh avocado and cilantro right before eating!

For parties, a refreshing sparkling water with lime or a chilled pineapple agua fresca makes a great non-alcoholic pairing. A light Mexican lager or a classic margarita on the rocks is a no-brainer if you’re in the mood for a cocktail. Also, consider setting up a build-your-own-bowl bar. Lay out the rice, chicken, street corn mix, and all the toppings so everyone can customize their bowl to taste.

Storage and Reheating Instructions

Refrigeration: Store leftover rice, chicken, and street corn mix in separate airtight containers in the fridge for up to 3–4 days. Keep toppings like avocado, cilantro, and lime separate and add them fresh when serving.
Freezing: The chicken and rice freeze well for up to 2 months. Portion them into freezer-safe containers or bags. The street corn mix can also be frozen, but it may lose some of its creamy texture once thawed. If you plan to freeze it, leave out the mayo/sour cream and stir those in fresh after reheating.
Reheating: Warm the chicken and rice in the microwave or in a skillet over medium heat with a splash of water or broth to keep them from drying out. The corn mix can be gently reheated in the microwave or on the stovetop. Once everything’s warm, top with fresh avocado, cilantro, and lime juice before serving.

FAQs

What do you put in a chicken rice bowl? What toppings go on a chicken rice bowl?

A chicken rice bowl is super versatile—it usually starts with a base of cooked rice and seasoned chicken, then gets layered with veggies, sauces, and fresh toppings. The toppings can vary a lot depending on the flavor profile you’re going for. For example, a Mediterranean chicken rice bowl might include chickpeas, cucumbers, tomatoes, and tzatziki, while these street corn bowls feature a creamy corn mix, avocado, cilantro, and lime. Have fun experimenting!

Are chicken and rice bowls healthy?

Chicken and rice bowls can absolutely be a healthy, balanced meal—they usually combine lean protein, complex carbs from the rice, and nutrient-rich add-ins like veggies. They’re also easy to customize, so you can pack them with fiber, vitamins, and minerals by adding plenty of vegetables and using wholesome grains like brown rice or quinoa.

That said, their healthiness really depends on how they’re made. Using too much oil, creamy sauces, or heavy toppings like cheese can bump up the calories and fat quickly. To make chicken and rice bowls healthier, focus on lean protein, whole grains, lots of veggies, and lighter swaps like Greek yogurt in place of sour cream or fresh salsa instead of heavier sauces.

What is the difference between elote and esquites?

The main difference between elote and esquites comes down to how the corn is served. Elote is corn on the cob that’s grilled or boiled, then slathered with mayo or crema, cheese, chili powder, and lime. Esquites—sometimes called elote en vaso—use the same toppings but the corn is cut off the cob and served in a cup or bowl, making it easier to eat with a spoon. So, technically, this would be more of an “esquites chicken rice bowl” than an “elote chicken rice bowl.”

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