Corn Chicken Rice Bowl

The first time I tried a Corn Chicken Rice Bowl, I was wandering through a street market, hypnotized by the smell of smoky grilled corn and sizzling chicken. One vendor handed me something that looked like a cross between a taco stand’s elote and a hearty dinner bowl. That first bite? Creamy, tangy, a little spicy, and completely addictive. I knew right then this was something I had to recreate in my own kitchen—and make it easy enough for busy parents, students, or anyone craving a quick, satisfying dinner.

This recipe is inspired by Mexican street corn, also known as elote, and combines juicy marinated chicken, a creamy corn topping, fluffy rice, and fresh garnishes. Whether you’re a seasoned home cook or just starting to experiment, this Corn Chicken Rice Bowl is about to become your weeknight go-to.

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Why You’ll Love This Corn Chicken Rice Bowl

If you’re on the fence about adding another chicken and rice recipe to your rotation, here’s why this one earns a permanent spot:

• Big flavors, minimal effort – Lime, chili powder, and cumin bring the chicken to life, while the creamy street corn topping adds a tangy kick.
• Totally customizable – Want it spicier? Add jalapeños. Need it lighter? Swap in cauliflower rice.
• Meal prep friendly – Store everything separately and assemble your Corn Chicken Rice Bowl on busy days.
• Ready in under an hour – Perfect for a weeknight dinner or quick meal before heading out.

It’s not just a chicken dinner—it’s a Tex-Mex rice bowl party in one dish.

Equipment Needed for the Perfect Corn Chicken Rice Bowl

You don’t need a restaurant kitchen to pull this off. Here’s what I use:

• Skillet – For that golden sear on the chicken.
• Cutting board & knife – Chopping veggies and garnishes.
• Mixing bowls – One for the marinade, one for the corn topping.
• Measuring cups & spoons – Because we can’t just “eyeball” chili powder (trust me, I’ve tried).
• Tongs or spatula – To flip chicken without losing that crust.
• Optional: Grill pan for smoky corn flavor.

Ingredients & Substitutions for Your Corn Chicken Rice Bowl

Chicken & Marinade

• 1 ½ lbs boneless skinless chicken thighs (or chicken breasts if you prefer leaner meat)
• Juice of 2 limes – Fresh is non-negotiable for that bright flavor.
• 3 tbsp avocado oil – Olive oil works fine too.
• 2 tsp chili powder – Or swap for smoked paprika if you want a milder taste.
• 1 tsp ground cumin – Adds earthy depth.
• 4 garlic cloves, minced – Always fresh.
• Salt & black pepper – Season generously.

Street Corn Topping (Elote Style)

• 3 cups grilled corn kernels – Fresh, frozen, or canned all work.
• ¼ cup sour cream – Greek yogurt for a healthier twist.
• ¼ cup mayo – Light or vegan mayo if preferred.
• ½ cup Cotija cheese – Feta works if Cotija isn’t available.
• ¼ cup finely diced red onion
• 1 tsp chili powder
• Juice of 1 lime
• Salt & pepper to taste.

Rice Base & Garnishes

• 3 cups cooked jasmine rice – Or try brown rice, cauliflower rice, or quinoa.
• Fresh cilantro & lime wedges – For garnish.
• Optional toppings: avocado slices, black beans, pico de gallo, jalapeños, radish, shredded lettuce.

If you like the sound of this but want a tropical vibe, check out our Coconut Chicken Rice Bowl.

Step-by-Step Instructions for the Best Corn Chicken Rice Bowl

1. Marinate the Chicken

In a large bowl, whisk together lime juice, avocado oil, chili powder, cumin, minced garlic, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes—30 if you have the time. The lime works its magic here, tenderizing the meat while infusing flavor.

2. Cook the Chicken

Heat a skillet over medium-high heat. Add a little oil, then place chicken pieces in without crowding them. Sear 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and let it rest before slicing.

For another citrusy chicken idea, try our Lime Chicken with Corn and Poblano Salad.

3. Make the Street Corn Topping

In a mixing bowl, combine grilled corn, sour cream, mayo, Cotija, red onion, chili powder, lime juice, salt, and pepper. Stir until creamy and well mixed. Taste and adjust—maybe a little extra chili powder for heat, or more lime for brightness.

If you love this topping, you’ll also enjoy our Mexican Street Corn Salad Recipe.

4. Cook the Rice

If making fresh, follow package directions for jasmine rice. For reheating, sprinkle in a tablespoon of water, cover, and microwave to restore fluffiness.

5. Assemble Your Bowl

Scoop rice into bowls, top with sliced chicken, then a generous helping of the street corn mixture. Garnish with cilantro, lime wedges, and any extra toppings you love.

Pro Tips for a Restaurant-Quality Corn Chicken Rice Bowl

• Char your corn – Whether on the grill, a grill pan, or directly over a gas flame, this adds smoky depth.
• Fresh lime juice only – Bottled won’t cut it.
• Don’t overcrowd the chicken – Let each piece sear properly.
• Add heat wisely – Jalapeños, cayenne, or hot sauce can turn up the spice level.
• Meal prep like a pro – Store rice, chicken, and corn topping separately to keep textures fresh.

Extra Topping Ideas for Your Corn Chicken Rice Bowl

Want to make each bowl unique? Try:

• Sliced avocado or guacamole
• Pico de gallo
• Pickled jalapeños
• Radishes for crunch
• Hot sauce or Tajín for extra zing

For another street-food-inspired dinner, check out our Mexican Street Corn Chicken Bowl.

Serving Suggestions

Serve your Corn Chicken Rice Bowl warm, with extra lime wedges for squeezing at the table. It pairs beautifully with tortilla chips, a crisp green salad, or grilled veggies.

If you’re in the mood for something creamier and spicier next time, our Bang Bang Chicken Bowl is a must-try.

Related Recipes You’ll Love

If you loved this Corn Chicken Rice Bowl, here are more flavor-packed options from Virile Recipes:

• Lime Chicken with Corn and Poblano Salad
• Mexican Street Corn Salad Recipe
• Garlic Butter Chicken Bites with Parmesan Pasta

Corn Chicken Rice Bowl

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• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings

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Description

Juicy lime-marinated chicken, creamy Mexican street corn topping, and fluffy jasmine rice come together for a vibrant, customizable, and satisfying weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs boneless skinless chicken thighs (or breasts)
• Juice of 2 limes
• 3 tbsp avocado oil (or olive oil)
• 2 tsp chili powder
• 1 tsp ground cumin
• 4 garlic cloves, minced
• Salt & black pepper
• 3 cups grilled corn kernels
• 1/4 cup sour cream (or Greek yogurt)
• 1/4 cup mayo (light or vegan optional)
• 1/2 cup Cotija cheese (or feta)
• 1/4 cup finely diced red onion
• 1 tsp chili powder
• Juice of 1 lime
• Salt & pepper to taste
• 3 cups cooked jasmine rice (or brown rice, cauliflower rice, quinoa)
• Fresh cilantro & lime wedges for garnish
• Optional toppings: avocado slices, black beans, pico de gallo, jalapeños, radish, shredded lettuce

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Instructions

1. In a large bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Coat chicken and marinate 15–30 minutes.
2. Heat skillet over medium-high, add oil, and cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F. Rest before slicing.
3. In a mixing bowl, combine corn, sour cream, mayo, Cotija, red onion, chili powder, lime juice, salt, and pepper. Stir until creamy.
4. Cook rice per package instructions or reheat with a splash of water if pre-cooked.
5. Assemble bowls: rice, sliced chicken, street corn topping, garnishes, and optional toppings.

Notes

For smoky depth, char your corn. Use only fresh lime juice. Avoid overcrowding chicken to ensure a good sear. Adjust spice level with jalapeños, cayenne, or hot sauce. Store components separately for meal prep.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 512
• Sugar: 6g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 95mg

Final thoughts

This Corn Chicken Rice Bowl isn’t just dinner—it’s a flavor journey. Juicy lime-marinated chicken, creamy elote topping, and fluffy rice come together in under an hour for a meal that’s fresh, vibrant, and endlessly customizable. Whether you’re meal prepping for the week, feeding a family, or cooking just for yourself, this is the kind of dish that keeps everyone coming back for seconds.

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