There’s something magical about a well-crafted rice bowl—the way different flavors and textures come together in perfect harmony, each bite offering something new and exciting. Today, I’m sharing one of my absolute favorite creations: the Loaded Street Corn Chicken Rice Bowl. This dish combines the smoky, tangy flavors of Mexican street corn (elote) with juicy seasoned chicken and fluffy rice for a meal that’s as satisfying as it is delicious.
As someone who’s constantly experimenting in the kitchen, I’ve refined this recipe over dozens of attempts, and I’m thrilled to finally share my perfected version. Whether you’re meal prepping for the week ahead or looking for a crowd-pleasing dinner option, this bowl delivers on all fronts—flavor, nutrition, and that undeniable wow factor that’ll have everyone asking for seconds.
What Makes This Bowl Special
Before we dive into the recipe, let me tell you why this particular combination works so beautifully. The charred corn brings a sweet smokiness that plays perfectly against the lime-kissed mayo drizzle. The chicken, seasoned with a blend of Mexican-inspired spices, adds hearty protein that soaks up all those wonderful flavors. And the rice—oh, the rice!—acts as the perfect canvas, catching every bit of sauce and spice. It’s truly a match made in culinary heaven.
Ingredients You’ll Need
For this recipe to shine, quality ingredients make all the difference. Here’s everything you’ll need to serve four hungry people:
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs (or breasts if you prefer)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Juice of 1 lime
For the Street Corn:
- 4 cups fresh or frozen corn kernels (about 4-5 ears if using fresh)
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 jalapeño, seeded and finely diced
- ⅓ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the Creamy Drizzle:
- ⅓ cup mayonnaise
- ⅓ cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 garlic clove, minced
- ¼ teaspoon chipotle powder (or more if you like heat)
- Salt and pepper to taste
For the Rice:
- 2 cups long-grain white rice
- 3½ cups chicken broth
- 1 tablespoon butter
- 1 teaspoon salt
- Juice and zest of 1 lime
- ¼ cup fresh cilantro, chopped
For Assembly:
- 1 cup cotija cheese, crumbled (can substitute feta in a pinch)
- 1 large avocado, sliced
- ¼ cup pickled red onions
- Fresh cilantro leaves
- Lime wedges
- Hot sauce (optional)
Kitchen Equipment Needed
Having the right tools on hand will make this recipe come together smoothly:
- Large skillet or cast-iron pan for the chicken and corn
- Medium saucepan with lid for the rice
- Sharp chef’s knife
- Cutting board
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs for handling the chicken
- Small whisk for the sauce
- Microplane or zester for the lime
- Serving bowls
Step-by-Step Instructions
Let’s break down this recipe into manageable steps to ensure perfect results every time.
Preparing the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt.
- Bring to a boil over high heat, then reduce to the lowest setting, cover, and simmer for 15-18 minutes or until the liquid is absorbed.
- Remove from heat but keep covered for an additional 5 minutes.
- Fluff with a fork, then stir in the lime juice, zest, and cilantro. Cover again until ready to serve.
Marinating and Cooking the Chicken:
- In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, pepper, and lime juice.
- Cut chicken into 1-inch pieces and add to the marinade, tossing to coat thoroughly.
- Allow chicken to marinate for at least 15 minutes (or up to 4 hours in the refrigerator if prepping ahead).
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding).
- Cook for 4-5 minutes per side until nicely browned and cooked through to 165°F internal temperature.
- Transfer to a clean plate and tent with foil to keep warm.
Making the Street Corn:
- In the same skillet used for the chicken (no need to clean it!), melt the butter over medium-high heat.
- Add the corn kernels, spreading them in an even layer. Allow to cook undisturbed for 3-4 minutes to develop some char.
- Stir and continue cooking for another 2-3 minutes until the corn is lightly charred and cooked through.
- Remove from heat and stir in the jalapeño, red onion, cilantro, lime juice, salt, and pepper.
- Set aside.
Preparing the Creamy Drizzle:
- In a small bowl, whisk together the mayonnaise, crema or sour cream, lime juice, minced garlic, and chipotle powder.
- Season with salt and pepper to taste.
- If the sauce is too thick, add a teaspoon of water at a time until it reaches your desired consistency (it should be thick but drizzleable).
Bowl Assembly:
Now comes the fun part—putting everything together!
- Divide the lime-cilantro rice among four bowls, spreading it out to form a base.
- Arrange the chicken pieces over one side of the rice.
- Spoon the street corn mixture next to the chicken.
- Add sliced avocado alongside the other components.
- Sprinkle generously with crumbled cotija cheese.
- Add pickled red onions on top.
- Drizzle the creamy sauce over everything.
- Garnish with additional cilantro leaves and serve with lime wedges and hot sauce on the side.
Nutritional Information
Here’s a breakdown of what you can expect nutritionally from this flavorful bowl:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 785 | – |
| Total Fat | 42g | 54% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 0g | – |
| Cholesterol | 145mg | 48% |
| Sodium | 1,450mg | 63% |
| Total Carbohydrates | 65g | 24% |
| Dietary Fiber | 7g | 25% |
| Total Sugars | 6g | – |
| Protein | 38g | 76% |
| Vitamin D | 0.5mcg | 3% |
| Calcium | 230mg | 18% |
| Iron | 3.5mg | 19% |
| Potassium | 820mg | 17% |
| Vitamin A | 1,200IU | 24% |
| Vitamin C | 28mg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet.
Preparation and Cooking Times
| Stage | Time Required |
|---|---|
| Prep Time | 25 minutes |
| Marinating Time | 15 minutes (minimum) |
| Cooking Time | 35 minutes |
| Total Time | 1 hour 15 minutes |
Useful Cooking Tips
Through my many iterations of this recipe, I’ve picked up several tricks that elevate this dish from good to absolutely incredible:
- Chicken Choice: While I prefer thighs for their juiciness and flavor, breasts work well too if you’re looking to reduce the fat content. Just be careful not to overcook them.
- Corn Options: Fresh corn cut from the cob provides the best flavor, especially in summer, but frozen corn works wonderfully year-round. Just make sure to pat it dry before adding it to the hot skillet to encourage charring.
- Make-Ahead Components: The chicken can be marinated the night before, and the creamy drizzle stays fresh in the fridge for up to 3 days.
- Rice Perfection: Rinsing the rice removes excess starch, which is key to achieving fluffy, non-sticky grains.
- Heat Management: Adjust the cayenne in the chicken marinade and the chipotle in the drizzle according to your heat preference. Remember, you can always add more, but you can’t take it away!
- Cotija Substitute: If you can’t find cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty profile.
Variations to Try
One of the best things about rice bowls is their versatility. Here are some of my favorite ways to switch things up:
Protein Swaps:
- Grilled shrimp (reduce cooking time to about 2 minutes per side)
- Seasoned ground beef or turkey
- Crispy tofu cubes marinated in the same spice blend (for a vegetarian option)
- Grilled flank steak, thinly sliced
Grain Alternatives:
- Brown rice (adjust cooking time per package directions)
- Quinoa for a protein boost
- Cauliflower rice for a lower-carb option
- Farro or barley for a chewy, nutty alternative
Seasonal Twists:
- Summer: Add diced mango or peach to the corn mixture
- Fall: Incorporate roasted sweet potato cubes
- Winter: Add roasted Brussels sprouts or butternut squash
- Spring: Mix in fresh asparagus tips or peas
Storing and Reheating Instructions
This recipe makes excellent leftovers! Here’s how to store and reheat for the best results:
Storage:
- Store components separately in airtight containers in the refrigerator.
- The chicken, corn mixture, and rice will keep for 3-4 days.
- The creamy drizzle will stay fresh for up to 5 days.
- Store avocado separately with a spritz of lime juice to prevent browning.
Reheating:
- Rice: Sprinkle with a few drops of water, cover, and microwave for 1-2 minutes.
- Chicken: Microwave covered for 1 minute or reheat in a skillet over medium heat.
- Corn: Best served at room temperature after refrigeration, but can be gently warmed in the microwave for 30 seconds.
Meal Prep Tip:
Assemble multiple bowls without the avocado and creamy drizzle, then add those fresh when ready to eat.
Serving Suggestions
While this bowl is a complete meal on its own, here are some perfect accompaniments:
- Warm corn tortillas on the side
- Fresh pico de gallo
- Simple green salad with lime vinaigrette
- Mexican-style pickled vegetables
- Cucumber spears with Tajin seasoning
- Sparkling water with lime and mint
Perfect Occasions for This Dish
I’ve served this dish in various settings, and it always impresses. Here’s when it shines brightest:
- Weeknight Dinners: Despite its impressive appearance, it comes together quickly enough for a special weeknight meal.
- Casual Entertaining: Set up a build-your-own bowl bar where guests can customize their portions and toppings.
- Meal Prep: Make all components on Sunday for ready-to-assemble lunches throughout the week.
- Al Fresco Dining: These bowls are perfect for patio dinners on warm evenings.
- Post-Workout Meal: With its balanced protein, carbs, and healthy fats, it’s ideal refueling food.
Frequently Asked Questions
Q: Can I make this dish ahead of time for a party?
A: Absolutely! Prepare all components separately up to a day ahead. Reheat the rice and chicken just before serving, and set everything out buffet-style so guests can build their own bowls.
Q: Is there a way to make this recipe dairy-free?
A: Yes! Substitute the butter with olive oil or plant-based butter. For the creamy drizzle, use dairy-free mayonnaise and replace the crema/sour cream with coconut yogurt or cashew cream. Skip the cotija and instead add extra avocado or a sprinkle of nutritional yeast for a cheesy flavor.
Q: How spicy is this dish?
A: As written, it has a mild-to-medium heat level. The heat comes from three sources: cayenne in the chicken marinade, fresh jalapeño in the corn, and chipotle in the drizzle. Adjust any or all of these to suit your preference.
Q: Can I use a rotisserie chicken to save time?
A: Definitely! Shred the rotisserie chicken and toss it with a tablespoon of the spice mixture plus a squeeze of lime. Warm it in a skillet with a splash of olive oil before assembling your bowls.
Q: What’s the best rice to use for this recipe?
A: I recommend long-grain white rice for its fluffy texture, but jasmine or basmati would also work beautifully. Brown rice is a nutritious alternative but will need adjusted cooking times and liquid amounts.
Q: How can I make this more kid-friendly?
A: Skip the cayenne and jalapeño, or set some plain corn aside before adding the spicy elements. Serve the components separately so kids can choose what goes in their bowls, and offer mild alternatives to the creamy drizzle like plain sour cream.
Why This Recipe Has Become a Staple in My Kitchen
I first created this recipe after being inspired by an amazing street corn dish I had at a local taqueria. I wanted to transform those flavors into a complete meal that captured that same bright, bold character while being substantial enough for dinner.
After multiple iterations and plenty of taste-testing from willing friends and family, this bowl has earned its place in my regular rotation. What I love most is how it brings together protein, veggies, and grains in a way that feels indulgent yet nourishing.
The combination of textures—creamy avocado, juicy chicken, charred corn, and crunchy pickled onions—makes every bite interesting. And the flavor profile hits all the right notes: savory, spicy, sweet, tangy, and umami-rich.
Whether you’re looking to expand your dinner repertoire or impress dinner guests with minimal effort, this Loaded Street Corn Chicken Rice Bowl delivers on all fronts. It’s bold, beautiful, and bound to become a favorite in your home just as it has in mine.
I hope you enjoy making and eating this dish as much as I do!
