Street Corn Chicken Bowl

This street corn chicken rice bowl captures all the vibrant flavors of Mexican street corn in a hearty, complete meal. The combination of charred corn, seasoned chicken, and zesty lime crema creates a restaurant-quality dish that's surprisingly simple to make at home.

I first created this recipe when trying to recreate the flavors of a street corn dish I fell in love with during a trip to Mexico City. Now it's become our family's favorite "build your own bowl" dinner night where everyone can customize their toppings.

Ingredients

• Corn kernels fresh corn offers the best flavor but frozen works wonderfully too especially when fresh isn't in season
• Chili powder and smoked paprika these create that authentic street corn flavor profile with warmth and smokiness
• Cotija cheese this crumbly Mexican cheese adds the perfect salty finish look for it in the specialty cheese section
• Lime juice for the crema use fresh limes for the brightest flavor never bottled
• Chicken breasts boneless skinless thighs can be substituted for juicier results
• Rice any variety works but cilantro lime rice complements the Mexican flavors beautifully
• Black beans adds protein and texture canned is perfectly fine just rinse thoroughly
• Cilantro for that fresh herbal note look for bunches with bright green leaves

Step-by-Step Instructions

Char the Corn

Heat your skillet until it's quite hot before adding the olive oil and corn. Allow the corn to sit undisturbed for about a minute before stirring to develop those beautiful charred spots. The slight caramelization brings out the natural sweetness of the corn and creates that authentic street food flavor. Sprinkle the spices directly onto the hot corn to bloom their flavors.

Season and Cook Chicken

If starting with raw chicken, pound breasts to even thickness about half an inch thick to ensure even cooking. Season generously on both sides and cook until they reach 165°F internal temperature. Let the chicken rest for at least 5 minutes before slicing to keep all those flavorful juices inside.

Prepare the Lime Crema

Whisk together all ingredients until completely smooth. The crema should be pourable but not too thin. If it's too thick, add a touch more lime juice or a splash of water. This can be made up to two days ahead and stored in the refrigerator.

Assemble Your Bowl

Start with warm rice as your base, arranging ingredients in sections creates a more appealing presentation. Place the sliced chicken in the center and arrange the other components around it for the most visually appealing result. The lime crema can be drizzled over the top or served on the side for people to add themselves.

Bookmark

The charred corn is truly the star of this dish. I discovered the technique of dry charring corn kernels in a hot skillet from a street vendor in Mexico who made elotes without a grill. The slight smokiness completely transforms the flavor of even frozen corn kernels.

Make It Your Own

This versatile bowl can be adapted countless ways. Try adding diced avocado or guacamole for creaminess, pickled jalapeños for heat, or a sprinkle of toasted pepitas for crunch. For a vegetarian version, replace the chicken with additional black beans or pan-fried tofu seasoned with the same spice blend.

Storage Tips

The components of this bowl keep beautifully when stored separately. The rice, chicken, and corn mixture will stay fresh in airtight containers in the refrigerator for up to 4 days. Store the lime crema separately and give it a quick stir before using. When reheating, add a splash of water to the rice to prevent it from drying out, and warm the chicken gently to avoid toughening.

Cultural Context

This recipe draws inspiration from Mexican elote, or street corn, traditionally served on the cob coated with mayo, cotija cheese, chili powder, and lime. This bowl format transforms the beloved street food into a complete meal while honoring those classic flavors. The lime crema replaces the traditional mayo coating while maintaining that creamy, tangy element that makes elote so irresistible.

Recipe FAQs

→ Can I make this Street Corn Chicken Bowl ahead of time?

Yes! This dish works excellently for meal prep. Prepare all components and store them separately in the refrigerator for up to 3 days. Keep the lime crema and cotija cheese separate, adding them just before serving for the best flavor and texture.

→ What can I substitute for cotija cheese?

If cotija cheese isn't available, feta cheese makes an excellent substitute with a similar crumbly texture and salty flavor. Other alternatives include queso fresco or even grated parmesan in a pinch.

→ Is there a vegetarian option for this bowl?

Absolutely! Replace the chicken with roasted or pan-fried tofu, tempeh, or double the amount of black beans for plant-based protein. You'll still get all the delicious Mexican street corn flavors.

→ How can I make this dish spicier?

To increase the heat level, add diced jalapeños or a sprinkle of cayenne pepper to the corn mixture. You can also incorporate hot sauce into the lime crema or serve with sliced fresh chiles on top.

→ What kind of rice works best for this bowl?

While any rice works well, cilantro-lime rice complements the Mexican flavors perfectly. Simply stir chopped cilantro, lime juice, and a pinch of salt into freshly cooked rice. Brown rice adds more fiber, while white rice provides a neutral base.

→ Can I use canned corn instead of fresh?

Yes, canned corn works perfectly in this recipe. Just drain it well before charring in the pan. Frozen corn is another excellent option - no need to thaw it first, just add it directly to the hot pan for charring.