Save to Pinterest The first time I made street corn at home, I burned it completely and had to start over. Now that smoky char is exactly what makes this bowl sing. The combination of juicy spiced chicken, creamy corn, and that tangy sauce transports me straight to summer evenings and food truck memories.
My sister texted me at midnight after eating this, demanding the recipe. I had forgotten to tell her about letting the chicken rest before slicing, so she learned that lesson the hard way with slightly less juicy meat. Now we both make this weekly and have our assembly lines down to a science.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier but breasts work beautifully if you do not overcook them
- Chili powder and cumin: The backbone of that authentic Mexican flavor profile
- Smoked paprika: This is what gives the chicken that gorgeous red hue and subtle smoke
- Fresh corn kernels: Frozen works but fresh corn off the cob chars better and tastes sweeter
- Mayonnaise and sour cream: The classic street corn base that makes everything creamy and rich
- Cotija cheese: Salty and crumbly like feta but traditional for elote
- Tajín seasoning: Chili lime salt that takes the sauce to another level entirely
- Limes: Fresh juice is non negotiable for cutting through the creaminess
- Cilantro and red onion: Fresh herbs and sharp onion brighten every bite
Instructions
- Cook your rice:
- Get the rice going first so it is ready when everything else comes together. Stir in chopped cilantro and lime after fluffing for that restaurant style cilantro lime rice.
- Make the sauce:
- Whisk mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt in a small bowl. Pop it in the fridge to let flavors meld while you cook everything else.
- Season the chicken:
- Pat the chicken dry with paper towels so the spices stick. Rub both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
- Cook the chicken:
- Heat oil in a large skillet over medium high heat. Cook chicken 6 to 8 minutes per side until golden and cooked through. Let it rest 5 minutes before slicing into pieces.
- Char the corn:
- In the same skillet, crank heat to high and add corn. Cook 5 to 8 minutes until some kernels get dark and charred, stirring occasionally. Let cool slightly.
- Mix the street corn:
- Combine charred corn with mayonnaise, sour cream, Cotija, lime juice, chili powder, cilantro, red onion, and jalapeño in a medium bowl. Season generously with salt and pepper.
- Assemble the bowls:
- Start with rice, top with sliced chicken and a big scoop of street corn. Add avocado slices, extra cilantro, more Cotija. Drizzle with sauce and serve with lime wedges.
Save to Pinterest This has become my go to when friends come over for dinner because everyone can customize their own bowl. Watching people take that first bite and get excited about the combination of flavors and textures never gets old.
Meal Prep Magic
I learned the hard way that storing everything together makes for soggy leftovers. Keep the rice, chicken, corn, and sauce in separate containers and your meal prep will stay fresh all week. The sauce actually gets better after a day or two in the fridge.
Make It Your Way
Sometimes I swap in cauliflower rice or add black beans for extra protein. The beauty of this bowl is how forgiving it is. My cousin made it with grilled shrimp once and now she claims that version is better than the original.
Serving Suggestions
Crushed tortilla chips on top add the most satisfying crunch. A cold beer or agua fresca on the side balances the rich and spicy elements perfectly.
- Serve extra lime wedges so everyone can add more acidity to taste
- Set up a toppings bar with hot sauce and extra Tajín for customizing
- Make double the sauce because you will want to use it on everything
Save to Pinterest This bowl is summer in a bowl no matter what time of year it is. Hope it becomes a staple in your house like it has in mine.
Recipe FAQs
- → Can I use frozen corn for this bowl?
Absolutely. Frozen corn works beautifully—just pat it dry before charring in the hot skillet to achieve those golden, caramelized bits that mimic grilled street corn.
- → What's the best rice to use?
Jasmine or brown rice both work well. For extra flavor, try cilantro-lime rice by stirring fresh chopped cilantro and lime juice into warm cooked rice before assembling.
- → How can I make this dairy-free?
Use dairy-free mayonnaise and sour cream alternatives in both the corn mixture and creamy sauce. Simply omit the Cotija cheese or replace with a dairy-free feta alternative.
- → Is this suitable for meal prep?
Yes. Store the rice, chicken, street corn mixture, and sauce in separate airtight containers for up to 4 days. Reheat components individually, then assemble when ready to eat.
- → Can I use rotisserie chicken instead?
Certainly. Shredded rotisserie chicken makes a great shortcut—just warm it slightly in a skillet and season with a pinch of the spice blend before assembling bowls.