If you’re looking for a dish that captures the vibrant, smoky spirit of a summer street fair but fits perfectly into a weeknight dinner rotation, you’ve found it.
My Street Corn Chicken Bowls are a fresh, modern take on Mexican Elote. We’ve deconstructed those iconic flavors—charred sweet corn, tangy lime, creamy cotija, and a hint of chili—and paired them with juicy, spiced chicken over a fluffy base of cilantro-lime rice.
Ready to get cooking? Scroll down for the full recipe, our secret for the perfect corn char, and tips on how to customize your bowl with avocado, pickled onions, or extra spice.
In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for at least 30 minutes (or up to 8 hours).
Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through and nicely charred. Let rest 5 minutes, then slice into strips.
Rinse rice until water runs clear. Bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
Heat olive oil in a skillet over medium heat. Add corn and cook 5–7 minutes until lightly charred. Remove from heat and stir in mayonnaise, Greek yogurt, chili powder, smoked paprika, garlic powder, salt, lime juice, and cilantro.
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle chili powder, and salt until smooth.
Divide rice evenly among 4 bowls. Top each with grilled chicken slices, street corn mix, diced red onion, and a generous drizzle of chipotle-lime crema. Add a lime wedge on the side.
