There’s something truly special about a meal that comes together in one bowl, where every spoonful offers a mix of textures and tastes. This Street Corn Chicken Bowl Recipe is exactly that. It takes all the vibrant, zesty, and smoky notes of classic Mexican street corn, or elote, and transforms them into a substantial, satisfying meal. We’re talking about tender, seasoned chicken, fluffy rice, and a generous topping of charred sweetcorn mixed with a creamy, tangy dressing, crumbled cheese, and a fresh kick of lime and coriander.

I stumbled upon this combination by accident one evening when I had leftover grilled chicken and a craving for something zesty and fresh. It’s been a staple in my kitchen ever since, evolving into the refined recipe I’m sharing with you today. The magic is in the contrast: the warmth of the spiced chicken against the cool, creamy corn salsa, the soft rice base, and the sharp bite of feta and red onion. It’s a complete meal that feels both wholesome and wonderfully indulgent.

This is the kind of dish that works beautifully for a busy weeknight when you want something exciting without spending hours in the kitchen. It’s also brilliant for a casual weekend lunch with friends. Everyone seems to love the ‘build-your-own’ element, letting them pile on the toppings as they please. It’s a vibrant, delicious bowl that I find myself making again and again.

Recipe Overview

This Street Corn Chicken Bowl brings together juicy, spice-rubbed chicken with a sensational street corn salsa. The corn is charred to bring out its sweetness, then tossed in a creamy lime dressing with feta, red onion, and fresh coriander. Served over a bed of your favourite rice, it’s a balanced and deeply flavourful meal. My key discovery while testing this was that a hot cast-iron pan is essential for getting that authentic, smoky char on the corn if you’re not using a barbecue.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Street Corn Chicken Bowl Recipe

• Incredible Flavour Profile: The chicken is seasoned with a warm blend of smoked paprika and cumin, which pairs beautifully with the sweet, charred corn and the zesty, creamy lime dressing. The salty feta cheese cuts through the richness, creating a truly balanced bite.
• Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it an excellent choice for a flavour-packed weeknight dinner.
• Completely Customisable: This recipe is wonderfully flexible. You can swap the chicken for grilled prawns or steak, or make it vegetarian with pan-fried halloumi or black beans. You can also serve it over quinoa or a bed of fresh lettuce for a lighter meal.
• Great for Meal Prep: The components can be made ahead of time and assembled just before serving. It’s ideal when you want to get a head start on your weekly meals.
• My Family Loves It: My kids particularly enjoy assembling their own bowls. It gets them involved in dinner, and they always add an extra scoop of the corn salsa. It’s a recipe that consistently gets compliments at my dinner table.

Street Corn Chicken Bowl Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that combine to create something spectacular. I always opt for a good quality smoked paprika – it makes a world of difference to the flavour of the chicken. A block of Greek feta crumbled by hand has a much better texture than the pre-crumbled kind.

• For the Chicken:
• 2 large chicken breasts (about 500g total), sliced into thick strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Street Corn Salsa:
• 400g frozen sweetcorn (or kernels from 3 fresh cobs)
• 1 tbsp olive oil
• 1/2 red onion, finely diced
• 1 fresh jalapeño, finely diced (optional)
• A large handful of fresh coriander, chopped
• 100g feta cheese, crumbled
• For the Lime Crema:
• 120g soured cream (or full-fat Greek yoghurt)
• Zest and juice of 1 large lime
• 1 clove garlic, minced
• A pinch of salt
• For Assembling the Bowls:
• 300g cooked rice (basmati, long-grain, or brown all work well)
• 1 lime, cut into wedges for serving
• Extra coriander for garnish

Sara’s Tip: Don’t be shy with the lime! The acidity is crucial for cutting through the creaminess of the soured cream and the richness of the chicken. I sometimes add the zest of a second lime if they’re not particularly juicy.

How to Make Street Corn Chicken Bowl Recipe

This process is straightforward and can be broken down into three main parts: cooking the chicken, making the corn salsa, and whisking together the crema. We’ll do them in an order that gets everything ready at the same time.

1. Season and Cook the Chicken: In a medium bowl, toss the chicken strips with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Ensure the internal temperature reaches at least 74°C for safety, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside to rest.
2. Char the Corn: Using the same pan (don’t wipe it out!), add another tablespoon of olive oil. Add the sweetcorn and cook over a high heat for 6-8 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is what gives the corn its signature smoky flavour.
3. Prepare the Lime Crema: While the corn is charring, make the dressing. In a small bowl, whisk together the soured cream, lime zest, lime juice, minced garlic, and a pinch of salt. Set aside.
4. Mix the Street Corn Salsa: Once the corn is nicely charred, remove it from the heat and transfer it to a large bowl. Allow it to cool for a minute or two. Then, add the diced red onion, jalapeño (if using), chopped coriander, and crumbled feta. Pour over about half of the lime crema and stir gently to combine everything.
5. Rest the Chicken: Let the cooked chicken rest on a cutting board for at least 5 minutes. This is a vital step to keep it juicy. Once rested, you can slice it or leave the strips whole. I find that slicing it after resting ensures every piece stays moist. If you’re looking for other ways to prepare flavourful chicken, my Bang Bang Chicken Thighs recipe is another fantastic option.
6. Assemble Your Bowls: To serve, divide the cooked rice among four bowls. Top with the sliced chicken and a generous amount of the street corn salsa. Drizzle with the remaining lime crema, garnish with a little extra coriander, and serve immediately with a lime wedge on the side for squeezing over.

Tips From My Kitchen

• Get the Pan Really Hot: For both the chicken and the corn, a properly heated pan is key. It ensures you get a beautiful sear on the chicken and a smoky char on the corn, rather than just steaming them. Let your pan heat up for a good 2-3 minutes before adding anything.
• Bloom Your Spices: I learned that adding the spices to the chicken along with the oil, rather than sprinkling them on dry, helps them “bloom.” This technique releases their essential oils and deepens their flavour, giving the chicken a much richer taste.
• Prep Ahead for Speed: You can make the lime crema and chop all your vegetables for the salsa up to a day in advance. Store the crema in an airtight container in the fridge. The chicken can also be seasoned and refrigerated, ready to cook. This makes assembly come together in minutes.
• Storing Leftovers: If you have any leftovers, it’s best to store the components separately in airtight containers in the fridge. The chicken, rice, and corn salsa will keep well for up to 3 days. Reheat the chicken and rice gently before assembling with the cold salsa.

Common Mistakes to Avoid

• Overcrowding the Pan: When cooking the chicken, make sure the pieces are in a single layer and not touching. If you overcrowd the pan, the chicken will steam instead of sear, and you won’t get those delicious caramelised edges. Cook in batches if necessary.
• Using Low Heat for the Corn: Charring requires high heat. If your pan isn’t hot enough, the corn will release its moisture and simmer rather than toast. Be patient and let the kernels sit undisturbed for a minute or two at a time to develop colour.
• Slicing the Chicken Immediately: It’s tempting to slice into the chicken as soon as it comes off the heat, but don’t. Resting allows the juices to redistribute throughout the meat, ensuring it stays tender and flavourful. Skipping this step will result in dry chicken.

What to Serve With Street Corn Chicken Bowl Recipe

While this is a satisfying meal on its own, a few simple additions can round it out beautifully. Here are a few of my favourite pairings:

• Tortilla Chips: A small bowl of salty tortilla chips on the side is perfect for scooping up any leftover corn salsa. The crunch is a great contrast to the soft textures in the bowl.
• Simple Avocado Salad: Diced avocado, chopped tomatoes, and a squeeze of lime juice make a refreshing, simple side that complements the flavours without overpowering them.
• Lime & Mint Cooler: A non-alcoholic drink made with sparkling water, fresh mint, and plenty of lime juice is incredibly refreshing and cuts through the creaminess of the dish.

Frequently Asked Questions

Street Corn Chicken Bowl

A vibrant and flavorful bowl featuring seasoned chicken, charred street corn salsa, and a zesty lime crema, all served over a bed of rice. This dish brings the delicious taste of Mexican-inspired street food right to your kitchen.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican-Inspired

Calories: 625

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 large chicken breasts about 500g total, sliced into thick strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Street Corn Salsa

• 400 g frozen sweetcorn or kernels from 3 fresh cobs
• 1/2 red onion finely diced
• 1 fresh jalapeño finely diced (optional)
• A large handful of fresh coriander chopped
• 100 g feta cheese crumbled

For the Lime Crema

• 120 g soured cream or full-fat Greek yoghurt
• Zest and juice of 1 large lime
• 1 clove garlic minced
• A pinch of salt

For Assembling the Bowls

• 300 g cooked rice basmati, long-grain, or brown all work well
• 1 lime cut into wedges for serving
• Extra coriander for garnish

Method

 

1. Season and Cook the Chicken: In a medium bowl, toss the chicken strips with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Ensure the internal temperature reaches at least 74°C for safety, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside to rest.
2. Char the Corn: Using the same pan (don't wipe it out!), add another tablespoon of olive oil. Add the sweetcorn and cook over a high heat for 6-8 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is what gives the corn its signature smoky flavour.
3. Prepare the Lime Crema: While the corn is charring, make the dressing. In a small bowl, whisk together the soured cream, lime zest, lime juice, minced garlic, and a pinch of salt. Set aside.
4. Mix the Street Corn Salsa: Once the corn is nicely charred, remove it from the heat and transfer it to a large bowl. Allow it to cool for a minute or two. Then, add the diced red onion, jalapeño (if using), chopped coriander, and crumbled feta. Pour over about half of the lime crema and stir gently to combine everything.
5. Rest the Chicken: Let the cooked chicken rest on a cutting board for at least 5 minutes. This is a vital step to keep it juicy. Once rested, you can slice it or leave the strips whole. I find that slicing it after resting ensures every piece stays moist. If you're looking for other ways to prepare flavourful chicken, my Bang Bang Chicken Thighs recipe is another fantastic option.
6. Assemble Your Bowls: To serve, divide the cooked rice among four bowls. Top with the sliced chicken and a generous amount of the street corn salsa. Drizzle with the remaining lime crema, garnish with a little extra coriander, and serve immediately with a lime wedge on the side for squeezing over.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to store the lime crema separately to maintain freshness.

I really hope you enjoy making this Street Corn Chicken Bowl. It’s one of those recipes that brings so much brightness and flavour to the table with minimal fuss. It always feels like a treat to eat, and I love seeing how everyone customises their own bowl. If you give it a try, please let me know how it turned out in the comments below. Happy cooking!

All my best,
Sara Gomez