If you love the smoky, creamy flavors of Mexican street corn (elote), then this Street Corn Rice Bowl is your new go-to weeknight dinner or meal prep staple. It takes everything that’s crave-worthy about elote—grilled corn, lime, cheese, chili powder—and pairs it with fluffy rice, fresh toppings, and protein options for a wholesome, vibrant dish that’s as satisfying as it is flavorful.
This bowl delivers bold taste and layered textures in every bite: soft rice, sweet corn, creamy sauce, zesty lime, and just enough heat to keep things exciting. It’s customizable, naturally gluten-free, and easy to make vegetarian or vegan.
Why You’ll Love This Recipe
- Inspired by authentic Mexican street corn (elote)
- Quick and easy to assemble
- Perfect for meal prep, lunch bowls, or easy dinners
- Customizable with your favorite proteins and toppings
- Full of bold flavor and texture
What Is a Street Corn Rice Bowl?
This bowl reimagines classic Mexican street corn as a hearty, balanced rice dish. Elote is traditionally grilled corn slathered in a mayo-based sauce, topped with cotija cheese, chili powder, and lime juice. In this bowl version, the flavors are blended with rice, making it easy to eat and perfect for scaling up for family meals or gatherings.
Ingredients
Here’s what you’ll need for the base version:
- 2 cups cooked white or brown rice (jasmine, basmati, or long-grain all work)
- 1½ cups grilled or charred corn (fresh, frozen, or canned)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Juice of 1 lime
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
Optional toppings:
- Diced avocado or guacamole
- Jalapeño slices
- Pickled red onions
- Hot sauce or Tajín
- Black beans or grilled chicken
- Sautéed bell peppers
How to Make a Street Corn Rice Bowl
Step 1: Cook or Char the Corn
If using fresh corn on the cob, grill it until charred in spots, then slice off the kernels. If using canned or frozen corn, heat a skillet with a bit of oil and cook the kernels over high heat until they’re golden and slightly blistered. This adds that classic street corn flavor.
Step 2: Make the Elote Sauce
In a medium bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Stir in the grilled corn and half of the cotija cheese. Add salt and pepper to taste.
Step 3: Assemble the Bowls
Scoop warm rice into bowls. Spoon the creamy street corn mixture over the top. Sprinkle with the remaining cotija cheese and chopped cilantro.
Step 4: Add Toppings
Customize your bowl with avocado, jalapeños, pickled onions, or a squeeze of hot sauce. For extra protein, add black beans, grilled shrimp, or shredded chicken.
Flavor and Texture Notes
This bowl strikes a balance between creamy, tangy, and spicy. The charred corn brings sweetness and smokiness. The elote-style sauce coats every grain of rice with richness and heat, while the cotija cheese adds a salty punch. Fresh lime juice brightens everything, and toppings like avocado and pickled onions add depth.
Make It a Meal
Turn your bowl into a full meal by adding:
- Grilled chicken thighs seasoned with lime and cumin
- Black beans or pinto beans for a vegetarian protein boost
- Cilantro-lime shrimp for a seafood twist
- Fried or soft-boiled egg for a breakfast-style version
You can also serve this as a side dish to tacos, grilled steak, or fajitas.
Tips for Success
- Char the corn well: This adds smoky depth to the bowl. A hot cast-iron skillet works great if you don’t have a grill.
- Use warm rice: The warmth helps absorb the creamy corn mixture and keeps the bowl comforting and cohesive.
- Don’t skip the lime: The citrus balances the richness of the mayo and sour cream.
- Make it dairy-free: Swap the mayo and sour cream with vegan versions and use vegan feta instead of cotija.
Storage and Meal Prep
These bowls are great for meal prep. Store the rice and corn mixture separately in the fridge for up to 4 days. When ready to eat, reheat the rice and spoon the corn topping on warm. Add fresh toppings like avocado and cilantro just before serving.
If packing for lunch, store the lime wedge and hot sauce on the side to add later for maximum flavor.
Variations
Street Corn Quinoa Bowl
Swap rice for cooked quinoa for a higher-protein base.
Southwest Street Corn Bowl
Add black beans, roasted sweet potatoes, and a drizzle of chipotle crema.
Tex-Mex Style
Top with shredded cheese and a spoonful of salsa for a taco bowl feel.
Vegan Version
Use vegan mayo, dairy-free sour cream, and vegan feta. Load up with black beans and grilled veggies.
FAQs
Can I use canned corn?
Yes, but for the best flavor, sauté it in a dry or lightly oiled skillet until it gets a bit charred.
What cheese can I use instead of cotija?
Feta cheese is a great substitute with a similar crumbly texture and tangy flavor.
Can I serve this cold?
Absolutely. It makes a great cold rice salad when served chilled or at room temperature.
How spicy is it?
It’s mildly spicy with the chili powder and paprika, but you can increase the heat with jalapeños, hot sauce, or cayenne if you like things hotter.
Conclusion
This Street Corn Rice Bowl takes everything you love about elote and turns it into a craveable, satisfying meal. It’s colorful, customizable, and packed with flavor, making it a standout weeknight dinner or weekend lunch. Easy to prep ahead, endlessly versatile, and bursting with texture and taste—it’s the kind of dish you’ll come back to again and again.
