A vibrant and satisfying meal that brings bold flavor and comfort together in one bowl. This Street Corn Chicken Rice Bowl combines tender grilled chicken, creamy Mexican-style street corn, and a base of fluffy rice for a complete dish that’s both easy to make and delicious to eat. Whether I’m prepping lunches for the week or need something quick and filling for dinner, this recipe checks all the boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breast or thighs
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
2 cups cooked rice (white, brown, or cauliflower rice)
1 1/2 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise (or Greek yogurt for lighter option)
2 tbsp sour cream
1/4 cup crumbled cotija cheese (or feta)
1/4 tsp smoked paprika
1 tbsp lime juice
2 tbsp chopped cilantro
Optional toppings: diced avocado, jalapeño slices, lime wedges, hot sauce
Directions
I preheat a grill or skillet over medium heat.
In a small bowl, I mix olive oil, chili powder, garlic powder, cumin, salt, and pepper. Then, I rub this mixture all over the chicken.
I cook the chicken for about 5–7 minutes on each side until fully cooked, then let it rest for a few minutes before slicing.
While the chicken cooks, I prepare the street corn by combining corn, mayonnaise (or Greek yogurt), sour cream, cotija cheese, smoked paprika, lime juice, and cilantro in a bowl. I stir it all together until well blended.
To build the bowls, I divide the cooked rice evenly.
I top each serving with sliced chicken and a big scoop of the corn mixture.
If I have them on hand, I finish the bowls with avocado, jalapeño, lime wedges, or hot sauce.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: approximately 430 kcal
Variations
I like to switch things up by using brown rice or cauliflower rice for a low-carb option. For a lighter version, I substitute Greek yogurt for the mayonnaise. If I want more heat, I add extra jalapeños or a drizzle of hot sauce. And sometimes I use grilled shrimp or steak instead of chicken—it works beautifully with the same spices.
Storage/Reheating
I store any leftovers in airtight containers in the fridge for up to 4 days. When reheating, I usually microwave it in short intervals until warmed through. The corn mixture stays creamy, but if it thickens too much, I add a small splash of lime juice or water to loosen it up.
FAQs
How spicy is this recipe?
It has a mild to moderate level of spice from the chili powder and optional jalapeños. I can always adjust the heat to my taste by adding more or less.
Can I make this recipe ahead of time?
Yes, I often prep the chicken and corn mixture ahead and store everything separately. When I’m ready to eat, I just reheat and assemble.
Is it okay to use canned corn?
Absolutely. I’ve made it with fresh, frozen, and canned corn—they all work. I just make sure to drain canned corn and thaw frozen corn before using.
What’s a good substitute for cotija cheese?
If I don’t have cotija, I use feta cheese. It has a similar salty, crumbly texture that works really well in this dish.
Can I freeze this recipe?
I don’t recommend freezing the corn mixture because of the mayo and sour cream, but the cooked chicken and rice freeze well. I store them separately and add fresh corn topping when ready to serve.
Conclusion
This Street Corn Chicken Rice Bowl is one of my go-to recipes for its flavor, ease, and flexibility. It’s a balanced meal that feels like comfort food but still fits into a healthy routine. Whether I’m feeding the family or prepping for a busy week, it always hits the spot.
📖 Recipe:
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Street Corn Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and satisfying Street Corn Chicken Rice Bowl that combines seasoned grilled chicken, creamy Mexican-style street corn, and fluffy rice. Perfect for meal prep or a quick, flavorful dinner in under 30 minutes.
Ingredients
1 lb boneless skinless chicken breast or thighs
1 tbsp olive oil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
2 cups cooked rice (white, brown, or cauliflower rice)
1 1/2 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise (or Greek yogurt)
2 tbsp sour cream
1/4 cup crumbled cotija cheese (or feta)
1/4 tsp smoked paprika
1 tbsp lime juice
2 tbsp chopped cilantro
Optional toppings: diced avocado, jalapeño slices, lime wedges, hot sauce
Instructions
- Preheat a grill or skillet over medium heat.
- In a small bowl, mix olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub the mixture onto the chicken.
- Cook chicken for 5–7 minutes on each side until fully cooked. Let rest before slicing.
- In a bowl, mix corn, mayonnaise (or Greek yogurt), sour cream, cotija cheese, smoked paprika, lime juice, and cilantro to make the street corn topping.
- Divide the cooked rice evenly into serving bowls.
- Top each bowl with sliced chicken and a scoop of the corn mixture.
- Add optional toppings like avocado, jalapeño, lime wedges, or hot sauce if desired.
Notes
Use Greek yogurt instead of mayo for a lighter option.
Brown or cauliflower rice works well for low-carb versions.
Grilled shrimp or steak can be used instead of chicken.
Store leftovers in the fridge for up to 4 days.
Reheat in the microwave and loosen corn mixture with lime juice or water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
