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

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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