This Street Corn Chicken Rice Bowl is a flavor-packed meal that combines juicy chili-spiced chicken, creamy Mexican-style street corn, and fluffy rice. It’s a dish I love to make when I want something bright, satisfying, and quick. Every bite brings a mix of smoky, tangy, and fresh flavors that make it perfect for any night of the week.
Why You’ll Love This Recipe
I love this recipe because it’s simple, balanced, and full of flavor. The chicken cooks fast with just a few pantry spices, and the creamy street corn mixture adds that irresistible tang and creaminess. It’s also easy to customize—I can use my favorite toppings or adjust the spice level. Plus, it’s great for meal prep since I can store everything separately and build a fresh bowl each day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large chicken breasts, sliced thin
2 tablespoons olive oil
1 teaspoon chili powder (plus more for garnish)
3 cups cooked rice (white or brown)
1½ cups corn kernels (fresh, canned, or frozen)
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon chili powder (for the corn mixture)
¼ small red onion, finely diced
¼ cup cotija cheese (or feta), crumbled
2 tablespoons chopped fresh cilantro
2 green onions, sliced
Lime wedges, for serving
Salt and pepper, to taste
Directions
In a medium bowl, toss the sliced chicken with olive oil, chili powder, salt, and pepper until evenly coated.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Set aside to rest, then slice.
For the corn mixture, combine corn, sour cream, mayonnaise, lime juice, chili powder, red onion, cotija cheese, and cilantro in a large bowl. Mix until creamy and well combined. Adjust lime, salt, and chili powder to taste.
Warm the cooked rice and divide it evenly among serving bowls.
Top each bowl with grilled chicken and a generous spoonful of the creamy corn mixture.
Garnish with green onions, extra cotija cheese, cilantro, and a squeeze of fresh lime juice before serving.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, making it ready in around 30 minutes.
Variations
Substitute chicken breasts with boneless chicken thighs for a juicier texture.
Replace rice with quinoa or cauliflower rice for a lighter version.
Add diced avocado, black beans, or cherry tomatoes for extra flavor and color.
To make it spicier, add a minced jalapeño or extra chili powder.
For a dairy-free option, use vegan sour cream and mayo, and skip the cheese.
Storage/Reheating
I like to store the rice, chicken, and corn mixture separately in airtight containers. They’ll keep well in the fridge for up to 3 days. When I’m ready to eat, I reheat the rice and chicken in the microwave or in a skillet with a splash of water. I add the corn mixture cold or at room temperature so it stays creamy and fresh.
FAQs
How do I know when the chicken is done cooking?
I make sure the chicken reaches an internal temperature of 165°F (74°C). It should be firm to the touch and no longer pink inside.
Can I use frozen corn?
Yes, I often use frozen corn. I just thaw it and sauté it in a hot skillet for a few minutes to bring out a slightly roasted flavor.
What’s the best rice for this recipe?
I like using jasmine or long-grain white rice because it’s light and fluffy, but brown rice or even cilantro-lime rice also work great.
Can I make this ahead of time?
Absolutely. I prepare all the components ahead and store them separately. Then I assemble the bowl when ready to eat for the freshest texture.
Can I bake the chicken instead of grilling it?
Yes. I bake the chicken at 400°F (200°C) for about 20 minutes, or until it reaches 165°F. It still turns out juicy and flavorful.
Conclusion
This Street Corn Chicken Rice Bowl is one of my favorite easy meals because it delivers restaurant-quality flavor in under 30 minutes. The creamy corn topping, tender spiced chicken, and fluffy rice come together in a perfect balance of textures and tastes. It’s a dish I can make any time I crave something colorful, fresh, and satisfying.
This Street Corn Chicken Rice Bowl is a quick and flavorful meal featuring chili-spiced chicken, creamy Mexican-style corn, and fluffy rice. With bright, smoky, and tangy flavors, it’s an easy weeknight dinner or meal prep favorite.
Ingredients
2 large chicken breasts, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder (plus more for garnish)
Salt and pepper, to taste
3 cups cooked white or brown rice
1½ cups corn kernels (fresh, canned, or frozen)
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon chili powder (for corn mixture)
¼ small red onion, finely diced
¼ cup cotija cheese (or feta), crumbled
2 tablespoons chopped fresh cilantro
2 green onions, sliced
Lime wedges, for serving
Instructions
Toss sliced chicken with olive oil, chili powder, salt, and pepper.
Heat a grill pan or skillet over medium-high heat. Cook chicken 4–5 minutes per side until cooked through. Let rest, then slice.
In a bowl, mix corn, sour cream, mayonnaise, lime juice, chili powder, red onion, cotija, and cilantro until creamy and combined. Adjust seasoning to taste.
Warm rice and divide among four serving bowls.
Top with grilled chicken and a generous spoonful of the creamy corn mixture.
Garnish with green onions, extra cheese, cilantro, and lime wedges. Serve immediately.
Notes
Substitute with chicken thighs for extra juiciness.
Use cauliflower rice or quinoa for a lighter base.
Add toppings like avocado, black beans, or tomatoes.
