If you’re anything like me, you know the magic of a simple bowl that combines comfort, flavor, and ease all in one. This Street Corn Chicken Rice Bowl does exactly that! Packed with juicy grilled chicken, fluffy seasoned rice, and topped off with creamy, zesty street corn — every bite is an explosion of textures and taste.

The beauty of this Street Corn Chicken Rice Bowl lies in how it transforms humble, everyday ingredients into something that feels like a restaurant meal. You don’t need to be a pro chef, and you won’t need fancy equipment either. Just basic kitchen staples, 30 minutes, and a hungry belly!

This recipe is perfect for busy weeknights, Sunday meal preps, or whenever you crave something hearty but don’t want to spend hours cooking. The seasoned rice, the street corn’s bold flavors, and the well-marinated chicken make this bowl a complete, satisfying meal. Plus, it’s super customizable — you can spice it up, make it lighter, or swap ingredients based on what you’ve got in your fridge.

Ready to turn your dinner into a fiesta? Grab your skillet, gather your ingredients, and let’s dive into this easy, crave-worthy Street Corn Chicken Rice Bowl recipe!

What Makes This Street Corn Chicken Rice Bowl Special?

All-in-One Meal: This bowl combines protein, carbs, and veggies in one, no need for extra side dishes.
Bold Mexican-Inspired Flavors: Zesty lime, smoky chili powder, and creamy street corn dressing hit all the right notes.
Meal Prep Friendly: Make components ahead and assemble during busy weekdays.
Easily Customizable: Swap the protein, rice type, or spice level to suit your taste.
Quick and Easy: 30-35 minutes from prep to table, with minimal cleanup.

If you’ve been stuck in a dinner rut, this recipe will snap you right out of it. Whether you’re cooking for yourself, your family, or meal prepping for the week, this Street Corn Chicken Rice Bowl promises maximum flavor with minimum stress.

Ingredient Notes

Here’s a quick breakdown of what you’ll need to make this recipe sing:

Chicken Breasts or Thighs: Boneless and skinless are best for quick cooking. You can substitute with tofu, shrimp, or even rotisserie chicken for speed.
Corn Kernels: Fresh is ideal, but frozen or canned works just fine. Sweet corn adds the perfect texture and natural sweetness.
Cooked Rice: White rice, brown rice, jasmine, or even cauliflower rice if you want a low-carb version.
Mayonnaise & Sour Cream: For the classic creamy street corn dressing. Greek yogurt is a great substitute if you want it lighter.
Cotija Cheese or Feta: Adds saltiness and richness. Parmesan can pinch-hit if you can’t find Cotija.
Lime Juice: Fresh is best for that zippy, bright flavor.
Chili Powder & Paprika: Adds smoky heat. You can also use Tajín seasoning for extra zing.
Garlic Powder & Onion Powder: Simple, pantry-friendly flavor boosters.
Fresh Cilantro: Optional but highly recommended for garnish.
Olive Oil or Avocado Oil: Helps create that golden sear on your chicken.

No fancy gear is required — just a good non-stick skillet or grill pan!

How To Make Street Corn Chicken Rice Bowl

Season the Chicken: Pat the chicken dry and rub with olive oil, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Let it marinate for at least 15 minutes for best flavor.
Cook the Chicken: Heat a skillet over medium-high heat. Sear chicken for about 5-6 minutes per side, or until the internal temp hits 165°F. Rest for 5 minutes, then slice.
Prepare the Corn Mixture: In a large bowl, mix corn, mayonnaise, sour cream, Cotija cheese, lime juice, and chili powder. Stir until everything is coated and creamy.
Cook the Rice: Cook your rice according to package instructions, then fluff with a fork. Add a squeeze of lime and a pinch of salt for extra flavor.
Assemble the Bowl: Start with a base of rice, add sliced chicken, spoon over the creamy street corn mix, and top with more cheese, cilantro, and lime wedges.
Serve: Serve immediately while the chicken is warm and the corn topping is chilled for the best contrast in flavors and textures.

Storage Options

Room Temperature: Best served fresh. Don’t leave out for more than 2 hours.
Refrigeration: Store rice, chicken, and corn topping separately in airtight containers for up to 4 days.
Freezing: Cooked chicken and rice freeze well for up to 2 months. The corn topping doesn’t freeze well due to the dairy.
Reheating: Warm chicken and rice in the microwave or skillet. Add the corn topping fresh after reheating.

Variations and Substitutions

Swap the Protein: Use grilled shrimp, steak, tofu, or black beans for a plant-based version.
Low-Carb Option: Substitute cauliflower rice.
Spice It Up: Add diced jalapeños or hot sauce to the corn mixture.
Seasonal Twist: Add roasted red peppers or grilled zucchini.
Cheese Switch: Use crumbled feta or goat cheese if Cotija isn’t available.

Frequently Asked Questions

1. Can I make the Street Corn Chicken Rice Bowl ahead of time?
Yes! Prep the rice, chicken, and corn topping separately and assemble just before serving.

2. What’s the best rice for this recipe?
White or jasmine rice for fluffiness, brown rice for extra fiber, or cauliflower rice for low-carb needs.

3. Can I use canned corn?
Absolutely! Just drain and rinse well. If you want extra flavor, you can quickly char it in a skillet.

4. Can I make this recipe dairy-free?
Sure, swap out sour cream for dairy-free yogurt and skip the cheese or use a plant-based alternative.

5. How do I know when the chicken is done?
Use a meat thermometer! The internal temperature should reach 165°F.

6. What are some topping ideas?
Avocado slices, pickled onions, diced tomatoes, or a drizzle of hot sauce all pair beautifully.

Conclusion

There you have it — the ultimate Street Corn Chicken Rice Bowl! It’s easy, comforting, and packed with flavor. Whether you’re meal prepping for the week or making a quick dinner, this recipe is a no-fuss way to bring bold, satisfying flavors to your table.

I’d love to hear how yours turns out! If you try this recipe, don’t forget to leave a comment or share your bowl on social media — it always warms my heart to see your creations!

Street Corn Chicken Rice Bowl: A Flavor-Packed Weeknight Wonder

Author: Sofia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Ingredients

Scale

2 boneless chicken breasts
2 cups cooked rice
1 cup corn kernels
2 tbsp mayonnaise
2 tbsp sour cream
1/4 cup Cotija cheese
1 lime, juiced
1 tsp chili powder
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Fresh cilantro for garnish
Olive oil for cooking

Instructions

Season chicken with oil, chili powder, paprika, garlic powder, salt, and pepper.
Cook chicken in a hot skillet for 5-6 minutes per side, until golden and cooked through.
In a bowl, mix corn, mayo, sour cream, Cotija cheese, lime juice, and chili powder.
Prepare the rice, adding lime and salt to taste.
Slice the chicken and layer bowls with rice, chicken, and the creamy corn topping.
Garnish with cilantro and more cheese, serve with lime wedges.

Notes

Swap sour cream with Greek yogurt for a lighter version.
Use frozen or canned corn for convenience.
Add avocado, hot sauce, or jalapeños for extra flavor.

Nutrition

Calories: 460
Fat: 22g
Carbohydrates: 35g
Fiber: 3g
Protein: 32g