The Street Corn Chicken Rice Bowl is a flavorful and hearty dish that combines grilled chicken, Mexican-style street corn, and seasoned rice. This easy and delicious meal is perfect for a quick dinner or meal prep.

Why You’ll Love This Recipe

  • Packed with bold, zesty flavors
  • Easy to customize with different toppings
  • Perfect for meal prep and leftovers
  • A balanced meal with protein, carbs, and veggies
  • Quick and simple to make in under 40 minutes
10 The Street Corn Chicken Rice Bowl is a flavorful and hearty dish that combines grilled chicken, Mexican-style street corn, and seasoned rice. This easy and delicious meal is perfect for a quick dinner or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breasts or thighs
  • Cooked rice (white, brown, or cilantro-lime)
  • Corn kernels (fresh, frozen, or canned)
  • Mayonnaise
  • Sour cream
  • Cotija cheese, crumbled
  • Lime juice
  • Chili powder
  • Garlic powder
  • Cumin
  • Paprika
  • Salt and pepper
  • Olive oil
  • Fresh cilantro (for garnish)
  • Black beans (optional, for added protein)
  • Avocado slices (optional, for extra creaminess)

Directions

  1. Cook the Chicken: Season the chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet and cook the chicken until fully cooked. Slice or dice into bite-sized pieces.
  2. Prepare the Corn: In the same skillet, add corn and cook until slightly charred. Mix with mayonnaise, sour cream, cotija cheese, lime juice, and a pinch of chili powder.
  3. Assemble the Bowl: Add a base of rice to each bowl, then top with the grilled chicken and street corn mixture.
  4. Add Optional Toppings: Include black beans and avocado slices for extra protein and creaminess.
  5. Garnish and Serve: Sprinkle with fresh cilantro and extra cotija cheese if desired. Serve with lime wedges on the side.

Servings and Timing

  • Servings: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Spicy Version: Add diced jalapeños or hot sauce for extra heat.
  • Low-Carb Option: Substitute rice with cauliflower rice.
  • Vegetarian Alternative: Replace chicken with black beans or grilled tofu.
  • Extra Crunch: Add crushed tortilla chips on top.
  • Dairy-Free: Use a dairy-free cheese alternative and replace sour cream with coconut yogurt.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze the chicken and rice separately for up to 2 months.
  • Reheating: Microwave in short intervals, stirring occasionally, or reheat in a skillet over medium heat.
11 The Street Corn Chicken Rice Bowl is a flavorful and hearty dish that combines grilled chicken, Mexican-style street corn, and seasoned rice. This easy and delicious meal is perfect for a quick dinner or meal prep.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works great as a time-saving alternative.

What type of rice works best?

Cilantro-lime rice adds extra flavor, but white, brown, or jasmine rice all work well.

Can I make this dish ahead of time?

Yes! Store the components separately and assemble before serving.

How do I get the best char on the corn?

Use high heat and avoid stirring too often to allow a good sear.

Can I grill the chicken instead of pan-cooking it?

Absolutely! Grilling adds extra smokiness to the dish.

What can I substitute for cotija cheese?

Feta or parmesan cheese can be good alternatives.

How can I make it creamier?

Increase the mayonnaise and sour cream mixture slightly.

Can I add extra vegetables?

Yes, diced bell peppers, cherry tomatoes, or avocado make great additions.

Is this recipe gluten-free?

Yes, as long as all ingredients used are gluten-free.

Can I use frozen corn?

Yes, just thaw and pat dry before cooking to prevent excess moisture.

Conclusion

The Street Corn Chicken Rice Bowl is a delicious and satisfying meal with bold Mexican-inspired flavors. It’s easy to prepare, highly customizable, and perfect for busy weeknights or meal prep. Try it with different toppings and enjoy a flavorful, wholesome dish!

Print
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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Bowl, Dinner
  • Method: Grilled, Stovetop
  • Cuisine: Tex-Mex, Mexican-American
  • Diet: Gluten Free

Description

A delicious and hearty bowl loaded with grilled chicken, Mexican-style street corn, and fluffy rice, topped with a creamy lime dressing.


Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice

For the Rice:

  • 1 cup white rice (or brown rice)
  • 2 cups chicken broth (or water)
  • 1 tablespoon butter
  • 1/2 teaspoon salt

For the Street Corn:

  • 2 cups corn (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup cotija cheese (or feta)
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon hot sauce (optional)

For Garnishing:

  • 1/2 avocado, sliced
  • Extra cotija cheese
  • Chopped cilantro
  • Lime wedges

Instructions

1. Cook the Rice:

  1. In a medium pot, bring chicken broth (or water) to a boil.
  2. Stir in rice, butter, and salt. Cover and reduce heat to low.
  3. Simmer for 15 minutes (or according to package instructions). Remove from heat and let sit for 5 minutes.

2. Cook the Chicken:

  1. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
  2. Coat the chicken in the spice mixture.
  3. Heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side, until fully cooked (internal temp: 165°F).
  4. Let rest for 5 minutes, then slice.

3. Make the Street Corn:

  1. In a skillet, melt butter over medium heat. Add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes.
  2. Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, cilantro, and hot sauce (if using).

4. Assemble the Bowls:

  1. Divide the cooked rice into bowls.
  2. Top with sliced chicken and street corn.
  3. Add avocado, extra cotija cheese, chopped cilantro, and a lime wedge.
  4. Serve immediately and enjoy!

Notes

  • Swap chicken for shrimp, tofu, or steak for variety.
  • Use cauliflower rice for a lower-carb option.
  • Drizzle with chipotle ranch or avocado crema for extra flavo

Nutrition

  • Calories: 550
  • Sugar: 5g
  • Sodium: 800g
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 95mg

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