Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Street Corn Chicken Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling, Stovetop
  • Cuisine: Mexican-American Fusion
  • Diet: Gluten Free

Description

This flavorful Street Corn Chicken Rice Bowl is a fusion of juicy grilled chicken, creamy Mexican street corn, and fluffy rice. It’s topped with fresh cilantro, a squeeze of lime, and a sprinkle of cheese for a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for meal prep or a quick, satisfying weeknight dinner!


Ingredients

Units Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese (or feta, crumbled)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped

For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro

Toppings:

  • Fresh lime wedges
  • Extra cotija cheese
  • Sliced avocado (optional)
  • Jalapeño slices (optional)

Instructions

  • Prepare the Chicken:

    • Preheat the grill or stovetop pan over medium-high heat.
    • Rub the chicken breasts with olive oil and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
    • Grill the chicken for 6-8 minutes on each side until fully cooked. Let it rest for 5 minutes before slicing.
  • Make the Street Corn:

    • In a large bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and half of the cotija cheese.
    • Stir in the corn kernels and cilantro until evenly coated.
  • Prepare the Rice:

    • Mix the cooked rice with lime juice and chopped cilantro.
  • Assemble the Bowls:

    • Divide the cilantro-lime rice into bowls.
    • Top each bowl with sliced grilled chicken and a generous scoop of the street corn mixture.
    • Garnish with extra cheese, fresh cilantro, lime wedges, and optional toppings like avocado or jalapeños.

Notes

  • You can swap the chicken for shrimp or tofu for a different twist.
  • Add black beans for extra protein and fiber.
  • Adjust the chili powder for more or less spice.