There's something irresistible about the flavors of street corn – smoky, tangy, and creamy with just the right amount of spice. Now imagine those bold flavors combined with tender chicken, fluffy rice, and all your favorite toppings in one easy, satisfying bowl.

This Street Corn Chicken Rice Bowl is a delicious twist on a classic Mexican-inspired dish. It’s perfect for busy weeknights, meal prep, or impressing guests with something unique and flavorful. Let’s dive into this vibrant recipe!
Why You’ll Love This Street Corn Chicken Rice Bowl
Get ready to fall in love with this flavor-packed bowl! It’s got all the makings of a quick, easy, and customizable meal that everyone will enjoy.
First off, this recipe is simple and quick to make. With a little prep and a few staple ingredients, you can have dinner ready in under 40 minutes, making it perfect for hectic weeknights.
Next, the combination of flavors is unbeatable. Juicy chicken seasoned with a smoky, spicy rub pairs beautifully with the creamy and tangy street corn topping. Add to that a base of perfectly cooked rice, and you’ve got a dish that hits every note.
It’s also incredibly versatile. You can swap proteins, adjust the spice level, or load up on extra veggies to suit your tastes.
Finally, this recipe is an all-in-one meal. With protein, carbs, and veggies in every bite, it’s satisfying and well-balanced. Plus, it looks stunning when plated – perfect for a casual dinner or a party spread.
Ingredients Notes

The beauty of this Street Corn Chicken Rice Bowl lies in its mix of fresh, vibrant ingredients. Let’s take a closer look at what makes this recipe shine.
- Chicken: Boneless, skinless chicken thighs are perfect for this recipe. They’re juicy and flavorful, but you can use chicken breasts or even shredded rotisserie chicken for convenience.
- Rice: A fluffy base of white or brown rice soaks up all the delicious toppings. For added flavor, cook the rice in chicken broth instead of water.
- Corn: Fresh, sweet corn is ideal, but frozen or canned corn works just as well. Charring it slightly brings out a smoky depth that makes this dish irresistible.
- Mexican crema or sour cream: This creamy element ties the flavors together. You can also use plain Greek yogurt for a lighter option.
- Cotija cheese: Crumbled cotija adds a salty, tangy kick. If you can’t find it, feta or Parmesan are great substitutes.
- Spices: A smoky blend of chili powder, paprika, cumin, garlic powder, and cayenne brings the chicken and corn to life. Adjust the cayenne for heat!
- Fresh toppings: Lime juice, chopped cilantro, and diced avocado add brightness and creaminess to balance the dish.
Special Equipment:
A cast-iron skillet is ideal for getting a nice char on the corn and chicken, but any heavy-bottomed pan will do the trick.
How to Make This Street Corn Chicken Rice Bowl

Creating this dish is straightforward and fun, with plenty of opportunities to make it your own. Here’s how to bring it all together:
- Prepare the chicken: Rub the chicken with a blend of chili powder, cumin, paprika, garlic powder, salt, and cayenne. Heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Set aside to rest before slicing.
- Cook the rice: While the chicken is cooking, prepare your rice according to the package instructions. For extra flavor, use chicken broth instead of water. Fluff the cooked rice with a fork and keep warm.
- Char the corn: In the same skillet, add the corn (fresh kernels or thawed frozen corn). Cook over high heat until the kernels begin to char slightly, about 3-4 minutes. Stir occasionally to prevent burning.
- Make the crema sauce: In a small bowl, mix Mexican crema (or sour cream) with a splash of lime juice, a pinch of chili powder, and a sprinkle of salt.
- Assemble the bowls: Start with a generous scoop of rice in each bowl. Top with slices of chicken, charred corn, a drizzle of crema, and a sprinkle of cotija cheese. Add fresh cilantro, diced avocado, and lime wedges on the side.
- Serve and enjoy: Serve warm with extra lime wedges for squeezing over the top.
Pro tip: For extra heat, drizzle some hot sauce or sprinkle Tajín over your bowl!
Storage Options
These rice bowls are excellent for meal prep and store beautifully for later.
- Refrigerator: Store the components separately in airtight containers for up to 3 days. This prevents the rice from getting soggy.
- Freezer: You can freeze the cooked chicken and rice in individual portions for up to 2 months. Defrost in the refrigerator overnight before reheating.
- Reheating: Warm the chicken and rice in the microwave or a skillet with a splash of water to keep them moist. Add fresh toppings just before serving.
Variations and Substitutions
This recipe is as flexible as it is delicious! Here are a few ways to make it your own:
- Protein: Swap the chicken for grilled shrimp, steak, or even crispy tofu for a vegetarian option.
- Rice alternatives: Use quinoa, cauliflower rice, or even farro for a different base.
- Cheese: If cotija isn’t your thing, feta, Parmesan, or even a sprinkle of shredded cheddar works beautifully.
- Spice level: Dial up the heat with extra cayenne, diced jalapeños, or a drizzle of your favorite hot sauce.
- Additional veggies: Load up your bowl with sautéed peppers, black beans, or roasted sweet potatoes for even more flavor and texture.
No matter how you customize it, this recipe will quickly become a favorite in your meal rotation.
Enjoy making (and eating!) this Street Corn Chicken Rice Bowl – it’s a feast for the eyes and the palate! Don’t forget to share your creations with family and friends.
PrintStreet Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a delicious, quick, and satisfying meal. Packed with marinated chicken, creamy street corn, and rice, it’s the perfect mix of flavors for a family-friendly dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked rice
- 2 chicken breasts (grilled or pan-seared, diced)
- 1 cup corn (grilled or canned, drained)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 lime (juiced)
- ¼ cup cotija cheese (crumbled)
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions. Set aside.
- Season chicken breasts with salt, pepper, chili powder, and smoked paprika. Grill or pan-sear until fully cooked. Dice into bite-sized pieces.
- In a bowl, mix corn, mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Stir well and season with salt and pepper.
- To assemble the bowl, layer rice at the bottom, followed by chicken and the creamy street corn mixture.
- Top with cotija cheese and fresh cilantro. Serve immediately and enjoy!
Notes
- For extra flavor, use grilled corn.
- Add jalapeños or hot sauce for some heat.
- Substitute cotija cheese with feta if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
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