Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is creamy, zesty, and loaded with flavor. I love how the smoky chicken pairs with the cheesy, tangy street corn, all layered over fluffy rice for a hearty and comforting meal.

Why You’ll Love This Recipe

I love this recipe because it combines the bold flavors of Mexican street corn with a wholesome rice bowl. The grilled or pan-seared chicken adds protein, the corn topping is creamy and flavorful, and the rice ties it all together. I also like how customizable it is—I can add avocado, beans, or hot sauce to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken

• 1 lb boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

For the street corn topping

• 2 cups corn kernels (fresh, canned, or frozen and thawed)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup cotija cheese, crumbled (or feta)

• 2 tablespoons lime juice

• 1/4 teaspoon cayenne pepper (optional)

• 2 tablespoons fresh cilantro, chopped

For serving

• 3 cups cooked white or brown rice

• Avocado slices (optional)

• Extra cilantro and lime wedges for garnish

Directions

1. I season the chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. I grill or pan-sear it over medium-high heat for 6–8 minutes per side until cooked through. I let it rest, then slice.

2. While the chicken cooks, I char the corn in a skillet or on the grill until lightly browned.

3. In a bowl, I mix the corn with mayonnaise, sour cream, cotija cheese, lime juice, cayenne pepper, and cilantro.

4. I assemble the bowls by layering rice on the bottom, topping with sliced chicken, and adding a generous scoop of the street corn mixture.

5. I garnish with avocado slices, fresh cilantro, and lime wedges before serving.

Servings and timing

This recipe makes about 4 servings. It takes me 15 minutes to prep and 20 minutes to cook, so I usually have it ready in about 35 minutes.

Variations

Sometimes I swap the rice for quinoa or cauliflower rice. I also like adding black beans or pinto beans for extra protein and fiber. For more spice, I mix hot sauce into the street corn topping or sprinkle in extra cayenne. If I want to lighten it up, I use Greek yogurt instead of sour cream.

Storage/Reheating

I store leftovers in separate airtight containers for up to 3 days. To reheat, I warm the chicken and rice in the microwave or on the stove, then top with the chilled street corn mixture.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly if I want to save time.

Can I make this bowl vegetarian?

Yes, I skip the chicken and add extra beans, grilled veggies, or even tofu.

Can I prepare the street corn topping ahead of time?

Yes, I usually make it a few hours in advance and store it in the fridge until ready to use.

What rice works best?

I like fluffy white rice, but brown rice or cilantro-lime rice adds extra flavor.

Can I serve this cold?

Yes, it works great as a cold rice bowl, especially for meal prep lunches.

Conclusion

This street corn chicken rice bowl is creamy, smoky, and full of fresh flavors that I love. It’s quick to make, versatile, and always satisfying—perfect for weeknight dinners or meal prep.