If you’re looking for a meal that’s bold, fresh, and bursting with flavor, the street corn chicken rice bowl is your answer! Inspired by the vibrant flavors of Mexican street corn, this dish brings together juicy, seasoned chicken, sweet and smoky grilled corn, fluffy rice, and all the best toppings in one irresistible bowl. It’s perfect for meal prep, a quick dinner, or a fun family meal.
Why You’ll Love This Recipe?
This rice bowl is a flavor explosion! The combination of savory chicken, creamy sauce, and tangy lime makes every bite irresistible. It’s customizable, easy to make, and feels like a gourmet meal that’s deceptively simple to throw together. Plus, it’s packed with protein, veggies, and just the right amount of indulgence.
Ingredients
- Chicken breast or thighs, cooked and diced
- Corn, grilled and cut off the cob (or canned/frozen corn)
- Cooked rice (white, brown, or your favorite variety)
- Lime, for squeezing
- Cotija or feta cheese, crumbled
- Fresh cilantro, chopped
- Mayonnaise
- Chili powder or paprika
Check the full ingredient list in the recipe card below for exact measurements.
Directions
Cook the Rice
Prepare your rice according to package instructions. Fluffy rice is the perfect base for this bowl, so don’t skip rinsing it before cooking!
Prepare the Chicken
Season the chicken with your favorite spices—paprika, cumin, garlic powder, and a touch of chili powder work beautifully. Cook it in a skillet over medium heat until it’s juicy and cooked through, then dice or shred.
Grill the Corn
If you’re using fresh corn, grill it until slightly charred for that signature street corn flavor. If you’re short on time, canned or frozen corn works too—just sauté it with a bit of butter and paprika for a smoky kick.
Assemble the Bowl
Start with a generous scoop of rice, then layer on the diced chicken and grilled corn. Drizzle with a creamy sauce made of mayonnaise, lime juice, and a pinch of chili powder.
Add Toppings
Finish with crumbled Cotija cheese, chopped cilantro, and an extra squeeze of lime. Feel free to add avocado slices, jalapeños, or a dollop of guacamole for even more flavor.
Expert Tips and Tricks
- For extra smoky flavor, add a dash of smoked paprika to the chicken seasoning.
- Use a rice cooker or Instant Pot to make the rice effortlessly.
- If you love spice, top the bowl with a drizzle of hot sauce or a sprinkle of cayenne.
Recipe Variations and Possible Substitutions
- Swap the chicken for grilled shrimp or black beans for a vegetarian version.
- Use quinoa or cauliflower rice instead of traditional rice for a lighter option.
- Add sautéed bell peppers and onions for extra veggies.
- Try Greek yogurt instead of mayonnaise for a healthier sauce.
Serving and Pairing Suggestions
These bowls are a meal on their own, but they pair wonderfully with tortilla chips and salsa or a refreshing watermelon salad. For drinks, serve with a cold horchata, iced tea, or even a margarita for a fun twist!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken, rice, and corn in the microwave or on the stovetop. Add the toppings fresh just before serving for the best texture and flavor.
FAQs
1. Can I make this dish ahead of time?
Yes! Prep all the components separately and assemble the bowls when ready to eat.
2. What can I use instead of Cotija cheese?
Feta is a great substitute if you can’t find Cotija. Parmesan works in a pinch too.
3. Can I use rotisserie chicken?
Absolutely! It’s a quick and easy way to save time without sacrificing flavor.
4. How can I make this dairy-free?
Skip the cheese and use a vegan mayo or a drizzle of olive oil instead of the creamy sauce.
Conclusion
This street corn chicken rice bowl is a feast for the senses, bringing vibrant colors, bold flavors, and delightful textures to your table. It’s easy to make, endlessly adaptable, and perfect for any occasion. Once you try it, you’ll find yourself making it again and again—because who can resist such a tasty bowl of goodness?
Print
Street Corn Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Bowls
- Method: Grilling & Assembling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
A flavorful and satisfying bowl loaded with juicy grilled chicken, smoky street-style corn, fluffy rice, and a zesty lime crema. This vibrant dish brings together Mexican-inspired flavors for a perfect quick dinner or meal prep idea!
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts, grilled and sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Heat a skillet over medium heat. Add olive oil and sauté the corn kernels for 3-4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- In a small bowl, mix sour cream, lime juice, garlic powder, and salt to make the lime crema. Adjust lime juice to taste.
- Assemble the bowls: Start with a base of cooked rice. Layer grilled chicken slices, charred corn, black beans, diced tomatoes, red onion, and cotija cheese on top.
- Drizzle the lime crema over the bowl and garnish with fresh cilantro.
- Serve immediately and enjoy!
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Swap chicken for shrimp, tofu, or beef for variety.
- Use cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg