A vibrant mash‑up of juicy chicken, smoky street corn, and fluffy rice that’s as easy as it is delicious. Effortless Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I love how this bowl brings all my favorite flavors together—tangy lime, creamy corn, spicy chicken—and still feels light and wholesome. It comes together in under an hour, perfect for weeknight dinners or meal prep, and holds up beautifully in the fridge for a few days.

Ingredients

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

Boneless skinless chicken breasts or thighs
Olive oil
Chili powder, cumin, garlic powder, smoked paprika, salt, pepper
Fresh, frozen, or canned corn kernels
Mayonnaise or Greek yogurt
Cotija cheese (or feta)
Lime juice
Paprika or chili powder
Cooked rice—white, brown, jasmine, wild rice, or cilantro‑lime rice
Optional toppings: avocado, cilantro, red onion, cherry tomatoes, jalapeño

Directions

Season and cook the chicken – Toss bite‑sized chicken in olive oil and spices. Sauté over medium‑high heat or bake until internal temp reaches 165 °F. Let rest, then slice or dice.
Char the corn – In the same pan, cook corn until lightly charred (about 5–10 min). Transfer to a bowl.
Mix the street corn – Stir in mayo (or yogurt), cotija, lime juice, and seasonings until well combined.
Whip up the sauce – In a small bowl, mix mayo/yogurt, cotija, lime juice, paprika, and salt to taste.
Assemble the bowls – Layer rice, street corn, chicken, then top with sauce. Add avocado, tomatoes, onions, cilantro, and a squeeze of lime.

Servings and timing

This recipe makes 4 bowls.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Alternately, prep all elements ahead—rice, chicken, corn, sauce—and assemble throughout the week. Great for grab‑and‑go lunches!

Variations

Use rotisserie or leftover chicken—just toss it in the spice mix before heating.
Try black beans, steak, or shrimp instead of chicken.
Make it low‑carb with cauliflower rice or greens.
For a dairy‑free version, swap mayo and plant‑based cheese.
Kick up the heat by adding jalapeños or hot sauce.

storage/reheating

Store components separately in airtight containers for up to 3–5 days in the fridge. Reheat chicken, rice, and corn in the microwave or in a skillet. Add fresh toppings and sauce just before serving.

FAQs

Can I use rotisserie chicken?

Yes, using rotisserie chicken is a great shortcut—I just toss it in the seasoning before heating for extra flavor.

What kind of corn works best?

Fresh corn is ideal, but frozen or canned works too—just pat dry before charring in the pan for best texture.

How do I reheat leftovers so they stay fresh?

Reheat rice, chicken, and corn separately to preserve their textures. Avocado and cilantro go on fresh at serving time.

Is this bowl spicy?

It’s more smoky than spicy by default, but you can easily add jalapeños, cayenne, or hot sauce for more kick.

Can I make this ahead for meal prep?

Absolutely—I often prep all components up to 3 days ahead. Store fresh toppings separately and assemble when ready to eat.

Conclusion

This street corn chicken rice bowl is one of my go‑to meals because it’s flavorful, flexible, and fuss‑free. I adore how the charred corn and spicy chicken come together with creamy sauce and bright toppings. It’s a meal that keeps me excited to reheat it just as much as I was first time—perfect for busy days or when I just want something satisfying.