I created this vibrant rice bowl to bring together juicy chicken, zesty corn, and flavorful rice in one simple dish—perfect for weeknight dinners or easy meal prep. Effortless Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I love how everything comes together in layers of flavor and convenience. The blackened spiced chicken is juicy and bold, the creamy, tangy street corn adds a refreshing kick, and the cilantro-lime rice ties it all together. Plus, it’s customizable—with toppings like avocado or jalapeños, it never gets stale.

ingredients

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

1 lb boneless chicken breast, diced
1 Tbsp olive oil
1 tsp chili powder
Salt and pepper, to taste
2 cups cooked rice (jasmine or brown)
1 cup corn kernels (fresh, frozen, or canned)
¼ cup mayonnaise
¼ cup sour cream
½ tsp paprika
1 clove garlic, minced
¼ cup crumbled cotija cheese
¼ cup chopped cilantro (plus extra for rice)
1 lime (juice and wedges)
Optional: avocado slices, jalapeños

directions

I toss the chicken with olive oil, chili powder, salt, and pepper, then cook it in a medium-hot skillet for about 6–8 minutes, until golden and cooked through.
While the chicken cooks, I whisk together mayo, sour cream, garlic, paprika, and lime juice; then stir in the warm corn kernels and cotija cheese to make the street corn.
I toss the cooked rice with lime juice and cilantro.
To assemble, I divide the rice among bowls, top with chicken and street corn, then garnish with extra cilantro, avocado, jalapeños, and lime wedges.

Servings and timing

Servings: 4 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Protein swap: Use chicken thighs instead of breast.
Grill corn: Char fresh corn on the cob for more smoky flavor.
Make it spicy: Add diced jalapeños to the street corn.
Vegetarian version: Replace chicken with black beans or grilled tofu.

storage/reheating

Storage: I keep leftover rice, chicken, and street corn in airtight containers in the fridge for up to 4 days.
Reheating: I reheat components separately—rice and chicken in the microwave (in 30-second bursts), and the corn on the stove or microwave for best texture. Then I reassemble fresh bowls.

FAQs

Can I use brown rice or quinoa instead?

Yes—I often swap in brown rice or quinoa. Just adjust the cooking time per package instructions.

How long can leftovers stay good?

I store leftovers in the fridge for up to 4 days in airtight containers.

Can I prep this ahead for meal prep?

Absolutely! I prepare the chicken, rice, and street corn ahead, then build bowls when I’m ready to eat.

Is it gluten-free?

Yes—the recipe is gluten-free by default as long as I use gluten-free condiments and spices.

What can I serve with it?

It pairs well with a simple black bean salad, tortilla chips, or a crisp green salad.

Conclusion

I love how this Street Corn Chicken Rice Bowl balances ease, flavor, and freshness. It hits the table in under 30 minutes, holds up well for leftovers, and I can personalize it endlessly. It’s definitely a go-to in my dinner rotation.