Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: For the Chicken:; 1½ lbs boneless, skinless chicken breasts or thighs; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; ½ tsp paprika; ½ tsp garlic powder; Salt and pepper to taste; Juice of ½ lime; For the Street Corn Mix:; 2 cups corn (fresh, frozen, or canned and drained); 2 tbsp mayonnaise; 2 tbsp sour cream; ¼ cup crumbled cotija cheese (or feta); 1 tbsp lime juice; ½ tsp chili powder; 2 tbsp chopped fresh cilantro; For the Bowl:; 3 cups cooked white or brown rice; ½ red onion, diced; 1 avocado, diced; 1 cup cherry tomatoes, halved; Sliced jalapeños (optional); Extra cotija, lime wedges, and cilantro for garnish

The street corn chicken rice bowl is a flavor-packed, satisfying dish inspired by the bold, creamy, and smoky goodness of Mexican street corn—combined with juicy seasoned chicken and fluffy rice. It’s a quick and colorful meal that I love for lunch or dinner, and it always hits the spot.

Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I love this recipe because it brings together all the textures and flavors I crave: creamy corn, spiced chicken, fluffy rice, and a zesty lime crema drizzle. It’s simple to throw together, totally customizable, and great for meal prep. Whether I’m feeding a crowd or just making a bowl for myself, it always delivers big flavor with minimal effort.

Ingredients

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

For the Chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Chili powder
Cumin
Paprika
Garlic powder
Salt and pepper
Lime juice

For the Street Corn Mix:

Corn (fresh, frozen, or canned)
Mayonnaise
Sour cream
Cotija cheese (or feta as a sub)
Lime juice
Chili powder
Fresh cilantro

For the Bowl:

Cooked white or brown rice
Diced red onion
Diced avocado
Cherry tomatoes (halved)
Jalapeño slices (optional)
Lime wedges for garnish

Directions

I start by seasoning the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and a squeeze of lime juice.
I grill or pan-sear the chicken over medium-high heat until it’s golden and cooked through, then let it rest and slice it up.
For the corn mix, I char the corn in a skillet or on the grill (if using fresh or frozen) to get that roasted flavor.
I mix the corn with mayo, sour cream, lime juice, chili powder, crumbled cheese, and chopped cilantro.
I assemble the bowl with a base of warm rice, add sliced chicken, spoon on the street corn, and top with avocado, tomatoes, onion, and jalapeños if I want some heat.
I finish with a squeeze of lime and a sprinkle of extra cotija on top.

Servings and Timing

This recipe serves about 4. It takes roughly 15 minutes to prep and 20 minutes to cook, so I can have everything ready in about 35 minutes.

Variations

I swap the rice for quinoa or cauliflower rice if I want a lower-carb option.
Black beans or pinto beans make a great add-in for extra protein and fiber.
I sometimes use shredded rotisserie chicken to save time.
For a smoky kick, I use chipotle mayo or add smoked paprika to the corn mix.

Storage/Reheating

I store the ingredients separately in airtight containers for up to 4 days in the fridge. When I’m ready to eat, I reheat the rice and chicken, then add the cold toppings fresh. The street corn mix keeps well and actually tastes better the next day once the flavors have blended.

FAQs

Can I make this ahead for meal prep?

Yes! I portion the rice, chicken, and corn into containers, then add fresh toppings like avocado and lime just before serving.

What’s the best chicken to use?

I like boneless thighs for extra juiciness, but chicken breast works great too—especially if I marinate it first.

Can I use canned corn?

Definitely. I drain it and dry it off a bit before charring it in a hot skillet to get some of that roasted flavor.

What can I use instead of cotija cheese?

Feta is a great substitute with a similar salty tang. Parmesan also works in a pinch.

Is it spicy?

It’s mild unless I add jalapeños or extra chili powder. I control the heat easily depending on who I’m serving.

Conclusion

The street corn chicken rice bowl is a vibrant, crave-worthy dish I come back to again and again. It’s bold, balanced, and packed with texture—and it couldn’t be easier to throw together. Whether I’m making it for a quick dinner or prepping it for the week, it’s a fresh and flavorful way to enjoy a well-rounded meal in one beautiful bowl.