This Street Corn Chicken Rice Bowl is one of my favorite meals to throw together when I want something bold, fresh, and satisfying. It combines smoky grilled chicken with creamy, cheesy street corn and tangy cilantro-lime rice—all layered into one hearty bowl.

Why You’ll Love This Recipe

I can make it all ahead and just assemble when I’m ready to eat.
The blend of textures and flavors—spicy, tangy, creamy, and crunchy—keeps every bite exciting.
It’s easy to customize with whatever toppings I have on hand.
It’s perfect for a quick dinner or for meal prepping lunches.
Every component is simple, but the final result feels like a restaurant-quality dish.

Ingredients

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

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups corn kernels (fresh, frozen, or canned)
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon lime juice
½ teaspoon chili powder
¼ teaspoon smoked paprika (optional)
¼ cup cotija or feta cheese, crumbled
Fresh cilantro, chopped
2 cups cooked white or brown rice
1 tablespoon lime juice
¼ cup chopped fresh cilantro
Optional toppings: sliced avocado, diced tomatoes, jalapeños, extra cheese, lime wedges

Directions

I mix olive oil, lime juice, and the spices in a small bowl. Then I coat the chicken in the marinade and let it sit for at least 30 minutes.
I grill the chicken on medium-high heat for 6–8 minutes per side, until it’s cooked through. After resting for a few minutes, I slice it thinly.
For the corn, I cook it in a hot skillet or on the grill until slightly charred. I then mix it with mayonnaise, sour cream, lime juice, chili powder, paprika, cheese, and chopped cilantro.
I stir the lime juice and cilantro into the cooked rice.
I build each bowl starting with the cilantro-lime rice, then layer the sliced chicken and street corn on top. I finish it off with my favorite toppings like avocado or jalapeños.

Servings and Timing

Servings: 4
Prep Time: 30 minutes (includes marinating)
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

For a vegetarian bowl, I swap the chicken with grilled tofu or black beans.
I sometimes use quinoa instead of rice for a protein-packed base.
I skip the cheese and sour cream for a dairy-free version.
When I want it extra spicy, I add cayenne to the chicken marinade or use spicy jalapeños as a topping.

Storage/Reheating

I keep the components stored separately in airtight containers in the fridge for up to 3 days.
To reheat, I warm the chicken and corn in a skillet or microwave. I reheat the rice with a splash of water to keep it from drying out.
I wait to add any fresh toppings like avocado or lime until serving.

FAQs

Can I use frozen corn instead of fresh?

Yes, I often use frozen corn when fresh isn’t available. I just thaw and dry it before cooking to avoid excess moisture.

Can I replace cotija cheese?

Definitely. Feta is my go-to substitute because it has a similar crumbly texture and tangy flavor.

Is this meal good for meal prep?

It’s great for meal prep. I prep everything ahead, store it in the fridge, and assemble it in bowls during the week.

Can I cook the chicken another way?

Yes, I sometimes bake or pan-sear the chicken instead of grilling—it still turns out flavorful thanks to the marinade.

What else can I add to the bowl?

I like to throw in black beans, shredded lettuce, or chopped red onions when I want to bulk it up more.

Conclusion

This Street Corn Chicken Rice Bowl has become a staple in my weekly routine. The bold seasoning on the chicken, the creamy and cheesy corn, and the fresh lime rice all come together for a meal that’s filling, flavorful, and fast. Whether I’m making it for dinner or packing it for lunch, it always hits the spot.