Hey there! If you’re craving a meal that’s bursting with flavor, easy to whip up, and feels like a little fiesta in a bowl, you’re in the right place.
Today, I’m sharing my Street Corn Chicken Rice Bowl recipe. It’s a mash-up of juicy, seasoned chicken, creamy street corn vibes, and fluffy rice—all tied together with a sprinkle of freshness.
Think of it as your weeknight go-to that tastes like you spent way more time on it than you actually did. Ready to dig in? Let’s get cooking!
What’s a Street Corn Chicken Rice Bowl?
Picture this: tender chicken spiced just right, sitting on a bed of warm rice, topped with a mix inspired by Mexican street corn—sweet corn, tangy lime, a little spice, and some creamy goodness. It’s colorful, satisfying, and hits all the right spots.
This dish takes the bold flavors of elote (that’s grilled Mexican street corn) and pairs them with hearty chicken and rice to make a full meal. You can customize it however you like, and it’s perfect for meal prep or a quick dinner.
Ingredients You’ll Need
Let’s keep it simple. Here’s what you’ll need to make this bowl for about four people. Don’t worry—most of this is stuff you probably already have hanging out in your kitchen.
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs (your pick!)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping
- 2 cups corn kernels (fresh, frozen, or canned—whatever’s handy)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice (fresh is best!)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional, but so good)
- 1/3 cup crumbled cotija cheese (feta works too)
- 2 tablespoons chopped cilantro
For the Rice Base
- 2 cups cooked rice (white, brown, or even cauliflower rice if you’re feeling fancy)
- 1 tablespoon lime juice
- Salt to taste
Optional Toppings
- Sliced avocado
- Chopped green onions
- Extra lime wedges
- Hot sauce or salsa
Got everything? Awesome. Let’s move on to making this magic happen.
How to Make Your Street Corn Chicken Rice Bowl
This recipe comes together in about 30 minutes, so it’s perfect for those busy nights when you want something delicious without a ton of fuss. I’ll walk you through it step by step.
Step 1: Cook the Chicken
Start by seasoning your chicken. Grab a small bowl and mix the chili powder, cumin, garlic powder, salt, and pepper. Rub that spice mix all over your chicken pieces—don’t be shy, get it in there! Heat up your olive oil in a skillet over medium-high heat.
Once it’s hot, add the chicken and cook for about 6-8 minutes per side, depending on thickness. You want it golden and cooked through (internal temp should hit 165°F if you’ve got a thermometer). Once it’s done, let it rest for 5 minutes, then slice or chop it into bite-sized pieces.
Step 2: Whip Up the Street Corn
While the chicken’s doing its thing, let’s tackle the corn. If you’re using fresh corn, cut it off the cob. Frozen? Just thaw it quick. Canned? Drain it well. Melt the butter in a skillet over medium heat, then toss in the corn.
Cook it for about 5 minutes, stirring now and then, until it gets a little golden and toasty. Turn off the heat and stir in the mayo, sour cream, lime juice, chili powder, and smoked paprika. Mix it up until everything’s creamy and coated. Sprinkle in the cotija cheese and cilantro, give it a quick stir, and set it aside.
Step 3: Prep the Rice
Your rice should be cooked by now (pro tip: start it before the chicken if you’re making it fresh). Fluff it with a fork, then stir in the lime juice and a pinch of salt. This little touch makes the rice pop and ties all the flavors together.
Step 4: Assemble Your Bowls
Time to build! Grab four bowls and divide the rice evenly between them. Layer on the sliced chicken next, then spoon that creamy street corn mix over the top. Want to make it pretty? Add some avocado slices, a sprinkle of green onions, or a drizzle of hot sauce. Squeeze a little extra lime juice over everything for that zesty kick. That’s it—you’re ready to eat!
Nutritional Information
Wondering what’s in this bowl calorie-wise? Here’s a rough breakdown per serving, based on four servings total. Keep in mind this can shift a bit depending on your toppings or if you swap ingredients.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 45g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 700mg |
This is a balanced meal with protein to keep you full, carbs for energy, and some healthy fats to make it tasty. Adjust portion sizes if you’re watching calories!
Tips for the Best Street Corn Chicken Rice Bowl
Want to nail this recipe every time? Here are some handy pointers:
- Char the corn: If you’ve got a grill or a cast-iron skillet, give the corn a quick char before mixing it with the creamy stuff. That smoky flavor is next-level.
- Spice it up: Add a pinch of cayenne or a chopped jalapeño to the corn mix if you like a little heat.
- Make it quick: Use rotisserie chicken and frozen rice to cut prep time down to 15 minutes.
- Creamy swap: If mayo’s not your thing, use all sour cream or Greek yogurt instead.
- Double the batch: This stores great in the fridge for up to 3 days, so make extra for lunches.
Serving Suggestions
Not sure how to dish this up? Here’s how I like to enjoy it:
- Family style: Set out the rice, chicken, and corn in big bowls and let everyone build their own. Add a toppings bar with avocado, cheese, and salsa.
- Meal prep: Portion it into containers for grab-and-go lunches. Reheat in the microwave for 2-3 minutes.
- Taco twist: Skip the rice and wrap it all in tortillas for a street corn chicken taco night.
- Pair it up: Serve with a simple side salad or some tortilla chips and guac to round things out.
Why You’ll Love This Recipe
This bowl is a winner because it’s got everything—texture, flavor, and that feel-good factor. The chicken’s juicy and spiced, the corn’s creamy with a hint of tang, and the rice keeps it hearty. Plus, it’s super flexible. Feeding picky eaters? Leave off the toppings they don’t like. Want it healthier? Cut back on the creamy stuff or use cauliflower rice. It’s your bowl, your rules.
Summary
There you have it—your new favorite Street Corn Chicken Rice Bowl recipe! It’s a simple, 30-minute meal that brings big flavors to the table without any stress. You’ve got tender chicken, a creamy street corn topping, and fluffy rice all playing together in one delicious bite.
Whether you’re cooking for yourself, your family, or prepping for the week, this dish has you covered. Give it a try, tweak it to your taste, and enjoy every spoonful!
FAQ
Can I use frozen corn instead of fresh?
Yep, frozen corn works great! Just thaw it first or cook it a little longer in the skillet to get rid of extra moisture.
How long does this keep in the fridge?
It’ll stay good for about 3 days in an airtight container. Reheat it gently so the corn doesn’t get too mushy.
Can I make it dairy-free?
Sure thing! Skip the butter, use a dairy-free mayo, and swap the sour cream for a plant-based yogurt. Leave off the cheese or use a vegan substitute.
What’s a good substitute for cotija cheese?
Feta’s a solid option—it’s salty and crumbly like cotija. Parmesan works in a pinch too!
Can I grill the chicken instead?
Absolutely! Grill it over medium heat for 5-7 minutes per side. Adds a smoky vibe that’s perfect with the corn.
Street Corn Chicken Rice Bowl recipe
Equipment
- Skillet
- Small bowl
- Knife and cutting board
- Measuring Spoons and Cups
- Fork or spoon
- Optional
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts or thighs (your pick!)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping
- 2 cups corn kernels fresh, frozen, or canned—whatever’s handy
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice fresh is best!
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika optional, but so good
- 1/3 cup crumbled cotija cheese feta works too
- 2 tablespoons chopped cilantro
For the Rice Base
- 2 cups cooked rice white, brown, or even cauliflower rice if you’re feeling fancy
- 1 tablespoon lime juice
- Salt to taste
Optional Toppings
- Sliced avocado
- Chopped green onions
- Extra lime wedges
- Hot sauce or salsa
Instructions
Step 1: Cook the Chicken
- Start by seasoning your chicken. Grab a small bowl and mix the chili powder, cumin, garlic powder, salt, and pepper. Rub that spice mix all over your chicken pieces—don’t be shy, get it in there! Heat up your olive oil in a skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 6-8 minutes per side, depending on thickness. You want it golden and cooked through (internal temp should hit 165°F if you’ve got a thermometer). Once it’s done, let it rest for 5 minutes, then slice or chop it into bite-sized pieces.
Step 2: Whip Up the Street Corn
- While the chicken’s doing its thing, let’s tackle the corn. If you’re using fresh corn, cut it off the cob. Frozen? Just thaw it quick. Canned? Drain it well. Melt the butter in a skillet over medium heat, then toss in the corn. Cook it for about 5 minutes, stirring now and then, until it gets a little golden and toasty. Turn off the heat and stir in the mayo, sour cream, lime juice, chili powder, and smoked paprika. Mix it up until everything’s creamy and coated. Sprinkle in the cotija cheese and cilantro, give it a quick stir, and set it aside.
Step 3: Prep the Rice
- Your rice should be cooked by now (pro tip: start it before the chicken if you’re making it fresh). Fluff it with a fork, then stir in the lime juice and a pinch of salt. This little touch makes the rice pop and ties all the flavors together.
Step 4: Assemble Your Bowls
- Time to build! Grab four bowls and divide the rice evenly between them. Layer on the sliced chicken next, then spoon that creamy street corn mix over the top. Want to make it pretty? Add some avocado slices, a sprinkle of green onions, or a drizzle of hot sauce. Squeeze a little extra lime juice over everything for that zesty kick. That’s it—you’re ready to eat!
