There's nothing quite like the vibrant flavors of a Street Corn Chicken Rice Bowl to brighten up your dinner routine. Juicy, seasoned chicken paired with creamy, zesty corn and fluffy rice creates a dish that's as satisfying as it is delicious.
This recipe was inspired by my love for street corn and the need for a hearty, easy-to-make meal. Whether you're feeding a family or meal-prepping for the week, this bowl delivers bold flavors in every bite. Ready to dive in? Let’s explore why this recipe will become your new favorite.
Why You'll Love This Street Corn Chicken Rice Bowl
Get ready to fall in love with this delightful, flavor-packed dish. It’s a combination of smoky, tangy, and creamy elements that come together beautifully.
First, it’s incredibly quick and simple to prepare. With just a few pantry staples and fresh ingredients, you can whip up this rice bowl in under 30 minutes—perfect for busy weeknights.
Second, it’s a crowd-pleaser. From kids to adults, everyone enjoys the irresistible combination of well-seasoned chicken, tangy street corn, and fluffy rice.
Not to mention, it’s highly versatile. You can customize the toppings, spice level, and protein to suit your preferences. Plus, it’s an excellent way to repurpose leftover ingredients into something exciting.
Finally, it’s budget-friendly. You’ll use affordable ingredients that come together to create a restaurant-quality meal at a fraction of the cost. Let’s look at what makes this dish so special.
Ingredients Notes

The secret to this recipe is in the fresh, flavorful ingredients that create a delightful harmony.
Chicken: Boneless, skinless chicken thighs are ideal for this recipe as they stay juicy and flavorful. You can also use chicken breasts if preferred, but thighs deliver a richer taste.
Corn: Fresh corn kernels work best for that authentic street corn flavor, but frozen or canned corn can save time without sacrificing much flavor.
Rice: Steamed white rice is the classic choice, but you can swap it for brown rice, cauliflower rice, or even quinoa for a healthier twist.
Mayo and Sour Cream: These form the creamy base for the street corn topping, making it rich and tangy. For a lighter version, try Greek yogurt.
Spices: Smoked paprika, chili powder, and cumin bring depth and warmth to the dish. Don’t forget a squeeze of lime juice for that essential zesty kick.
Toppings: Crumbled cotija cheese, fresh cilantro, and sliced jalapeños add layers of texture and flavor. You can also include avocado or hot sauce for extra flair.
No special equipment is needed, just a large skillet and a rice cooker (or pot) to get started.
How To Make This Street Corn Chicken Rice Bowl

Creating this flavorful bowl is easier than you might think. Let me guide you through the steps.
Start by seasoning your chicken thighs with a generous mix of smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and cook the chicken until golden brown and cooked through—about 6-8 minutes per side. Remove from the pan and let it rest before slicing.
While the chicken cooks, prepare the street corn topping. In a bowl, mix mayonnaise, sour cream, lime juice, and a dash of chili powder. Stir in your corn kernels (grilled or sautéed for extra flavor) until well coated. Add a sprinkle of cotija cheese and chopped cilantro.
Cook your rice according to the package instructions. Fluffy white or brown rice works best as the base for this dish.
Assemble your bowls by layering rice at the bottom, followed by the sliced chicken. Top with the creamy street corn mixture, extra cotija cheese, and fresh cilantro. Add your favorite toppings, such as jalapeños or avocado, to customize.
Serve immediately and enjoy the burst of bold flavors in every bite. This dish takes about 25-30 minutes from start to finish—perfect for a quick and satisfying meal.
Storage Options
If you have leftovers, don’t worry—this dish stores beautifully.
To store, transfer the components into separate airtight containers to keep the rice, chicken, and street corn fresh. Refrigerate for up to 3 days.
Reheat the chicken and rice gently in the microwave or on the stovetop. Add a splash of water or broth to keep the rice from drying out. The street corn mixture can be served cold or at room temperature.
If meal-prepping, assemble the bowls without the toppings and add them just before serving for the best texture.
Variations and Substitutions
This recipe is wonderfully adaptable, so feel free to get creative!
- Swap the chicken for shrimp or steak for a fun protein twist.
- Make it vegetarian by using black beans or grilled tofu instead of meat.
- Adjust the spice level by adding more jalapeños, hot sauce, or a pinch of cayenne pepper.
- Use quinoa or cauliflower rice as the base for a lower-carb option.
- Try adding diced tomatoes, roasted red peppers, or even a dollop of guacamole for added texture and flavor.
With so many ways to make it your own, this Street Corn Chicken Rice Bowl will never get boring. Experiment with your favorite ingredients to find your perfect combination.
Ready to bring the vibrant flavors of this dish to your kitchen? Give it a try, and watch it become a new staple in your recipe collection!
PrintStreet Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl recipe is a hearty, flavorful dish featuring grilled chicken, zesty street corn, and perfectly seasoned rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 cup frozen or fresh corn kernels
- ¼ cup mayonnaise
- 2 tbsp sour cream
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Juice of 1 lime
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- Salt and pepper, to taste
Instructions
- Cook Chicken: Season chicken with salt, pepper, and chili powder. Heat olive oil in a skillet and cook chicken until golden and fully cooked (165°F internal temp). Slice into strips.
- Prepare Corn: In a skillet, cook corn until slightly charred. Mix with mayonnaise, sour cream, lime juice, smoked paprika, and chili powder.
- Assemble Bowl: Layer rice in bowls, top with chicken, seasoned corn, crumbled cotija cheese, and chopped cilantro. Serve with lime wedges.
Notes
- Substitute chicken with tofu for a vegetarian version.
- Add diced avocado or jalapeños for extra flavor.
- Use quinoa or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 470mg
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