Why You’ll Love This Recipe

This rice bowl offers a harmonious blend of textures and flavors. The smoky, charred corn, creamy dressing, and juicy chicken pair beautifully with the fluffy rice, making each bite an explosion of savory goodness. It’s customizable too, allowing you to add or remove ingredients to suit your preferences. Easy to make and even easier to enjoy—this bowl is a winner!

Ingredients

For the Chicken:

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

For the Street Corn:

• Corn on the cob (or frozen corn kernels)
• Butter
• Mayonnaise
• Cotija cheese (or feta cheese as a substitute)
• Lime juice
• Chili powder
• Fresh cilantro, chopped

For the Rice Bowl:

• Cooked white rice or brown rice
• Avocado, sliced (optional)
• Fresh lime wedges for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate and Cook the Chicken

1. Marinate the Chicken: In a small bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let it sit for at least 15 minutes.
2. Grill or Cook the Chicken: Heat a grill pan or skillet over medium heat and cook the chicken for about 6-7 minutes per side, until fully cooked through and juices run clear. Let the chicken rest before slicing it thinly.

Prepare the Street Corn

1. Cook the Corn: If using fresh corn, grill it until charred on all sides, about 10 minutes. If using frozen corn, sauté it in butter until golden and heated through.
2. Mix the Street Corn: In a bowl, combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and fresh cilantro. Stir well to coat the corn.

Assemble the Rice Bowl

1. Prepare the Rice: Spoon a generous amount of cooked rice into each bowl.
2. Add the Chicken and Street Corn: Layer the sliced chicken on top of the rice, followed by a generous portion of the street corn mixture.
3. Top with Optional Garnishes: Add sliced avocado, a squeeze of lime, and fresh cilantro if desired.

Serve and Enjoy Dig into this colorful and flavorful bowl! Serve it with extra lime wedges on the side for a zesty kick.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Vegetarian Option: Replace the chicken with black beans or grilled portobello mushrooms for a hearty vegetarian version.
• Low-Carb Version: Use quinoa or cauliflower rice as a base instead of traditional rice.
• Additional Toppings: Enhance the bowl with pickled red onions, jalapeños, or a dollop of sour cream for extra flavor.
• Cheese Substitutes: If cotija cheese isn’t available, feta cheese or parmesan make great alternatives.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the rice and chicken separately until warmed through, then assemble the bowl with the corn mixture and any fresh garnishes just before serving.

FAQs

What type of rice works best for this bowl?

Both white and brown rice work well. For a healthier option, brown rice or quinoa can be used.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn can be used. Drain and sauté it in butter to enhance its flavor before mixing.

How can I make this dish spicier?

Add a pinch of cayenne pepper to the chicken marinade or include sliced jalapeños as a topping.

Is there a dairy-free alternative for the cheese?

You can omit the cheese or use a dairy-free cheese substitute to keep the dish dairy-free.

Can I prepare components of this dish ahead of time?

Yes, both the chicken and corn mixture can be prepared in advance and stored separately. Assemble the bowls just before serving.

What other proteins can I use instead of chicken?

Grilled shrimp, steak, or tofu are excellent alternatives to chicken in this recipe.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

It’s best enjoyed fresh, but the cooked chicken and rice can be frozen separately for up to a month. Thaw and reheat before assembling.

What can I serve alongside this bowl?

A light side salad,

Street Corn Chicken Rice Bowl

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If you’re craving a bold and satisfying meal, this Street Corn Chicken Rice Bowl is the perfect choice! Featuring juicy grilled chicken, smoky street corn, and fluffy rice, all topped with a zesty lime-infused dressing, this dish bursts with summer flavors. Whether you’re looking for a quick weeknight dinner, meal prep option, or a crowd-pleaser, this bowl delivers deliciousness in every bite!

• Author: Laura
• Prep Time: 15min
• Cook Time: 20min
• Total Time: 35min
• Yield: 4servings
• Category: Dinner 'Main Course
• Method: Grilling, Stovetop
• Cuisine: Mexican-Inspired, Tex-Mex
• Diet: Gluten Free

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp paprika
• Salt & pepper to taste

For the Street Corn:

• 2 ears of corn (or 1½ cups frozen corn)
• 1 tbsp butter
• 2 tbsp mayonnaise
• ¼ cup cotija cheese (or feta)
• Juice of 1 lime
• ½ tsp chili powder
• 2 tbsp fresh cilantro, chopped

For the Rice Bowl:

• 2 cups cooked white or brown rice
• 1 avocado, sliced (optional)
• Lime wedges for garnish

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Instructions

Marinate & Cook the Chicken

1. In a bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
2. Coat chicken with the marinade and let sit for at least 15 minutes.
3. Heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side until fully cooked.
4. Let rest for 5 minutes, then slice thinly.

2. Prepare the Street Corn

1. For fresh corn: Grill until charred, about 10 minutes, turning occasionally.
2. For frozen corn: Sauté in butter until golden and heated through.
3. In a bowl, mix cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro.

3. Assemble the Rice Bowl

1. Add a generous amount of cooked rice to each bowl.
2. Top with sliced chicken and a generous scoop of street corn mixture.
3. Garnish with avocado, fresh cilantro, and a squeeze of lime.

4. Serve & Enjoy!

Dig in and enjoy the burst of smoky, creamy, and zesty flavors!

Notes

Vegetarian Option: Swap chicken for black beans or grilled mushrooms.
✅ Low-Carb Alternative: Use cauliflower rice or quinoa instead.
✅ Add-Ons: Try pickled onions, jalapeños, or sour cream for extra flavor.
✅ Spice It Up: Add cayenne pepper or hot sauce for extra heat.