Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

This dish is a celebration of flavors. The smoky, charred sweetness of street corn, the seasoned chicken, and the lime-infused rice combine for a mouthwatering experience. It’s also incredibly versatile and customizable to suit your taste.

Ingredients

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

For the Chicken:

• 2 large chicken breasts, diced

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp cumin

• 1 tbsp olive oil

• Salt and pepper to taste

For the Rice:

• 1 cup long-grain rice (cooked as per package instructions)

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)

• 1/4 cup mayonnaise

• 1/4 cup crumbled cotija cheese

• 1/2 tsp chili powder

• Juice of 1 lime

• Salt to taste

Optional Toppings:

• Diced avocado

• Chopped tomatoes

• Sliced jalapeños

• Extra cotija cheese

Directions

1. Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes until browned and fully cooked. Set aside.

2. Cook the Rice: Prepare rice according to the package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

3. Make the Street Corn: In a bowl, mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt until well combined.

4. Assemble the Bowls: Divide the rice among bowls, top with chicken and a generous scoop of street corn. Add optional toppings like avocado or jalapeños for extra flavor.

Servings and Timing

• Servings: 4

• Preparation time: 15 minutes

• Cooking time: 25 minutes

• Total time: 40 minutes

Variations

• Spicy Variation: Add extra chili powder, cayenne, or hot sauce to increase the heat.

• Vegetarian Option: Replace chicken with grilled veggies or black beans for a hearty, plant-based dish.

• Cheesy Twist: Stir in shredded cheese into the rice for extra creaminess.

Storage/Reheating

Store components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice in the microwave, then assemble with freshly prepared street corn.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works great! Just thaw it before using.

Can I substitute the chicken with another protein?

Absolutely! You can use shrimp, steak, or tofu in place of the chicken.

How can I make this dish spicier?

Add extra chili powder, cayenne pepper, or a drizzle of hot sauce to bring up the heat.

Can I make this recipe vegetarian?

Yes, skip the chicken and use vegetables like bell peppers or a protein-rich legume like black beans.

How long will this dish stay fresh in the fridge?

Store the components separately for up to 3 days for the best freshness.

Can I grill the corn?

Yes, grilling the corn enhances its flavor, making it even more smoky and delicious.

What can I serve this dish with?

This dish pairs well with a side of guacamole or a simple green salad.

Can I use a different cheese instead of cotija?

Yes, you can use feta or Parmesan cheese as a substitute.

Can I meal prep this dish?

Yes, you can prepare the chicken, rice, and street corn ahead of time and store them separately for easy meal prep.

Is this dish gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

Conclusion

The Street Corn Chicken Rice Bowl is a delightful and customizable dish, perfect for busy weeknights or meal prep. It’s packed with bold flavors, offers versatility, and comes together quickly, making it an ideal addition to your recipe rotation.

Street Corn Chicken Rice Bowl

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Street Corn Chicken Rice Bowl brings together the smoky flavors of Mexican street corn with juicy grilled chicken and lime-infused rice for a fresh and vibrant meal. Ideal for any occasion, this bowl is easy to make, highly customizable, and perfect for meal prepping or serving as a quick weeknight dinner. Packed with flavor, this dish combines the sweetness of charred corn, the richness of seasoned chicken, and zesty rice for a mouthwatering experience.

• Author: Laura
• Prep Time: 15min
• Cook Time: 20min
• Total Time: 40min
• Yield: 4servings
• Category: Main Course
• Method: Skillet-Cooked
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

For the Chicken:

2 large chicken breasts, diced

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp cumin

1 tbsp olive oil

Salt and pepper to taste

For the Rice:

1 cup long-grain rice (cooked as per package instructions)

Juice of 1 lime

2 tbsp chopped fresh cilantro

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese

1/2 tsp chili powder

Juice of 1 lime

Salt to taste

Optional Toppings:

Diced avocado

Chopped tomatoes

Sliced jalapeños

Extra cotija cheese

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Chicken: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes, until browned and fully cooked. Set aside.

• Cook the Rice: Prepare rice according to the package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.

• Make the Street Corn: In a bowl, mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt until well combined.

• Assemble the Bowls: Divide the rice among bowls, top with chicken and a generous scoop of street corn. Add optional toppings like avocado, tomatoes, or jalapeños for extra flavor.

Notes

• For a spicier version, add extra chili powder, cayenne, or hot sauce.

• This dish can be made vegetarian by substituting the chicken with grilled vegetables or black beans.

• If you prefer a cheesy twist, stir in shredded cheese into the rice for a creamy texture.

• Store the components separately in airtight containers in the fridge for up to 3 days.