Looking for a bold and satisfying meal that comes together in under 30 minutes? The Street Corn Chicken Rice Bowl brings together juicy chili-seasoned chicken, creamy Mexican-style corn, and fluffy rice into one incredibly flavorful dish. It’s perfect for weeknight dinners, meal prep, or even a casual dinner party with friends.
If you enjoy recipes that combine comfort food with elegance, you’ll love this one. It shares the same hearty-meets-fresh energy as beef steaks with mushroom sauce — another must-try if you like rich sauces and savory, protein-packed dishes.
🌟 Why This Bowl Is a Must-Try
What makes this bowl so popular?
- Inspired by elote, or Mexican street corn
- A complete meal with protein, carbs, and veggies
- Highly customizable and easy to adjust for dietary needs
- Meal-prep friendly and great as leftovers
Like the crispy, nostalgic textures in German potato pancakes, this dish plays with contrast — soft rice, creamy corn, juicy chicken, and crunchy toppings.
🥘 Ingredients You’ll Need
🔸 Chicken
- 1 lb boneless skinless chicken (breasts or thighs)
- Spices: chili powder, cumin, garlic powder, smoked paprika, salt, pepper
- Olive oil (for pan-searing)
🔸 Street Corn
- 2 cups corn (fresh, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice + ½ tsp lime zest
- ¼ tsp chili powder, ¼ tsp salt
- ⅓ cup cotija cheese (or feta as a substitute)
- 2 tbsp chopped cilantro
🔸 Rice Base
- 2 cups cooked white, brown, or cauliflower rice
🔸 Optional Toppings
- Sliced avocado
- Jalapeño slices
- Green onions
- Crushed tortilla chips
- Extra cotija cheese
🔪 Cooking Instructions
🧂 Step 1: Cook the Chicken
- Mix the spices and rub both sides of the chicken.
- Heat olive oil in a skillet and cook chicken 5–6 minutes per side.
- Let rest for 5 minutes, then slice into strips.
🌽 Step 2: Make the Street Corn
- Mix corn with mayo, sour cream, lime juice, zest, chili powder, and salt.
- Fold in cotija cheese and cilantro.
🍚 Step 3: Assemble the Bowl
- Scoop cooked rice into each bowl.
- Add sliced chicken and a generous spoonful of street corn.
- Top with avocado, jalapeños, and a squeeze of lime.
🔄 Customization Ideas
- Swap chicken with grilled shrimp, tofu, or steak
- Use quinoa or cauliflower rice for a low-carb option
- Add black beans or pinto beans for more fiber
- Drizzle with chipotle crema for extra heat
🍴 Serving Suggestions
Pair this bowl with:
- Guacamole or a simple avocado lime dip
- Mango salsa for a sweet balance
- Iced limeade or agua fresca
- Tortilla chips on the side for crunch
🥡 Meal Prep Tips
- Store rice, chicken, and corn separately for freshness
- Assemble just before serving
- Keeps well in the fridge for up to 4 days
- Reheat rice and chicken gently to avoid drying out
❓ Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Just shred, season lightly, and skip the cooking step.
What cheese is best if I can’t find cotija?
Feta is a great substitute. It’s salty, crumbly, and widely available.
Can I make it dairy-free?
Yes! Use dairy-free mayo and plant-based sour cream.
Is this bowl good for meal prep?
It’s perfect. Store components separately, and it’ll last 4 days easily.
🧠 Final Thoughts
The Street Corn Chicken Rice Bowl brings together flavor, texture, and nutrition in one simple bowl. Whether you’re planning ahead or cooking last-minute, this dish delivers comfort and freshness — all in under 30 minutes.
If you’re into delicious, customizable meals that work for families, meal preppers, and foodies alike, this recipe deserves a spot in your weekly rotation.
🌽 Street Corn Chicken Rice Bowl: A Flavor-Packed One-Bowl Wonder
Description
🌽 Street Corn Chicken Rice Bowl
Ingredients
🧂 Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Street Corn:
- 2 cups corn (fresh, canned, or frozen & drained)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- ½ tsp lime zest
- ¼ tsp chili powder
- ¼ tsp salt
- ⅓ cup crumbled cotija cheese (or feta)
- 2 tbsp chopped fresh cilantro
For the Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
Optional Toppings:
- Sliced avocado
- Sliced jalapeños
- Chopped green onions
- Extra cotija cheese
- Fresh lime wedges
- Crushed tortilla chips for crunch
Instructions
👨🍳 Instructions
1. Prepare the Chicken:
- In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Rub the spice mix evenly over both sides of the chicken.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, until golden and cooked through.
- Remove from the pan and let rest for 5 minutes. Slice into strips.
2. Make the Street Corn Mixture:
- In a large bowl, mix together the corn, mayonnaise, sour cream, lime juice, lime zest, chili powder, and salt.
- Stir until creamy and well combined.
- Fold in the cotija cheese and cilantro.
3. Assemble the Bowls:
- Divide the cooked rice evenly into 4 serving bowls.
- Top each with sliced chicken and a generous scoop of the creamy street corn mixture.
- Add your favorite toppings: avocado, jalapeños, extra cheese, green onions, lime wedges, or crushed tortilla chips.
- Serve immediately and enjoy!
Let me know if you’d like a printable recipe card or an infographic version of this