Street Corn Chicken Rice Bowl is a flavor-packed dish that brings together tender grilled chicken, seasoned rice, and the bold, creamy flair of Mexican street corn. The dish is loaded with vibrant ingredients like fire-roasted corn, lime juice, chili powder, and cotija cheese. Every bite offers a comforting balance of smokiness, zest, and heat. It’s hearty enough for dinner, yet light enough for lunch. You can make it all in one skillet or bowl for easy cleanup. With fresh herbs, juicy chicken, and flavorful spices, this bowl is a customizable favorite. Add avocado, jalapeños, or a dash of hot sauce to make it yours. This meal hits all the marks: texture, taste, and ease of preparation. Perfect for meal prep or feeding a hungry family.

What Makes This Bowl So Irresistible

This recipe blends savory and zesty notes with creamy, crunchy toppings that keep each bite exciting. It’s an ideal way to enjoy both comfort food and bright, summery flavors in one dish. The combination of grilled chicken and corn makes it hearty, while the fresh toppings offer a burst of flavor. Easy to scale and customize, it’s a dish you’ll come back to again and again.

Cooking Time:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 boneless, skinless chicken breasts
2 cups cooked rice (white, brown, or Mexican-style)
1 ½ cups fire-roasted corn (canned, fresh, or frozen)
¼ cup mayonnaise
2 tablespoons sour cream
1 teaspoon chili powder
½ teaspoon smoked paprika
Juice of 1 lime
¼ cup chopped cilantro
¼ cup crumbled cotija cheese (or feta)
1 tablespoon olive oil
Salt and pepper, to taste

Instructions:

1. Prepare the Chicken

Season chicken breasts with salt, pepper, chili powder, and paprika. Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side, until fully cooked and golden brown. Remove and let rest before slicing.

2. Make the Street Corn Mix

In a bowl, combine corn, mayonnaise, sour cream, lime juice, half the cilantro, and half the cheese. Stir until well mixed and creamy. Adjust seasoning to taste.

3. Assemble the Bowls

Divide rice into four bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, and remaining cotija cheese and cilantro.

4. Serve and Enjoy

Serve warm with extra lime wedges and toppings of your choice like avocado, jalapeños, or hot sauce.

Variations:

Vegetarian: Replace chicken with black beans or grilled tofu.
Spicy: Add diced jalapeños or hot sauce to the corn mix.
Cheesy: Mix shredded cheese into the rice.
Tex-Mex Style: Add pico de gallo or salsa for an extra flavor burst.

Equipment You’ll Need:

Skillet or grill pan
Mixing bowls
Knife and cutting board
Serving bowls

Nutritional Information:

Calories: ~480 per bowl
Protein: 32g
Carbs: 38g
Fat: 20g

Storage Tips:

Refrigeration: Store components separately in airtight containers for up to 4 days.
Freezing: Freeze chicken and rice (without toppings) for up to 2 months.
Reheating: Reheat chicken and rice in the microwave or skillet; add corn topping fresh.
Meal Prep: Portion all ingredients in containers, keeping fresh toppings separate until serving.

My Cooking Experience:

I first made this bowl after tasting a street corn salad at a food truck. I knew I had to turn it into a full meal. Grilling the chicken and stirring together the creamy, tangy corn topping takes minutes but adds so much flavor. This bowl quickly became a family favorite and a go-to for meal prep Sundays. The lime and cheese combo is unbeatable.

Conclusion:

Street Corn Chicken Rice Bowl is everything you want in a satisfying meal: protein-packed, flavorful, and easy to make. Whether you’re cooking for a quick weeknight dinner or prepping for the week, this dish hits all the right notes. With creamy corn, juicy chicken, and zesty lime, every bowl is a bite of comfort and joy.

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