Go Back
Street Corn Chicken Rice Bowl
Admin

Street Corn Chicken Rice Bowl

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: chicken
Calories: 480
Ingredients Method Notes

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

Method
 

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

Notes

  1. Refrigeration: Store components separately in airtight containers for up to 4 days.
  2. Freezing: Freeze chicken and rice (without toppings) for up to 2 months.
  3. 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.