Street Corn Chicken Rice Bowl

I whip together smoky, grilled chicken, tangy Mexican-style street corn, and bright cilantro‑lime rice, creating a vibrant, flavor-packed bowl that’s perfect for meal prep or weeknight dinners.

Why You’ll Love This Recipe

I love this bowl because it beautifully balances textures and flavors—juicy spiced chicken, creamy, slightly charred corn, zesty rice, and fresh toppings. It’s customizable, wholesome, and easy to meal-prep for the week ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs boneless, skinless chicken breasts or thighs

• 2 Tbsp olive oil

• 2 Tbsp lime juice

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

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

• 1 Tbsp mayonnaise

• 1 Tbsp sour cream

• 1 tsp lime juice

• ½ tsp chili powder

• ¼ tsp smoked paprika (optional)

• ¼ cup cotija or feta cheese, crumbled

• Fresh cilantro, chopped

• 2 cups cooked rice

• ¼ cup fresh cilantro, chopped

• Optional toppings: avocado, diced tomatoes, jalapeño slices, extra cheese, lime wedges

directions

1. Marinate chicken – Mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic & onion powders, salt, and pepper. Toss chicken in marinade and refrigerate at least 30 minutes (up to 4 hours).

2. Cook chicken – Grill or pan-sear on medium‑high heat for about 6–8 minutes per side until it reaches 165°F (75°C), then rest before slicing.

3. Make street corn – Char the corn (grill fresh, or sauté frozen/canned), then toss with mayo, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.

4. Prepare cilantro‑lime rice – Mix cooked rice with lime juice and fresh cilantro.

5. Assemble bowls – Layer rice, sliced chicken, street corn, and your favorite toppings in bowls. Serve with lime wedges and enjoy.

Servings and timing

• Servings: 4 bowls

• Prep time (including marinade): ~40 minutes

• Cook time: ~20 minutes

• Total time: ~60 minutes

Variations

• Swap chicken for juicy thighs, shrimp, or tofu.

• Use brown rice, quinoa, or wild rice for a twist.

• Turn up the heat with extra chili powder, jalapeños, or hot sauce.

• Go dairy-free with vegan mayo, yogurt, and omit cheese.

storage/reheating

I store components separately in airtight containers in the fridge—rice, chicken, and corn keep for 3 days. When reheating, I warm the chicken and corn, then assemble fresh bowls for best texture and flavor.

FAQs

What chicken cut works best?

I’ve used both chicken breasts and thighs—thighs give a richer, juicier result, while breasts are leaner but still delicious.

Can I use frozen or canned corn?

Yes! I’ve charred both frozen and canned corn in a skillet—it gives great flavor and works beautifully.

Is this recipe good for meal prep?

Absolutely. I prep all components ahead in separate containers—reheat and assemble when ready to eat.

Can I make it dairy-free?

Definitely. I substitute vegan mayo/yogurt in the corn mixture and skip the cheese—or use a plant‑based alternative.

How can I spice it up?

I add extra chili powder, sliced jalapeños, or a drizzle of hot sauce for a kick.

Conclusion

I’m constantly impressed by this Street Corn Chicken Rice Bowl—it’s flavorful, balanced, and adaptable. Whether for a quick dinner or a make‑ahead lunch, it fits the bill. I hope it becomes a go-to in your kitchen too!