Prepare to meet your new weeknight favorite: the Street Corn Chicken Rice Bowl is everything you want in a meal—bright, creamy, super satisfying, and loaded with flavor and color from top to bottom. Grilled or pan-seared chicken, tangy street corn, fluffy rice, and zippy garnishes all come together in just one bowl, making dinner not only delicious but also fun and downright crave-worthy. This is the kind of meal that will turn even the simplest night at home into something to celebrate!

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Street Corn Chicken Rice Bowl is how just a handful of ingredients can give you such a big, bold taste with minimal fuss. Every component has a starring role, whether it’s adding creaminess, a pop of spice, or a burst of freshness. Here’s what you’ll need, and why:

Cooked rice (2 cups, white or brown): The hearty, comforting base that soaks up all the zesty corn and juicy chicken.
Boneless skinless chicken breasts (2, grilled or pan-seared): The protein powerhouse; grilling or searing adds golden flavor.
Olive oil (1 tablespoon): Helps the chicken brown beautifully and keeps it juicy.
Chili powder (1 teaspoon): Brings earthy, mildly spicy warmth to the chicken.
Garlic powder (1/2 teaspoon): Adds subtle, savory depth to your spice blend.
Paprika (1/2 teaspoon): For color and a gentle smokiness that pairs so well with corn.
Salt and pepper (to taste): Seasoning essentials to enhance every other flavor here.
Corn kernels (1 1/2 cups, fresh, canned, or frozen): Sweet and juicy for that classic street corn crunch.
Mayonnaise (1/4 cup): The creamy base for your street corn dressing—rich and tangy.
Sour cream (1/4 cup): Adds a cool, velvety finish to balance the spices.
Cotija cheese (1/2 cup, crumbled): Salty, crumbly, and essential for authentic street corn flavor.
Lime juice (1 tablespoon): Fresh acidity to brighten all the rich elements.
Fresh cilantro (1/4 cup, chopped): Herby, vibrant, and so necessary for that signature street corn twist.
Cayenne pepper (1/4 teaspoon, optional): For those who crave a little more fire in their bowl.
Sliced jalapeños and lime wedges (for garnish): Offers customizable heat and color right before serving.

How to Make Street Corn Chicken Rice Bowl

Step 1: Season and Cook the Chicken

Start by patting your chicken breasts dry and sprinkling them with chili powder, garlic powder, paprika, salt, and pepper. Press in the seasonings so they adhere well. Heat olive oil in a skillet over medium and add the chicken. Sear until golden and cooked through, about 6–7 minutes per side. Give the chicken a rest off the heat before slicing it into juicy strips—this locks in both moisture and flavor.

Step 2: Make the Creamy Street Corn Mixture

In a mixing bowl, combine the corn (if using fresh, you can give it a quick char for an extra pop), mayonnaise, sour cream, crumbled cotija cheese, lime juice, chopped cilantro, and cayenne pepper if you love some heat. Stir everything well until you’ve got a creamy, luscious mix speckled with green and crumbles of salty cheese—this is your flavor-packed topping that makes this Street Corn Chicken Rice Bowl totally irresistible.

Step 3: Assemble the Street Corn Chicken Rice Bowl

Now comes the part where everything comes together! Divide the warm cooked rice among your serving bowls, pile on those glistening slices of chicken, and add a generous scoop of the street corn mixture on top. The rice will soak up all that creamy corn goodness, while the chicken brings smoky, savory balance.

Step 4: Garnish and Serve

Finish each Street Corn Chicken Rice Bowl with extra crumbled cotija, a scattering of chopped cilantro, slices of fresh jalapeño for a little kick, and a wedge of lime for squeezing. Not only does this boost flavor and freshness, but it also makes the bowls look bright, festive, and truly ready to dig into.

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Garnishes really are the cherry on top for this Street Corn Chicken Rice Bowl—think extra cilantro for green sparkle, sliced jalapeños if you like added zing, crumbled cotija to amplify the street corn flavor, and a squeeze of fresh lime for maximum brightness. Mixing up your toppings lets everyone at the table make their bowl just the way they like it!

Side Dishes

If you’re turning your Street Corn Chicken Rice Bowl into a full-on meal, pair it with sides like a zesty cucumber salad, crisp tortilla chips and salsa, or a quick black bean salad. These sides add color, texture, and a little extra nutrition, while keeping the flavors breezy and Mexican-inspired.

Creative Ways to Present

Bring your bowls to life by serving them in wide, shallow dishes to show off each colorful component, or set up a DIY bowl bar so friends and family can build their own. For a party spin, layer the rice, chicken, and corn mixture in mason jars for grab-and-go portions—perfect for picnics or lunch on the run.

Make Ahead and Storage

Storing Leftovers

Leftover Street Corn Chicken Rice Bowl keeps beautifully in the fridge for up to 3 days. Just store the components separately in airtight containers—rice, chicken, and the creamy corn mixture—so everything stays fresh and you can reheat only what you plan to eat.

Freezing

For longer storage, freeze the cooked chicken and rice in individual portions for up to 2 months. The street corn mixture is best made fresh, but you can freeze it in a pinch—just expect a slight change in texture after thawing due to the dairy elements. Thaw everything overnight in the fridge before reheating.

Reheating

Gently reheat the chicken and rice together in the microwave or on the stovetop with a splash of water, covering to keep the moisture in. Add the corn mixture (either cold or room temp) just before serving so it stays creamy and vibrant, then dig in as usual!

FAQs

Can I use rotisserie chicken for this Street Corn Chicken Rice Bowl?

Absolutely! Rotisserie chicken is a brilliant shortcut—just shred or slice and season it with a little chili powder, garlic powder, and paprika, then warm it up before assembling your bowl.

What’s the best substitute for cotija cheese?

If you can’t find cotija, feta cheese is a great stand-in. It’s salty and crumbly like cotija, and will still give your bowl that irresistible zing.

Is there a dairy-free option for the creamy corn topping?

Yes! Use your favorite vegan mayo and sour cream alternatives, and skip the cotija or use a dairy-free cheese substitute—these swaps keep the bowl creamy and delicious while meeting your dietary needs.

Can I make the Street Corn Chicken Rice Bowl ahead for meal prep?

Definitely. Prepare all the components ahead of time, and keep them stored separately in the fridge. When you’re ready to eat, just assemble and garnish for a grab-and-go lunch or a quick dinner.

How can I make this bowl spicier?

Stir in more cayenne pepper or chopped fresh jalapeños to the corn topping, drizzle with your favorite hot sauce, or even sprinkle on some chipotle powder for smoky heat.

Final Thoughts

Once you’ve tried a Street Corn Chicken Rice Bowl, it’s almost impossible not to crave it again and again! This is the kind of meal that feels both comforting and a little festive, making regular weeknights something special. I hope you’ll give it a try and turn it into a much-loved favorite in your own kitchen, too.

Street Corn Chicken Rice Bowl Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines grilled chicken, flavorful street corn, and fluffy rice in one bowl. Perfect for a quick and easy dinner!

Ingredients

Scale

For the Rice:

2 cups cooked white or brown rice

For the Chicken:

2 boneless skinless chicken breasts (grilled or pan-seared and sliced)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

For the Street Corn Mixture:

1 1/2 cups corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper (optional)

For Garnish:

Sliced jalapeños
Lime wedges

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Instructions

Prepare the Chicken: Season the chicken breasts with chili powder, garlic powder, paprika, salt, and pepper. Cook in a skillet with olive oil until browned and cooked through. Slice into strips.
Make the Street Corn Mixture: Combine corn, mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and cayenne pepper (if using) in a bowl. Mix well.
Assemble the Bowls: Divide cooked rice among serving bowls. Top with sliced chicken and a scoop of the street corn mixture. Garnish with additional cotija, cilantro, jalapeños, and lime wedges.