Street Corn Chicken Rice Bowl is a fresh, satisfying meal that brings together juicy seasoned chicken, fluffy rice, smoky corn, and a creamy, tangy sauce inspired by classic street corn flavors. This bowl is colorful, comforting, and packed with bold taste, making it perfect for busy weeknights, meal prep, or casual family dinners when you want something exciting but still easy to make.
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Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl checks all the boxes for a reliable go-to recipe. It is quick enough for weeknights, customizable for picky eaters, and full of flavor without being heavy. The combination of warm rice, tender chicken, and creamy corn topping creates a balanced bowl that feels indulgent yet fresh. You can prep the components ahead of time, swap ingredients easily, and adjust the spice level to suit everyone at the table. It also works beautifully as a meal-prep option because the flavors hold up well for several days.
Ingredients for Street Corn Chicken Rice Bowl
Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika (smoked or sweet)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Juice of ½ lime
Rice
- 1½ cups uncooked white or brown rice
- 3 cups water or low-sodium chicken broth
- ½ teaspoon salt
Street Corn Topping
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil or butter
- ⅓ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 teaspoon lime juice (more to taste)
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt to taste
Toppings (Optional but Recommended)
- ½ cup crumbled cotija or feta cheese
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado or diced tomatoes
Ingredient Notes
If you want a lighter bowl, swap some or all of the mayonnaise for Greek yogurt. Chicken thighs provide extra juiciness, but chicken breasts work just as well if you prefer leaner meat. Cotija cheese is traditional for street corn, but feta is an excellent substitute that is easier to find. Fresh corn gives the best flavor when in season, though frozen corn works perfectly year-round.
Step-by-Step Instructions
Step 1 – Cook the Rice
Rinse the rice under cold water until the water runs clear. Combine the rice, water or broth, and salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and set aside.
Step 2 – Season and Cook the Chicken
Pat the chicken dry with paper towels. In a small bowl, mix chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken with olive oil, then coat evenly with the seasoning blend. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for about 5 to 7 minutes per side, or until fully cooked and nicely browned. Remove from heat, squeeze lime juice over the chicken, and let it rest for a few minutes before slicing.
Step 3 – Prepare the Street Corn Mixture
Heat olive oil or butter in a skillet over medium-high heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until the corn is heated through and lightly charred in spots. In a bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and salt. Add the warm corn to the sauce and stir until well combined.
Step 4 – Assemble the Bowls
Divide the cooked rice among serving bowls. Top with sliced chicken, then spoon the creamy street corn mixture over the top. Finish with cotija or feta cheese, chopped cilantro, and any additional toppings you like. Serve with lime wedges on the side for extra brightness.
Pro Tips for Success
Use a hot pan when cooking the chicken to get a flavorful golden crust. Let the chicken rest before slicing so it stays juicy. Char the corn slightly to add smoky depth that mimics classic street corn. Taste the corn sauce before assembling and adjust lime or salt as needed. For meal prep, keep the sauce separate and add it just before serving to maintain the best texture. Warm the rice before assembling to keep the bowl cozy and comforting.
Flavor Variations
For a spicy version, add a pinch of cayenne pepper or a drizzle of mild hot sauce to the corn sauce. Turn it into a southwest-style bowl by adding black beans and diced bell peppers. Make it dairy-free by using a plant-based mayonnaise and yogurt alternative. Swap the chicken for grilled shrimp or roasted vegetables for a different protein option. Add shredded lettuce for extra crunch and freshness.
Serving Suggestions
Serve this Street Corn Chicken Rice Bowl as a complete meal on its own or pair it with a simple side salad for added greens. It works well for family-style dinners where everyone builds their own bowl. This recipe is also great for lunch the next day since the flavors develop even more over time. For gatherings, set up a bowl bar with extra toppings so everyone can customize their plate.
Storage and Freezing Instructions
Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep the rice, chicken, and corn mixture in separate containers if possible for best texture. Reheat gently in the microwave or on the stovetop until warmed through. Freezing is not recommended for the creamy corn topping, but the cooked chicken and rice can be frozen separately for up to 2 months.
Print
Street Corn Chicken Rice Bowl – Fresh & Flavorful
- Total Time: 45 minutes
- Yield: 4 bowls
Description
A fresh and satisfying street corn chicken rice bowl made with juicy seasoned chicken, fluffy rice, smoky corn, and a creamy, tangy street corn–inspired sauce. Perfect for weeknight dinners, meal prep, or an easy family-friendly meal.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Juice of ½ lime
- 1½ cups uncooked white or brown rice
- 3 cups water or low-sodium chicken broth
- ½ teaspoon salt
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil or butter
- ⅓ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt to taste
- ½ cup crumbled cotija or feta cheese
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado or diced tomatoes (optional)
Instructions
- Rinse the rice under cold water until clear. Combine rice, water or broth, and salt in a pot, bring to a boil, then cover and simmer until tender. Fluff and set aside.
- Pat the chicken dry and rub with olive oil. Season evenly with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken in a hot skillet or grill pan over medium-high heat for 5–7 minutes per side until fully cooked and browned. Squeeze lime juice over the chicken and let rest before slicing.
- Heat olive oil or butter in a skillet and cook the corn until heated through and lightly charred.
- In a bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and salt. Stir in the warm corn until coated.
- Divide rice into bowls and top with sliced chicken.
- Spoon the creamy street corn mixture over the chicken.
- Finish with cotija or feta cheese, cilantro, and optional toppings. Serve with lime wedges.
Notes
For meal prep, store the rice, chicken, and corn mixture separately and assemble just before serving. Adjust lime juice and seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~38g |
| Carbohydrates | ~45g |
| Fat | ~22g |
| Fiber | ~4g |
| Sodium | ~620mg |
FAQ About Street Corn Chicken Rice Bowl
Can I make this Street Corn Chicken Rice Bowl ahead of time?
Yes, this recipe is excellent for meal prep. You can cook the rice, chicken, and corn topping in advance and store them separately. Assemble the bowls just before eating for the freshest taste and texture.
What kind of rice works best for this bowl?
White rice, brown rice, or jasmine rice all work well. Brown rice adds more fiber, while jasmine rice gives a slightly fragrant flavor. Choose what fits your preference or what you have on hand.
Is this recipe spicy?
This bowl is mildly seasoned but not overly spicy. You can easily increase or decrease the heat by adjusting the chili powder or adding a pinch of cayenne. It is very family-friendly as written.
Can I use frozen corn instead of fresh?
Absolutely. Frozen corn is convenient and tastes great in this recipe. Just thaw it first and pat it dry to help it char properly in the pan.
How do I make this healthier?
Use Greek yogurt instead of mayonnaise, choose brown rice, and add extra vegetables like bell peppers or spinach. Grilling the chicken instead of pan-searing can also reduce added fat.
Final Thoughts
Street Corn Chicken Rice Bowl – Fresh & Flavorful is a recipe you will want to keep in regular rotation. It delivers bold flavor, comforting textures, and endless customization options, all in one satisfying bowl. Whether you are feeding your family, prepping lunches, or craving something colorful and filling, this dish offers a delicious solution that feels special without being complicated.