This Street Corn Chicken Rice Bowl is a flavor-packed meal that combines tender, spiced chicken with creamy, zesty street corn on a bed of fluffy rice. It’s a hearty, wholesome dish that’s easy to make and bursting with bold flavors. Whether you’re meal-prepping for the week or looking for a quick dinner to impress your family, this recipe is a winner! Before we dive in, don’t forget to subscribe to our email list for more recipes like this delivered straight to your inbox. Let’s make something delicious!

Why You’ll Love This Recipe

• Quick and easy: Ready in under 40 minutes, perfect for busy weeknights.
• Packed with flavor: Smoky, tangy, and creamy all in one bowl!
• Customizable: Adjust spices, add toppings, or swap out ingredients to suit your taste.
• Meal-prep friendly: Make ahead for satisfying lunches throughout the week.

What Does It Taste Like?

This dish is like a fiesta in a bowl! The chicken is juicy, smoky, and perfectly seasoned, while the street corn adds creaminess with a tangy kick of lime and a touch of spice. Combined with fluffy rice and toppings like avocado and cilantro, every bite is a delicious mix of textures and flavors.

Ingredients for Street Corn Chicken Rice Bowls

For the Chicken:

• 1 lb chicken breast or thighs, diced
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp chili powder
• ½ tsp garlic powder
• 1 tbsp lime juice
• 2 tbsp crumbled cotija cheese (or feta as a substitute)
• 1 tbsp chopped cilantro

For the Bowls:

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 1 avocado, sliced
• ½ cup diced tomatoes
• ¼ cup chopped red onion
• Fresh lime wedges for serving

Tools You’ll Need

• Large skillet
• Mixing bowls
• Measuring spoons and cups
• Knife and cutting board

Ingredient Additions and Substitutions

Additions:

• Beans: Black beans or pinto beans make a great addition for extra protein.
• Toppings: Add pickled jalapeños, shredded lettuce, or a dollop of guacamole.
• Spice: Amp up the heat with a sprinkle of cayenne or hot sauce.

Substitutions:

• Chicken: Use shrimp, ground turkey, or tofu for a variation.
• Rice: Quinoa or cauliflower rice works well as a base.
• Cotija cheese: Swap for feta, Parmesan, or even shredded cheddar.

How to Make Street Corn Chicken Rice Bowls

Step 1: Cook the Chicken

1. Toss diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.

Step 2: Prepare the Street Corn

1. If using fresh or frozen corn, sauté it in a skillet over medium heat until slightly charred (3-5 minutes).
2. In a mixing bowl, combine corn, mayonnaise, sour cream, chili powder, garlic powder, lime juice, cotija cheese, and cilantro. Stir until well coated.

Step 3: Assemble the Bowls

1. Start with a base of cooked rice in each bowl.
2. Top with the cooked chicken, street corn, avocado slices, diced tomatoes, and red onion.
3. Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime juice.

What to Serve with Street Corn Chicken Rice Bowls

While this bowl is a complete meal, here are a few ideas to complement it:

• Chips and guacamole: The perfect appetizer or crunchy side.
• Side salad: A simple green salad with lime vinaigrette adds freshness.
• Tortillas: Serve with warm tortillas for an extra layer of comfort.

Tips for Perfect Street Corn Chicken Rice Bowls

• Char the corn: If possible, use fresh corn and lightly char it for a smoky flavor.
• Marinate the chicken: For extra flavor, marinate the chicken in the spices for 30 minutes before cooking.
• Prep ahead: Cook the rice, chicken, and street corn in advance for quick assembly later.

Storage Instructions for Street Corn Chicken Rice Bowl

• Refrigerate: Store components separately in airtight containers for up to 3 days.
• Reheat: Warm the chicken and corn in a skillet or microwave before assembling the bowls.
• Make ahead: Perfect for meal prep—just keep the avocado and lime fresh until serving.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Shred rotisserie chicken and season it with the spice mix for a shortcut.

Is this dish spicy?

It has a mild kick from the chili powder, but you can make it spicier with cayenne or hot sauce.

Can I freeze this recipe?

You can freeze the cooked chicken and corn, but assemble the bowls fresh for the best texture and flavor.

Conclusion

These Street Corn Chicken Rice Bowls are a quick, satisfying, and customizable dinner that will transport your taste buds to the streets of Mexico! Perfect for busy nights or meal prep, this dish combines smoky chicken, creamy street corn, and fresh toppings into a bowl of deliciousness. If you try this recipe, I’d love to see your creations! Leave a review, share your photos on Pinterest (follow me here!), and don’t forget to tag me on social media. Happy cooking!

More Recipes You’ll Love

• Garlic Butter Chicken Bites
• Chicken Bacon Ranch Pasta
• Fried Chicken Street Corn Tacos

Nutritional Information (per serving):

• Calories: ~520
• Protein: ~35g
• Carbohydrates: ~45g
• Fat: ~20g

Print