What the heck is this?
Think of your favorite street corn — creamy, tangy, smoky, and totally addictive — now imagine it getting cozy with juicy, seasoned chicken and fluffy rice in one epic bowl. That’s what we’re doing here. This Street Corn Chicken Rice Bowl is the perfect mashup of comfort food and bold flavor. It’s easy, colorful, hearty, and absolutely perfect for quick weeknight dinners, meal prep, or just because you need a little extra magic in your dinner life.
Why You’ll Love This Recipe
- It’s basically all the best parts of street corn plus chicken and rice — what’s not to love?
- Totally customizable with your favorite toppings.
- Loaded with protein and flavor, but still feels light.
- Perfect for meal prepping a few lunches ahead of time.
- Quick and easy — ready in about 30 minutes!
The Good Stuff You’ll Need
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Street Corn:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1/4 cup cotija cheese (or feta), crumbled
- Juice of 1 lime
- 1/4 tsp chili powder
- 2 tbsp fresh cilantro, chopped
For Assembly:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- Extra lime wedges for serving
- Additional toppings: diced avocado, sliced jalapeños, hot sauce, more cilantro, extra cotija cheese
Let’s Do This
Step 1: Season & Cook the Chicken
In a bowl, toss your chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for about 6-8 minutes, stirring occasionally, until fully cooked and golden brown.
Step 2: Make the Street Corn
In a separate bowl, mix the corn with mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and chopped cilantro. Stir until everything is beautifully coated and creamy. (Taste test highly encouraged.)
Step 3: Build Your Bowl
Spoon a generous amount of rice into each bowl. Top with the cooked chicken, a big scoop of the street corn mixture, and any extra toppings your heart desires — avocado slices, extra cheese, jalapeños, a squeeze of hot sauce — go wild!
Step 4: Garnish & Serve
Finish it off with more fresh cilantro, extra lime wedges, and a final sprinkle of chili powder for that street corn vibe. Dig in!
Serving Suggestions
- Serve with a side of tortilla chips for extra crunch.
- Add black beans or roasted veggies to make it even heartier.
- For a low-carb version, swap rice for cauliflower rice.
Switch It Up
- Shrimp Street Corn Bowls: Swap the chicken for shrimp and cook for 2-3 minutes per side.
- Veggie Street Corn Bowls: Skip the chicken and load up on grilled zucchini, peppers, and onions.
- Spicy Version: Add diced jalapeños or a few dashes of your favorite hot sauce to the corn mixture.
Make-Ahead Tips
- You can cook the chicken, rice, and street corn components ahead of time and store them separately in the fridge for up to 4 days. Assemble when ready to eat for the freshest flavor!
- The street corn mixture actually tastes even better after a few hours in the fridge — it’s a great make-ahead component.
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Absolutely! Shred a rotisserie chicken and season it with a little extra chili powder and lime for a shortcut.
Q: Can I grill the corn instead of mixing it raw?
A: Yes! If you have time, grilling the corn adds an amazing smoky flavor to your bowl.
Q: Is there a dairy-free option?
A: Swap the mayo and sour cream for dairy-free versions and leave out the cotija cheese (or use a dairy-free alternative).
Q: What kind of rice works best?
A: Honestly, any kind! White rice, brown rice, cilantro-lime rice, or even cauliflower rice if you want something lighter.
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Think of your favorite street corn — creamy, tangy, smoky, and totally addictive — now imagine it getting cozy with juicy, seasoned chicken and fluffy rice in one epic bowl. That’s what we’re doing here. This Street Corn Chicken Rice Bowl is the perfect mashup of comfort food and bold flavor. It’s easy, colorful, hearty, and absolutely perfect for quick weeknight dinners, meal prep, or just because you need a little extra magic in your dinner life.
Ingredients
For the Chicken:
1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the Street Corn:
1 1/2 cups corn kernels (fresh, frozen, or canned)
2 tbsp mayonnaise
2 tbsp sour cream or Greek yogurt
1/4 cup cotija cheese (or feta), crumbled
Juice of 1 lime
1/4 tsp chili powder
2 tbsp fresh cilantro, chopped
For Assembly:
2 cups cooked rice (white, brown, or cilantro-lime rice)
Extra lime wedges for serving
Additional toppings: diced avocado, sliced jalapeños, hot sauce, more cilantro, extra cotija cheese
Notes
Shrimp Street Corn Bowls: Swap the chicken for shrimp and cook for 2-3 minutes per side.
Veggie Street Corn Bowls: Skip the chicken and load up on grilled zucchini, peppers, and onions.
Spicy Version: Add diced jalapeños or a few dashes of your favorite hot sauce to the corn mixture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~450 calories
- Protein: ~35g