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