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Street Corn Chicken Rice Bowl – The Ultimate Flavor-Packed Meal You’ll Crave

This Street Corn Chicken Rice Bowl is a flavor explosion you’ll crave again and again! Smoky grilled chicken, creamy street corn, and fluffy rice come together in one easy, customizable bowl. Perfect for weeknight dinners, meal prep, or feeding a crowd.

 

  • Total Time: 35 minutes
  • Yield: 4 serving 1x

Ingredients

Scale

  • For the Chicken:

    • 2 boneless, skinless chicken breasts or thighs

    • 1 tbsp olive oil

    • 1 tsp chili powder

    • 1 tsp smoked paprika

    • 1/2 tsp garlic powder

    • 1/2 tsp cumin

    • Salt and pepper to taste

  • For the Street Corn Topping:

    • 2 cups corn kernels (fresh or frozen)

    • 1/4 cup mayonnaise (or Greek yogurt for a lighter option)

    • 1/4 cup crumbled cotija cheese (or feta)

    • 1 tbsp lime juice

    • 1/2 tsp chili powder

    • 1/4 cup chopped cilantro

  • For the Rice:

    • 1 cup jasmine rice (or brown rice)

    • 2 cups water or chicken broth

    • Salt to taste

  • Optional Garnishes:

    • Sliced avocado

    • Pickled red onions

    • Hot sauce

    • Lime wedges

Instructions

  1. Cook the Chicken:

    • In a small bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub the spice mix onto the chicken.

    • Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for 5 minutes, then slice.

  2. Prepare the Street Corn Topping:

    • If using fresh corn, grill it for 8-10 minutes until lightly charred. If using frozen corn, sauté it in a pan until heated through.

    • In a bowl, mix the corn with mayonnaise, lime juice, chili powder, cotija cheese, and cilantro. Set aside.

  3. Cook the Rice:

    • Rinse the rice under cold water until the water runs clear.

    • In a pot, combine rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Fluff with a fork.

  4. Assemble the Bowl:

    • Start with a base of rice. Top with sliced chicken and a generous scoop of street corn topping.

    • Add optional garnishes like avocado, pickled red onions, or a drizzle of hot sauce. Serve immediately.

Notes

  • Meal Prep Tip: Store the chicken, rice, and street corn topping separately in airtight containers. Assemble and reheat when ready to eat.

  • Vegetarian Option: Swap the chicken for grilled tofu or roasted veggies.

  • Spice Level: Adjust the chili powder or add hot sauce to suit your taste.

  • Author: Ella Thompson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: LUNCH
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 75 mg

Keywords: Street Corn Chicken Rice Bowl, Mexican Chicken Bowl, Easy Dinner Recipes, Meal Prep Bowls, Chicken and Rice Recipes