Need a quick, wholesome dinner that doesn’t skimp on flavor? I hear you! Some nights, we just don’t have the time (or energy) for complicated meals—but that doesn’t mean we have to settle for something bland or boring. That’s where this street chicken corn rice bowl comes in!
In under 30 minutes, you’ll have a meal that’s not just easy but bursting with bold, comforting flavors. Imagine tender, juicy grilled chicken nestled on a bed of fluffy rice, topped with sweet, charred corn, creamy sauce, and a hint of zesty lime—all the irresistible flavors of Mexican street corn in one delicious bite. It’s hearty, satisfying, and packed with protein and fresh veggies, making it a dinner you can feel good about serving.
This is the kind of meal that brings everyone to the table, that first bite instantly transporting you to a warm summer night, enjoying street food with friends. It’s simple, fresh, and absolutely delicious—proof that quick dinners can still be full of heart and flavor.
So, whether you need a weeknight win or just want something that hits all the right notes, this chicken corn rice bowl is about to become a new favorite in your kitchen. Let’s make something amazing tonight!
Why You'll Love This Street Chicken Corn Rice Bowl
This chicken corn rice bowl has quickly become a family favorite in my house, and for good reason—it’s incredibly flexible, bursting with flavor, and so easy to make. Inspired by the bold, tangy flavors of Mexican street corn (elote), this bowl takes everything we love about that irresistible street food and transforms it into a wholesome, satisfying meal.
What makes this dish truly special is the perfect balance of flavors—the natural sweetness of charred corn, the savory goodness of seasoned chicken, and the creamy, zesty sauce that ties it all together. Each bite is a delicious contrast of textures and flavors, making it one of those meals you’ll want to make again and again.
And here’s the best part: it’s not just delicious, it’s also practical! You can prep most of the ingredients ahead of time, making this the ultimate meal-prep-friendly recipe for busy days. Whether you’re whipping it up for a weeknight dinner or packing it for lunch, this street Chicken Corn rice bowl is proof that quick meals can still be packed with love and bold, unforgettable flavors.
Jump to:
- Why You'll Love This Street Chicken Corn Rice Bowl
- Ingredients for Street Chicken Corn Rice Bowl
- Instructions for Street Chicken Corn Rice Bowl
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment Needed
- Storage Instructions
- The Secret to a Perfectly Juicy Chicken Corn Rice Bowl
- FAQ
- Your New Go-To Dinner: A Bowl Full of Flavor and Comfort
- Related
- Pairing
- Street Corn Chicken Rice Bowl Recipe
Ingredients for Street Chicken Corn Rice Bowl
For the chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the street corn:
- 3 cups fresh or frozen corn kernels (about 4 ears if using fresh)
- 1 tablespoon butter
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija or feta cheese (plus extra for topping)
- 1 jalapeño, seeds removed and finely diced
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- 1 lime, juiced
- Salt to taste
For the rice:
- 2 cups uncooked long-grain white rice
- 3¾ cups chicken broth or water
- 1 tablespoon butter
- ½ teaspoon salt
- Juice of ½ lime
- 2 tablespoons chopped cilantro
For serving:
- 1 avocado, sliced
- ¼ cup red onion, finely diced
- Fresh cilantro leaves
- Lime wedges
- Hot sauce (optional)
Ingredient Notes:
For a creamier street corn mixture, add an extra tablespoon of mayonnaise
For a healthier version, substitute brown rice for white rice (adjust cooking time accordingly)
Want to make this vegetarian? Replace chicken with black beans or roasted tofu
If cotija cheese is unavailable, feta makes an excellent substitute
See recipe card for quantities.
Instructions for Street Chicken Corn Rice Bowl
Prepare the Chicken
- In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken breasts and coat thoroughly with the marinade. Let sit for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until the internal temperature reaches 165°F (75°C).
- Remove from heat, let rest for 5 minutes, then slice into strips.
Cook the Rice
- Rinse rice under cold water until water runs clear.
- In a medium saucepan, combine rice, chicken broth or water, butter, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork, then stir in lime juice and cilantro.
Prepare the Street Corn
- If using fresh corn, cut kernels from the cob. If using frozen, thaw completely.
- Melt butter in a large skillet over medium-high heat.
- Add corn and cook without stirring for 3-4 minutes to allow some charring.
- Stir and continue cooking for another 2-3 minutes until corn is tender and has some brown spots.
- Transfer to a mixing bowl and let cool for 5 minutes.
- Add mayonnaise, sour cream, cotija cheese, jalapeño, cilantro, chili powder, and lime juice. Mix well and season with salt to taste.
Assemble Your Street Chicken Corn Rice Bowl
- Add hot sauce if desired for extra heat.
- Divide the cilantro-lime rice among 4 bowls.
- Top each bowl with sliced chicken and a generous portion of the street corn mixture.
- Add sliced avocado, diced red onion, and additional cilantro.
- Sprinkle with extra cotija or feta cheese and serve with lime wedges.
- Step 1: Prepare the Chicken
Coat chicken in chili-lime seasoning and let it marinate before grilling until juicy and flavorful.
- Step 2: Cook the Rice
Simmer rice in broth with butter and salt, then fluff with lime juice and cilantro.
- Step 3: Prepare the Street Corn
Sauté corn in butter until charred, then mix with mayo, sour cream, Cotija, jalapeño, chili powder, and lime.
- Step 4: Assemble The Street Chicken Corn Rice Bowl
Layer rice, grilled chicken, and street corn. Garnish with avocado, red onion, Cotija, and lime wedges.
Helpful Hints and Tips
For the best flavor in your sweet Chicken Corn rice bowl, char the corn slightly. Those browned bits add a smoky flavor that makes all the difference! If you don't have a skillet large enough, you can also roast the corn in the oven at 425°F for about 15-20 minutes, stirring halfway through.
Another time-saving tip: use a rotisserie chicken instead of cooking chicken breasts from scratch. Simply shred the rotisserie chicken and toss it with a little of the seasoning mix for an even quicker dinner.
Dietary Benefits & Serving Suggestions
This chicken corn rice bowl is a balanced meal on its own, providing protein from the chicken, complex carbohydrates from the rice, and vitamins and minerals from the corn and toppings. For a lower-carb option, use cauliflower rice instead of regular rice.
These bowls pair wonderfully with:
- A simple side salad with lime vinaigrette
- Tortilla chips and guacamole
- Grilled vegetables like zucchini or bell peppers
- Mexican-style black beans for extra protein and fiber
Recipe Variations & Substitutions
Spicy Street Chicken Corn Rice Bowl
Add 1 teaspoon of chipotle powder to the chicken marinade and mix ½ teaspoon of cayenne pepper into the corn mixture for those who love heat.
Sweet Chicken Corn Rice Bowl with Black Beans
Add a can of drained and rinsed black beans to the rice for extra protein and fiber. Season with a pinch of cumin and garlic powder.
Grilled Vegetable Version
Add grilled bell peppers, zucchini, and onions for more vegetables and flavor dimension.
Meal Prep Option
Prepare all components separately and store in airtight containers in the refrigerator. Assemble just before eating, reheating the rice and chicken if desired.
Equipment Needed
- Large skillet or grill pan for cooking chicken
- Medium saucepan for rice
- Large skillet for charring corn
- Sharp knife and cutting board
- Mixing bowls
- Measuring cups and spoons
A cast-iron skillet works best for charring corn as it retains heat well and creates those delicious brown spots that add flavor. If you don't have one, any heavy-bottomed skillet will work.
Storage Instructions
This street Chicken Corn rice bowl can be stored in several ways:
- Assembled bowls: Store in airtight containers in the refrigerator for up to 3 days. The avocado may brown, so it's best to add fresh avocado when serving.
- Individual components: Store chicken, rice, and corn mixture separately in the refrigerator for up to 4 days. This method keeps everything fresher and allows for more flexibility when assembling.
- Freezing: The chicken and rice freeze well for up to 3 months. The corn mixture is best made fresh, but can be frozen for up to 1 month (the texture may change slightly upon thawing).
To reheat, microwave until warmed through or heat components separately in a skillet with a splash of water to prevent drying out.
The Secret to a Perfectly Juicy Chicken Corn Rice Bowl
I learned this the hard way—there’s nothing worse than spending time on a delicious meal only to have the chicken turn out dry and chewy. And trust me, in a dish like this, every bite counts. The secret? Don’t overcook the chicken! It might seem simple, but it makes all the difference between a meal that’s just “okay” and one that’s absolutely unforgettable.
Here’s the trick: use a meat thermometer and pull the chicken off the heat the second it hits 165°F. Then, resist the urge to slice into it right away—let it rest. This locks in all those flavorful juices, so when you do cut into it, you get tender, juicy chicken every time.
And don’t forget about the street corn mixture! To get that fresh, vibrant, slightly tangy kick that makes this bowl truly special, mix it up right before serving. If you prep it ahead, just add a squeeze of fresh lime juice to wake up all those bold flavors.
These little details may seem small, but they’re the game-changers that turn this chicken corn rice bowl into a meal you’ll crave again and again. Trust me—once you try it this way, you’ll never go back!
FAQ
How to Flavor Rice for a Rice Bowl?
For flavorful rice, cook it in broth instead of water and season it with garlic, onion, or bay leaves. A splash of soy sauce, lime juice, or coconut milk adds depth. Stir in fresh herbs, butter, or a dash of seasoning like cumin, paprika, or turmeric for extra flavor that complements your bowl’s ingredients.
How Do You Dress a Bowl of Rice?
Start with a flavorful base like seasoned rice, then layer protein (chicken, tofu, or beef) and fresh or roasted veggies. Top it with a creamy sauce (yogurt, tahini, or spicy mayo) and finish with crunchy toppings like nuts, seeds, or crispy onions. A fresh element like lime juice, cilantro, or pickled veggies adds brightness.
What Can I Add to Chicken and Rice for Flavor?
Boost flavor with spices (paprika, cumin, garlic powder, or cayenne), a marinade (lemon, honey, or soy sauce), or a sauce (pesto, chipotle, or tzatziki). Fresh ingredients like herbs, citrus zest, or sautéed onions and garlic enhance depth. Adding a crunchy topping like toasted nuts or seeds also makes it more exciting.
What Should I Add to My Rice Bowl?
A balanced rice bowl includes protein (chicken, shrimp, tofu), vegetables (roasted, sautéed, or fresh), and a bold sauce like teriyaki, chimichurri, or garlic butter. For texture, add avocado, crispy chickpeas, or pickled onions. Don’t forget a garnish like sesame seeds, fresh herbs, or a squeeze of citrus to tie it all together!
Your New Go-To Dinner: A Bowl Full of Flavor and Comfort
This street chicken corn rice bowl isn’t just another recipe—it’s a vibrant, flavor-packed experience that turns simple ingredients into something extraordinary. Whether you're meal prepping, feeding a crowd, or just craving bold, comforting flavors, this dish delivers every time.
The best part? It’s endlessly customizable! Want to spice things up? Add jalapeños. Prefer a creamy kick? Extra sauce does the trick. No matter how you make it, this bowl is guaranteed to become a staple in your kitchen.
After enjoying this delicious bowl, why not treat yourself? Pair it with a refreshing Mango Panna Cotta or indulge in a creamy Homemade Coffee Ice Cream for the perfect sweet ending.
Give this recipe a try and let us know—how did you make it your own? Drop your favorite variations in the comments below!
Related
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Pairing
These are my favorite dishes to serve with this Street chicken corn rice bowl:
Street Corn Chicken Rice Bowl Recipe
Equipment
- Grill pan or skillet For cooking the chicken
- Medium pot For cooking rice
- Mixing bowl For corn topping
- Meat thermometer Ensure chicken reaches 165°F
- Cutting board & knife For chopping ingredients
Ingredients
- 2 cups Cooked rice White, brown, or jasmine
- 2 Chicken breasts Boneless, skinless
- 1 tablespoon Olive oil For cooking chicken
- 1 teaspoon Chili powder For seasoning
- ½ teaspoon Garlic powder For flavor
- ½ teaspoon Cumin Adds warmth
- ½ teaspoon Salt Adjust to taste
- ¼ teaspoon Black pepper Freshly ground
- 1 cup Corn kernels Fresh canned, or frozen
- ¼ cup Mayonnaise For street corn sauce
- 2 tablespoon Sour cream Adds creaminess
- 1 tablespoon Lime juice Freshly squeezed
- ¼ teaspoon Smoked paprika Optional, for extra depth
- ¼ cup Cotija cheese Crumbled
- 2 tablespoon Cilantro Chopped for garnish
- 1 Avocado Sliced for topping (optional)
Instructions
- Cook rice according to package instructions.
- Rub chicken with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Cook chicken in a grill pan over medium heat until it reaches 165°F. Let rest, then slice.
- In a bowl, combine corn, mayonnaise, sour cream, lime juice, and paprika. Stir well.
- Divide rice into bowls, top with sliced chicken and street corn mixture.
- Sprinkle with Cotija cheese, cilantro, and optional avocado slices. Serve immediately.
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