Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 2 cups cooked white or brown rice; 2 cups corn kernels (fresh, frozen, or canned); 2 tbsp olive oil or vegetable oil; 2 tbsp lime juice + zest of 1 lime; 2 tbsp sour cream or Greek yogurt; 1 tbsp mayonnaise; 1 tsp chili powder or Tajín; 1/2 tsp ground cumin; 1/2 tsp garlic powder; Salt and pepper to taste; 1/4 cup chopped cilantro; 1/4 cup crumbled cotija cheese (or feta); Optional: sliced jalapeño or hot sauce

I’ve combined the vibrant flavors of Mexican street corn with tender, marinated chicken over a bed of rice to create a colorful and satisfying bowl. It’s fresh, zesty, and packed with a delicious blend of spices, textures, and tangy creaminess.

Why You’ll Love This Recipe

I love this dish because it’s a one-bowl wonder: protein, grains, and veggies all come together with bold, vibrant flavor. The corn is grilled and charred to bring out its sweetness, tossed with creamy, tangy toppings. Meanwhile, the chicken marinates in spices and lime, making each bite irresistible and well-balanced.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs
white or brown rice
corn kernels (fresh, frozen, or canned)
olive oil or vegetable oil
lime juice and zest
sour cream or Greek yogurt
mayonnaise (for the street corn dressing)
chili powder or Tajín
ground cumin
garlic powder
salt and pepper
cilantro, chopped
cotija cheese (or feta as substitute)
optional: jalapeño or hot sauce

directions

Cook the rice:
I cook the rice according to package instructions, adding a little salt and lime juice for extra flavor. Once done, I keep it warm until assembly.
Marinate and grill the chicken:
I season the chicken with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. I let it marinate at least 15 minutes (longer if I have time). Then I grill or pan‑sear until cooked through, about 4–6 minutes per side, and let it rest before slicing.
Prepare the street corn:
I heat oil in a skillet or on a grill, then cook the corn until it gets a nice char and golden color, about 5–7 minutes. I scoop it into a bowl and mix in sour cream, mayonnaise, chili powder (or Tajín), lime juice, and a pinch of salt until creamy and well-coated.
Assemble the bowls:
I divide the rice among bowls, then top each with sliced chicken and a generous scoop of the creamy street corn. I sprinkle chopped cilantro and crumbled cotija cheese over the top. For extra zing, I add lime wedges, jalapeño slices, or a drizzle of hot sauce.
Serve immediately:
I enjoy these bowls while the chicken is warm and the corn creamy and fresh—it’s best devoured right away!

Servings and timing

Servings: 4 bowls
Prep time: ~15 minutes (plus 15 minutes if marinating)
Cook time: ~20 minutes
Total time: ~35–40 minutes

Variations

I use chicken thighs instead of breasts for juicier texture.
For a vegetarian option, I swap chicken for grilled cauliflower or tofu.
If I want smoky flavor, I add a dash of chipotle powder or cook the corn on the grill.
I sometimes stir in black beans or avocado slices for more color, creaminess, and nutrients.
For extra heat, I toss in diced jalapeños or drizzle with sriracha.

storage/reheating

Refrigeration: I store components separately—rice, chicken, and corn—in airtight containers for up to 3 days.
Reheating: I reheat rice and chicken in the microwave or on the stovetop. I reheat corn briefly or enjoy it cold as a creamy topping—reheating too much can loosen the mixture.
Freezing: I don’t freeze the assembled bowl, but the cooked chicken freezes well for up to 2 months. I thaw before reheating.

FAQs

Can I make this gluten‑free?

Yes—I use gluten‑free condiments like mayonnaise and check that chili powder or Tajín contains no gluten.

Can I prepare this ahead of time?

Absolutely—I cook the chicken and rice ahead and refrigerate them. The corn is best made fresh but can be prepped a day ahead and briefly refreshed before serving.

What if I don’t have cotija cheese?

I substitute crumbled feta or queso fresco for a similar salty, tangy flavor.

Can I use frozen corn?

Yes—I thaw frozen corn before grilling or skillet-cooking. It works just as well and is easy to keep on hand.

Is this spicy?

It’s mildly spicy from chili powder or Tajín, but I can control the heat by adding jalapeños, hot sauce, or more seasoning to suit my taste.

Conclusion

I love this Street Corn Chicken Rice Bowl because it’s fresh, flavorful, and satisfying—all in one colorful dish. It’s easy to customize, perfect for meal prep or quick dinners, and a great way to enjoy bold, Mexican-inspired flavors any day of the week.