Street Corn Chicken Rice Bowl

I make Street Corn Chicken Rice Bowls when I want a vibrant, flavorful meal that combines juicy, seasoned chicken with the creamy, tangy flavors of street corn—all served over a bed of fluffy rice. It’s a fresh and satisfying bowl that’s perfect for lunch or dinner.

Why I’ll Love This Recipe

What I love most is how the smoky, slightly spicy chicken pairs beautifully with the zesty street corn topping. The combination of textures—the tender chicken, crunchy corn, and creamy sauce—keeps every bite interesting. It’s easy to assemble and feels like a restaurant-quality meal at home.

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
• cooked rice (white, brown, or cilantro lime rice)
• corn kernels (fresh, frozen, or canned)
• mayonnaise
• sour cream or Greek yogurt
• lime juice
• chili powder
• smoked paprika
• garlic powder
• cotija cheese or feta, crumbled
• fresh cilantro, chopped
• olive oil
• salt and pepper

directions

I start by seasoning the chicken with chili powder, smoked paprika, garlic powder, salt, and pepper. I heat olive oil in a skillet and cook the chicken until nicely browned and cooked through. While the chicken cooks, I prepare the street corn topping by mixing corn kernels with mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, and a pinch of salt. Once the chicken is done, I slice it and assemble the bowl by layering rice, sliced chicken, and generous spoonfuls of the creamy street corn. I finish with crumbled cotija cheese and fresh cilantro for a bright, tangy finish.

Servings and timing

This recipe serves about 4 people. Prep and cooking take around 30 minutes total.

Variations

Sometimes I add diced avocado or black beans for extra creaminess and protein. Grilled chicken works well for added smoky flavor. For a spicier kick, I increase the chili powder or add a dash of hot sauce.

storage/reheating

I store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. The street corn topping is best fresh but can be stored chilled for a day. I reheat chicken and rice gently before assembling the bowls.

FAQs

Can I use frozen corn?

Yes, I thaw and drain it well before mixing into the topping.

What’s a good rice option?

I like cilantro lime rice for extra flavor, but plain white or brown rice works fine.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free.

How do I keep the chicken juicy?

I cook it over medium heat and avoid overcooking, letting it rest before slicing.

Can I prepare this ahead of time?

I prepare the chicken and rice in advance but assemble bowls just before serving to keep the corn topping fresh.

Conclusion

Street Corn Chicken Rice Bowls are one of my favorite go-to meals when I want bright, bold flavors and easy assembly. The creamy street corn combined with perfectly seasoned chicken and rice makes it a delicious, satisfying bowl every time.

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