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Street Corn Chicken Rice Bowl

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A vibrant and flavorful bowl featuring smoky, seasoned chicken topped with creamy, tangy street corn, served over fluffy rice for a fresh and satisfying meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 4 cups cooked rice (white, brown, or cilantro lime)
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup cotija cheese or feta, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Season chicken with chili powder, smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 6–8 minutes per side.
  3. While chicken cooks, mix corn kernels, mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, and salt in a bowl to make the street corn topping.
  4. Slice cooked chicken.
  5. Assemble bowls by layering rice, sliced chicken, and generous spoonfuls of street corn topping.
  6. Top with crumbled cotija cheese and chopped cilantro before serving.

Notes

  • Add diced avocado or black beans for extra creaminess and protein.
  • Use grilled chicken for added smoky flavor.
  • Increase chili powder or add hot sauce for more heat.
  • Thaw and drain frozen corn well before using.
  • Prepare chicken and rice ahead, assemble bowls just before serving.

Nutrition

Find it online: https://allcookedup.com/street-corn-chicken-rice-bowl-2/