Why You’ll Love This Recipe

This Street Corn Chicken Rice Bowl is the perfect combination of smoky, savory, and creamy flavors. Grilled chicken, charred corn, and a zesty dressing come together over fluffy rice for a dish that’s as delicious as it is vibrant. It’s quick, easy to make, and customizable for different tastes, making it perfect for a family dinner, meal prep, or a crowd-pleasing meal at your next get-together. Packed with bold flavors, it’s like summer in a bowl!

Ingredients

For the Chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Chili powder
Garlic powder
Cumin
Paprika
Salt and pepper

For the Street Corn:

Corn on the cob (or frozen corn kernels)
Butter
Mayonnaise
Cotija cheese (or feta cheese as a substitute)
Lime juice
Chili powder
Fresh cilantro, chopped

For the Rice Bowl:

Cooked white rice or brown rice
Avocado, sliced (optional)
Fresh lime wedges for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate and Cook the Chicken: In a small bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let it sit for at least 15 minutes. Heat a grill pan or skillet over medium heat and cook the chicken for about 6-7 minutes per side, until fully cooked through and juices run clear. Let the chicken rest before slicing it thinly.
Make the Street Corn: If using fresh corn, grill it until charred on all sides, about 10 minutes. If using frozen corn, sauté it in butter until golden and heated through. In a bowl, combine the cooked corn with mayonnaise, cotija cheese, lime juice, chili powder, and fresh cilantro. Stir well to coat the corn.
Assemble the Rice Bowl: Spoon a generous amount of cooked rice into each bowl. Layer the sliced chicken on top of the rice, followed by a generous portion of the street corn mixture. Add sliced avocado, a squeeze of lime, and fresh cilantro if desired.
Serve and Enjoy: Serve immediately with extra lime wedges for a zesty kick.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegetarian Option: Swap the chicken for black beans or grilled portobello mushrooms for a hearty vegetarian version.
Lower-carb Option: Use quinoa or cauliflower rice as a base instead of regular rice.
Add a spicy kick: Include jalapeños or hot sauce in the corn mixture for extra heat.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave the rice and chicken separately, then assemble the bowl with the corn mixture and any garnishes just before serving.

FAQs

Can I use frozen grilled chicken?

Yes! Frozen grilled chicken works perfectly in this recipe—just thaw and slice before adding to the bowl.

Can I make this bowl spicy?

Absolutely! Add extra chili powder, jalapeños, or hot sauce to give it a spicy kick.

Can I use a different type of cheese?

Yes, you can swap cotija for feta, parmesan, or even a shredded cheese blend, depending on your preference.

Can I prepare this ahead of time?

Yes, you can prep the chicken, corn, and rice in advance. Just assemble the bowls when ready to serve.

Can I use frozen corn instead of fresh?

Yes, frozen corn works well and can be sautéed in butter until golden to get a similar flavor to grilled corn.

Can I make this dish without avocado?

Yes, the avocado is optional, but it adds a creamy texture and freshness to the bowl.

Can I substitute the mayonnaise in the street corn?

Yes, you can substitute the mayonnaise with sour cream or Greek yogurt for a different flavor and creaminess.

How can I make this dish lower in calories?

Use a light mayonnaise or Greek yogurt in the corn mixture and opt for cauliflower rice instead of regular rice.

How do I store the leftover corn mixture?

Store the street corn mixture separately in an airtight container in the fridge for up to 3 days.

What should I serve with this rice bowl?

This rice bowl is a complete meal on its own, but it pairs well with a light side salad or tortilla chips.

Conclusion

The Street Corn Chicken Rice Bowl is a flavorful, hearty meal that combines smoky grilled chicken, creamy street corn, and perfectly seasoned rice in one bowl. Whether you’re craving something easy for dinner or preparing a meal for a gathering, this dish is sure to please. It’s customizable, quick to prepare, and packed with vibrant flavors that everyone will love!

Street Corn Chicken Rice Bowl

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A flavorful and hearty dish, the Street Corn Chicken Rice Bowl combines grilled chicken, smoky charred corn, and a creamy dressing, served over fluffy rice. This easy-to-make meal is perfect for busy weeknights, meal prep, or serving at a get-together!

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Main Course
Cuisine: Mexican-inspired
Diet: Gluten Free

Instructions

For the Chicken:
2 boneless, skinless chicken breasts or thighs
Olive oil
Chili powder
Garlic powder
Cumin
Paprika
Salt and pepper
For the Street Corn:
2 cups corn kernels (fresh or frozen)
1 tbsp butter
1 tbsp mayonnaise
1 tbsp sour cream
1 tsp chili powder
1 tsp smoked paprika
Juice of 1 lime
Fresh cilantro, chopped
For the Rice Bowl:
1 cup cooked rice (white or brown)
Optional: Sliced avocado and lime wedges for garnish

Notes

For a vegetarian option, swap chicken with black beans or portobello mushrooms.
Customize with pickled onions or jalapeños for added flavor.