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Enjoy a quick and delicious street corn chicken rice bowl recipe, perfect for an easy weeknight dinner.

Street Corn Chicken Bowl

This Street Corn Chicken Bowl recipe brings the vibrant flavors of Mexican street corn to a healthy and satisfying meal. It combines seasoned chicken, flavorful street corn, and fluffy rice, all customizable with your favorite toppings for a quick and delicious weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup cooked rice white, brown, or jasmine
  • 2 ears of corn, kernels removed about 2 cups
  • 2 tablespoons butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese or feta
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder, plus more for garnish
  • Pinch of cayenne pepper optional
  • Avocado slices optional
  • Diced red onion optional
  • Jalapeño slices optional
  • Hot sauce optional
  • Lime wedges optional

Equipment

  • Medium bowl
  • large skillet
  • small bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • Serving bowls

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Ensure each piece is nicely coated.
  2. Heat a large skillet over medium-high heat.
  3. Add the chicken to the skillet in a single layer (don't overcrowd the pan!). Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned, flipping halfway. Remove the chicken from the skillet and set aside.
  4. Melt the butter in the same skillet over medium heat.
  5. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred.
  6. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
  7. Pour the sauce over the corn and stir to combine. Cook for another minute or two, until the sauce is heated through.
  8. Divide the cooked rice among bowls.
  9. Top with the cooked chicken and the street corn mixture.
  10. Add your favorite toppings, such as avocado slices, diced red onion, jalapeño slices, and a drizzle of hot sauce.
  11. Garnish with a sprinkle of chili powder and a lime wedge.

Notes

For best results, use fresh corn when it's in season. If using frozen corn, thaw it completely and pat it dry before cooking. Don't overcook the chicken to keep it tender. To meal prep, cook the chicken and rice ahead of time and store them separately. The street corn is best made fresh, but the sauce can be prepared in advance. Store leftovers in the refrigerator for up to 2 days.