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Easy Street Corn Chicken Rice Bowl features grilled chicken, charred corn, rice, and toppings, perfect for a quick and delicious dinner.

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl recipe brings the vibrant flavors of Mexican street corn to a quick and easy weeknight meal. Featuring juicy chicken, sweet corn, and a creamy, tangy sauce, all served over fluffy rice, it's customizable, budget-friendly, and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice or your preferred rice
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups corn kernels fresh or frozen
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese or feta
  • Optional toppings: avocado slices, pickled onions, jalapeños, hot sauce, salsa

Equipment

  • large skillet
  • small bowl
  • whisk
  • fork
  • measuring cups and spoons
  • cutting board
  • knife
  • Pot or rice cooker
  • Grill (optional, for charring corn)
  • Serving bowls

Method
 

  1. Cook the rice according to package directions. Fluff with a fork and set aside.
  2. In a bowl, toss the chicken with chili powder, cumin, garlic powder, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. If using fresh corn on the cob, grill, boil, or microwave until cooked through. Cut the kernels off the cob. If using frozen corn, sauté it in the skillet for a few minutes until heated through. Add the cooked corn to the chicken.
  5. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, cilantro, salt, and pepper. Taste and adjust seasonings as needed.
  6. Divide the cooked rice among bowls. Top with the chicken and corn mixture.
  7. Drizzle generously with the street corn sauce. Sprinkle with cotija cheese (or feta) and your favorite toppings.
  8. Serve immediately.

Notes

For a smoky flavor, char the corn before adding it to the bowl. Marinating the chicken for at least 30 minutes enhances the flavor. Leftover chicken can be used for a quicker meal. To store, keep the components separate in the refrigerator for up to 3 days and assemble just before serving. The sauce can be made ahead and stored separately for the same duration. Add a pinch of cayenne pepper to the chicken or sauce for extra heat.