Street Corn Chicken Rice Bowls are a vibrant and flavorful fusion of juicy grilled chicken, sweet and smoky Mexican-style street corn, and fluffy rice. Topped with a creamy, tangy sauce and a sprinkle of cheese, this dish delivers comfort and bold taste in every bite. It’s perfect for lunch, dinner, or meal prep.

ingredients

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

boneless skinless chicken breastssmoked paprikacuminchili powdersaltpepperolive oilcooked white or brown ricecorn kernels (fresh, canned, or frozen)mayolimesour creamcotija cheesefresh cilantrogarlic powderonion powdergreen onionshot sauce (optional)

directions

Season the chicken breasts with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.

Grill or pan-cook the chicken over medium heat for 6-8 minutes per side until fully cooked. Let it rest before slicing.

In a skillet over medium heat, char the corn kernels until golden brown and slightly blackened.

In a bowl, mix the charred corn with mayo, sour cream, lime juice, garlic powder, onion powder, and a sprinkle of cotija cheese to create the street corn topping.

Assemble the bowls by layering a serving of rice, followed by sliced chicken and a generous spoonful of the street corn mixture.

Top with more cotija cheese, chopped cilantro, green onions, and a squeeze of lime juice. Add hot sauce if desired.

Servings and timing

This recipe yields approximately 4 rice bowls.Preparation time: 15 minutesCooking time: 20 minutesAssembly time: 5 minutesTotal time: 40 minutes

Variations

Use grilled shrimp or steak instead of chicken for a protein swap.

Add black beans or avocado for extra texture and flavor.

Try cauliflower rice for a low-carb option.

Top with crushed tortilla chips for added crunch.

Mix in jalapeños for a spicier twist.

storage/reheating

Store components separately in airtight containers in the fridge for up to 4 days.Reheat rice and chicken in the microwave or on the stovetop before assembling the bowl.Reheat the street corn mixture gently or enjoy it cold as a topping.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saving substitute.

Is cotija cheese necessary?

Cotija adds authentic flavor, but feta or Parmesan can be used in its place.

Can I make this dairy-free?

Yes, use vegan mayo and sour cream, and omit or replace the cheese.

How can I make it spicier?

Add more chili powder, jalapeños, or a drizzle of your favorite hot sauce.

Can this be served cold?

Yes, it works well as a cold rice bowl, especially for summer meals.

Is it good for meal prep?

Absolutely! Prepare the components in advance and assemble when ready to eat.

What type of rice is best?

Both white and brown rice work well; jasmine or basmati are good options too.

Can I roast the corn instead?

Yes, roasting corn on the cob and then slicing off the kernels works great.

How long should I marinate the chicken?

Marinating for at least 30 minutes is ideal, but even a quick 10 minutes adds flavor.

Can I freeze it?

The chicken and rice freeze well; the street corn topping is best made fresh.

Conclusion

Street Corn Chicken Rice Bowls are a delicious, satisfying way to enjoy the bold flavors of Mexican street food in a wholesome, customizable meal. With layers of grilled chicken, creamy corn topping, and fluffy rice, this bowl brings together comfort, spice, and freshness in one easy dish.