Street Corn Chicken Rice Bowl

WANT TO SAVE THIS RECIPE?

Craving the bold, smoky flavors of Mexican street food? This Street Corn Chicken Rice Bowl is your ticket to a fiesta at home! Juicy chili-lime chicken, charred corn, creamy sauce, and fluffy rice come together in under 30 minutes. Perfect for busy nights, meal prep, or impressing guests—no passport required!

WHY YOU’LL LOVE THIS RECIPE

• 25-minute magic: Faster than waiting in a food truck line.
• Meal prep superstar: Tastes even better the next day.
• Customizable: Add avocado, beans, or extra heat.
• Crowd-pleaser: Kids and adults alike will devour this!

Confession: I’ve made this weekly since discovering it. My husband now calls it “better than takeout.”

INGREDIENTS

FOR THE BOWLS

• 1 lb (450g) boneless chicken breasts, diced into 1-inch cubes
• 2 cups cooked white rice (jasmine or basmati for extra fragrance)
• 1½ cups corn kernels (fresh, frozen, or grilled for smokiness)
• ¼ cup cotija cheese, crumbled (sub feta if needed)
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tbsp olive oil

CHICKEN SEASONING

• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• 1 tsp kosher salt
• ½ tsp black pepper

CREAMY LIME SAUCE

• ⅓ cup sour cream (or Greek yogurt)
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• 1 tbsp lime juice
• ½ tsp lime zest
• Pinch of cayenne (optional for heat)

OPTIONAL TOPPINGS

• Avocado slices
• Pickled red onions
• Hot sauce
• Crushed tortilla chips

STEP-BY-STEP INSTRUCTIONS

1. SEASON THE CHICKEN

• In a bowl, toss diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

2. COOK THE CHICKEN

• Heat olive oil in a skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until golden and cooked through.

3. MAKE THE SAUCE

• Whisk together sour cream, mayo, garlic, lime juice, zest, and cayenne. Taste and add a pinch of salt if needed.

4. CHAR THE CORN (OPTIONAL)

• For smoky flavor, toss corn in a dry skillet over high heat 2–3 minutes until lightly charred.

5. ASSEMBLE THE BOWLS

• Divide rice among bowls. Top with chicken, corn, and a generous drizzle of sauce.

6. GARNISH & SERVE

• Sprinkle with cotija, cilantro, and add lime wedges. Serve with optional toppings on the side.

JANET’S PRO TIPS

• Marinate for depth: Let seasoned chicken sit for 30 mins before cooking.
• Rice hack: Use leftover rice or quick-cook instant rice.
• Veg swap: Swap corn with roasted poblano peppers or black beans.
• Extra creamy: Double the sauce—it’s that good!

STORAGE & LEFTOVERS

• Fridge: Store components separately for 3–4 days. Reheat chicken and rice before assembling.
• Freezer: Freeze cooked chicken and sauce for up to 1 month.

STREET CORN CHICKEN RICE BOWL RECIPE

PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins
SERVINGS: 4 | DIET: Gluten-Free

INGREDIENTS

BOWLS

• 1 lb (450g) chicken breasts, diced
• 2 cups cooked rice
• 1½ cups corn kernels
• ¼ cup cotija cheese
• ¼ cup cilantro
• 1 lime
• 1 tbsp olive oil

SEASONING

• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• 1 tsp kosher salt
• ½ tsp black pepper

SAUCE

• ⅓ cup sour cream
• 2 tbsp mayo
• 1 garlic clove
• 1 tbsp lime juice
• ½ tsp lime zest
• Pinch cayenne

INSTRUCTIONS

1. Season chicken with spices.
2. Sear in oil until golden.
3. Mix sauce ingredients.
4. Assemble bowls with rice, chicken, corn, and sauce.
5. Top with cheese, cilantro, and lime.

NUTRITION (PER SERVING)

Calories: 420 | Protein: 30g | Carbs: 38g | Fat: 18g | Sugar: 3g | Sodium: 890mg

NOTES

• Gluten-free: Use GF-certified spices and mayo.
• Dairy-free: Swap sour cream for cashew cream and omit cotija.
• Spice level: Adjust cayenne to taste.