Street Corn Chicken Rice Bowl is a vibrant and tasty meal that brings together juicy grilled chicken, sweet corn, and fluffy rice all in one bowl. It’s packed with flavors like smoky chili powder, creamy cheese, and fresh lime that make every bite pop with a mix of spicy, tangy, and smooth textures.
I love making this bowl on busy weeknights because it’s simple to put together yet feels special enough to enjoy any day. The best part is how the flavors come together—sweet corn roasted just right, seasoned chicken with a little kick, and a creamy sauce that ties it all up so nicely. I usually add a little extra lime before digging in because that fresh brightness just lifts everything.
When I serve this bowl, I like to add some chopped cilantro or green onions on top for a little extra color and freshness. It’s a great dish to meal prep, too, and reheats well, making it perfect for lunches or dinner leftovers. Everyone who tries it says it reminds them of fun summer street food fairs, even if we’re just eating it at home!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts works great here because they cook quickly and stay tender. You can swap for chicken thighs if you prefer juicier meat.
Rice: Jasmine or long-grain white rice is perfect for fluffiness. If you want a healthier option, try brown rice or cauliflower rice.
Corn: Fresh corn kernels are best for sweetness, but frozen works well too. Just thaw before cooking.
Spices: Chili powder, smoked paprika, and cumin add that smoky, slightly spicy feel. If you like more heat, add a pinch of cayenne or chili flakes.
Sauce: Mayonnaise and sour cream make a creamy topping with a fresh lime and cilantro zing. You can use Greek yogurt instead of sour cream for a tangier, lighter sauce.
Cheese: Cotija cheese adds saltiness and creaminess. If unavailable, feta or even parmesan can work nicely.
How Do You Get Tender Grilled Chicken with a Charred Crust?
The secret is balancing heat and time to avoid drying the chicken.
- Cut chicken into bite-sized pieces for quick and even cooking.
- Heat olive oil in a skillet on medium-high until shimmering but not smoking.
- Add seasoned chicken in a single layer. Don’t overcrowd the pan or stir too much.
- Let the chicken cook undisturbed for 2-3 minutes to develop a nice sear.
- Flip pieces and cook another 2-3 minutes until cooked through and slightly charred.
- Remove from heat promptly to keep it juicy.
This method locks in flavors and gives the chicken a tasty crust that complements the creamy corn and sauce perfectly.
Equipment You’ll Need
- Large skillet – I recommend this because it heats evenly and helps develop a good sear on the chicken.
- Medium pot with lid – perfect for cooking rice until fluffy without fuss.
- Whisk or fork – keeps your sauce smooth and well combined.
- Measuring cups and spoons – easy to measure spices, lime juice, and sauces accurately.
- Cutting board and sharp knife – for chopping chicken, cilantro, and lime wedges quickly and safely.
Flavor Variations & Add-Ins
- Spice it up with a dash of cayenne pepper or hot sauce in the sauce if you like more heat.
- Switch the chicken for cooked shrimp or tofu for different protein options.
- Add diced avocado or sliced jalapeños for extra creaminess or heat.
- Sprinkle with shredded cheese like mozzarella or pepper jack for more cheesiness.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
For the Rice and Corn:
- 1 cup white rice (jasmine or long grain)
- 2 cups water or chicken broth (for cooking rice)
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper, to taste
For the Sauce and Toppings:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro leaves, chopped
- Juice of 1 lime (plus lime wedges for garnish)
- ¼ cup crumbled cotija or feta cheese (optional)
- 1 teaspoon honey or agave syrup (optional)
- Fresh chopped cilantro for garnish
How Much Time Will You Need?
This dish takes about 30 minutes total. Most of the time is spent cooking rice and chicken, with a little time to prep seasoning and sauce. It’s quick enough for a weeknight but fancy enough to impress!
Step-by-Step Instructions:
1. Cooking the Rice:
Rinse the rice under cold water until it runs clear. In a pot, combine the rice and water or chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and keep covered.
2. Seasoning and Cooking the Chicken:
In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss the chicken pieces in this seasoning mix evenly.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until the chicken is nicely charred and cooked through. Remove the chicken from the skillet and set aside.
3. Cooking the Corn:
Using the same skillet, add the corn kernels and sauté for about 5 minutes, until they’re slightly browned and tender. Season lightly with salt and pepper.
4. Making the Sauce:
In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, chopped cilantro, lime juice, and honey if using. Taste and adjust salt as needed.
5. Assembling the Bowl:
Divide the cooked rice between serving bowls. Top each bowl with sautéed corn and the cooked chicken. Drizzle the cilantro-lime sauce over the top.
Sprinkle crumbled cotija or feta cheese, if using, as well as fresh chopped cilantro.
Serve with lime wedges on the side for squeezing over the bowl before eating.
6. Enjoy!
Dig in and enjoy your flavorful, colorful Street Corn Chicken Rice Bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and prevents extra moisture in the pan.
Can I Make This Bowl Ahead of Time?
Absolutely! You can prepare the rice, chicken, corn, and sauce separately, then store them in airtight containers in the fridge for up to 2 days. Reheat gently before assembling the bowl.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and corn in a skillet or microwave, then add fresh sauce and garnishes to keep flavors bright.
Can I Substitute the Rice?
Yes, quinoa or cauliflower rice make great alternatives if you want a different texture or a low-carb option. Adjust cooking times accordingly for best results.