Street Corn Chicken Rice Bowl is the kind of recipe that instantly turns a regular meal into something crave-worthy. I still remember the first time I made it on a busy weeknight—it came together fast, looked amazing, and everyone wanted seconds. It’s the perfect mix of smoky grilled chicken, sweet roasted corn, creamy sauce, and fluffy rice. That bite of lime and the sprinkle of cheese take it over the top. Whether you’re into quick dinners, meal prep, or just need something satisfying, this bowl covers it all. Trust me, the Street Corn Chicken Rice Bowl might become your new favorite go-to. It’s easy, hearty, and full of flavor—and yes, I still crave it.
Table of Contents
Ingredients for Street Corn Chicken Rice Bowl
- 2 cups cooked rice (white, brown, or your choice)
- 2 chicken breasts, grilled and sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- Salt and pepper, to taste
How To Make Street Corn Chicken Rice Bowls
- Prepare the chicken: Season the chicken breasts with salt, pepper, smoked paprika, and a little chili powder. Grill or pan-fry them over medium heat until fully cooked (about 6-7 minutes per side). Let the chicken rest for a few minutes, then slice into strips.
- Cook the corn: If using fresh corn, boil or grill it until tender. For frozen or canned corn, simply heat in a skillet with a little butter until warm.
- Make the street corn sauce: In a bowl, mix mayonnaise, lime juice, chili powder, and a pinch of salt. Stir until smooth.
- Combine the corn and sauce: Toss the cooked corn kernels with the street corn sauce and crumbled cotija cheese.
- Assemble the bowls: Place a generous scoop of cooked rice into each bowl. Top with the sliced chicken, the sauced corn mixture, fresh cilantro, and jalapeño slices if you like some heat.
- Serve: Garnish with extra lime wedges for squeezing over the bowls, and enjoy your delicious Street Corn Chicken Rice Bowl!
Street Corn Chicken Rice Bowl FAQs
What is in the Street Corn Pollo Bowl?
It has grilled chicken, seasoned corn mixed with mayo and cheese, cilantro, lime juice, and rice as the base.
What goes in a chicken rice bowl?
Typically, cooked rice topped with grilled or cooked chicken, vegetables or beans, and flavorful sauces or dressings.
What to serve with Street Corn Chicken?
It goes well with lime wedges, fresh salsa, avocado slices, tortilla chips, or a light green salad.
How many calories are in chicken, rice, and corn?
One serving usually has around 500 to 600 calories, depending on portion sizes and added ingredients.
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To make your Street Corn Chicken Rice Bowl even better, start with perfectly cooked rice — whether you prefer fluffy white, nutty brown, or fragrant jasmine, make sure it’s not too sticky so the bowl stays light and fresh. When grilling the chicken, don’t rush; letting it rest a few minutes after cooking keeps it juicy and tender. For extra flavor, marinate the chicken for at least 30 minutes in a mix of lime juice, garlic, and a little chili powder before cooking. If you want to boost the spice level, add some diced fresh jalapeños or a dash of hot sauce to the corn mixture. You can also swap cotija cheese for feta or even a shredded Mexican cheese blend if cotija is hard to find. For a vegetarian twist, replace the chicken with grilled portobello mushrooms or tofu marinated in smoky spices. Adding black beans or avocado slices makes the bowl more filling and adds great texture and creaminess. Lastly, if you’re short on time, use frozen corn and pre-cooked rotisserie chicken — it’s an easy shortcut that doesn’t sacrifice flavor. This recipe is versatile, so feel free to customize it based on what you love or have on hand!
Want More Simple and Tasty Recipes?
- Half Baked Harvest Pretzel Chicken: Crispy, Flavorful, and Easy to Make
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How to Serve Your Street Corn Chicken Rice Bowl
- Serve with lime wedges for extra tang
- Add a side of fresh salsa or pico de gallo
- Pair with crunchy tortilla chips
- Top with sliced avocado or guacamole
- Drizzle with a little extra chili-lime mayo
- Serve alongside a fresh green salad
- Garnish with extra cilantro or green onions
Street Corn Chicken Rice Bowl
Ingredients
- 2 Chicken breasts Boneless skinless
- 2 cups Cooked rice White or brown
- 1 cup Corn kernels Fresh or frozen
- 1/2 cup Mayonnaise
- 1/2 cup Cotija cheese Crumbled
- 1 tbsp Lime juice Fresh
- 1 tsp Chili powder
- 1/2 tsp Smoked paprika
- Salt and pepper To taste
- 1/4 cup Fresh cilantro Chopped
- 1 Jalapeño Thinly sliced optional
Instructions
- Marinate the chicken breasts with lime juice, chili powder, smoked paprika, salt, and pepper for 15 minutes.
- Preheat grill to medium-high heat. Grill chicken 4-6 minutes per side until cooked through. Rest 5 minutes and slice.
- Heat corn kernels in a pan with a little butter until warmed through.
- In a bowl, mix mayonnaise, cotija cheese, lime juice, and chili powder to make the street corn sauce.
- Toss the corn with the sauce mixture.
- To assemble, place rice in bowls, top with sliced chicken and sauced corn. Garnish with cilantro and jalapeño slices.
Notes
- Marinate chicken at least 15 minutes for better taste.
- You can use fresh, frozen, or canned corn.
- Add more chili powder or jalapeños if you like it spicy.
- Use feta cheese if you don’t have cotija.
- Store leftovers in the fridge for up to 3 days.
- For a veggie option, use mushrooms or tofu instead of chicken.
- You can easily make more or less by changing the amounts.