This Street Corn Chicken Rice Bowl is packed with bold flavors and fresh ingredients! Juicy, seasoned chicken, creamy street corn, and fluffy rice come together for a delicious, satisfying meal. It’s perfect for weeknight dinners, meal prep, or whenever you’re craving a twist on classic Mexican street corn!
Why You’ll Love This Recipe
- Flavor-Packed – Smoky, creamy, tangy, and savory all in one bowl.
- Easy to Make – Simple ingredients, minimal prep, and quick cook time.
- Meal Prep Friendly – Great for making ahead and storing for quick meals.
- Customizable – Swap the protein, adjust the spice level, or use your favorite toppings.
Ingredients
Here’s what you’ll need to bring this dish to life:
- Chicken breast or thighs – Juicy, seasoned, and cooked to perfection.
- Cooked rice – A fluffy base that soaks up all the flavors.
- Corn kernels – Fresh, frozen, or canned all work!
- Mayonnaise & sour cream – The creamy base for the street corn mixture.
- Cotija cheese – Salty, crumbly cheese that adds authenticity.
- Lime juice – Brings a bright, citrusy balance to the dish.
- Garlic & chili powder – Adds depth and a little heat.
- Cilantro – A fresh, herby finish.
- Hot sauce (optional) – For extra spice!
👉 Note: Exact measurements are listed in the recipe card below!
How to Make Street Corn Chicken Rice Bowls
Step 1: Cook the Chicken
Season the chicken with chili powder, garlic powder, salt, and pepper. Cook in a skillet over medium heat until golden brown and fully cooked. Let it rest before slicing.
Step 2: Prepare the Street Corn
In a bowl, mix corn, mayonnaise, sour cream, Cotija cheese, lime juice, and a pinch of chili powder. Stir until well combined.
Step 3: Assemble the Bowls
Divide the cooked rice into bowls. Top with sliced chicken and a generous scoop of street corn mixture.
Step 4: Garnish & Serve
Sprinkle with extra Cotija cheese, chopped cilantro, and a squeeze of lime. Add a drizzle of hot sauce if you like some heat!
Pro Tips for Making the Recipe
- Grill the Corn for Extra Flavor – Charring the corn adds a smoky depth to the dish.
- Use Chicken Thighs for More Juiciness – Thighs stay extra tender and flavorful.
- Make it Spicy – Add jalapeños or more chili powder to turn up the heat.
- Try a Different Base – Swap rice for quinoa, cauliflower rice, or even lettuce for a low-carb version.
How to Serve
Here are some delicious ways to enjoy this bowl:
- With Warm Tortillas – Turn it into street corn chicken tacos.
- Over a Salad – Skip the rice and serve over greens for a lighter meal.
- As a Burrito – Wrap everything up in a tortilla for a portable meal.
- With Extra Lime & Hot Sauce – The more citrus and heat, the better!
Make Ahead and Storage
Storing Leftovers
Store components separately in airtight containers in the fridge for up to 4 days.
Freezing
Freeze cooked chicken and rice in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat or in the microwave in 30-second bursts until warmed through.
FAQs
Can I use rotisserie chicken? Yes! Rotisserie chicken makes this recipe even easier and quicker.What cheese can I use instead of Cotija? Feta or Parmesan work well as substitutes.Can I make this dairy-free? Absolutely! Use dairy-free mayo and skip the cheese or use a plant-based alternative.How do I make this vegetarian? Swap the chicken for black beans, grilled tofu, or roasted veggies for a delicious meat-free version.This Street Corn Chicken Rice Bowl is a flavor-packed, satisfying meal that’s easy to make and even easier to love. Trust me—one bite, and you’ll be hooked! 🌽🍗🍚