This Street Corn Chicken Rice Bowl is a quick, flavorful, and comforting dish that’s ready in just 25 minutes. It features tender seasoned chicken, smoky-sweet corn, creamy toppings, and fresh herbs — all served on top of warm, fluffy rice. It’s gluten-free, easy to make, and perfect for meal prep, family dinners, or a fast weeknight meal.
Street Corn Chicken Rice Bowl
Description
If you’re craving a flavorful and hearty meal that’s easy to make and packed with vibrant flavors, this Street Corn Chicken Rice Bowl is a must-try! Featuring tender grilled chicken, sweet street corn, and a delicious combination of spices, all served over a bed of fluffy rice—this dish is like summer on a plate.
Ingredients
2 Chicken breasts
1/4 cup Cilantro
2 cups Corn, fresh or frozen kernels
1 Lime
1 tbsp Mayonnaise
1 cup Rice, cooked white or brown
1 tsp Chili powder
1 tsp Paprika, smoked
Salt and pepper
1 tbsp Olive oil
1 tbsp Butter
1/4 cup Cotija cheese
1 tbsp Sour cream
Instructions
1. Season chicken with chili powder, smoked paprika, salt, and pepper.
2. Cook chicken in olive oil until golden brown and fully cooked, then slice.
3. Sauté corn with butter, then mix in mayonnaise, sour cream, lime juice, and cotija cheese.
4. Assemble rice in bowls, top with chicken, corn mixture, and cilantro.
5. Serve with lime wedges and enjoy!
Notes
Use jasmine or basmati rice for best results.
Adjust spice level to your taste.
Perfect for meal prep; store chicken, corn, and rice separately.
Ingredients
Meat
- 2 chicken breasts
Produce
- 2 cups corn (fresh or frozen kernels)
- ¼ cup cilantro, chopped
- 1 lime (cut into wedges)
Condiments
- 1 tbsp mayonnaise
Pasta & Grains
- 1 cup cooked rice (white or brown)
Baking & Spices
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt & pepper (to taste)
Oils & Vinegars
- 1 tbsp olive oil
Dairy
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled
- 1 tbsp sour cream
Instructions
- Season & Cook the Chicken
Mix chili powder, smoked paprika, salt, and pepper. Season both sides of the chicken breasts. Heat olive oil in a skillet and cook chicken 5–6 minutes per side until golden and cooked through. Slice into strips. - Prepare the Street Corn
In a skillet, melt the butter. Add corn and sauté until lightly charred. Stir in mayonnaise, sour cream, a squeeze of lime, and a pinch of chili powder. Remove from heat and add cotija cheese. - Assemble the Bowls
Add cooked rice to each bowl. Top with sliced chicken, street corn mixture, and chopped cilantro. - Finish & Serve
Drizzle additional lime juice over the top. Add extra cotija or chili powder if desired.
