Dinner

Street Corn Chicken Rice Bowl Recipe

ByZoe Lane December 3, 2025December 3, 2025

Introduction

This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that combines tender spiced chicken with zesty lime rice and creamy street-style corn. Perfect for a quick dinner or meal prep, it brings the fresh, smoky flavors of Mexican street food straight to your kitchen.

A white bowl filled with three main layers: the bottom layer is white rice with a fluffy texture, the middle layer is bright yellow corn kernels scattered evenly, and the top layer consists of grilled chicken pieces that are golden-brown with some charred black spots, drizzled with a light cream-colored sauce and sprinkled with fresh green chopped herbs. The bowl sits on a white marbled surface with a wedge of lemon and some green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

2 large chicken breasts, diced
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper to taste

For the Rice:

1 cup long-grain rice (cooked as per package instructions)
Juice of 1 lime
2 tbsp chopped fresh cilantro

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
1/2 tsp chili powder
Juice of 1 lime
Salt to taste

Optional Toppings:

Diced avocado
Chopped tomatoes
Sliced jalapeños
Extra cotija cheese

Instructions

Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
Step 4: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined to make the street corn.
Step 5: To assemble, divide the cilantro-lime rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture.
Step 6: Add any optional toppings you like, such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese, for added flavor and color.

Tips & Variations

Use fresh corn when in season for the best flavor, or give frozen corn a quick sauté before mixing for extra sweetness.
Swap cotija cheese with feta if you can’t find it; it adds a similar tangy creaminess.
For a smoky depth, try adding a dash of smoked chili powder or chipotle powder to the street corn mixture.
Add black beans or grilled veggies to the bowl for extra protein and texture.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the components separate if possible to maintain freshness—rice, chicken, and street corn each stored individually reheats best. Reheat gently in the microwave or on the stovetop until warmed through.

How to Serve

A white bowl sits on a white marbled surface, filled with a base layer of fluffy white rice. On top of the rice, there is a layer of roasted corn kernels mixed with chopped green herbs. The main layer consists of grilled chicken pieces with a golden-brown, slightly charred texture, scattered evenly over the corn and rice. A creamy white sauce is drizzled over the chicken, adding a smooth contrast to the char marks. Fresh chopped green herbs are sprinkled on top, adding color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, feel free to use jasmine, basmati, or even brown rice depending on your preference. Just adjust cooking times according to the rice type.

Is this dish spicy?

The dish has a mild to moderate level of spice from the chili powder and jalapeños (if used). You can reduce the chili powder or omit jalapeños to make it milder.