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Street Corn Chicken Rice Bowl Recipe
Marigold Voss

Street Corn Chicken Rice Bowl Recipe

A bold and flavorful street corn chicken rice bowl made with juicy chicken, creamy Mexican-style corn, and fluffy rice. This easy bowl is perfect for lunch or dinner and packed with vibrant flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 People
Course: Bowl Meals, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Cooked rice white or brown
  • 1 lb Chicken breast boneless, skinless
  • 1 tbsp Olive oil for cooking
  • 1 tsp Chili powder adjust to taste
  • ½ tsp Cumin ground
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 cup Corn kernels fresh, frozen, or canned
  • ¼ cup Mayonnaise or Greek yogurt
  • 2 tbsp Sour cream optional
  • 1 tbsp Lime juice fresh
  • ¼ cup Cotija cheese crumbled
  • 2 tbsp Fresh cilantro chopped, garnish

Equipment

  • 1 Large skillet or grill pan
  • 1 Saucepan
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Knife
  • 1 Spatula or tongs

Method
 

  1. Season chicken with chili powder, cumin, salt, and black pepper.
  2. Heat olive oil in a skillet or grill pan over medium heat.
  3. Cook chicken until golden and fully cooked, then rest and slice.
  4. In a bowl, mix corn, mayonnaise, sour cream, lime juice, and salt.
  5. Warm the cooked rice in a saucepan or microwave.
  6. Assemble bowls with rice as the base.
  7. Top rice with sliced chicken and street corn mixture.
  8. Sprinkle with cotija cheese and fresh cilantro.
  9. Serve immediately with extra lime wedges if desired.

Video

Notes

  • Grill the corn for extra smoky flavor.
  • Swap chicken with shrimp or tofu if desired.
  • This recipe is great for meal prep and keeps well for 3 days.
  • Add avocado or salsa for extra freshness.