If your weeknights are anything like mine, they’re a juggling act of errands, kids’ activities, and that nagging question at 5:00 p.m.: “What’s for dinner?” That’s where this Street Corn Chicken Rice Bowl swoops in to save the day. It’s hearty, colorful, and packed with flavor, but here’s the kicker—it won’t have you chained to the stove for hours.
Think of it as the love child of your favorite Mexican rice bowl and a summertime backyard BBQ. Juicy marinated chicken, creamy and tangy street corn topping, and fluffy jasmine rice all layered together in one bowl. It’s an easy dinner idea that feels like a restaurant-worthy meal without the price tag or the wait.
And here’s my favorite part: the recipe is totally customizable. Swap in Greek yogurt for a lighter touch, choose between chicken thighs or breasts, or even serve it over cauliflower rice if that’s more your style. Dinner should work for you, not the other way around.
So, grab your apron, your favorite skillet, and maybe a lime or two—we’re about to make a bowl that’s equal parts comfort and fiesta.
Why You’ll Love This Street Corn Chicken Rice Bowl
It’s ready in under 45 minutes.
Packed with bold flavors from lime, chili powder, and cotija cheese.
Kid-approved, adult-adored.
Great for meal prep and next-day lunches.
Ingredients
For the Chicken
4 boneless, skinless chicken thighs or breasts (680–750 g)
2 tbsp lime juice or lemon juice (30 ml)
2 tbsp avocado oil or olive oil (30 ml)
1 tsp chili powder or paprika (2.5 g)
1 tsp garlic powder (optional, 2.5 g)
Salt and black pepper, to taste
For the Street Corn Topping
2 cups sweet corn kernels, grilled if possible (340 g)
1/4 cup thinly sliced red onion (optional, 30 g)
1/4 cup sour cream or Greek yogurt (60 ml)
1/4 cup mayonnaise (60 ml)
1/4 cup crumbled cotija cheese, feta, or queso fresco (30 g)
1 tsp chili powder (2.5 g)
Salt and black pepper, to taste
2 tbsp lime juice (30 ml)
Lime wedges, for serving
For the Rice & Assembly
4 cups cooked jasmine rice or alternative (760–800 g)
Fresh cilantro, for garnish (optional)
How to Make the Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Whisk together lime juice, oil, chili powder, garlic powder, salt, and pepper. Add chicken and coat well. Let it marinate for at least 15 minutes while you prep the rest.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden and cooked through. Rest, then slice.
Step 3: Mix the Street Corn Topping
Combine corn, red onion, sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper. Stir until creamy.
Step 4: Assemble the Bowls
Spoon rice into bowls, add chicken slices, and top generously with street corn mix. Garnish with extra cheese, cilantro, and a squeeze of lime.
Tips for Perfecting This Grilled Chicken Bowl
Short on time? Use leftover rotisserie chicken instead of grilling.
Corn hack: No grill? No problem. A hot skillet or even frozen corn works beautifully.
Lighten it up: Swap the mayo for more Greek yogurt. It’ll still taste indulgent.
Spice level: Add a pinch of cayenne or diced jalapeño if your family can handle the heat.
Meal prep magic: Cook extra rice and chicken for easy grab-and-go lunches.
Don’t sweat it if the street corn mix looks a little messy—it’s meant to be creamy, bold, and a little rustic. That’s the charm!
A Personal Touch
The first time I made a version of this recipe, it was during one of those sticky summer evenings when no one wanted to stand by the grill. I had leftover rice, a bag of corn, and some chicken thawing in the fridge. Out of sheer desperation, I threw them together with a creamy corn topping I usually reserve for backyard barbecues.
Well, let me tell you—the family devoured it. My kids even asked for seconds, and if you have picky eaters at home, you know that’s basically the Olympics of motherhood. From then on, this Street Corn Chicken Rice Bowl became my weeknight secret weapon. It’s hearty enough to satisfy my husband, fun enough to please the kids, and easy enough to keep me sane.
What to Serve with Street Corn Chicken Rice Bowls
This dish is hearty enough to stand alone, but if you’re looking to round out dinner, here are some ideas:
Crispy tortilla chips with fresh guacamole or salsa for crunch.
A light side salad with avocado, cherry tomatoes, and a lime vinaigrette.
Black beans or refried beans for extra protein.
Roasted veggies like bell peppers or zucchini for more color and nutrients.
If you’re entertaining, serve margaritas or sparkling lime water on the side. Your table will feel like a fiesta in no time.
How to Store Leftovers
One of the best things about this recipe? It stores beautifully.
Fridge: Keep leftovers in airtight containers for up to 3 days. Store the chicken, corn topping, and rice separately if you can, so the textures stay fresh.
Freezer: Freeze cooked chicken and rice (without the corn topping) for up to 2 months. Add the street corn topping fresh when you reheat.
Reheat: Warm rice and chicken gently in the microwave or stovetop. Add a splash of water to keep the rice fluffy. The corn topping tastes best cold or at room temperature—just spoon it right on top.
It’s meal prep gold: tomorrow’s lunch is just as satisfying as tonight’s dinner.
FAQs
Can I substitute the chicken?
Yes! This works great with shrimp, steak, or even tofu for a vegetarian option.
What if I don’t have cotija cheese?
Feta or queso fresco are perfect swaps. Even shredded cheddar works in a pinch.
Can I make this a low-carb meal?
Absolutely—just serve it over cauliflower rice or lettuce instead of jasmine rice.
Is this spicy?
Not at all. It’s mild as written, but you can add jalapeños or cayenne for extra heat.
Can I meal prep this?
Yes, it’s one of my favorite easy dinner ideas for meal prep. Pack chicken, rice, and corn topping separately and assemble when ready to eat.
Bringing It All Together
This Street Corn Chicken Rice Bowl is everything we crave on a busy weeknight: bold, creamy flavors layered over tender chicken and fluffy rice—all in under an hour. It’s versatile, family-friendly, and just plain fun to eat.
Whether you’re looking for a quick Mexican rice bowl for Tuesday night, a hearty grilled chicken bowl to fuel your week, or simply another one of those easy dinner ideas to keep in your back pocket, this recipe has you covered.
So, the next time life feels hectic, remember—you can whip up a meal that tastes like a celebration in under 45 minutes. That’s the kind of kitchen win we all deserve.
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Print
Street Corn Chicken Rice Bowl
- Total Time: 40–45 minutes
- Yield: 40–45 minutes 1x
Description
A hearty and colorful Mexican-inspired rice bowl featuring juicy marinated chicken, a creamy tangy street corn topping, and fluffy jasmine rice. Bursting with smoky, zesty, and fresh flavors, it’s a weeknight dinner that feels restaurant-worthy but comes together in under 45 minutes.
Ingredients
For the Chicken
4 boneless, skinless chicken thighs or breasts (680–750 g)
2 tbsp lime juice or lemon juice (30 ml)
2 tbsp avocado oil or olive oil (30 ml)
1 tsp chili powder or paprika (2.5 g)
1 tsp garlic powder (optional, 2.5 g)
Salt and black pepper, to taste
For the Street Corn Topping
2 cups sweet corn kernels, grilled if possible (340 g)
1/4 cup thinly sliced red onion (30 g, optional)
1/4 cup sour cream or Greek yogurt (60 ml)
1/4 cup mayonnaise (60 ml)
1/4 cup crumbled cotija cheese, feta, or queso fresco (30 g)
1 tsp chili powder (2.5 g)
2 tbsp lime juice (30 ml)
Salt and black pepper, to taste
Lime wedges, for serving
For the Rice & Assembly
4 cups cooked jasmine rice or alternative (760–800 g)
Fresh cilantro, for garnish (optional)
Instructions
Marinate the chicken: In a bowl, whisk lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken and marinate 15 minutes.
Cook the chicken: Heat a skillet over medium-high. Cook chicken 8–10 minutes per side until golden and fully cooked. Rest, then slice.
Mix the street corn topping: In a bowl, combine corn, red onion, sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper. Stir until creamy.
Assemble the bowls: Spoon rice into bowls. Top with sliced chicken and the street corn mix. Garnish with cilantro, extra cheese, and a squeeze of lime.
Notes
Substitute shrimp, steak, or tofu for the chicken.
Feta or queso fresco are excellent substitutes for cotija cheese.
For a lighter version, replace mayonnaise with Greek yogurt.
Use frozen or skillet-charred corn if fresh grilled corn isn’t available.
Store chicken, rice, and corn topping separately for best freshness.
- Prep Time: 15 minutes (includes marinating)
- Cook Time: 25–30 minutes
- Category: Main Course / Rice Bowl
- Method: Stovetop / Skillet
- Cuisine: Mexican-Inspired