Get ready to revolutionize your weeknight dinners with a dish that brings the vibrant, irresistible flavors of Mexican street food right to your kitchen! This Street Corn Chicken Rice Bowl is a delightful blend of zesty, creamy, and smoky notes, combining tender chicken, perfectly charred corn, and fluffy rice, all finished with a tangy lime crema. It’s a complete meal that's both exciting and incredibly satisfying!
We all crave meals that are quick to prepare but don't compromise on taste, and this recipe delivers on both fronts. Whether you're hosting a casual get-together or simply need a flavorful dinner after a busy day, this rice bowl is a fantastic choice. It's packed with protein and fresh ingredients, ensuring a wholesome and utterly delicious experience.
Why This Bowl is a Must-Try
Our Street Corn Chicken Rice Bowl isn’t just good; it’s spectacular because it's:
- Quick & Easy: Ready in under 30 minutes, it's perfect for those busy evenings when time is short.
- Flavor-Packed: Every spoonful offers a delightful medley of sweet, smoky, savory, and tangy.
- Customizable: Easily adaptable to your dietary needs and taste preferences.
- Wholesome & Filling: A balanced meal that will keep you energized and satisfied.
Let’s dive into how you can create this amazing dish!
Ingredients for a Flavorful Journey
Gather these simple ingredients to assemble your incredible bowls:
- 1 cup cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For more detailed measurements and a printable version, check out the recipe card below!

Crafting Your Street Corn Chicken Rice Bowl: Step-by-Step
Here’s how to bring this vibrant dish to life:
- Step 1: Season the diced chicken with chili powder, cumin, salt, and pepper in a medium bowl, ensuring an even coating.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and thoroughly cooked. Remove and set aside.
- Step 3: In the same skillet, add the corn. Cook for 3-4 minutes, stirring occasionally, until the kernels are lightly charred and heated through, intensifying their natural sweetness.
- Step 4: Prepare the creamy lime sauce by whisking together the mayonnaise and lime juice in a small bowl until smooth.
- Step 5: To assemble, divide the cooked rice among your serving bowls. Top each with the cooked chicken and charred corn.
- Step 6: Drizzle generously with the prepared creamy lime sauce. Sprinkle with crumbled cotija cheese and fresh cilantro.
- Step 7: Serve immediately with extra lime wedges on the side for a fresh squeeze. Enjoy your homemade Street Corn Chicken Rice Bowl!
Tips for the Perfect Bowl & More Meal Ideas
Want to elevate your bowl even further? Consider these tips:
- Grilled Chicken: For an extra smoky flavor, grill your chicken instead of pan-frying it.
- Spice Level: Add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the lime crema for a spicier kick.
- Different Bases: While rice is classic, this dish also works wonderfully with quinoa or even a Healthy & Flavorful Cauliflower Rice Bowl for a low-carb option.
- Add Veggies: Sauté some bell peppers or onions with the corn for added crunch and nutrition.
If you're loving the easy bowl concept, you might also enjoy our Sizzling Beef Pepper Rice Bowl: Your Quick & Flavorful Weeknight Meal for another quick dinner idea! For more culinary inspiration, check out the vast collection of recipes on Food Network.
Make Ahead & Storage
You can cook the chicken and rice a day or two in advance and store them separately in airtight containers in the refrigerator. The lime crema can also be prepared ahead of time. Assemble the bowls just before serving to maintain optimal texture and freshness. Leftovers can be stored for up to 3 days in the fridge.
This Street Corn Chicken Rice Bowl is a true winner, offering big flavors with minimal effort. It's quickly become a staple in our household, and we're sure it will in yours too. Happy cooking!
FAQs
What type of chicken is best for Street Corn Chicken Rice Bowls?
Boneless, skinless chicken breasts or thighs work wonderfully for this recipe. Chicken breasts are leaner and cook quickly, while thighs offer a richer flavor and stay incredibly juicy. Dice them into bite-sized pieces for even cooking and easy eating.
Can I make this Street Corn Chicken Rice Bowl dairy-free?
Yes, you can! For the creamy lime sauce, use a dairy-free mayonnaise. Instead of cotija cheese, consider a sprinkle of nutritional yeast for a cheesy flavor, or omit it altogether and let the other bold flavors shine.
What's the best way to get charred corn for this recipe?
The key to delicious charred corn is high heat. If using fresh corn, cut it off the cob and sautu00e9 in a hot, dry skillet or cast iron pan until lightly browned. Frozen corn also works well; just ensure it's thawed and patted dry before adding to the hot pan to achieve those desired charred edges.
Are there other toppings I can add to my Street Corn Chicken Rice Bowl?
Absolutely! Feel free to customize your bowl with extra toppings like diced avocado, sliced red onion or pickled red onions, a dollop of sour cream or Greek yogurt, or a dash of your favorite hot sauce for an extra kick of heat.

Zesty Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Balanced
Description
A vibrant and flavorful bowl featuring tender seasoned chicken, charred corn, fluffy rice, and a zesty lime crema, inspired by Mexican street corn.
Ingredients
1 cup cooked rice (white or brown)
1 pound boneless, skinless chicken breasts, diced
1 cup corn (fresh, frozen, or canned)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup mayonnaise
1 tablespoon lime juice
1/4 cup crumbled cotija cheese (or feta)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Step 1: In a medium bowl, season the diced chicken breasts with chili powder, cumin, salt, and pepper, ensuring each piece is evenly coated.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the corn. Cook for 3-4 minutes, stirring occasionally, until the corn kernels are lightly charred and heated through, enhancing their natural sweetness.
Step 4: Prepare the creamy lime sauce by whisking together the mayonnaise and lime juice in a small bowl until smooth.
Step 5: To assemble, divide the cooked rice among your serving bowls. Top each with the cooked chicken and charred corn.
Step 6: Drizzle generously with the prepared creamy lime sauce. Sprinkle with crumbled cotija cheese and fresh cilantro for garnish.
Step 7: Serve immediately with extra lime wedges on the side for a fresh squeeze. Enjoy!
Notes
For a vegetarian option, substitute chicken with black beans or grilled bell peppers and zucchini. Adjust chili powder and cumin to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
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