Description

This Street Corn Chicken Rice Bowl combines the bold flavors of Mexican street corn with tender, spiced chicken and fluffy rice for an easy, flavor-packed meal. Perfect for meal prep or a quick dinner, this dish balances smoky, creamy, and tangy elements in every bite.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Street Corn:

2 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon lime juice
1/4 cup crumbled cotija cheese (or feta)
2 tablespoons chopped cilantro

For the Rice Bowl:

2 cups cooked rice (white, brown, or cilantro-lime rice)
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 jalapeño, sliced (optional)
Extra lime wedges for serving

Instructions

Step 1: Cook the Chicken

In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
Rub the seasoning mixture evenly over the chicken.
Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F).
Remove from heat, let rest for 5 minutes, then slice or dice.

Step 2: Prepare the Street Corn

If using fresh corn, grill or sauté it in a dry pan over medium-high heat until lightly charred. If using canned or frozen, drain and sauté.
In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
Add the corn, cotija cheese, and cilantro. Stir until well combined.

Step 3: Assemble the Rice Bowls

Divide cooked rice between serving bowls.
Top each bowl with sliced chicken, street corn mixture, avocado, cherry tomatoes, red onion, and jalapeño (if using).
Garnish with extra cotija cheese, cilantro, and a lime wedge.

Notes

Protein Swap – Try grilled shrimp, steak, or black beans for a vegetarian option.
Grain Alternatives – Substitute quinoa, cauliflower rice, or farro.
Spice Level – Add hot sauce, extra jalapeños, or a sprinkle of cayenne for more heat.
Cheese Options – Use feta, queso fresco, or shredded cheddar instead of cotija.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: mexican inspired

Keywords: street corn chicken bowl, Mexican rice bowl, easy chicken dinner, meal prep bowl, Mexican street corn recipe