Street Corn Chicken Rice Bowl 🌽🍗🍚

This Street Corn Chicken Rice Bowl is loaded with juicy seasoned chicken, fluffy rice, creamy Mexican-style street corn, and fresh toppings. It’s bold, creamy, smoky, and perfect for lunch or dinner.

Ingredients

For the chicken

• 2 chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and black pepper

For the street corn

• 2 cups corn (fresh, canned, or frozen)
• ¼ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• ½ cup crumbled feta or cotija cheese
• 1 tbsp lime juice
• ½ tsp chili powder
• 1 tbsp chopped cilantro

Bowl base

• 3 cups cooked rice
• 1 avocado, sliced
• Cherry tomatoes, halved
• Jalapeños (optional)
• Extra lime wedges

Instructions

1. In a bowl, season chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken for 6–8 minutes until golden and fully cooked.
4. In another pan, lightly char the corn for 3–4 minutes.
5. Mix corn with mayonnaise, sour cream, feta, lime juice, chili powder, and cilantro.
6. Divide rice into serving bowls.
7. Top with chicken, street corn mixture, avocado, tomatoes, and jalapeños.
8. Finish with extra cheese, cilantro, and lime juice if desired.

Q&A

Can I use rotisserie chicken?

Yes. It’s a great shortcut for quick meal prep.

What rice works best?

White rice, brown rice, cilantro lime rice, or cauliflower rice all work well.

Can I make it healthier?

Use Greek yogurt instead of sour cream and mayonnaise, and serve with brown rice.

How long does it last?

Store components separately in the fridge for up to 4 days.

Serving Suggestions

Serve with tortilla chips, guacamole, or a simple cucumber salad for a complete meal.