Street Corn Chicken Rice Bowls

Why You’ll Love This Recipe

I enjoy how this recipe brings together bold flavors and textures in one bowl. The smoky spices on the chicken pair perfectly with the creamy, tangy street corn mixture. I also like how customizable it is depending on what I have available. It’s a great option for meal prep or a quick family dinner that still feels exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs chicken breast cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups long grain white rice cooked
1/4 cup fresh cilantro chopped
2 tablespoons lime juice divided
2 cups sweet corn kernels charred or roasted
1/4 cup mayonnaise
1/4 cup non-fat Greek yogurt
0.5 cup cotija cheese crumbled
1 teaspoon smoked paprika
1/4 cup red onion finely diced
1 small jalapeño seeded and minced

Directions

I start by preparing the marinade, whisking together olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice.

I add the chicken cubes to the marinade and let them sit for about 10 minutes so they absorb the flavors.

I heat a large skillet over medium-high heat and cook the chicken for about 8–10 minutes, making sure it’s fully cooked through.

While the chicken cooks, I mix the cooked rice with chopped cilantro and the remaining lime juice to create a fresh, zesty base.

In another bowl, I prepare the street corn mixture by combining the charred corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeño.

To assemble, I layer the cilantro lime rice at the bottom of each bowl, then add the cooked chicken on top.

I finish by adding a generous scoop of the creamy street corn mixture over everything.

Servings and timing

I usually get about 4 servings from this recipe. Preparation takes around 15 minutes, and cooking takes about 30 minutes, so everything is ready in roughly 45 minutes.

Variations

I sometimes swap chicken for grilled shrimp or steak for a different protein option. When I want a lighter version, I reduce the mayonnaise and add more yogurt. I also like adding black beans or avocado for extra texture. Occasionally, I make it spicier by keeping the jalapeño seeds or adding hot sauce.

storage/reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the rice and chicken separately to keep the texture intact, then add the corn mixture fresh or slightly chilled. I avoid overheating the corn mixture to maintain its creamy consistency.

FAQs

Can I use frozen corn?

I often use frozen corn and simply char it in a pan for extra flavor.

What is cotija cheese?

I know it’s a crumbly Mexican cheese with a salty flavor, but I sometimes substitute it with feta.

Can I make this dish ahead of time?

I like preparing all the components in advance and assembling the bowls when ready to eat.

How do I make this recipe spicier?

I keep the jalapeño seeds or add extra chili powder or hot sauce.

Can I use brown rice instead of white rice?

I sometimes use brown rice for a healthier option, and it works just as well.

Conclusion

I find these street corn chicken rice bowls to be a perfect mix of bold flavors and satisfying textures. They’re easy to prepare, great for meal prep, and always a hit when I serve them.

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