Name: Effortless Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breast, diced; 1 tbsp olive oil; 1 tsp chili powder; Salt and pepper, to taste; 2 cups cooked white or brown rice; 1 cup cooked corn kernels (fresh, canned, or frozen); ¼ cup crumbled cotija cheese; ¼ cup chopped cilantro; 1 lime, cut into wedges; ¼ cup sour cream; 1 tbsp mayonnaise; 1 clove garlic, minced; ½ tsp paprika

Jump to Recipe·Leave a Review

I’ve created a vibrant, Mexican-inspired street corn chicken rice bowl that combines juicy, seasoned chicken with creamy, tangy corn, all served over fluffy cilantro-lime rice. It’s a satisfying, flavor-packed bowl that comes together in no time. Effortless Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I love how this bowl blends bold flavors—charred corn, zesty lime, juicy chicken, and cotija cheese—into a single dish. It’s easy to make, full of protein and texture, and perfect for meal prep or a quick weeknight dinner.

ingredients

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

1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil
1 tsp chili powder
Salt and pepper, to taste
2 cups cooked white or brown rice
1 cup cooked corn kernels (fresh, canned, or frozen)
¼ cup crumbled cotija cheese
¼ cup chopped cilantro
1 lime, cut into wedges
¼ cup sour cream
1 tbsp mayonnaise
1 clove garlic, minced
½ tsp paprika

directions

I season diced chicken with chili powder, salt, and pepper. Then, I heat olive oil in a skillet over medium-high heat and cook the chicken for 6–8 minutes until it’s golden and cooked through.
In a small bowl, I whisk together sour cream, mayonnaise, garlic, and paprika until smooth. I then stir in the warm corn until it’s evenly coated.
I divide the cooked rice among bowls, top with chicken and creamy corn.
I sprinkle cotija cheese and chopped cilantro over each bowl.
I serve with lime wedges for squeezing just before eating.

Servings and timing

This makes 4 servings and takes about 25 minutes total: 10 minutes prep and 15 minutes cook time.

Variations

Spice it up with jalapeños or a dash of cayenne in the dressing.
Grill chicken instead of pan-cooking for extra smoky flavor.
Use quinoa or cauliflower rice in place of white or brown rice.
Make it vegetarian by replacing chicken with grilled tofu, tempeh, or roasted veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat chicken and rice together in the microwave until hot, and add the creamy corn fresh or at room temperature to preserve its texture.

FAQs

Can I use thighs instead of breasts?

Yes—I often swap in boneless, skinless chicken thighs for juicier results. Just adjust cooking time slightly.

Can I prep components ahead of time?

Absolutely. I prep the rice, chicken, and corn dressing in advance. When ready to eat, I simply assemble the bowl and add fresh toppings.

How can I lighten the dressing?

I sometimes swap mayo for Greek yogurt or use low-fat sour cream to lighten it up.

Can I freeze leftovers?

I prefer not to freeze the fully assembled bowl, but I can freeze cooked chicken and rice separately for up to 2 months. I thaw and reheat before adding fresh dressing and toppings.

What cheese substitutes can I use?

If I don’t have cotija, I use feta or queso fresco for that creamy, salty finish.

Conclusion

I’m thrilled with how this street corn chicken rice bowl turned out—it ticks all the boxes: bold, fresh, easy, and satisfying. Whether for dinner or meal prep, this bowl never disappoints. I hope you enjoy making and sharing it as much as I do!