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Effortless Street Corn Chicken Rice Bowl

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A vibrant Mexican-inspired street corn chicken rice bowl featuring juicy, seasoned chicken, creamy tangy corn, and fluffy cilantro-lime rice. Packed with flavor and protein, it’s quick, satisfying, and perfect for meal prep.

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

Instructions

  1. Season diced chicken with chili powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6–8 minutes until golden and cooked through.
  3. In a small bowl, whisk together sour cream, mayonnaise, garlic, and paprika until smooth, then stir in warm corn until evenly coated.
  4. Divide cooked rice among bowls and top with cooked chicken and creamy corn mixture.
  5. Sprinkle cotija cheese and chopped cilantro over each bowl.
  6. Serve with lime wedges for squeezing just before eating.

Notes

  • Add jalapeños or cayenne for extra spice.
  • Grill chicken for a smoky flavor.
  • Use quinoa or cauliflower rice for a grain swap.
  • Make it vegetarian with grilled tofu or roasted veggies.
  • Store leftovers in the fridge up to 4 days.
  • Reheat chicken and rice together; add corn dressing fresh or at room temp.

Nutrition

Find it online: https://lauracooks.com/effortless-street-corn-chicken-rice-bowl/