Name: Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: PT-486127H2M22S
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 chicken breasts (boneless, skinless); 1 tablespoon olive oil; 2 cups cooked white rice (or your preferred rice); 1 cup corn kernels (fresh, frozen, or canned); 1/4 cup mayonnaise; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); 1/4 cup cotija cheese, crumbled (optional); 1 tablespoon butter; 1/2 teaspoon garlic powder; 1 tablespoon fresh lime juice (for corn); 1 teaspoon smoked paprika (for corn); 1 teaspoon cumin (for corn)

Jump to Recipe·Leave a Review

If you’re craving a vibrant, flavorful meal that combines the comfort of rice with the zing of street corn and savory chicken, this 24-Street Corn Chicken Rice Bowl is a must-try. It’s a delicious, colorful, and satisfying dish that offers a perfect balance of textures and flavors. Whether you’re looking for a quick weeknight dinner or a hearty lunch, this bowl packs a punch with every bite.

Why You’ll Love This Recipe

I love how this recipe brings together a medley of ingredients that are not only mouthwatering but also simple to prepare. The street corn provides a slightly charred, smoky flavor while the chicken adds a savory, protein-packed element. The rice is a great base that absorbs all the delicious juices from the toppings, making every bite satisfying. The creamy sauce on top ties everything together perfectly, creating a well-balanced and tasty dish. It’s a fun, fresh take on a rice bowl that’s sure to become a new favorite!

Ingredients

2 chicken breasts (boneless, skinless)
1 tablespoon olive oil
2 cups cooked white rice (or your preferred rice)
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
1/4 cup cotija cheese, crumbled (optional)
1 tablespoon butter
1/2 teaspoon garlic powder
1 tablespoon fresh lime juice (for corn)
1 teaspoon smoked paprika (for corn)
1 teaspoon cumin (for corn)

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

Directions

Start by cooking the rice according to package instructions if you haven’t done so already. Set aside.
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, chili powder, and smoked paprika.
Cook the chicken for about 6-7 minutes per side, or until fully cooked through and golden brown on the outside. Let the chicken rest before slicing it thinly.
In the same skillet, add the butter and let it melt over medium heat. Once melted, add the corn kernels and cook for 3-4 minutes until they start to slightly char. Stir in the garlic powder, cumin, smoked paprika, and lime juice. Season with salt and pepper to taste.
In a small bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper to make the sauce.
To assemble the bowls: start with a base of rice, add a portion of sliced chicken, top with the charred corn, drizzle with the sauce, and finish with a sprinkle of cotija cheese and fresh cilantro.

Servings and timing

This recipe serves 4 people. The prep time is approximately 15 minutes, and the cooking time is around 20-25 minutes, making it a perfect dish to whip up in under an hour.

Variations

Spicy Kick: Add some diced jalapeños or a few dashes of hot sauce to the corn mixture for an extra layer of spice.
Grilled Corn: If you’re grilling, you can grill the corn instead of sautéing it for a smokier flavor.
Vegetarian: Skip the chicken and add roasted vegetables or black beans to make it a vegetarian option.
Sauce Swap: For a different flavor, swap the mayo sauce for a creamy avocado dressing or a tangy yogurt sauce.

Storage/Reheating

If you have leftovers, store the components separately in airtight containers in the fridge. The rice and chicken can last for up to 3 days, while the corn will be best within 2 days. To reheat, simply microwave or warm in a skillet over low heat until heated through. I recommend adding a splash of water to the rice to prevent it from drying out.

FAQs

Can I use brown rice instead of white rice?

Yes, you can definitely swap white rice for brown rice. It will add a nuttier flavor and extra fiber to the dish.

Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare the rice, chicken, and corn ahead of time and store them separately in the fridge. When you’re ready to serve, simply assemble the bowl.

How can I make the corn extra smoky?

For a more intense smoky flavor, you can grill the corn before adding it to the skillet, or you can use smoked corn kernels for an added depth.

Is there a dairy-free option for this recipe?

Yes, you can easily make this recipe dairy-free by omitting the cotija cheese and using a dairy-free mayo for the sauce.

What other protein can I use instead of chicken?

You can substitute the chicken with grilled shrimp, steak, or even tofu for a great alternative.

Conclusion

This 24-Street Corn Chicken Rice Bowl is one of those recipes that I keep coming back to because of how delicious and versatile it is. With a great balance of flavors from the smoky corn, juicy chicken, and creamy sauce, it’s the kind of meal that feels satisfying and comforting while still feeling fresh and vibrant. Whether I’m cooking for myself or serving it to friends, it’s always a hit!