Street Corn Chicken Rice Bowl

Short description
A vibrant and satisfying bowl featuring tender, spiced chicken atop fluffy rice, crowned with creamy street-style corn, tangy lime crema, and fresh cilantro. This one-bowl meal combines smoky, savory, and bright flavors for an effortless dinner or meal prep favorite.

Why You’ll Love This Recipe

• Flavor-packed layers. Each component—from the blackened chicken to the zesty street corn—brings distinct, complementary flavors.

• Easy to assemble. Cook and char ingredients on a sheet pan or skillet, then simply layer into bowls.

• Meal-prep friendly. Prepare elements in advance for quick assembly all week.

• Customizable. Swap proteins, rice varieties, or toppings to suit your taste or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups long-grain rice (or wild rice blend), cooked

• 1 lb boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil, divided

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For the street corn mixture

• 3–4 ears fresh corn kernels (or 2 cups frozen, thawed)

• ⅓ cup mayonnaise

• ¼ cup crumbled cotija (or feta) cheese

• 2 tablespoons chopped fresh cilantro

• 1 clove garlic, minced

• 1 tablespoon fresh lime juice

• ½ teaspoon chili powder

• Pinch salt and pepper

For the lime crema

• ¼ cup sour cream (or Greek yogurt)

• 2 tablespoons mayonnaise

• 1 tablespoon fresh lime juice

• Zest of ½ lime

Optional toppings

• Diced avocado

• Additional cilantro

• Lime wedges

• Tajín seasoning

directions

1. Cook the rice. Prepare rice according to package directions; keep warm.

2. Season and cook the chicken. Pat chicken dry. In a small bowl, combine smoked paprika, chili powder, garlic powder, salt, and pepper. Rub half of the oil over chicken, then coat with seasoning. Heat remaining oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side, until internal temperature reaches 165 °F. Remove and let rest, then slice or cube.

3. Prepare the street corn. Heat a grill pan or skillet over high heat. Add corn kernels; char, stirring occasionally, until lightly blackened, about 5–7 minutes. Transfer to a bowl and stir in mayonnaise, cotija, cilantro, garlic, lime juice, chili powder, salt, and pepper.

4. Make the lime crema. Whisk together sour cream, mayonnaise, lime juice, and zest until smooth.

5. Assemble bowls. Divide rice among four bowls. Top with chicken, street corn mixture, and drizzle with lime crema. Add avocado, cilantro, and a lime wedge as desired.

Servings and timing

• Servings: 4 bowls

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Protein swap: Use shrimp, tofu, or skirt steak instead of chicken.

• Rice alternatives: Try cilantro-lime rice, quinoa, or cauliflower rice.

• Vegan option: Replace chicken with grilled portobello slices, mayonnaise with vegan mayo, and sour cream with plant-based yogurt.

• Spice level: Add diced jalapeño or a pinch of cayenne to the corn mixture for extra heat.

storage/reheating

• Storage: Refrigerate components separately in airtight containers for up to 4 days. Assembled bowls will keep for 2 days before toppings become soggy.

• Reheating: Warm rice and chicken in the microwave or on the stovetop with a splash of water for 1–2 minutes. Reheat corn gently to preserve its texture, then reassemble and garnish.

FAQs

What kind of rice works best?

Long-grain white or brown rice provides a neutral base; wild rice adds nuttiness, and cilantro-lime rice lends extra brightness.

Can I use frozen corn?

Yes—thaw and pat dry before charring for best texture.

How do I prevent the chicken from drying out?

Don’t overcook: use a meat thermometer to ensure it reaches exactly 165 °F, then rest before slicing.

Is cotija cheese essential?

It lends authentic tang and texture, but feta or even grated Parmesan can be substituted.

Can I grill everything at once?

Absolutely—grill chicken and corn side by side on an outdoor grill or grill pan.

How do I make this gluten-free?

All ingredients listed are naturally gluten-free; just verify your chili powder and mayo are certified gluten-free.

What is Tajín?

A Mexican chili-lime seasoning blend that adds a bright, spicy finish; it’s optional but highly recommended.

Can I assemble these ahead of time?

Meal-prep the rice, chicken, corn, and crema separately; assemble bowls just before serving.

How do I adjust spice levels?

Increase or decrease chili powder and add fresh jalapeños or cayenne to suit your taste.

Can I freeze leftovers?

You may freeze the chicken and corn mixture for up to 1 month, but rice and crema are best refrigerated.

Conclusion

This Street Corn Chicken Rice Bowl is the ultimate blend of convenience and flavor. With its smoky chicken, creamy charred corn, and tangy lime crema, it elevates weeknight dinners and meal prep alike. Feel free to customize proteins, grains, and spice levels to create your perfect bowl—enjoy!