Chicken Corn Rice Bowls

A vibrant and flavorful one-bowl meal featuring tender, seasoned chicken, smoky corn, and hearty rice, all brought together with a creamy, tangy sauce. These bowls are perfect for weeknight dinners, meal prep, or entertaining, offering a delightful balance of textures and bright flavors.

Why You’ll Love This Recipe

This recipe combines the best elements of Mexican street corn—charred, sweet kernels tossed in a chili-lime mixture—with succulent, seasoned chicken and wholesome wild rice. Each bite offers a delightful contrast between the smoky corn, the zesty sauce, and the comforting base of rice. It’s versatile, meal-prep friendly, and easily customized with your favorite toppings. Plus, all components can be prepared in advance, so assembly is quick and stress-free.

Ingredients

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

For the Rice

• 2 cups cooked wild rice

For the Corn Mixture

• 4 ears corn, husked

• 1–2 tablespoons olive oil

• 1 jalapeño, seeded and diced

• 2 green onions, diced

• 3 tablespoons mayonnaise

• ¼ cup fresh cilantro, chopped

• 2 cloves garlic, minced

• 1 teaspoon kosher salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon chili powder

• Zest and juice of 1 lime

• ½ cup cotija cheese, crumbled

• Additional salt and pepper, to taste

For the Chicken

• 4 cups cooked chicken, diced or shredded

• ⅛ teaspoon each: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, and pepper (adjust to taste)

For the Creamy Sauce

• ½ cup sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon taco seasoning

• 1–2 teaspoons lime juice

• Salt, to taste

Directions

1. Char the Corn: Cut the kernels from the cobs. Heat the olive oil in a large nonstick skillet over medium heat. Add the corn and cook, stirring occasionally, until slightly charred (about 10 minutes). Transfer to a bowl and let cool slightly.

2. Prepare the Corn Mixture: To the cooled corn, add jalapeño, green onions, mayonnaise, cilantro, garlic, salt, pepper, chili powder, lime zest, lime juice, and cotija cheese. Toss to combine, then adjust seasonings as needed. Chill until assembly.

3. Season the Chicken: In a medium bowl, toss the cooked chicken with garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, and pepper.

4. Mix the Sauce: Whisk together sour cream, mayonnaise, taco seasoning, lime juice, and salt in a small bowl.

5. Assemble the Bowls: Divide the cooked wild rice evenly among four bowls. Top each with seasoned chicken and the chilled corn mixture. Drizzle with the creamy sauce and garnish with additional cilantro, cotija cheese, and lime wedges if desired.

Servings and timing

• Prep Time: 1 hour

• Total Time: 1 hour

• Servings: 4 bowls

Variations

• Grain Base: Substitute wild rice with brown rice, jasmine rice, or quinoa.

• Protein Options: Swap chicken for beef strips, shrimp, or tofu for a vegetarian alternative.

• Flavor Boosters: Add black beans, diced avocado, or pickled red onions for extra color and taste.

• Herb Twist: Replace cilantro with parsley, basil, or chives to change the herbaceous profile.

• Spicy Kick: Stir a pinch of cayenne or drizzle with sriracha for more heat.

storage/reheating

Store each component separately in airtight containers in the refrigerator for up to 3–5 days. To reheat, gently warm the rice and chicken in the microwave or on the stovetop, then assemble with the chilled corn mixture and sauce. The bowls can also be enjoyed cold for a refreshing lunch.

FAQs

What type of rice works best in these bowls?

Wild rice offers a nutty flavor and chewy texture that complements the smoky corn, but brown rice, jasmine rice, or quinoa can be used as substitutes.

Can I use frozen corn instead of fresh?

Yes—thaw and drain the corn, then follow the same char-and-toss process. Fresh yields the best texture, but frozen is an acceptable shortcut.

How do I make this recipe gluten-free?

All ingredients are naturally gluten-free, but be sure to check that your taco seasoning and mayonnaise are certified gluten-free.

Can I grill the chicken instead of sautéing it?

Absolutely. Grill seasoned chicken breasts or thighs over medium heat until cooked through, then dice or shred for the bowls.

Is this recipe suitable for meal prep?

Yes. Cook each component in advance, store separately, and assemble when ready to eat for a quick, satisfying meal.

How long will the assembled bowls keep?

Once assembled, the bowls are best eaten immediately. If pre-assembled, they will keep for up to 24 hours in the refrigerator.

Can I freeze any part of this recipe?

The cooked chicken and rice freeze well in airtight containers for up to 2 months. Thaw overnight before reheating and assembling.

What can I use instead of cotija cheese?

Feta or queso fresco are good substitutes that provide a similar salty, creamy texture.

How can I make the sauce dairy-free?

Replace sour cream and mayonnaise with dairy-free alternatives made from cashews or coconut.

What toppings pair well with these bowls?

Fresh tomato salsa, sliced avocado, pickled jalapeños, chopped red onion, or a sprinkle of Tajín seasoning all complement the flavors beautifully.

Conclusion

Chicken Corn Rice Bowls are a versatile, flavorful, and visually appealing dish that brings together the smoky sweetness of charred corn, the savory goodness of seasoned chicken, and the satisfying bite of hearty rice. Whether you’re meal-prepping for the week or serving a crowd, these bowls deliver on taste, texture, and nutrition. Enjoy experimenting with variations and toppings to make this recipe your own.