A street corn chicken rice bowl is my idea of the perfect weeknight dinner: hearty, colorful, and full of bold flavors. I love how the smoky roasted corn, juicy seasoned chicken, and fluffy rice come together, all tied with a tangy, creamy sauce. It’s a satisfying dish that feels fresh yet comforting in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts, boneless and skinless
1 cup rice (white, brown, or jasmine)
1 tablespoon olive oil
1 cup corn kernels (fresh or frozen)
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime zest
1/4 teaspoon cayenne pepper (optional)
1/4 cup water
Directions
I start by cooking the rice according to the package instructions, then set it aside so it’s ready for assembling the bowls.
In a medium pan, I heat olive oil over medium heat. I season the chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper, then cook it for 6–8 minutes per side until the internal temperature reaches 165°F (75°C). Once done, I remove it from the heat and slice it thinly.
In a separate skillet, I roast the corn over medium heat until it gets a nice char, about 5–7 minutes, stirring occasionally. When it’s just right, I squeeze lime juice over the corn for brightness.
In a small bowl, I mix mayonnaise, sour cream, lime zest, and cayenne pepper (if I want an extra kick). I thin the sauce with water until it’s perfect for drizzling.
To assemble, I layer rice at the bottom of a bowl, top it with the sliced chicken and roasted corn, drizzle with the creamy sauce, and finish with crumbled feta and cilantro.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: about 450 kcal per serving
Variations
Sometimes I swap the chicken for shrimp or grilled steak for a different protein. I’ve also made it vegetarian by replacing the meat with black beans and extra roasted vegetables. If I’m craving more heat, I add diced jalapeños to the corn or use a spicier chili powder. For a lighter sauce, I replace the mayonnaise with Greek yogurt.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I keep the sauce separate so the rice doesn’t get soggy. To reheat, I warm the chicken, rice, and corn together in the microwave or in a skillet over low heat, then drizzle the fresh sauce on top just before eating.
FAQs
How can I make this recipe spicier?
I like adding extra cayenne pepper to the sauce or sprinkling chili flakes over the finished bowl for a quick heat boost.
Can I make this ahead of time?
Yes, I often cook the rice, chicken, and corn in advance and store them separately. When I’m ready to eat, I just reheat and assemble.
What type of rice works best?
I usually go with jasmine rice for its aroma, but brown rice works great if I want more fiber, and white rice keeps it classic.
Can I grill the chicken instead of pan-cooking it?
Absolutely. I love grilling it for a smokier flavor—it pairs beautifully with the roasted corn.
Is there a dairy-free version?
Yes, I replace the feta with avocado slices and make the sauce using dairy-free mayonnaise and coconut yogurt.
Conclusion
I find this street corn chicken rice bowl to be a perfect mix of flavor, texture, and color. It’s quick enough for a weeknight yet impressive enough to serve guests. Every bite brings smoky corn, tender chicken, creamy sauce, and fluffy rice together in a way that’s both comforting and exciting. This is one of those recipes I keep coming back to whenever I want a dinner that feels fresh, satisfying, and full of personality.
📖 Recipe:
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Easy Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty and colorful rice bowl featuring smoky roasted corn, tender seasoned chicken, fluffy rice, and a tangy creamy sauce, perfect for a quick weeknight dinner or meal prep.
Ingredients
2 chicken breasts, boneless and skinless
1 cup rice (white, brown, or jasmine)
1 tablespoon olive oil
1 cup corn kernels (fresh or frozen)
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime zest
1/4 teaspoon cayenne pepper (optional)
1/4 cup water
Instructions
- Cook rice according to package instructions and set aside.
- In a medium pan, heat olive oil over medium heat. Season chicken with chili powder, paprika, garlic powder, cumin, salt, and pepper. Cook 6–8 minutes per side until internal temperature reaches 165°F (75°C). Remove from heat and slice thinly.
- In a separate skillet, roast corn over medium heat for 5–7 minutes until slightly charred, stirring occasionally. Squeeze lime juice over the corn.
- In a small bowl, mix mayonnaise, sour cream, lime zest, and cayenne pepper (if using). Thin with water until drizzling consistency.
- Assemble bowls: layer rice, top with sliced chicken and roasted corn, drizzle with creamy sauce, and garnish with feta cheese and cilantro.
Notes
For extra heat, add diced jalapeños or extra cayenne pepper.
Can be made ahead by cooking components separately and assembling when ready to serve.
Replace chicken with shrimp, steak, or black beans for variations.
For dairy-free, substitute feta with avocado and use dairy-free mayonnaise and yogurt.
Store leftovers in an airtight container in the fridge for up to 3 days; keep sauce separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
