There's nothing quite like the bold flavors of Mexican street corn paired with tender, juicy chicken and fluffy rice. This Street Corn Chicken Rice Bowl is a deliciously satisfying meal that brings together smoky, creamy, and zesty flavors in every bite.

I first made this dish on a whim when I had some leftover grilled chicken and a few ears of corn from a summer barbecue. A quick mix of spices, a tangy crema sauce, and a base of hearty rice turned it into a family favorite. Now, it’s my go-to for an easy, flavor-packed weeknight dinner.
Why You'll Love This Street Corn Chicken Rice Bowl
Get ready to fall in love with this irresistible, flavor-packed bowl. It's the perfect combination of comfort food and fresh, vibrant ingredients.
First off, this dish comes together in just 30 minutes, making it perfect for busy weeknights. No need for complicated prep—just simple ingredients that pack a punch.
The creamy, smoky street corn topping adds incredible depth to the dish. With roasted corn, tangy lime juice, and a hint of spice, it's the star of the show.
This recipe is also completely customizable. Swap out the protein, add extra veggies, or adjust the spice level to suit your taste. You can make it as mild or as bold as you like.
And let’s not forget—it’s a one-bowl wonder! Fewer dishes to wash means more time to enjoy your meal and relax after dinner.
Ingredients Notes

The beauty of this Street Corn Chicken Rice Bowl lies in its simple yet flavorful ingredients. Each element adds a unique touch that brings the dish together.
Chicken – Boneless, skinless chicken breasts or thighs work best here. Thighs stay extra juicy, while breasts offer a leaner option. A quick seasoning blend of cumin, chili powder, and garlic gives them a bold, smoky flavor.
Corn – Fire-roasted corn brings an authentic street corn taste. You can use fresh, frozen, or canned corn. If using fresh, char it on a grill or stovetop for extra smokiness.
Rice – A hearty base that soaks up all the delicious flavors. I love using jasmine rice for its light, fluffy texture, but brown rice or quinoa work well too for a more nutritious twist.
Cotija Cheese – This crumbly Mexican cheese adds the perfect salty bite. If you can’t find Cotija, feta or Parmesan make great substitutes.
Mexican Crema – A key ingredient for the creamy, tangy street corn topping. You can swap it with a mix of sour cream and a splash of lime juice if needed.
You'll also need a large skillet, a pot for cooking the rice, and a sharp knife for prepping your ingredients.
How To Make This Street Corn Chicken Rice Bowl

This dish comes together in just a few simple steps, making it perfect for a quick yet impressive meal.
Cook the Rice – Start by cooking your rice according to package instructions. For extra flavor, use chicken broth instead of water to give it a rich, savory taste.
Prepare the Chicken – Season your chicken with chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet with a bit of olive oil and cook the chicken for about 5-6 minutes per side, until golden brown and cooked through. Let it rest before slicing into bite-sized pieces.
Make the Street Corn Topping – In the same skillet, add your corn, butter, and a pinch of smoked paprika. Sauté for a few minutes until the corn is slightly charred. Then, mix it with Mexican crema, lime juice, Cotija cheese, and a sprinkle of Tajín for that classic street corn flavor.
Assemble the Bowls – Start with a generous scoop of rice, then add your sliced chicken. Spoon the street corn mixture over the top and finish with a handful of chopped cilantro and extra cheese.
In just 30 minutes, you'll have a vibrant, flavor-packed bowl that's sure to be a new favorite!
Storage Options
This Street Corn Chicken Rice Bowl stores beautifully, making it perfect for meal prep.
Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the street corn topping separate if possible to maintain its creamy texture.
Freezer: You can freeze the chicken and rice portion for up to 3 months. However, the street corn topping is best made fresh, as dairy-based sauces don’t freeze well.
Reheating: Warm the chicken and rice in the microwave or on the stovetop with a splash of broth to keep it from drying out. Add the fresh toppings after reheating for the best texture.
Variations and Substitutions
One of the best things about this recipe is how versatile it is. Here are a few ways to switch it up!
Swap the Protein – Instead of chicken, try shrimp, steak, or even crispy tofu for a plant-based option.
Make it Spicier – Love heat? Add extra Tajín, diced jalapeños, or a drizzle of hot sauce to turn up the spice level.
Use a Different Base – Not a fan of rice? Serve this over quinoa, cauliflower rice, or even salad greens for a lighter option.
Add More Veggies – Sautéed bell peppers, black beans, or avocado make delicious additions that add extra texture and flavor.
This Street Corn Chicken Rice Bowl is an absolute must-try! Whether you're meal prepping for the week or making a quick dinner, it delivers bold flavors in every bite. Let me know how you customize yours!
PrintStreet Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a flavorful and satisfying dish combining juicy grilled chicken, charred corn, seasoned rice, and creamy toppings. Perfect for a quick and delicious meal, this bowl is inspired by Mexican street corn flavors with a hint of spice and tangy goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Grilling, Stovetop
- Cuisine: Mexican, Fusion
- Diet: Gluten Free
Ingredients
- 2 cups cooked rice
- 2 chicken breasts, grilled and sliced
- 1 cup corn (grilled or canned)
- ¼ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a pan, heat butter and sauté corn until slightly charred. Season with salt and pepper.
- In a bowl, mix mayonnaise, lime juice, chili powder, and smoked paprika.
- Assemble bowls by placing rice at the base, followed by grilled chicken and charred corn.
- Drizzle with the mayo mixture and top with cotija cheese, cilantro, and jalapeño slices.
- Serve warm and enjoy!
Notes
- Use brown rice or quinoa for a healthier option.
- Swap cotija cheese with feta if unavailable.
- Adjust spice level by adding more or less chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
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