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Street corn chicken rice bowl

Street Corn Chicken Rice Bowl Recipe

If you're looking for a meal that’s quick, filling, and packed with bold flavors, this Street Corn Chicken Rice Bowl is the perfect pick. It’s a combination of juicy, seasoned chicken, creamy street corn, and fluffy rice, all in one delicious bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Equipment

  • Cutting board
  • Sharp Knife
  • Mixing Bowls
  • Large skillet or grill pan
  • Small saucepan
  • Tongs or Spatula
  • Measuring spoons & cups

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Street Corn:

  • 2 cups corn kernels fresh, frozen, or canned
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ cup crumbled cotija cheese or feta
  • 1 tablespoon chopped fresh cilantro
  • Juice of ½ lime

For the Rice:

  • 1 cup white or brown rice
  • 2 cups water or chicken broth
  • ½ teaspoon salt
  • 1 tablespoon butter optional

Optional Toppings:

  • Sliced avocado
  • Chopped green onions
  • Diced jalapeños
  • Hot sauce
  • Extra lime wedges

Instructions
 

Step 1: Cook the Rice

  • Rinse the rice under cold water to remove excess starch.
  • In a small saucepan, bring 2 cups of water (or chicken broth) and ½ teaspoon of salt to a boil.
  • Add the 1 cup of rice, reduce heat to low, cover, and simmer for 15-20 minutes (until water is absorbed).
  • Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2: Prepare the Chicken

  • In a bowl, mix together chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper.
  • Coat the chicken with olive oil and lime juice, then rub the spice mix all over.
  • Heat a large skillet or grill pan over medium-high heat.
  • Cook the chicken for 5-7 minutes per side, until fully cooked (internal temperature reaches 165°F or 75°C).
  • Let the chicken rest for 5 minutes, then slice it into thin strips.

Step 3: Make the Street Corn

  • If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, drain excess liquid.
  • Heat a dry skillet over medium-high heat, add the corn, and cook until it gets a slight char (about 3-5 minutes).
  • In a bowl, mix the mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, and salt.
  • Stir in the charred corn, then add cotija cheese, lime juice, and cilantro. Mix well.

Step 4: Assemble the Bowl

  • Divide the cooked rice into serving bowls.
  • Top with sliced chicken and street corn mixture.
  • Add any optional toppings like avocado, jalapeños, or hot sauce.
  • Serve with extra lime wedges for a fresh, tangy kick.

Notes

Nutritional Value (per serving)

  • Calories: 450-500 kcal
  • Protein: 30g
  • Carbohydrates: 50g
    • Fiber: 4g
    • Sugars: 4g
  • Fat: 18g
    • Saturated Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 15% of the DV
  • Calcium: 10% of the DV
  • Iron: 15% of the DV
 
These nutritional values make it a balanced and satisfying meal, providing a good mix of protein, healthy fats, and carbohydrates. If you want to make it lighter, you can use Greek yogurt instead of mayonnaise and swap white rice for cauliflower rice.
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword street corn chicken rice nowl