Street Corn Chicken Rice Bowl Recipe
Introduction
Imagine the sizzle of seasoned chicken hitting a hot skillet, the citrusy tang of lime cutting through smoky paprika, and sweet corn kernels popping with caramelized goodness. Each spoonful is a harmony of textures — tender, juicy chicken; creamy cotija-mayo corn; and fluffy rice that soaks up every flavorful drop. The aroma is both comforting and festive: roasted corn, garlic, and fresh cilantro mingling with the warm scent of browned chicken.
This bowl is perfect for weeknight dinners when you want a fast, satisfying meal with restaurant-level flavor, for casual weekend gatherings where everyone builds their own bowl, or as a bright addition to potlucks. If you love bold, balanced bowls that feel indulgent but are easy to make, you might also enjoy a spicy pasta option like Cajun chicken pasta — incredible ultimate recipe as a complementary crowd-pleaser.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 bowls
- Difficulty Level: Easy — beginner-friendly, one-skillet chicken plus a quick corn mix
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values calculated using USDA FoodData Central averages and cross-checked with general guidance from Mayo Clinic and CDC on portion sizes.
- Calories: ~470 kcal
- Protein: ~41 g
- Carbohydrates: ~34 g
- Dietary Fiber: ~2.5 g
- Sugars: ~4–6 g (from corn and lime)
- Fat: ~17.5 g
- Saturated Fat: ~5 g
- Sodium: variable (depends on added salt and cotija) — estimate ~500–700 mg
Notes on accuracy: These are estimates based on the ingredients and quantities used (1 lb chicken, 2 cups cooked rice, 1.5 cups corn, etc.) and typical nutrient values from USDA FoodData Central. If you require precise nutrition for medical reasons, use measured portions and a nutrition calculator or consult a dietitian.
Why You’ll Love It
- Flavor & Texture: This bowl balances smoky, savory chicken with creamy, tangy street-corn-style elote. The cotija adds a salty, crumbly finish that contrasts beautifully with tender rice.
- Ease and Speed: From pantry to plate in about half an hour — ideal for busy evenings.
- Social & Comforting: It’s a customizable bowl format that invites family-style assembling and personalization, great for casual dinner parties or meal prep.
- Flexible & Seasonal: Swap fresh summer corn for frozen in winter without losing flavor.
Method & Process
Ingredients (makes 4 servings)
- 1 lb (454 g) chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn kernels (fresh, frozen and thawed, or drained canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt (for lighter option)
- ¼ cup cotija cheese (or feta), crumbled
- ½ tsp chili powder (for corn mixture)
- Juice of ½ lime (about 1 tbsp)
- 1 tbsp chopped cilantro (plus extra for garnish)
- 2 cups cooked rice (white or brown)
Optional toppings: - Sliced avocado
- Pickled or fresh jalapeños
- Chopped green onions
- Hot sauce or a drizzle of melted butter
Substitutions:
- Greek yogurt for sour cream to reduce fat and boost protein.
- Feta for cotija if unavailable.
- Use grilled corn or fire-roasted frozen corn for extra smokiness.
- For low-carb, serve over cauliflower rice.
Step-by-step Instructions
- Prepare the chicken: Pat chicken dry. In a small bowl, mix 1 tsp chili powder, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, salt and pepper. Rub evenly over chicken.
- Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (thinner breasts will take less time) until internal temperature reaches 165°F (74°C). Remove from skillet and let rest 5 minutes; slice or cube. Tip: Use an instant-read thermometer for accuracy; juices should run clear.
- Make the street-corn mix: In the same skillet (lower heat to medium), add corn and cook 3–5 minutes until slightly charred, stirring occasionally. If using frozen corn, cook a bit longer to evaporate moisture. Transfer corn to a bowl and mix with 2 tbsp mayonnaise, 2 tbsp sour cream (or Greek yogurt), ¼ cup cotija, ½ tsp chili powder, juice of ½ lime, and 1 tbsp chopped cilantro. Taste and add salt if needed. Tip: Don’t overmix — keep some texture in the corn and cheese.
- Warm the rice: Reheat or fluff 2 cups cooked rice. You can warm it in the skillet briefly with a pat of butter or under low heat.
- Assemble bowls: Divide rice among 4 bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Add optional avocado, jalapeños, green onions, and an extra sprinkle of cotija and cilantro. Finish with a squeeze of lime or a dash of hot sauce.
- Serve immediately and enjoy.
Practical tips:
- If cooking for meal prep, store chicken and corn separately from rice to preserve texture.
- For more char, roast corn under a broiler or on a grill.
- Taste and adjust lime/salt—cotija is salty so add salt sparingly.
Best Pairings
- Drinks: A crisp Mexican lager, a cold margarita, or iced tea with lime complement the bright, smoky flavors.
- Sides: Simple cabbage slaw or a green salad with lime vinaigrette keeps the meal balanced.
- Breakfast twist: Spoon leftover corn and chicken over morning scrambled eggs for a hearty kickoff.
- Pairing inspiration: Try this bowl alongside a spicy Cajun pasta for a bold-themed dinner (see a complementary pasta idea here: Cajun chicken pasta — ultimate recipe).
Keeping it Fresh
Food safety and optimal storage:
- Room temperature: Do not leave perishable cooked chicken or dairy-based corn mix out for more than 2 hours (1 hour if ambient temp > 90°F) — per USDA food safety guidance.
- Refrigeration: Store in airtight containers in the fridge for 3–4 days. Keep rice and chicken/corn mixtures in separate containers when possible.
- Freezer: For best quality, freeze components for up to 2–3 months. Freeze chicken (sliced) and corn mixture separately in freezer-safe containers; thaw in the fridge overnight before reheating. Reheated rice quality may decline after freezing but is still safe to eat.
Pro Tips & Tricks
- Best cut for texture: Boneless, skinless chicken thighs stay juicier than breasts, especially if you’re cooking quickly on higher heat.
- Corn technique: For deep, smoky flavor, char corn in a hot, dry skillet or use a blowtorch/grill; the char adds complexity.
- Cheese choice: Cotija is traditional for the elote flavor; feta works if you want tang and easier availability.
- Sauce balance: Use Greek yogurt to lighten the mayo base and add protein; adjust mayo-to-yogurt ratio to taste.
- Don’t over-salt: Cotija adds salt—season the corn mix last and taste before adding more.
- Reheating: Reheat chicken gently in a skillet with a splash of water or broth to preserve moisture; microwave in short bursts with a cover to retain steam.
Creative Twists
- Vegan Street Corn Bowl
- Replace chicken with marinated and pan-seared tempeh or charred cauliflower. Use vegan mayo and nondairy cheese (or nutritional yeast) for a similar creamy, cheesy profile.
- Smoky Chipotle Version
- Add 1 tsp chipotle chile powder or 1 tbsp adobo sauce to the corn mix and toss chicken with a chipotle-lime glaze for smoky heat.
- Low-Carb / Keto-Friendly
- Swap cooked rice for cauliflower rice and increase avocado topping. Use full-fat Greek yogurt instead of mayo for texture and protein.
- Sheet-Pan Dinner
- Roast seasoned chicken thighs and corn together on a sheet pan with poblano slices for an easy one-pan meal and charred flavor.
Recipe Q&A
Q1: Can I use frozen corn?
A: Yes — thaw and drain excess moisture, then cook a little longer to get some char and evaporate water for better texture.
Q2: How can I make this healthier?
A: Swap mayo for Greek yogurt, use brown rice for added fiber, and use chicken thighs in moderation or extra-lean breasts to reduce fat.
Q3: My chicken dried out — how can I fix it?
A: Slice the chicken thinly and toss in a warm pan with a splash of broth or olive oil to rehydrate. For future batches, reduce heat slightly and monitor internal temperature; remove at 160°F and rest to finish to 165°F.
Q4: Can I assemble ahead for meal prep?
A: Yes — store rice, chicken, and corn mixture separately. Assemble and reheat portions when ready; add fresh toppings after reheating.
Q5: What should I do if the corn mix is too tangy or salty?
A: Add a spoonful of plain yogurt or a bit more mayo to mellow tanginess, and a small pinch of sugar if needed to balance saltiness.
Conclusion
This Street Corn Chicken Rice Bowl brings together textures and flavors that are bright, comforting, and endlessly adaptable — perfect for quick dinners, parties, or meal prep. If you want inspiration or alternate takes on the street-corn bowl idea, check out this riffed recipe from Street Corn Chicken Rice Bowls – The Skinnyish Dish and another creative version at Street Corn Chicken Rice Bowls | – Tastes Better From Scratch. Try it this week, share your photos and tweaks, and join the conversation — I’d love to hear how you make it your own!
Print
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A harmonious bowl featuring seasoned chicken, creamy street corn, and fluffy rice, perfect for quick weeknight dinners or casual gatherings.
Ingredients
- 1 lb (454 g) chicken breast or thighs
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1½ cups corn kernels (fresh, frozen, or drained canned)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ¼ cup cotija cheese (or feta), crumbled
- ½ tsp chili powder (for corn mixture)
- Juice of ½ lime (about 1 tbsp)
- 1 tbsp chopped cilantro (plus extra for garnish)
- 2 cups cooked rice (white or brown)
- Optional toppings: Sliced avocado, pickled or fresh jalapeños, chopped green onions, hot sauce or melted butter
Instructions
- Pat chicken dry. Mix 1 tsp chili powder, paprika, garlic powder, onion powder, salt, and pepper; rub evenly over chicken.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice or cube.
- In the same skillet, lower heat and cook corn for 3–5 minutes until slightly charred. Mix corn with mayonnaise, sour cream, cotija, chili powder, lime juice, and cilantro in a bowl.
- Reheat or fluff cooked rice. Serve rice in bowls, top with chicken and corn mixture, and add optional toppings.
- Serve immediately and enjoy!
Notes
For meal prep, store chicken and corn separately from rice. To char corn, use a broiler or grill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 600mg
- Fat: 17.5g
- Saturated Fat: 5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 41g
- Cholesterol: 75mg
