Street Corn Chicken Rice Bowl

Introduction

Close your eyes and imagine the sizzle of seasoned chicken on a hot grill, the sweet pop of charred corn, and the bright snap of lime and cilantro cutting through smoky spices. This Street Corn Chicken Rice Bowl delivers that aroma and contrast in every bite: juicy, spice-kissed chicken; warm, pillowy rice; and the sweet, slightly charred corn that adds texture and nostalgia. It’s the sort of dish that makes a weekday feel special and a weekend gathering effortless.

This bowl is perfect when you want something comforting but not heavy — weeknight dinners, casual lunch meal-prep, or a laid-back party where guests can build their own bowls. If you’re in the mood for a creamier, indulgent cousin to this bowl, try the chicken alfredo garlic bread bowls for another cozy feast: chicken alfredo garlic bread bowls.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 15–20 minutes (includes grilling chicken and heating corn)
Total Time: 30 minutes
Servings: 4 bowls
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated using USDA FoodData Central reference values for chicken breast, cooked white rice, corn kernels, and olive oil. For authoritative guidance on portioning and dietary planning, consult resources such as the USDA and Mayo Clinic.

Calories: ~360 kcal per serving
Protein: ~38 g
Carbohydrates: ~33 g
Fat: ~8–9 g
Fiber: ~2–3 g
Sodium: variable depending on added salt (estimate ~250–400 mg)

Notes: These estimates assume 1 lb (453.6 g) boneless skinless chicken breast, 2 cups cooked white rice, 1 cup corn kernels, and 1 tablespoon olive oil divided across 4 servings. Individual results will vary based on exact ingredient brands and cooking methods. (Data sources: USDA FoodData Central; general nutrition guidance: Mayo Clinic.)

Why You’ll Love It

What makes this bowl sing is contrast: smoky meets sweet, creamy (from the rice) meets bright (limes and cilantro), and crunchy corn kernels meet tender sliced chicken. It’s a flavor-forward, satisfying bowl that feeds both cravings and convenience. It’s also social — assemble a toppings bar and let friends customize their bowls at a casual gathering. Seasonality helps too: charred corn shines in summer, but using frozen or canned corn gives you this flavor year-round.

Cooking Directions

Ingredients

1 pound boneless, skinless chicken breast
2 cups cooked white rice (short or long grain)
1 cup street corn (canned or frozen corn kernels — thawed if frozen)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Optional ingredients and substitutions

Swap chicken breasts for boneless thighs (juicier) — same weight.
Use brown rice for more fiber (adjust cook time per package).
Add 1–2 tablespoons mayonnaise and 2 tablespoons crumbled cotija for a true elote-style corn topping.
For extra spice, add 1/2 teaspoon smoked paprika or cayenne.
Make it dairy-free and lower-calorie by skipping mayo and cotija.

Step-by-step instructions

Preheat a grill (or grill pan) to medium-high heat.
In a small bowl, whisk together olive oil, chili powder, garlic powder, salt, and pepper. Coat the chicken breasts evenly with this mixture.
Grill the chicken for 6–7 minutes per side (depending on thickness), or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing thinly across the grain.
In a skillet over medium heat, add the street corn and warm until slightly charred and heated through (about 4–6 minutes). If you like, add a squeeze of lime and a pinch of salt while heating.
To assemble, divide the cooked rice among four bowls. Top each with sliced grilled chicken and a generous scoop of warm street corn.
Garnish with chopped cilantro and serve with lime wedges on the side.

Practical tips

Use a meat thermometer to ensure safe doneness without overcooking the chicken.
Let the chicken rest after grilling so juices redistribute — this keeps slices moist.
If using frozen corn, pat it dry before searing to get better char.
For quicker weeknight prep, use pre-cooked rotisserie chicken — warm, shred, and season.
If rice is cold from the fridge, heat with a splash of water in a covered skillet to steam it plump again.

For another comforting chicken-and-rice take, check out this recipe that layering textures beautifully: creamy smothered chicken and rice.

Best Pairings

Simple sides: a crisp mixed green salad with citrus vinaigrette or a cabbage slaw to echo the bowl’s brightness.
Drinks: a light lager or a sparkling agua fresca (lime or pineapple) complements the lime and corn.
Sauces: drizzle with chipotle crema or a dollop of plain Greek yogurt mixed with lime and a pinch of cumin.
Add-ons: avocado slices, pickled jalapeños, or crumbled queso fresco for extra richness.

Shelf Life & Storage

Room temperature: Do not leave the assembled bowl at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C).
Refrigeration: Store components separately in airtight containers for best texture. Cooked chicken and rice will keep 3–4 days in the fridge. Warm the corn and chicken thoroughly before serving.
Freezer: For best quality, freeze components (chicken and rice) up to 2–3 months. Freeze cooled portions in airtight, freezer-safe containers. Thaw overnight in the fridge before reheating.

Chef’s Advice

Best chicken: Use boneless skinless chicken breast for lean protein, or boneless thighs for more forgiving juiciness. Pound thicker breasts slightly for even cooking.
Spice balance: Adjust chili powder and garlic powder to taste; a touch of smoked paprika gives a deeper, grilled flavor if your grill marks aren’t intense.
Corn texture: Sear the corn in a hot cast-iron skillet to get quick caramelization — this adds a savory, nutty edge.
Temperature cues: Pull chicken when it hits 160°F (it will rise to 165°F while resting) to avoid drying it out.
Make-ahead: Grill multiple breasts, slice, and refrigerate for quick bowls during the week.

Creative Twists

Vegan street corn bowl: Swap chicken for grilled, seasoned tofu or charred portobello slices; use vegan mayo and nutritional yeast in the corn mixture. Serve over quinoa for extra protein.
Low-carb / Keto version: Replace rice with cauliflower rice, char the corn lightly or use a smaller portion of corn, and add avocado and shredded lettuce for bulk.
Smoky BBQ bowl: Toss grilled corn with a tablespoon of smoky BBQ sauce and top the chicken with a light brush of the same sauce; add pickled red onions for brightness.
Cheese-forward elote bowl: Mix warmed corn with mayo, lime juice, chili powder, and cotija or feta; spoon over rice and chicken for a decadent street-food vibe.

All Your Questions Answered

Q: Can I use pre-cooked or rotisserie chicken?
A: Yes — shred or slice pre-cooked chicken and season lightly; warm before assembling.

Q: How can I make this healthier?
A: Use brown rice, reduce olive oil to 1 teaspoon, and choose skinless chicken breast. Increase cilantro and lime for flavor without added calories.

Q: What if my chicken is dry after cooking?
A: Slice and toss it briefly with a small splash of chicken stock or lime juice, or serve with a sauce (yogurt-lime or chimichurri) to add moisture.

Q: Can I assemble bowls ahead for meal prep?
A: Store rice, chicken, and corn separately and assemble within 3–4 days for best texture. Reheat components before combining.

Conclusion

This Street Corn Chicken Rice Bowl is an easy, flavor-packed weeknight winner — smoky, bright, and endlessly customizable. Try the variations, make it your own, and snap a photo to share with friends. For other takes on this idea and inspiration, compare this bowl to alternative versions like the one from The Skinnyish Dish or explore the take from Tastes Better From Scratch. Enjoy cooking, and come back to share your favorite tweaks!