A bowl filled with grilled, glazed chicken breast slices, fluffy white rice, sweet corn, green peas, and avocado slices, garnished with fresh chopped cilantro. The dish is colorful, vibrant, and drizzled with a flavorful sauce.

Street Corn Chicken Rice Bowl Recipe

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A flavorful, high-protein bowl with grilled chicken, zesty street corn, and fluffy rice perfect for meal prep or a quick dinner!

Why You’ll Love This Recipe

  • Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights or meal prep.
  • Packed with Flavor: The combination of grilled chicken, zesty street corn, and fluffy rice creates a delicious and satisfying meal.
  • Nutritious: High in protein and full of wholesome ingredients, this dish is both healthy and satisfying.

Ingredients

All you need for this Street Corn Chicken Rice Bowl Recipe and just 30 minutes! Gather up these ingredients:

  • Chicken Breast: For a high-protein base, tender and juicy when cooked.
  • Jasmine Rice: Fluffy and aromatic, a perfect base for the bowl.
  • Corn Kernels: Adds sweetness and a bit of crunch.
  • Mayonnaise: Creamy base for the street corn mixture.
  • Lime Juice: Adds a zesty, refreshing kick.
  • Chili Powder: Gives a slight heat and smokiness.
  • Paprika: Adds color and mild, sweet flavor.
  • Garlic Powder: Enhances the savory notes.
  • Salt & Black Pepper: Basic seasonings to bring out all the flavors.
  • Cotija Cheese: Adds a salty, crumbly texture.
  • Fresh Cilantro: For a burst of freshness.
  • Olive Oil: Used for cooking the chicken.

Note: Ingredients with measurements will be listed in the recipe card at the end of the article.

How to Make the Street Corn Chicken Rice Bowl

Step 1: Cook the Chicken

Heat olive oil in a skillet over medium heat. Add cubed chicken and season with chili powder, paprika, garlic powder, salt, and pepper. Cook for 7-8 minutes until golden and fully cooked. 🍗

Step 2: Prepare the Street Corn

In a bowl, mix corn, mayonnaise, lime juice, and a pinch of chili powder. Stir in cotija cheese and cilantro. 🌽

Step 3: Assemble the Bowls

Divide cooked rice into meal prep containers or bowls. Top with chicken and street corn mixture.

Step 4: Garnish & Serve

Sprinkle extra cotija and cilantro if desired. Serve immediately or refrigerate for up to 4 days.

Pro Tips for Making the Recipe

  • Chicken Cooking Tips: Make sure the skillet is hot before adding the chicken to get a nice sear.
  • Fresh or Frozen Corn: If using frozen corn, make sure to thaw it first for the best texture.
  • Extra Flavor: Add a sprinkle of lime zest on top for an extra zing.

How to Serve

Here’s how you can serve this flavorful bowl:

  • Garnishes: Top with extra cotija cheese and fresh cilantro for added flavor and color.
  • Side Dish: Pair with a simple green salad or some warm tortillas.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the microwave or oven at 350°F until warmed through.

FAQs

  1. Can I use a different type of rice? Absolutely! Feel free to use any rice you prefer, such as brown rice or basmati.
  2. How can I make this dish spicier? Add extra chili powder or diced jalapeños to the chicken for more heat.
  3. Can I substitute the cotija cheese? Yes, feta cheese or queso fresco would work well as substitutes.
  4. Can this recipe be made vegetarian? Definitely! Replace the chicken with grilled tofu or additional veggies for a meat-free version.
A bowl filled with grilled, glazed chicken breast slices, fluffy white rice, sweet corn, green peas, and avocado slices, garnished with fresh chopped cilantro. The dish is colorful, vibrant, and drizzled with a flavorful sauce.

Street Corn Chicken Rice Bowl

This flavorful Street Corn Chicken Rice Bowl combines grilled chicken, roasted corn, and zesty seasonings for a delicious and protein-packed meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Meal Prep
Cuisine High-Protein, Mexican-Inspired
Servings 4 bowls
Calories 480 kcal

Equipment

  • Grill Pan
  • Mixing Bowl
  • Meal Prep Containers

Ingredients
  

Grilled Chicken

  • 2 breasts chicken boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Street Corn Mix

  • 1 cup corn kernels roasted or grilled
  • 1/4 cup cotija cheese crumbled
  • 2 tbsp Greek yogurt
  • 1 tbsp lime juice freshly squeezed
  • 1/2 tsp paprika
  • cilantro chopped, for garnish

Rice Base

  • 2 cups cooked rice white or brown

Instructions
 

  • Preheat a grill pan over medium heat.
  • Rub chicken breasts with olive oil, chili powder, garlic powder, and salt.
  • Grill the chicken for about 6-8 minutes per side until fully cooked. Let rest before slicing.
  • In a mixing bowl, combine roasted corn, cotija cheese, Greek yogurt, lime juice, and paprika. Mix well.
  • Assemble the bowls by adding cooked rice as the base, followed by sliced chicken and street corn mixture on top.
  • Garnish with chopped cilantro and serve with extra lime wedges.

Notes

Store in meal prep containers for up to 4 days. Swap chicken for shrimp or tofu for a different protein option.
Keyword Chicken, Rice Bowl, Street Corn

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