Street Corn Chicken Rice Bowls
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These street corn chicken rice bowls are made with spiced chicken, cilantro lime rice and a creamy street corn topping. It’s fresh, flavorful and perfect for an easy, high-protein meal.
Ever since I first made my Mexican street corn sweet potato beef bowl, I’ve been putting that creamy street corn topping on everything. It’s just that good. So naturally, I had to turn it into a chicken rice bowl.
I’ve seen a bunch of versions floating around, but this is my take, made with creamy street corn salad, cilantro rice and seasoned chicken, all combined for a super flavorful, easy dinner.
If you’re a street corn fan, you also have to try my lightened up Mexican street corn salad and Mexican street corn kale salad.
Table of Contents
Why I Love This Street Corn Chicken Rice Bowl
- Packed with protein: Between the chicken and that creamy street corn topping, this bowl has plenty of protein to keep you full and satisfied.
- So flavorful: The creamy street corn with lime, cotija and a little heat really makes this bowl. It ties everything together and makes each bite so good.
- Great for meal prep: You can prep the chicken, rice and street corn ahead of time and build bowls throughout the week for easy lunches or dinners.
Ingredients Needed
- chicken breasts – cut into chunks so they cook quickly and stay juicy. Smaller pieces also pick up more of the seasoning.
- spices – a mix of chili powder, cumin, smoked paprika, garlic powder, onion powder and salt that gives the chicken a warm, slightly smoky flavor.
- corn – the base of the street corn topping. Fresh, frozen or canned all work, just make sure it’s drained or thawed.
- Greek yogurt – adds creaminess to the corn mixture without making it heavy. I like using a thicker yogurt for the best texture.
- avocado oil mayo – adds a little richness and helps balance the tang from the yogurt.
- cotija cheese – salty and crumbly, which pairs perfectly with the sweet corn.
- lime juice + zest – brings brightness and keeps the whole dish tasting fresh.
- cilantro lime rice – the base of the bowl. It adds fresh, zesty flavor and soaks up all the juices from the chicken and street corn.
Find the full ingredient list with measurements in the recipe card below.
How to Make Street Corn Chicken Rice Bowls
Step 1: Start with cooking the rice, then in a large mixing bowl, combine all ingredients to make the Mexican street corn salad.
Step 2: In a separate bowl, combine chicken chunks with spices.
Step 3: Add oil to a pan over medium heat, add seasoned chicken, and cook for 4-5 minutes on each side.
Step 4: Assemble your bowl with street corn, cilantro lime rice, chicken, your favorite toppings, and enjoy!
Brittany’s Recipe Tips
- Don’t overcook the chicken: Since it’s cut into chunks, it cooks quickly. Pull it as soon as it hits 165°F so it stays juicy.
- Use warm rice when mixing: Tossing the cilantro, lime juice and zest into warm rice helps it absorb the flavor better.
- Char the corn if you can: If you have time, sauté or grill the corn for a few minutes before mixing. It adds a ton of flavor.
- Keep components separate for meal prep: Store the rice, chicken and corn mixture separately so everything stays fresh.
How to Store
This is one of those meals that works really well for leftovers because you can mix and match everything depending on what you’re in the mood for.
- In the refrigerator: Store each component in separate airtight containers in the fridge for up to 4 days.
- Reheating: Reheat the chicken and rice, then add the corn mixture and toppings fresh so everything keeps the right texture.
Frequently Asked Questions
Yes. Chicken thighs will be slightly juicier and work just as well in this recipe.
The biggest thing is not overcooking it. Since the chicken is cut into smaller pieces, it cooks quickly. Once it’s done, pull it off the heat right away. You can also let it rest for a couple minutes before serving so it stays nice and juicy.
Yes, and this is actually one of my favorite meals to prep. I like to store the chicken, rice and corn mixture separately so nothing gets soggy. Then when you’re ready to eat, just reheat the chicken and rice and add the corn and toppings fresh. It keeps everything tasting like you just made it.
Long-grain white rice works best because it stays fluffy and doesn’t get sticky. It also soaks up the lime and cilantro really well. You can use brown rice if you prefer, just know it’ll be a little chewier and take longer to cook.
More Bowl Recipes to Try
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Street Corn Chicken Rice Bowl
Ingredients
Chicken
- 1.25-1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Street Corn Salad
- 2 cups cooked corn, I used canned and drained
- ½ cup plain Greek yogurt, I used 2%
- 3 Tablespoons cotija cheese
- 2 Tablespoons avocado oil mayonnaise
- Juice + zest of 1 lime
- 1 jalapeño, finely diced, optional
- 2–3 Tablespoons chopped cilantro
- ¼ teaspoon salt
Cilantro Lime Rice
- 2 cups water
- 1 cup long-grain white rice
- 1 teaspoon sea salt
- 3 Tablespoons chopped fresh cilantro
- 2 Tablespoons fresh lime juice
- 1 teaspoon lime zest, or to taste
Toppings
- 1 avocado, cubed
- Pickled red onions or fresh red onions, chopped
- Cilantro
- Cotija cheese
Instructions
- Make rice: Bring the water to a boil in a medium saucepan. Add rice and salt to the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Combine chopped cilantro with lime juice and lime zest in a bowl. Add warm rice, toss and serve.1 cup long-grain white rice, 1 teaspoon sea salt, 3 Tablespoons chopped fresh cilantro, 2 Tablespoons fresh lime juice, 1 teaspoon lime zest, 2 cups water
- Make corn salad: In a bowl, combine corn, greek yogurt, cotija, mayo, lime juice and zest, jalapeño (if using), cilantro and salt. Stir gently until combined and adjust seasoning as needed. Set aside.2 cups cooked corn, ½ cup plain Greek yogurt, 2 Tablespoons avocado oil mayonnaise, 3 Tablespoons cotija cheese, Juice + zest of 1 lime, 1 jalapeño, 2–3 Tablespoons chopped cilantro, ¼ teaspoon salt
- Cook chicken: In a small bowl, combine all the spices. Add chicken chunks to a larger bowl and toss with seasonings.1.25-1.5 lbs boneless, ½ teaspoon sea salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Add oil to a large skillet over medium heat. Once hot, add the chicken and cook 4-5 minutes per side until cooked through and internal temp reaches 165°F.1 Tablespoon olive oil
- Assemble the bowls: Divide the warm cilantro lime rice evenly among 4 bowls. Spread it out slightly so you have room for toppings.
- Top each bowl with chicken chunks. Add a generous scoop of the Mexican street corn to the bowl. Add avocado, pickled red onions (or fresh red onions), cilantro, a sprinkle of crumbled cotija cheese and a squeeze of fresh lime juice, if desired.1 avocado, Pickled red onions or fresh red onions, Cilantro, Cotija cheese
Notes
- Keep components separate for leftovers: Store the rice, chicken and corn mixture separately so everything keeps its texture.
- Storage: Store in airtight containers in the fridge for up to 4 days. Reheat the chicken and rice, then add the corn mixture and toppings fresh before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is SO good! The creamy corn salad paired with the flavorful chicken is a winning combo. And the cilantro rice adds a nice touch. My husband said this is his new favorite meal. It came together pretty quickly for having multiple components. I’ll definitely be making this one again!
Woo!! That makes me happy to hear, Emily. So glad you and your husband enjoyed this recipe. Thanks for coming back to leave a review. I really appreciate it.