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Street corn chicken rice bowl: Grilled chicken, corn, rice, and toppings.
Lady Maria

Street Corn Chicken Rice Bowl

A crave-worthy bowl packed with tender chicken, creamy Mexican street corn, fluffy rice, and fresh toppings. This street corn chicken rice bowl delivers bold, tangy, smoky-sweet flavor in every bite — perfect for meal prep or a quick weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup long-grain rice (basmati or jasmine)
  • 2 cups chicken broth (or water)
  • 1 tbsp butter (optional)
  • 2 ears corn, husked
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese (or feta)
  • 1 tbsp chopped cilantro
  • 1/2 lime, juiced
  • Chili powder, to taste
  • Diced avocado, for topping
  • Pickled red onions, for topping
  • Jalapeño slices, for topping
  • Hot sauce, to taste
  • Extra cilantro, for garnish
  • Lime wedges, for serving

Equipment

  • Skillet or wok
  • Medium saucepan with lid
  • Grill or oven
  • Sharp knife
  • Mixing bowls

Method
 

  1. Toss chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook in a hot skillet over medium-high heat for 6–8 minutes until browned and fully cooked.
  2. Rinse rice and cook with chicken broth (or water) and butter in a saucepan. Simmer for 18–20 minutes until liquid is absorbed. Let sit covered 5 minutes, then fluff with a fork.
  3. Grill corn over medium-high heat for 10–12 minutes, or roast at 400°F for 20–25 minutes, until lightly charred. Let cool slightly.
  4. Cut corn off the cob and mix with mayo, sour cream, cotija, lime juice, chopped cilantro, and chili powder to taste.
  5. Assemble bowls with rice, cooked chicken, street corn, and your choice of toppings like avocado, pickled onions, and hot sauce. Serve with lime wedges.

Notes

You can grill or roast the corn depending on your preference. Feel free to customize the toppings with avocado, pickled onions, jalapeños, or tortilla chips. To make this dish ahead, store chicken, rice, and street corn separately and reheat before serving. Great with quinoa or greens too!