Name: Easy Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; 1 tbsp lime juice; 2 cups corn (fresh, frozen, or canned); 2 tbsp mayonnaise; 2 tbsp sour cream or Greek yogurt; 1/4 cup cotija cheese (or feta); 1 tbsp lime juice (for corn topping); 1/2 tsp chili powder (for corn topping); 2 tbsp chopped cilantro; 2 cups cooked rice (white, brown, or Mexican-style); 1 avocado, sliced; Jalapeños, sliced (optional); Extra cheese, green onions, lime wedges, or more cilantro for garnish

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This easy street corn chicken rice bowl takes the bold, creamy flavors of Mexican street corn and combines them with juicy chicken and fluffy rice. It’s loaded with textures and flavors — cheesy, spicy, creamy, and fresh — all in one satisfying bowl.

Why You’ll Love This Recipe

I love how this bowl brings together comfort food and street food in the best way. It’s quick, easy to customize, and totally crave-worthy. The creamy street corn topping is rich and tangy, and the grilled or roasted chicken adds hearty protein. It’s perfect for lunch or dinner and even better the next day. Easy Street Corn Chicken Rice Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

boneless, skinless chicken breast or thighs
olive oil
chili powder
cumin
garlic powder
paprika
salt and pepper
lime juice

For the street corn topping:

corn (fresh, frozen, or canned)
mayonnaise
sour cream or Greek yogurt
cotija cheese (or feta)
lime juice
chili powder
chopped cilantro

For the base & toppings:

cooked rice (white, brown, or Mexican-style)
avocado slices
jalapeños (optional)
extra cheese
cilantro, green onions, or lime wedges

Directions

I season the chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and a splash of lime juice. Then I grill, pan-fry, or bake it until fully cooked, and slice it thin.
For the corn topping, I mix cooked corn with mayo, sour cream, lime juice, cheese, chili powder, and chopped cilantro. I taste and adjust seasoning.
I spoon warm rice into bowls, top with sliced chicken, and add a big scoop of the street corn mixture.
I finish with avocado, jalapeños, more cheese, or fresh herbs — whatever I’m feeling that day.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I use grilled corn off the cob when it’s in season — it adds a smoky touch.
For a vegetarian version, I swap chicken for black beans or grilled tofu.
I’ve added chipotle sauce to the corn topping for extra kick.
Sometimes I turn this into burritos or tacos instead of bowls.

Storage/Reheating

I store the chicken and corn topping separately in the fridge for up to 3 days. The rice reheats well in the microwave or on the stove with a splash of water. I always reassemble the bowl fresh to keep textures just right. Easy Street Corn Chicken Rice Bowl

FAQs

Can I use rotisserie chicken?

Yes, and it saves even more time. I just reheat it with a little seasoning and lime.

What kind of rice works best?

I like jasmine or basmati for a fluffier texture, but Mexican rice or cilantro-lime rice works great too.

Can I make the corn topping ahead of time?

Definitely. I prep it and store it in the fridge — it even tastes better after a few hours.

What’s a good substitute for cotija?

Feta cheese is the closest in texture and flavor. Parmesan works in a pinch.

How spicy is it?

It’s mild unless I add jalapeños or extra chili powder. I can always adjust the heat level.

Conclusion

This easy street corn chicken rice bowl is everything I want in a fast, flavorful meal — creamy, spicy, cheesy, and totally satisfying. Whether I’m making it for meal prep or a fun dinner, it’s a bowl I keep coming back to again and again.