Easy Street Corn Chicken Rice Bowl

Your New Favorite Dinner is Calling!

Hey there, friend! Pull up a chair and let’s talk about a bowl that’s about to become a serious weeknight hero in your kitchen. Imagine this: tender, spice-rubbed grilled chicken resting on a bed of fluffy, lime-kissed rice, all smothered in the most incredible creamy, tangy, slightly spicy street corn mix. We’re topping it all off with cool avocado, salty crumbled cheese, and a generous squeeze of fresh lime.

This isn’t just another rice bowl. This is a Easy Street Corn Chicken Rice Bowl, and it’s here to bring all the fun, vibrant energy of your favorite food truck right to your dinner table. It’s the kind of meal that feels like a celebration but is honestly so simple to pull together, even on your busiest night. It’s perfect for meal prep, a surefire hit with the family, and guaranteed to make your taste buds do a happy dance. So, grab your favorite bowl and let’s make something downright delicious together!

Sunset & Street Food: Where This Bowl Was Born

This recipe is my love letter to a perfect summer evening I spent wandering a local festival. The air was warm, there was live music floating around, and the smell of grilling corn and smoky chicken was absolutely intoxicating. I’d finally made it to the front of the line at a little street food cart and was handed a steaming hot ear of corn, slathered in creamy sauce and dusted with chili powder. I took one bite and my eyes practically rolled back in my head—it was that good.

But as I stood there, happily making a mess, I had a thought: “I wish I could have this entire experience in one convenient, delicious bite… and maybe add some avocado because, well, avocado makes everything better.” That little “aha!” moment followed me home. After a few fun (and very tasty) experiments, this bowl was born. It captures every bit of that magic—the smokiness, the creaminess, the zing—and turns it into a complete, satisfying meal. Every time I make it, I’m right back at that festival, and I hope it brings a little of that joy to your kitchen, too.

Gather Your Flavor Crew!

Here’s everything you’ll need to create this fiesta in a bowl. Don’t stress if you’re missing something—I’ve got plenty of swaps and chef-y insights for you!

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs: Thighs are my personal pick for more juicy, flavorful meat, but breasts work perfectly if that’s what you have!
• 1–2 tbsp olive oil: This helps our spices stick and creates a beautiful sear.
• 1 tsp chili powder: For that essential warm, smoky base note.
• 1 tsp cumin: Adds an earthy, slightly nutty flavor that pairs perfectly with the chili powder.
• ½ tsp garlic powder: For a quick hit of savory goodness without any chopping.
• Salt & pepper to taste: The fundamental flavor boosters! Don’t be shy.
• Juice of ½ lime: The acid tenderizes the chicken and adds a bright zing.

For the Rice Base:

• 2 cups cooked white, brown, or jasmine rice: I love using day-old rice for a better texture! Jasmine is my fave for its fragrant aroma.
• Optional: 1 tbsp chopped cilantro + juice of ½ lime: Stirring these into the rice right before serving wakes it up and makes it anything but boring.

For the Star of the Show: The Street Corn Mix

• 2 cups corn kernels: Fresh grilled corn cut off the cob is AMAZING here, but frozen (thawed) corn is a fantastic, convenient year-round option. No need to cook it if you’re using frozen and prefer a crunch!
• ½ small red onion, diced: They’re sharper and hold their crunch better than yellow onions, which is exactly what we want.
• 1 jalapeño, diced (optional): Leave the seeds in for more heat, take them out for a milder kick. No jalapeño? A pinch of cayenne works!
• 2 tbsp mayonnaise: This is the secret to that authentic, creamy street corn texture. It’s non-negotiable for me!
• 2 tbsp sour cream or crema: Crema is traditional, but sour cream is a perfect substitute. Greek yogurt also works for a tangier twist.
• Juice of ½ lime: Cuts through the richness and makes all the flavors pop.
• ½ tsp chili powder: We’re doubling down on that flavor.
• Salt & pepper to taste: Taste and adjust! This is key.

Toppings & Garnish (The Fun Part!):

• 1 ripe avocado, sliced: For that cool, creamy contrast.
• Cotija or feta cheese, crumbled: Cotija is salty, dry, and traditional. Feta is a great briny substitute if that’s what you can find.
• Fresh cilantro, chopped: For a burst of fresh, herbal flavor.
• Lime wedges: Absolutely essential for serving. That final squeeze is everything.
• Optional: hot sauce or Tajín: For my friends who like to turn up the heat! Tajín (a chili-lime salt) is incredible sprinkled on top.

Let’s Build Your Masterpiece Bowl!

Follow these steps and you’ll have a restaurant-quality meal on the table in no flat. I’m chatting right alongside you with all my best tips!

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Add your chicken and use your hands to coat it thoroughly. Let it hang out and marinate for at least 15-20 minutes while you prep everything else. Chef’s Hack: No time to marinate? No worries! Just rub the spice mix right onto the chicken and cook it. It’ll still be packed with flavor.
2. Cook Chicken: Heat a grill pan, skillet, or outdoor grill to medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through and beautifully charred. The internal temperature should reach 165°F. Chef’s Tip: The most important step! Let the chicken rest on a cutting board for 5 minutes before slicing. This keeps all those delicious juices locked in. After resting, slice it into strips or bite-sized chunks.
3. Make the Street Corn: If you’re using fresh corn, grill it or sauté it in a dry skillet until you get some nice charred spots. If using frozen, you can simply thaw it or give it a quick sauté to warm it through. In a medium bowl, combine the warm (or thawed) corn, diced red onion, jalapeño, mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until everything is happily combined. Taste it and adjust the seasoning—maybe it needs more lime? More salt? Make it yours!
4. Assemble the Bowls: This is the fun part! Divide your fluffy rice between four bowls. If you opted for the cilantro and lime, make sure it’s mixed in. Top the rice with your sliced, juicy chicken. Spoon a generous amount of that creamy street corn mix right over the top. Artfully arrange your avocado slices on the side. Finally, shower it with crumbled cotija cheese, a handful of fresh cilantro, and don’t forget those lime wedges on the side. A dash of hot sauce or Tajín takes it over the top!

How to Serve It Up Style

Presentation is part of the fun! I love using wide, shallow bowls so you can see all the beautiful layers of color and texture. Serve it family-style by putting all the components (rice, chicken, corn, toppings) in separate bowls and letting everyone build their own masterpiece. It’s a great way to get kids involved and makes dinner an interactive event!

What to serve on the side? Keep it light and fresh! A simple side salad of mixed greens with a lime vinaigrette or a side of black beans seasoned with a little cumin and garlic would be perfect. And of course, an ice-cold glass of limeade, a light beer, or a zesty margarita would be the ultimate beverage pairing for this south-of-the-border flavor fest.

Make It Your Own! Creative Twists

This recipe is a fantastic canvas. Here are a few ways to mix it up:

• Seafood Swap: Not feeling chicken? Grilled shrimp or flaky roasted cod would be incredible with these flavors.
• Veggie Power: For a vegetarian version, swap the chicken for two cans of black beans (drained and rinsed) or crispy roasted chickpeas. You still get that protein punch!
• Different Grain Base: Try it with cilantro-lime quinoa for a protein-packed twist, or even with chopped romaine lettuce for a deconstructed salad bowl situation.
• Spice Level: Control the heat! For a milder bowl, use bell pepper instead of jalapeño. For extra fire, add a dash of your favorite hot sauce to the street corn mix itself.
• Extra Crunch: Add some textural contrast with a handful of crushed tortilla chips or toasted pumpkin seeds (pepitas) on top right before serving.

From My Messy Apron to Yours

This recipe has seen a few fun evolutions in my kitchen. The first time I made it, I was so excited that I may have gone overboard on the chili powder—let’s just say it had quite a kick! I’ve learned that toasting the spices for the chicken in the warm olive oil for just 30 seconds before marinating can really deepen their flavor, but it’s an optional, fancy-pants step.

My biggest kitchen fail with this? Trying to slice the chicken the second it came off the grill. I watched all those precious juices run right out onto the cutting board. It was a tragic moment. So learn from my mistake—let that chicken rest! Now, it’s a hard-and-fast rule in my kitchen. This bowl is all about balance: hot and cool, creamy and crunchy, spicy and fresh. Play with it and have fun!

Your Questions, Answered!

Q: Can I make this ahead of time for meal prep?
A: Absolutely! This is a meal prep superstar. Keep the components separate in airtight containers in the fridge. The chicken, rice, and street corn mix will stay good for 3-4 days. Wait to slice the avocado and add garnishes until you’re ready to serve to keep everything fresh.

Q: My street corn mix is a little runny. What happened?
A: This usually happens if the corn is too hot when you mix in the mayo and sour cream. They can loosen up with heat. Let your cooked corn cool down to room temperature before combining everything, and your sauce will stay nice and creamy.

Q: I don’t have a grill. What’s the best way to cook the chicken and corn?
A: No problem! A grill pan will give you those beautiful char marks indoors. If you don’t have one, a regular skillet over medium-high heat works perfectly. For the corn, you can roast it in the oven (400°F for 15-20 mins) or even use the broiler for a few minutes to get some color.

Q: Is there a lighter alternative to the mayo and sour cream?
A: For sure! You can use all Greek yogurt, or a combination of Greek yogurt and a lighter mayonnaise. The flavor will be slightly tangier but still delicious.

Print

Nutritional Note (Approximate Per Serving)

This nutritional information is an estimate based on the specific ingredients listed and may vary based on brands and substitutions.

• Calories: ~520
• Protein: 35g
• Carbohydrates: 38g
• Fat: 26g
• Fiber: 5g
• Sugar: 5g
• Sodium: ~650mg

This bowl is a wonderfully balanced meal, offering a great source of lean protein from the chicken to keep you full and satisfied, along with healthy fats from the avocado and olive oil. The corn and rice provide energizing carbohydrates. To lower the sodium, you can reduce the added salt and choose a lower-sodium cheese.

Dig In & Enjoy!

Well, my friend, there you have it! Your guide to creating a bowl that’s bursting with flavor, texture, and downright goodness. This Easy Street Corn Chicken Rice Bowl is more than just a recipe; it’s a reminder that with a few simple ingredients and a little bit of love, you can create something truly special any night of the week.

I hope this dish brings as much joy to your table as it does to mine. It’s a celebration of simple, bold flavors that just work together. So gather your people, or just treat yourself, and dig in. Don’t forget to tag me @TastyChow if you make it—I love seeing your creations! Now, go on and chow down.

With love and a full belly,
Emily