Street Corn Chicken Rice Bowls

The aroma of charred corn and seasoned chicken wafts through the kitchen as you prepare a colorful array of Street Corn Chicken Rice Bowls. This vibrant dish comes together in just under 30 minutes and is deliciously satisfying, making it a go-to for busy weeknight dinners or meal prepping for the week ahead.

This recipe is perfect for those who crave a fresh, bold meal without spending hours in the kitchen. Enjoy it any day of the week, and for those who like to plan ahead, these bowls can be stored in airtight containers for up to four days.

Why You’ll Love This Recipe

• The marinated chicken delivers juicy, tender bites packed with flavor.
• The charred corn mixture adds a sweet and creamy contrast to each bowl.
• Cilantro lime rice provides a zesty, refreshing base.
• It’s customizable: feel free to adjust toppings and spice levels.

What You’ll Need

Here’s everything you need to create these delicious bowls.

For the Chicken

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder

For the Rice

• 2 cups long-grain white rice, cooked
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice, divided

For the Street Corn Salad

• 2 cups sweet corn kernels, charred or roasted
• 0.25 cup mayonnaise
• 0.25 cup non-fat Greek yogurt
• 0.5 cup cotija cheese, crumbled
• 1 teaspoon smoked paprika
• 0.25 cup red onion, finely diced
• 1 small jalapeno, seeded and minced

Use frozen corn if fresh is unavailable.

Substitutions & Swaps

• Chicken can be replaced with tofu.
• Use lime zest instead of lime juice for added flavor.
• Cotija cheese can be swapped for feta cheese.
• Greek yogurt can be substituted with sour cream.

How to Make It

Follow these steps to create your bowls.

Marinate the Chicken

Whisk olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice in a medium bowl. Add chicken cubes to the marinade and let sit for 10 minutes.

Cook the Chicken

Heat a large skillet over medium-high heat. Cook chicken until the internal temperature reaches 165°F (approximately 8-10 minutes).

Prepare the Rice

In a separate bowl, combine the cooked rice with chopped cilantro and 1 tablespoon of lime juice. Mix well to combine.

Make the Street Corn Mixture

Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeno in a bowl. Stir until well incorporated.

Assemble the Bowls

Layer the cilantro lime rice at the base of each bowl, followed by the cooked chicken. Top each bowl with a generous portion of the street corn salad mixture.

Serve

Serve immediately or store in airtight containers for up to four days.

How to Store It

Fridge: 4 days in airtight containers.
Freezer: No, the texture changes when frozen.
Reheat: Microwave for 1-2 minutes until hot.

Tips for Best Results

• Let the chicken marinate longer for extra flavor, up to 30 minutes.
• Use a cast-iron skillet for a nice sear on the chicken.
• Adjust jalapeno amount based on your heat preference.
• Ensure corn is well-charred for the best flavor.

Serving Suggestions

• Pair with fresh tortillas for a complete meal.
• Serve alongside a crisp green salad for extra crunch.
• Enjoy with a cold beverage like margaritas or iced tea.