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Street Corn Chicken Rice Bowl

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The Street Corn Chicken Rice Bowl is a bold, satisfying dish combining juicy seasoned chicken, creamy Mexican-style corn, and fluffy rice. Packed with flavor and customizable toppings, it’s perfect for a quick lunch, dinner, or meal prep.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 2 cups cooked white or brown rice
  • 1 1/2 cups corn (grilled, canned, or thawed frozen)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1/4 cup crumbled cotija or feta cheese
  • 2 tbsp chopped fresh cilantro
  • Optional toppings: diced avocado, jalapeño slices, hot sauce, extra lime wedges

Instructions

  1. Season chicken with olive oil, chili powder, garlic powder, paprika, salt, and pepper.
  2. Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until fully cooked. Let rest, then slice.
  3. In a bowl, mix corn with mayonnaise, sour cream, lime juice, cheese, and cilantro. Season with salt to taste.
  4. Warm cooked rice and divide into serving bowls.
  5. Top rice with sliced chicken and generous scoops of the street corn mixture.
  6. Add optional toppings like avocado, jalapeño slices, hot sauce, and extra cilantro or cheese.
  7. Serve immediately with lime wedges.

Notes

  • Use rotisserie chicken for a faster prep option.
  • Feta or parmesan can replace cotija cheese.
  • Customize with shrimp, steak, or tofu instead of chicken.
  • For meal prep, store rice, chicken, and corn mixture separately.
  • Make it spicier with chipotle, cayenne, or diced jalapeño.

Nutrition

Find it online: https://cookedbymaya.com/street-corn-chicken-rice-bowl/