The Street Corn Chicken Rice Bowl is a delicious mix of juicy grilled chicken, sweet corn, and creamy cheese all piled over fluffy rice. It’s got a little bit of spice, a touch of tang, and a whole lot of flavor that reminds me of those vibrant street food flavors you get on summer nights. The combination of tender chicken with that popcorn-like corn texture and a sprinkle of fresh herbs makes this bowl feel fresh and satisfying.
I love making this bowl because it’s simple to put together but feels like a special treat. One of my favorite things to do is to drizzle a little lime juice on top to brighten everything up, and sometimes I add a bit of cilantro for some extra green goodness. It’s a great way to get a wholesome meal on the table without a lot of fuss, and everyone seems to enjoy the blend of creamy, crispy, and smoky flavors.
This bowl also works great for meal prep because you can make a big batch of rice and chicken ahead of time, then just add the corn and toppings when you’re ready to eat. I sometimes pack it for lunch, and it still tastes amazing even after reheating. It’s the kind of meal that’s easy to personalize, so you can throw in avocado, hot sauce, or extra cheese depending on what you’re in the mood for!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless thighs for juicier bites, but breasts work great if you prefer leaner meat. Leftover cooked chicken or rotisserie chicken can save time.
Corn: Fresh corn on the cob is ideal for its crisp sweetness. Frozen corn is a fine substitute; just thaw and drain before cooking. Sautéing corn with butter and a little char adds great flavor.
Cotija Cheese: This crumbly, salty cheese adds a creamy punch. If you can’t find cotija, feta or queso fresco are solid alternatives.
Creamy Sauce: Mayonnaise gives richness; use Greek yogurt for a lighter tangy twist. Lime juice and chili powder add brightness and a mild kick, balancing the richness.
Rice: Jasmine or long grain rice gives a fluffy base. For lower carbs, try cauliflower rice but don’t overcook it to keep texture.
How Do I Get the Chicken Perfectly Spiced and Juicy?
Marinating the chicken with the spices and olive oil helps build flavor and keeps the meat moist while cooking.
- Coat the chicken pieces evenly with chili powder, smoked paprika, cumin, salt, and pepper.
- Let it sit 10-15 minutes before cooking to allow flavors to soak in (or longer if you have time).
- Cook on medium-high heat in a hot, lightly oiled pan — this seals in juices and creates a nice browned crust.
- Don’t overcrowd the pan to avoid steaming the chicken instead of searing it.
- Turn pieces for even browning, and cook until no longer pink inside (about 5-7 minutes depending on size).
Equipment You’ll Need
- Medium saucepan – I recommend this for cooking rice smoothly without sticking.
- Skillet or grill pan – perfect for searing the chicken and sautéing the corn, giving it a nice char.
- Whisk or fork – ideal for mixing the creamy sauce ingredients until smooth.
- Knife and cutting board – for chopping tomatoes, cilantro, jalapeño, and slicing avocado easily.
- Measuring cups and spoons – to ensure accurate amounts of spices, lime juice, and mayo or yogurt.
Flavor Variations & Add-Ins
- Use grilled shrimp or steak instead of chicken for a different protein boost and bold flavor.
- Top with sliced radishes or pickled red onions for some extra crunch and acidity.
- Replace cotija with shredded Monterey Jack or pepper Jack cheese for a melty twist.
- Add a dash of hot sauce or spicy salsa to enhance the heat and bring extra zing to the bowl.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 cup white rice (jasmine or long-grain)
- 2 cups water or chicken broth (for cooking rice)
- 2 boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- 1 cup fresh or frozen corn kernels
- 1 tbsp butter
- ¼ cup crumbled cotija cheese (or feta as a substitute)
- 1 ripe avocado, sliced
- 6-8 cherry tomatoes, quartered
- ½ jalapeño, thinly sliced (optional)
- Fresh cilantro, chopped (for garnish)
For the Creamy Sauce:
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 clove garlic, minced
- 1 tbsp chopped cilantro
- Salt to taste
How Much Time Will You Need?
Preparing this bowl takes about 25-30 minutes total. That includes the time to cook the rice, marinate and cook the chicken, sauté the corn, and assemble your bowl. Most of the steps happen quickly, so you’ll have a tasty meal ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking your rice according to the package directions. Use water or chicken broth for extra flavor. Once it’s done, fluff the rice with a fork and keep it warm while you prepare the rest.
2. Season and Cook the Chicken:
In a bowl, toss the diced chicken with olive oil, chili powder, smoked paprika, cumin, salt, and pepper until every piece is coated well. Heat a skillet or grill pan over medium-high heat, then cook the chicken pieces for about 5-7 minutes. Turn them occasionally, making sure they get nicely browned and cooked all the way through. When done, remove from heat and set aside.
3. Sauté the Corn:
In the same skillet, add butter and toss in the corn kernels. Cook them for 3 to 5 minutes, stirring now and then, until they’re tender and have a few brown spots. Sprinkle a little salt over to bring out the sweetness.
4. Make the Creamy Sauce:
While the corn cooks, whisk together the mayonnaise or Greek yogurt, lime juice, chili powder, minced garlic, chopped cilantro, and a pinch of salt in a small bowl. Adjust the seasoning to your liking.
5. Assemble Your Bowl:
Place a serving of warm rice at the bottom of your bowl. Arrange the cooked chicken, sautéed corn, avocado slices, and cherry tomatoes on top. Add jalapeño slices if you want a little heat.
6. Add Final Touches:
Drizzle the creamy sauce over everything, then sprinkle with crumbled cotija cheese and chopped cilantro. Serve right away with lime wedges on the side for an extra boost of flavor!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight or use the cold water method before cooking. Pat it dry to avoid excess moisture and ensure it browns nicely.
Can I Prepare This Bowl Ahead of Time?
Absolutely! Cook the rice, chicken, and sauté the corn in advance, then store separately in airtight containers in the fridge for up to 3 days. When ready to eat, reheat gently and add fresh avocado and sauce right before serving.
What’s a Good Substitute for Cotija Cheese?
If cotija isn’t available, feta cheese works well as a substitute because of its crumbly texture and salty flavor. Queso fresco can also be used for a milder taste.
How Can I Make This Recipe Spicier?
Adding more jalapeño slices or stirring some hot sauce into the creamy sauce is an easy way to turn up the heat. You can also sprinkle extra chili powder on the chicken before cooking for deeper spice.