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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl Recipe

Rebecca Blumer
A flavorful fusion of grilled chicken, charred corn, and creamy street corn sauce served over fluffy rice. This vibrant, protein-packed dish brings the bold flavors of Mexican street food to your table.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican-Inspired
Servings 4
Calories 550 kcal

Ingredients
 

For the Chicken:

  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp lime juice
  • Optional: Pinch of cayenne pepper

For the Corn:

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1 tsp olive oil

For the Rice:

  • 2 cups cooked rice (white, jasmine, or basmati)
  • Optional: Cook with chicken broth for extra flavor

For the Street Corn Sauce:

  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup mayonnaise
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • ¼ tsp salt

Toppings & Garnishes:

  • ½ cup crumbled cotija or feta cheese
  • ¼ cup chopped cilantro
  • Sliced jalapeños
  • Lime wedges
  • 1 avocado sliced (optional)
  • Optional add-ins: Pico de gallo shredded lettuce, sautéed bell peppers

Instructions
 

1. Marinate the Chicken

  • In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, black pepper, and lime juice.
  • Add chicken, stir to coat, and let marinate for at least 10 minutes.

2. Cook the Chicken

  • Heat a skillet or grill pan over medium-high heat.
  • Add oil and cook chicken for 5–6 minutes per side until browned and fully cooked (165°F).
  • Transfer to a plate and cover to keep warm.

3. Prepare the Corn

  • Fresh Corn: Grill whole ears over medium heat, turning every few minutes until lightly charred. Cut kernels off once cooled.
  • Canned Corn: Drain, sauté in a skillet with oil over medium-high heat until lightly browned.
  • Frozen Corn: Thaw, pat dry, and sauté in a skillet until golden.

4. Make the Street Corn Sauce

  • In a small bowl, mix sour cream, mayonnaise, lime juice, chili powder, and salt.
  • Stir until smooth.

5. Prepare the Rice

  • Cook rice according to package instructions.
  • Fluff with a fork and add a squeeze of lime juice if desired.

6. Assemble the Bowl

  • Add rice to a bowl.
  • Top with grilled corn and chicken.
  • Drizzle with street corn sauce.
  • Sprinkle with cotija cheese, cilantro, and jalapeños.
  • Serve with lime wedges and optional avocado slices.

Notes

Nutrition Information (Per Serving)
  • Calories: 550 kcal
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 85mg
  • Protein: 38g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Sugar: 4g
  • Sodium: 600mg
 
⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Nutrition

Calories: 550kcal
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