Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is bursting with bold flavor and perfect for a quick, satisfying meal. With juicy marinated chicken, seasoned rice, and creamy Mexican-style street corn, this dish delivers the ultimate balance of comfort and freshness. Whether you’re hunting for new chicken recipes for dinner summer, a healthy dinner rice recipe, or a corn dinner recipe healthy enough for weekday meal prep, this one’s a weekly winner.
Why You’ll Love This Street Corn Chicken Bowl
- Quick & Easy: Made with simple ingredients in under 30 minutes.
- Healthy & Hearty: Packed with protein, fiber, and flavor—without the guilt.
- Customizable: Swap toppings, switch grains, or make it vegetarian-friendly.
- Perfect for Summer: A light yet filling dinner with fresh, seasonal ingredients.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- Juice of 1 lime
For the Street Corn
- 1½ cups corn (fresh, frozen, or canned)
- 2 tbsp mayo or Greek yogurt
- 1 tbsp sour cream
- 1 tbsp chopped cilantro
- ½ tsp chili powder
- 2 tbsp cotija or feta cheese, crumbled
- Juice of ½ lime
For the Rice Base
- 2 cups cooked brown rice or jasmine rice
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Pinch of salt
Optional Toppings
- Diced avocado or guacamole
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
- More lime wedges
Instructions
- Marinate the chicken: In a bowl, combine olive oil, chili powder, paprika, garlic powder, salt, and lime juice. Add chicken and toss to coat. Let sit for 10–15 minutes.
- Cook the chicken: Heat a skillet over medium heat. Cook chicken 4–5 minutes per side or until fully cooked and golden brown. Let rest, then slice or dice.
- Make the street corn: In a bowl, mix corn with mayo, sour cream, cilantro, chili powder, cotija cheese, and lime juice. Stir until well combined.
- Prepare the rice: Stir lime juice, cilantro, and a pinch of salt into warm cooked rice.
- Assemble the bowls: Divide rice into bowls, top with sliced chicken and street corn. Add any optional toppings you love.
Tips for Success
- Use rotisserie chicken or grilled leftovers for even faster prep.
- Char your corn in a skillet or on the grill for added smoky flavor.
- Make it dairy-free by using vegan mayo and skipping the cheese.
- Meal prep it: Store components separately in airtight containers for quick assembly during the week.
Make It Your Own
- Swap the grain: Use quinoa, cauliflower rice, or farro.
- Add beans: Black beans or pinto beans make it even more filling.
- Go vegetarian: Replace chicken with grilled tofu or roasted chickpeas.
Serving Suggestions
- Serve with tortilla chips and fresh salsa or pico de gallo on the side.
- Make it a wrap: stuff everything into a warm tortilla for an easy street corn burrito.
- Pair with a light cucumber-lime agua fresca or iced hibiscus tea for a refreshing meal.
Storage & Reheating
Store each component separately in the fridge for up to 4 days. Reheat the rice and chicken in the microwave or a skillet, and serve the street corn cold or slightly warmed. Add fresh toppings just before serving.
Final Thoughts
This Street Corn Chicken Rice Bowl is everything you want in a dinner: fast, flavorful, and fresh. Whether you’re enjoying it outdoors on a summer evening or packing it up for meal prep, this dish delivers bold taste with minimal effort. It’s the perfect mashup of healthy comfort food and craveable Mexican-inspired flavor—all in one easy bowl.