Let me tell you about my latest obsession – this street corn chicken rice bowl that’s become a weekly staple in my kitchen. It’s got all the bold, vibrant flavors of Mexican street food but comes together in under 30 minutes on even my busiest weeknights. Imagine smoky grilled chicken piled over fluffy rice with that irresistible street corn – you know, the kind that’s slathered with creamy mayo, zesty lime, and just enough chili powder to make your taste buds dance. What I love most is how it feels like a complete meal in one bowl – protein, carbs, and veggies all mingling together in the most delicious way possible. Trust me, once you try this combo, you’ll be hooked just like I am!
Why You’ll Love This Street Corn Chicken Rice Bowl
Let me count the ways this bowl has stolen my heart (and probably will steal yours too)! It’s one of those magical recipes that checks all the boxes without any fuss. Here’s what makes it so special:
Quick & Satisfying
From fridge to table in 25 minutes flat – I timed it! That’s faster than waiting for takeout. I love how it uses simple ingredients you likely have already. Leftover grilled chicken? Even better – this dish was practically made for weeknight shortcuts.
Packed with Flavor
Oh, that street corn! It’s the star that makes every bite pop with creamy, tangy, slightly spicy goodness. Paired with smoky grilled chicken? Absolute perfection. The lime juice brightens everything up while the cotija cheese adds that salty little crunch. Your taste buds won’t know what hit them!
Balanced Meal
No need to make sides – this bowl’s got it all. Juicy protein from the chicken, energy-boosting carbs from the rice, and fresh veggies in the corn. It’s the kind of meal that leaves you satisfied without feeling stuffed. My kind of dinner magic!
Ingredients for Street Corn Chicken Rice Bowl
Here’s everything you’ll need to make this flavor-packed bowl happen. I’ve learned through trial and error that fresh, quality ingredients make all the difference here – especially with something as simple as this where each component really shines!
- 1 cup cooked rice – I prefer jasmine or basmati for their fragrance, but any rice you love works
- 1 grilled chicken breast, sliced – about 6 oz, fully cooked (leftover grilled chicken works great too!)
- 1 cup street corn mixture – that’s grilled corn kernels mixed with 1 tbsp mayo, 1 tbsp lime juice, and 1 tsp chili powder
- 1/4 cup chopped fresh cilantro – stems and all for maximum flavor
- 1/4 cup crumbled cotija cheese – that salty, crumbly magic that makes street corn so addictive
- 1 tbsp fresh lime juice – for that final bright drizzle (trust me, don’t skip this!)
- 1 tsp chili powder – I use ancho chili powder for mild heat, but adjust to your taste
- Salt to taste – I usually add just a pinch since the cotija is already salty
Pro tip from my kitchen disasters: measure your corn after grilling and removing it from the cob. That 1 cup measurement makes all the difference in getting the perfect corn-to-rice ratio!
How to Make Street Corn Chicken Rice Bowl
Okay, let’s get cooking! I’ve made this bowl so many times I could probably do it in my sleep, but here’s exactly how I layer all those amazing flavors together. The key is getting each component just right before assembling – trust me, it makes all the difference between a good bowl and a “wow, can I have seconds?” bowl.
Cook the Rice & Grill the Chicken
First things first – get that rice going! I cook 1 cup of rice (which becomes about 3 cups cooked) according to package directions. While that’s bubbling away, heat up your grill or grill pan to medium-high. Season your chicken breast with just a pinch of salt and chili powder – simple is better here since we’ve got so many other flavors going on. Grill for about 6-7 minutes per side until it hits that magic 165°F inside. Let it rest for 5 minutes before slicing – this keeps all those juicy flavors locked in!
Prepare the Street Corn
Here’s where the magic happens! If you’re using fresh corn, grill those cobs first for about 10 minutes, turning occasionally until you get some nice charred bits. Then slice the kernels off – you’ll need about 1 cup. In a bowl, mix the warm corn with 1 tbsp mayo (or Greek yogurt if you prefer), 1 tbsp lime juice, and 1 tsp chili powder. The warmth helps all those flavors meld together beautifully. Give it a taste and adjust seasoning – sometimes I add an extra squeeze of lime if it needs more zing!
Assemble the Bowl
Now for the fun part! Start with a generous bed of fluffy rice – about 1/2 cup per bowl. Arrange your sliced grilled chicken on one side, then spoon that glorious street corn mixture next to it. The contrast looks so pretty! Finish with a shower of crumbled cotija cheese, chopped cilantro, and a final drizzle of lime juice. I like to serve it with lime wedges on the side for that extra punch when you dig in. Mix it all together or eat it layer by layer – no wrong way to enjoy this bowl!
Tips for the Best Street Corn Chicken Rice Bowl
After making this bowl more times than I can count, I’ve picked up some tricks that take it from good to “can’t-stop-eating” amazing. First, if you’ve got leftover grilled chicken – use it! The smoky flavor actually gets better after a day in the fridge. Second, don’t be shy with the lime juice – that extra squeeze right before serving brightens everything up. Third, adjust the chili powder to your taste – start with 1/2 tsp if you’re sensitive to heat. And my secret weapon? Letting the corn mixture sit for 5 minutes before assembling – the flavors marry so beautifully!
Ingredient Substitutions
Don’t stress if you’re missing an ingredient – this bowl is super flexible! I’ve made it with all sorts of swaps when my fridge was looking bare. For the cotija cheese, feta works beautifully (just use a light hand since it’s saltier). No mayo? Greek yogurt gives that same creamy tang with less fat. If you’re out of fresh corn, frozen works in a pinch – just char it in a dry pan for that grilled flavor. And cilantro haters? Try chopped green onions or even a bit of parsley instead. The beauty of this recipe is how adaptable it is to what you’ve got on hand!
Serving Suggestions
This street corn chicken rice bowl is a complete meal on its own, but I love dressing it up with a few extras when I’m feeling fancy. A handful of crispy tortilla chips on the side makes the perfect scoop for all that delicious corn mixture. Avocado slices or a quick guacamole add creamy richness that pairs beautifully with the spicy flavors. And if you’re serving a crowd? Whip up a batch of my easy black beans – just warm them with some garlic and cumin for a protein-packed side that turns this bowl into a full fiesta! If you are looking for other great dinner ideas, check out my dinner ideas section.
Storage & Reheating
Here’s the good news – this street corn chicken rice bowl actually keeps beautifully in the fridge! I’ve found it tastes just as good the next day, making it perfect for meal prep. Just store everything in an airtight container (I separate the toppings if I’m being fancy) and it’ll stay fresh for up to 3 days.
Now, reheating is where you need to be careful – nobody wants dried-out chicken or rubbery rice! My foolproof method? Sprinkle a teaspoon of water over the bowl, cover it with a damp paper towel, and microwave in 30-second bursts. Stir between each burst until it’s heated through. The steam keeps everything moist while bringing it back to life. Pro tip from my lunchbox disasters: if you’ve got extra lime wedges, squeeze fresh juice over after reheating to brighten it right back up!
Nutritional Information
Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially with something as delicious as this street corn chicken rice bowl! Keep in mind these numbers are just estimates (my grandma’s measuring cups and my eyeballing ingredients might differ slightly from yours). The values can change based on whether you use light mayo or full-fat, skinless chicken breast or thighs, and exact amounts of cheese (who measures cheese perfectly anyway?).
What I love about this bowl is how balanced it feels – you’re getting protein from the chicken, energy from the rice, and fresh veggies from the corn, all in one satisfying package. It’s the kind of meal that keeps me full for hours without that heavy, sluggish feeling. But hey, if you’re counting macros or have specific dietary needs, definitely adjust ingredients to fit your goals! For more information on general healthy eating guidelines, you can check out resources from the Centers for Disease Control and Prevention.
Frequently Asked Questions
Can I use frozen corn?
Absolutely! I’ve made this bowl with frozen corn when fresh wasn’t available – just thaw and pat dry before mixing with the mayo and spices. But here’s my insider tip: toss the frozen corn in a hot skillet for a few minutes first. You’ll get some of that charred, grilled flavor that makes fresh corn so special. If you’ve got the time though, nothing beats the sweetness of fresh grilled corn right off the cob!
Is this dish gluten-free?
Good news – it sure can be! The rice, chicken, and corn are naturally gluten-free. The only potential troublemaker is the mayo (some brands use gluten-containing additives). Just check your mayo label or use a certified GF brand, and you’re golden. I often swap in Greek yogurt as a gluten-free alternative that adds extra protein too. As for the cotija cheese – it’s naturally gluten-free, but always double-check packaging if you’re highly sensitive.
Can I meal prep this?
This bowl is my meal prep hero! I make big batches of each component on Sundays – cooked rice, grilled chicken, and the street corn mixture (without cilantro). The trick is storing them separately in airtight containers. The rice keeps for 3-4 days, chicken for 4 days, and corn mix for 2-3 days. When ready to eat, I just reheat the rice and chicken, then assemble with fresh toppings. Pro tip: add the cilantro and lime juice right before eating – they lose their vibrancy if stored too long!
Print
Amazing 25-Minute Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A flavorful and easy-to-make dish combining grilled chicken, street corn, and rice for a satisfying meal.
Ingredients
- 1 cup cooked rice
- 1 grilled chicken breast, sliced
- 1 cup street corn (grilled corn mixed with mayo, lime juice, and spices)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt to taste
Instructions
- Cook the rice according to package instructions.
- Grill the chicken breast until fully cooked, then slice.
- Mix the grilled corn with mayo, lime juice, and chili powder.
- Assemble the bowl by layering rice, chicken, and street corn.
- Top with cilantro and cotija cheese.
- Drizzle with lime juice and sprinkle with salt.
Notes
- Use leftover grilled chicken for quicker prep.
- Substitute feta cheese if cotija is unavailable.
- Adjust chili powder for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: street corn chicken rice bowl, Mexican rice bowl, grilled chicken bowl