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–+ servings

Easy Street Corn Chicken Rice Bowl

Rose
If you’re craving a meal that’s fresh, filling, and bursting with flavor, this Easy Street Corn Chicken Rice Bowl delivers everything you love about Mexican street corn in a complete, satisfying bowl. Juicy seasoned chicken, fluffy rice, and creamy street corn come together for a dinner that feels special but is simple enough for any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 520 kcal

Equipment

  • large bowl
  • skillet or grill pan
  • spatula or tongs
  • mixing spoon
  • knife and cutting board
  • measuring cups and spoons

Ingredients
  

  • 1½ pounds boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1 lime juice of
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¾ tsp salt
  • ½ tsp black pepper
  • 3 cups corn kernels (fresh, frozen, or canned and drained)
  • 2 tbsp olive oil (for cooking corn)
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 lime juice of
  • ½ tsp chili powder
  • ¼ tsp salt (or to taste)
  • ¼ cup finely diced red onion
  • ½ cup crumbled Cotija cheese
  • 3 cups cooked white rice (jasmine or basmati recommended)
  • 1 tbsp butter or olive oil (optional)
  • to taste chopped cilantro and lime juice for flavoring (optional)
  • as desired sliced avocado or guacamole (optional)
  • as desired extra Cotija or feta cheese (optional)
  • as desired fresh cilantro (optional)
  • as desired lime wedges (optional)
  • as desired mild hot sauce or chili flakes (optional)

Instructions
 

  • In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken and toss until evenly coated. Let it marinate for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.
  • Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest for 5 minutes before slicing into strips or bite-sized pieces.
  • In the same skillet (or a separate pan), heat olive oil over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and golden in spots.
  • Transfer the hot corn to a mixing bowl. Stir in mayonnaise, sour cream, lime juice, chili powder, salt, red onion, and Cotija cheese. Taste and adjust seasoning as needed.
  • Warm the cooked rice. If desired, stir in butter or olive oil, chopped cilantro, and a squeeze of lime juice for extra flavor.
  • Divide rice among bowls. Top with sliced chicken, generous spoonfuls of street corn, and your favorite toppings. Finish with fresh cilantro and a squeeze of lime.

Notes

This recipe is perfect for busy families, meal prep, or anyone who loves customizable bowls with bold, comforting flavors. Pro tips include not overcrowding the pan, letting chicken rest, properly charring corn, seasoning in layers, and serving warm. Ingredient substitutions: use Greek yogurt instead of sour cream, feta for Cotija, or brown/cauliflower rice for variation.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 680mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 3mg
Keyword chicken rice bowl, family dinner, meal prep, street corn
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