Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the ultimate weeknight meal—super easy, packed with flavor, and totally family-approved.

Juicy, seasoned chicken, roasted corn, creamy sauce, and fluffy rice all come together for a meal that tastes like a street food favorite but made right at home.

The best part? It’s a one-bowl wonder, meaning fewer dishes (yay!). Plus, kids love the sweet corn and cheesy topping, while you get to sneak in some extra protein. Let’s make it!

this recipe!

What You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts (cubed)
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

For the Corn Mixture:

• 1 ½ cups corn (fresh, canned, or frozen)
• 1 tablespoon butter
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ cup mayo
• ¼ cup sour cream
• ½ cup cotija cheese (crumbled)
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

For the Rice Bowl:

• 2 cups cooked rice (white or brown)
• ½ cup shredded Mexican cheese blend
• 1 jalapeño (sliced, optional)
• Lime wedges for serving

Pro Tips

1. Use rotisserie chicken if you’re in a hurry—just toss it with the spices!
2. Frozen corn? No problem! Just let it thaw first or cook it straight from frozen.
3. Want more heat? Add a pinch of cayenne or extra jalapeño.
4. Make it creamy by stirring extra sour cream into the rice.
5. Crispy corn hack: Let the corn sit in the hot pan without stirring for a minute to get that charred, smoky flavor.

Tools You’ll Need

• Large skillet
• Mixing bowls
• Cutting board
• Knife
• Measuring spoons & cups
• Wooden spoon

Substitutions & Variations

• Swap chicken for shrimp for a fun twist.
• No cotija? Use feta or Parmesan instead.
• Use Greek yogurt instead of sour cream for a protein boost.
• Make it low-carb with cauliflower rice instead of regular rice.

Make-Ahead Tips

• Cook the rice and store it in the fridge for up to 3 days.
• The corn mixture can be made a day ahead—just warm it up before serving.
• Season and marinate the chicken for extra flavor if prepping ahead.

How to Make It

1. Season the Chicken

In a bowl, toss the cubed chicken with chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

2. Cook the Chicken

Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Remove from the pan and set aside.

3. Cook the Corn

In the same skillet, melt butter and add corn, chili powder, smoked paprika, and salt. Sauté for 3-4 minutes until slightly charred..

4. Make the Street Corn Mixture

Transfer the cooked corn to a bowl. Stir in mayo, sour cream, cotija cheese, lime juice, and chopped cilantro until creamy and well combined.

5. Assemble the Rice Bowls

In serving bowls, add a base of cooked rice. Top with the cooked chicken, street corn mixture, shredded cheese, and jalapeño slices. Serve with lime wedges on the side.

Leftovers & Storage

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Reheat in the microwave for 1-2 minutes, stirring halfway.
• Keep the corn mixture separate if you want to keep it fresh and creamy.

Final Thoughts

This Street Corn Chicken Rice Bowl is comfort food at its best—easy, flavorful, and totally customizable. Whether you’re feeding picky eaters or spice lovers, this dish has something for everyone. Try it out and let me know how it turns out in the comments! Happy cooking! 😊🔥