Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts, diced; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp cumin; 1 tbsp olive oil; Salt and pepper to taste; 1 cup long-grain rice (cooked as per package instructions); Juice of 1 lime; 2 tbsp chopped fresh cilantro; 2 cups corn kernels (fresh, frozen, or canned); 1/4 cup mayonnaise; 1/4 cup crumbled cotija cheese; 1/2 tsp chili powder; Juice of 1 lime; Salt to taste; Diced avocado; Chopped tomatoes; Sliced jalapeños; Extra cotija cheese

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Introduction

This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal that combines smoky seasoned chicken, zesty cilantro lime rice, and creamy, tangy street corn. It’s a quick and satisfying dish perfect for a weeknight dinner or casual gathering.

A white bowl filled with a colorful layered dish starting from the bottom with a layer of white rice, topped with crumbled white cheese and a small heap of thin, purple-red onion rings. Above this is a generous layer of charred, reddish-brown grilled chicken chunks drizzled with white sauce and sprinkled with green herbs and red chili flakes. To the top left side, there is a bright yellow layer of corn kernels mixed with more crumbled white cheese and green herbs. On the right side near the edge of the bowl, there are triangular yellow tortilla chips placed above the chicken. A lime wedge sits on the bottom right side of the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, diced
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper to taste
1 cup long-grain rice (cooked as per package instructions)
Juice of 1 lime
2 tbsp chopped fresh cilantro
2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
1/2 tsp chili powder (for street corn)
Juice of 1 lime (for street corn)
Salt to taste
Optional toppings: diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese

Instructions

Step 1: Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
Step 2: Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5–7 minutes. Remove from heat and set aside.
Step 3: Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
Step 4: In a bowl, combine the corn kernels, mayonnaise, cotija cheese, 1/2 tsp chili powder, lime juice, and a pinch of salt. Mix until well combined.
Step 5: Divide the rice among serving bowls. Top each with the cooked chicken and a generous scoop of the street corn mixture.
Step 6: Add any optional toppings such as diced avocado, chopped tomatoes, sliced jalapeños, or extra cotija cheese for added flavor and color.

Tips & Variations

Use fresh corn in season for the best flavor, but frozen or canned corn works well too—just drain canned corn thoroughly.
For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or include extra jalapeños on top.
Substitute cotija cheese with feta if cotija is unavailable; it offers a similar crumbly and tangy texture.
To make it a vegetarian option, replace chicken with grilled tofu or roasted vegetables.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave. Add the street corn and optional toppings fresh to preserve their texture and flavor.

How to Serve

A white bowl filled with three main layers: the bottom layer is fluffy white rice, topped with bright yellow cooked corn kernels mixed lightly with chopped green cilantro; the top layer features grilled chicken pieces with a golden-brown charred texture, drizzled with creamy white sauce and dusted with red seasoning. Thin slices of purple onion add color on the edges, and two green lime wedges rest on the side inside the bowl. The bowl sits on a white marbled surface scattered with cilantro leaves and broken light yellow tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of long-grain white rice?

Yes, brown rice can be used but it will take longer to cook. Adjust cooking time according to the package instructions and follow the rest of the recipe as usual.

Is there a way to make this dish gluten-free?

This recipe is naturally gluten-free as long as you use rice and seasonings without gluten-containing additives. Always check labels if you have dietary restrictions.