Street Corn Chicken Rice Bowl

Ingredients for Street Corn Chicken Rice Bowl

For the 30-minute total time, I cook rice ahead or use leftover rice from earlier in the week. If cooking rice from scratch, add 20-25 minutes to your total time. My go-to is jasmine rice because it stays fluffy and absorbs the lime crema beautifully. For the chicken, I often use rotisserie chicken from the grocery store on the busiest nights, which cuts the cooking time in half.

For the Bowl:

• 2 cups cooked rice (white, brown, or cilantro-lime)
• 2 chicken breasts, grilled and sliced (about 1 lb total)
• 1 cup corn kernels (fresh, frozen, or canned, drained and patted dry)
• ½ cup black beans (drained and rinsed well)
• ¼ cup diced red onion
• ¼ cup diced tomatoes
• ¼ cup crumbled cotija cheese (my preference is authentic cotija, but feta works in a pinch)
• 2 tablespoons chopped fresh cilantro (for garnish)
• 2 tablespoons olive oil (divided: 1 tbsp for corn, 1 tbsp for chicken if cooking fresh)
• 1½ teaspoons chili powder (divided between corn and chicken)
• ½ teaspoon smoked paprika (in my experience, this makes all the difference for that authentic street corn flavor)
• ½ teaspoon cumin
• ½ teaspoon salt (divided)
• ¼ teaspoon black pepper

For the Lime Crema:

• ½ cup sour cream or Greek yogurt (I usually use Greek yogurt because my family prefers the tangier flavor and extra protein)
• Juice of 1 lime (freshly squeezed, about 2 tablespoons)
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Step-by-Step Instructions

I recommend having all your ingredients prepped and measured before you start cooking. This makes the whole process flow smoothly, especially on hectic weeknights when you need dinner ready fast.

Step 1: In a small mixing bowl, whisk together the sour cream or Greek yogurt, fresh lime juice, garlic powder, and salt until smooth and creamy. Taste and adjust lime juice if needed. Make this first so the flavors have time to meld while you finish cooking. Set aside in the refrigerator.

Step 2: If cooking fresh chicken, season both sides with half the chili powder (about ¾ teaspoon), cumin, salt, and pepper. Heat 1 tablespoon olive oil in a grill pan or large skillet over medium heat. Cook chicken for 5-7 minutes per side until the internal temperature reaches 165°F on a meat thermometer and juices run clear. Let the chicken rest for 5 minutes before slicing to keep it juicy, then slice against the grain into thin strips for the most tender texture.

Step 3: While chicken rests, heat a second skillet (or wipe out the first one) over medium-high heat and add the remaining 1 tablespoon olive oil. Once the oil shimmers, add your corn kernels in a single layer and let them cook undisturbed for 2 minutes to develop char. You’ll hear a gentle sizzle and smell a toasty aroma. Stir and cook for another 2-3 minutes until you see golden-brown spots on the corn. Season with the remaining chili powder, smoked paprika, and a pinch of salt and pepper. The corn should smell smoky and look caramelized. Remove from heat and set aside.

Step 4: Build your bowls starting with a generous base of warm rice (about ½ cup per bowl). Layer on the sliced chicken, charred corn, black beans, diced tomatoes, and red onion. Sprinkle with crumbled cotija cheese, drizzle generously with the lime crema, and finish with fresh cilantro. Serve immediately while everything is warm and vibrant.

Best Side Dishes for Street Corn Chicken Rice Bowl

This bowl is hearty enough to stand alone, but pairing it with the right sides creates a complete Mexican-inspired feast that balances flavors and textures beautifully.

Warm Flour or Corn Tortillas: Soft tortillas on the side let everyone scoop up extra bites and add interactive fun to dinner. The mild flavor balances the bold, spicy elements of the bowl perfectly.

Fresh Guacamole or Avocado Slices: Creamy avocado adds healthy fats and cooling richness that perfectly complements the smoky corn and zesty lime crema. It also boosts the nutritional profile with heart-healthy monounsaturated fats.

Crispy Tortilla Chips with Salsa Verde: The crunch factor from chips provides textural contrast against the soft rice and tender chicken, while tangy salsa verde echoes the bright citrus notes in the bowl without overwhelming the main dish.

Protein-Packed Garlic Cream Chicken Skillet: For a bigger family dinner spread, this creamy chicken dish shares similar weeknight ease and complements the Mexican flavors while offering variety on your table.

Simple Green Salad with Lime Vinaigrette: A light, crisp salad with lime dressing keeps the meal fresh and adds extra vegetables without competing with the bowl’s bold flavors. The acidity cuts through the creamy crema beautifully.

Chili Lime Roasted Sweet Potatoes: For extra heartiness, roasted sweet potatoes with chili and lime bring natural sweetness and additional fiber while staying in the same flavor family as the main dish.

Storage & Serving Tips

Store all components separately in airtight containers in the refrigerator for up to 4 days. I recommend keeping the lime crema separate to prevent the rice and toppings from getting soggy. The chicken and corn stay fresher this way too. The rice, chicken, and corn freeze well for up to 2 months, but skip freezing the crema and fresh vegetables as they don’t hold up well.

When reheating, microwave the rice and chicken together for 1-2 minutes until heated through to 165°F, or warm them in a skillet with a splash of water for better texture. I usually add a tablespoon of water or chicken broth to the rice before reheating to keep it fluffy and prevent drying out. Reheat the corn separately in a skillet over medium heat for 1-2 minutes to revive that smoky flavor. Add fresh lime crema and toppings after everything is warmed through.

This bowl is incredibly versatile for meal prep. I often grill extra chicken on Sunday and char a big batch of corn, then assemble fresh bowls throughout the week in under 5 minutes. You can also turn leftovers into quesadillas, stuff them into bell peppers, or serve over mixed greens for a taco salad twist. My daughter loves using the leftovers as burrito filling for her school lunch.

FAQs

Street Corn Chicken Rice Bowl

A quick and flavorful Street Corn Chicken Rice Bowl featuring juicy grilled chicken, smoky charred corn, fluffy rice, and black beans, all tied together with a creamy, zesty lime crema.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked rice white, brown, or cilantro-lime, prepare ahead or use leftover rice
• 2 chicken breasts about 1 lb total, or use rotisserie chicken
• 1 cup corn kernels fresh, frozen, or canned, drained and patted dry
• 0.5 cup black beans drained and rinsed well
• 0.25 cup diced red onion
• 0.25 cup diced tomatoes
• 0.25 cup crumbled cotija cheese or feta cheese
• 2 tablespoons chopped fresh cilantro for garnish
• 2 tablespoons olive oil divided: 1 tbsp for corn, 1 tbsp for chicken
• 1.5 teaspoons chili powder divided between corn and chicken
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon cumin
• 0.5 teaspoon salt divided
• 0.25 teaspoon black pepper
• 0.5 cup sour cream or Greek yogurt
• 1 lime juiced, about 2 tablespoons
• 0.5 teaspoon garlic powder for lime crema
• 0.25 teaspoon salt for lime crema

Equipment

• Two skillets or one large skillet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Meat thermometer

Method

 

1. In a small mixing bowl, whisk together sour cream or Greek yogurt, fresh lime juice, garlic powder, and salt until smooth and creamy. Taste and adjust lime juice if needed. Refrigerate while preparing other components.
2. If cooking fresh chicken, season both sides with half the chili powder (about ¾ teaspoon), cumin, salt, and pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice against the grain into thin strips.
3. Heat a second skillet over medium-high heat and add remaining 1 tablespoon olive oil. Once oil shimmers, add corn kernels in a single layer and let cook undisturbed for 2 minutes. Stir and cook for another 2-3 minutes until golden-brown spots appear. Season with remaining chili powder, smoked paprika, salt, and pepper. Remove from heat.
4. Assemble bowls by starting with a base of warm rice (about ½ cup per bowl). Layer sliced chicken, charred corn, black beans, diced tomatoes, and red onion on top. Sprinkle with crumbled cotija cheese, drizzle generously with lime crema, and finish with fresh cilantro. Serve immediately.

Notes

For faster prep, use pre-cooked rotisserie chicken and leftover rice. Rice must be cooked ahead for the 30-minute total time. Store components separately in airtight containers for up to 4 days. Rice, chicken, and corn can be frozen for up to 2 months. Reheat rice and chicken for 1-2 minutes until 165°F. Customize with avocado, jalapeños, or hot sauce.