If you’ve ever craved something fresh, filling, and full of flavor without spending hours in the kitchen, then this Street Corn Chicken Rice Bowl Recipe is for you. Think of it as a weeknight miracle—colorful, hearty, and ready in just 30 minutes. As a mom of three, I know the joy of pulling off a dinner that makes everyone at the table happy (yes, even the picky eater who claims “green things” are suspicious).
This recipe is my go-to when I want bold flavors, creamy textures, and a healthy balance all in one bowl.
Table of Contents
Why You’ll Love This Street Corn Chicken Rice Bowl Recipe
- Fast & fuss-free: Dinner on the table in 30 minutes.
- Healthy balance: Packed with protein, healthy fats, and fiber.
- Customizable: Easily swap chicken for turkey, tofu, or even shrimp.
- Crowd-pleaser: It’s like a street-food favorite made wholesome for home.
Plus, you can prep ahead by cooking rice in bulk and having chicken grilled the night before. That’s weeknight victory right there.
What Does Street Corn Chicken Rice Bowl Taste Like?
Imagine juicy chicken with smoky corn, tangy lime, creamy avocado, and a sprinkle of cotija cheese—all tied together with a zesty lime dressing. It’s hearty but refreshing, spicy yet cooling. The flavors play together like a little fiesta in your mouth.
Ingredients You’ll Need for Street Corn Chicken Rice Bowl Recipe
When it comes to making a truly satisfying Street Corn Chicken Rice Bowl Recipe, the secret lies in choosing simple, fresh, and flavorful ingredients that work together like a dream. Don’t worry—you won’t need a mile-long grocery list, but every single item here adds its own personality to the bowl.
Here’s what you’ll want to gather before you start cooking:
- Chicken Breast (about 1 pound) – Boneless and skinless is best, since it cooks evenly and stays juicy when pan-seared. I like to season it with chili powder, salt, and pepper to give it that bold, smoky flavor. If you’d rather lighten things up, ground turkey or even grilled tofu makes a great substitute. For another cozy chicken dish, you might also enjoy my Creamy Crockpot Chicken Wild Rice Soup for those chillier nights.
- Rice (1 cup uncooked) – Jasmine or basmati rice is my top pick because of the delicate aroma and fluffy texture, but brown rice works well if you want extra fiber. Feeling adventurous? Try quinoa for more protein or swap in cauliflower rice if you’re watching carbs—this makes the bowl lighter but still super filling.
- Corn (1 cup) – Sweet corn is really the star of this Street Corn Chicken Rice Bowl Recipe. Fresh grilled corn on the cob is amazing if you have it, but frozen kernels work beautifully too. Even canned corn can save the day when you’re short on time. Don’t skip the quick sauté in your skillet—it brings out that slightly charred, street-food style flavor we’re aiming for.
- Avocado (1 large, sliced or cubed) – Creamy avocado balances the smoky chicken and tangy lime perfectly. If you don’t have a ripe avocado on hand, guacamole works just as well (and might even make your bowl feel extra indulgent).
- Cilantro (¼ cup, chopped) – Fresh cilantro adds a refreshing herbal note that brightens the entire dish. If you or your family aren’t cilantro fans, swap with fresh parsley for a milder touch.
- Lime (1, juiced) – Nothing compares to fresh lime juice. That zesty squeeze ties all the flavors together and makes this bowl feel lively. If you only have bottled juice, it’ll do—but I promise the fresh stuff makes a world of difference.
- Cheese (½ cup) – Cotija is the traditional choice, with its crumbly, salty flavor. Feta is another great option if cotija is hard to find, and if you’re dairy-free, go for a vegan cheese crumble.
- Chili Powder (1 teaspoon) – Just enough to add warmth without overwhelming the dish. If you prefer a gentler flavor, swap for smoked paprika.
- Salt & Pepper – To taste, always. Seasoning is what makes your chicken pop and balances the creaminess of the avocado.
Creamy Lime Dressing
The finishing touch for your Street Corn Chicken Rice Bowl Recipe is the dressing—it’s tangy, creamy, and slightly spicy. You’ll whisk together:
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A generous squeeze of lime juice
- Pinch of chili powder
- Salt & pepper
This simple dressing ties every bite together and takes your bowl from good to “where has this been all my life?”
✨ With these fresh, flavorful ingredients, you’re just 30 minutes away from a colorful, nourishing dinner that’s sure to become a regular in your weekly rotation.
How to Make Street Corn Chicken Rice Bowl
Cooking this Street Corn Chicken Rice Bowl Recipe is easier than you might think. The beauty of this dish is that you’re essentially cooking three main parts—the rice, the chicken, and the corn—and then bringing them together into one hearty, flavor-packed bowl. Here’s how to make it from start to finish:
Step 1: Cook the Rice
Start by preparing your base. Measure out 1 cup of rice (jasmine or basmati works beautifully) and cook it according to the package instructions. If you’re using brown rice, remember it takes a little longer, so plan accordingly.
While the rice simmers away, you’ll have time to prep the chicken and veggies. I often make a double batch of rice because it reheats well and saves me time on busy weeknights. You can even use leftover rice from another meal—like when I made Crockpot Creamy Chicken and Potato Soup and had rice sitting in the fridge, this bowl was my next-day lunch lifesaver!
Step 2: Season the Chicken
Take your boneless, skinless chicken breasts and season them generously with salt, pepper, and chili powder. Don’t be shy here—the seasoning is what gives your chicken that smoky, slightly spicy kick that pairs so well with the sweet corn.
Step 3: Cook the Chicken
Heat a skillet over medium heat and drizzle in a bit of olive oil. Once the pan is hot, add your seasoned chicken breasts. Cook for 5–7 minutes per side, or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F.
💡 Pro Tip: Don’t constantly flip the chicken. Letting it sit undisturbed helps create that beautiful golden crust. That little sear adds flavor to your Street Corn Chicken Rice Bowl Recipe and makes the chicken taste like it came off a grill.
Step 4: Sauté the Corn
Once your chicken is nearly done, toss 1 cup of corn kernels (fresh, frozen, or canned) into the same skillet. Cooking it in the leftover chicken juices gives it extra flavor. Sauté for 3–5 minutes until the kernels start to char slightly and smell sweet and smoky.
If you want to take it up a notch, you can even grill fresh corn on the cob, slice off the kernels, and add them to the bowl—it adds an authentic street corn vibe.
Step 5: Rest & Chop the Chicken
After cooking, transfer the chicken breasts to a cutting board and let them rest for a few minutes. This step is easy to skip, but trust me—it keeps the chicken juicy. Then, slice the chicken into bite-sized strips or cubes, perfect for piling into your bowl.
Step 6: Assemble Your Bowl
Now the fun part! In a large bowl, combine your warm cooked rice, sautéed corn, chopped chicken, fresh cilantro, and a squeeze of lime juice. Toss gently so everything gets coated in that zesty lime goodness.
Step 7: Add the Toppings
Divide the mixture into serving bowls. Then top with creamy avocado slices, a sprinkle of cotija cheese, and—of course—a generous drizzle of your homemade creamy lime dressing.
The first bite will give you smoky chicken, sweet corn, creamy avocado, salty cheese, and that tangy dressing all at once. It’s the kind of balance that makes this Street Corn Chicken Rice Bowl Recipe an instant family favorite.
✨ And there you have it—your wholesome dinner ready in just about 30 minutes. This recipe is proof that weeknight meals don’t have to be bland or boring. With a few fresh ingredients and smart steps, you’ve got a bowl that’s both comforting and refreshing.
Tips and Tricks for Perfect Street Corn Chicken Rice Bowl Recipe
- Use leftover chicken – Rotisserie chicken works beautifully.
- Spice it up – Add jalapeños or hot sauce for extra heat.
- Make it lighter – Swap rice for cauliflower rice or quinoa.
- Kid-friendly twist – Keep dressing on the side for picky eaters.
- Meal prep magic – Store rice and chicken separately, then assemble bowls when ready.
(Confession: I sometimes double the corn because my kids snack on it while I’m cooking. Mom tax, right?)
Storage for Street Corn Chicken Rice Bowl
- Fridge: Store components separately in airtight containers up to 3 days.
- Freezer: Chicken and rice can be frozen up to 1 month.
- Best reheating tip: Warm chicken and rice first, then add fresh toppings.
FAQs
Q: Can I make this vegetarian?
A: Yes! Swap chicken for tofu or black beans.
Q: What if I don’t have cotija cheese?
A: Feta or even Parmesan works in a pinch.
Q: Can I make the dressing dairy-free?
A: Absolutely—use vegan mayo and coconut yogurt instead.
Conclusion
This Street Corn Chicken Rice Bowl Recipe is more than just a quick dinner—it’s a bowl full of comfort and freshness. Whether you’re a busy parent, a meal prep enthusiast, or just craving something satisfying without being heavy, this recipe will earn a spot in your regular rotation.
Try it this week and let your kitchen feel like a fiesta. And if you love corn-based recipes, you might also enjoy my Pumpkin Chili with Black Beans & Corn for another cozy, flavor-packed meal.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Street Corn Chicken Rice Bowl Recipe: Simple, Healthy & Crowd-Pleasing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
The Effortless Street Corn Chicken Rice Bowl is a flavorful and nutritious one-bowl meal featuring tender chicken, sweet corn, creamy avocado, and zesty lime dressing. It’s quick, satisfying, and perfect for weeknight dinners!
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup jasmine or basmati rice
- 1 cup corn (fresh, frozen, or canned)
- 1 large avocado, sliced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- ½ cup Cotija or feta cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Creamy Lime Dressing:
- 2 tablespoons sour cream
- 1 tablespoon mayo
- A squeeze of fresh lime juice
- A pinch of chili powder
- Salt and pepper to taste
Instructions
1. Cook the rice according to package instructions.
2. Season the chicken breasts with salt, pepper, and chili powder. Heat a skillet over medium heat with a splash of olive oil. Cook the chicken for 5-7 minutes per side until fully cooked. Set aside.
3. In the same skillet, sauté the corn for 3-5 minutes until slightly charred and flavorful.
4. Let the chicken rest, then chop it into bite-sized pieces.
5. In a large bowl, combine the cooked rice, sautéed corn, chopped chicken, cilantro, and lime juice.
6. Divide the mixture into serving bowls. Top each with avocado slices and a sprinkle of cheese.
7. Whisk together the dressing ingredients and drizzle over the bowls before serving.
Notes
For a lower-carb option, use cauliflower rice instead of regular rice.
You can substitute turkey or tofu for the chicken to make this dish vegetarian or lighter.
The creamy lime dressing ties the bowl together—don’t skip it!
