This Street Corn Chicken Rice Bowl brings together smoky grilled chicken, charred corn tossed in a creamy lime sauce, and zesty rice for a vibrant, restaurant-quality meal that is both satisfying and easy to prepare at home.

Why You’ll Love This Recipe

Deep, smoky flavor from chili powder, garlic powder, smoked paprika, and cumin
Creamy and tangy charred street corn with mayonnaise and cotija cheese
Fragrant lime-infused rice that perfectly complements the toppings
Ready in under one hour, ideal for busy weeknights
Excellent for meal prep; components can be cooked ahead and assembled when needed

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 cups corn kernels
1 tablespoon butter
1 tablespoon mayonnaise
¼ cup cotija cheese (or feta cheese)
1 cup long-grain rice
2 cups water or chicken broth
¼ cup sour cream or Greek yogurt
2 tablespoons mayonnaise (for the dressing)
3 tablespoons lime juice, divided
Fresh cilantro and lime wedges for garnish

directions

Marinate the chicken by combining the olive oil, chili powder, garlic powder, smoked paprika, cumin, and 1 tablespoon of lime juice. Rub the mixture over the chicken and let it marinate for 15 to 60 minutes.
Cook the rice by bringing the water or broth to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes until tender. Remove from heat and stir in 1 tablespoon of lime juice.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165 °F. Let the chicken rest for 5 minutes before slicing.
In a hot skillet, melt the butter over medium-high heat. Add the corn kernels in a single layer and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes.
Transfer the charred corn to a bowl and stir in the mayonnaise, cotija cheese, and 1 tablespoon of lime juice. Season with salt and pepper to taste.
In a small bowl, whisk together the sour cream, remaining mayonnaise, remaining lime juice, and a pinch of chili powder until smooth to make the dressing.
To assemble, divide the rice among four bowls. Top each with sliced chicken and the street corn mixture. Drizzle with the creamy dressing and garnish with fresh cilantro and lime wedges.

Servings and timing

Servings: 4 bowls
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Add cooked black beans or sliced avocado for extra creaminess and fiber
Substitute cotija cheese with feta or Parmesan for a milder, tangy flavor
Use shrimp, steak, or firm tofu in place of chicken; adjust cooking times accordingly

storage/reheating

Store cooled chicken, rice, and corn mixture separately in airtight containers in the refrigerator for up to 4 days. To reheat, microwave each component until warmed through or gently warm in a skillet before assembling the bowls.

FAQs

Can I use frozen corn?

Yes. Thaw the frozen corn and drain any excess moisture, then cook a few minutes longer in the skillet to achieve a good char.

What can I substitute for cotija cheese?

Feta or Parmesan both work well as substitutes, offering a similar salty, crumbly texture.

Can I meal prep this recipe?

Absolutely. Cook and store each component separately, then assemble bowls with fresh garnish and dressing when you are ready to eat.

Can I use a different protein?

Yes. Shrimp, steak, or firm tofu are all suitable alternatives—simply adjust the cooking time to ensure the protein is fully cooked.

Is there a lighter version of the dressing?

For a lower-fat option, use Greek yogurt in place of sour cream and choose a light or vegan mayonnaise.

How do I char the corn evenly?

Preheat the skillet until it is very hot, cook the corn in batches in a single layer, and avoid stirring too frequently so that the kernels can develop good color.

Can I use brown rice or quinoa instead of white rice?

Yes. Increase the cooking time and adjust the liquid ratio according to the package instructions for brown rice or quinoa.

Is this recipe gluten-free?

Yes — when using gluten-free mayonnaise and ensuring that all spices and condiments are certified gluten-free, the recipe is naturally gluten-free.

How can I make this vegan?

Replace the chicken with marinated tofu or tempeh and use plant-based yogurt and mayonnaise in the dressing.

How long can I store leftovers?

Leftover components can be refrigerated separately for up to 4 days; reheat and combine as desired.

Conclusion

This Street Corn Chicken Rice Bowl combines layers of smoky, tangy, and creamy flavors in a single bowl, making it an ideal option for both weeknight dinners and meal prep. Its straightforward steps, versatile variations, and make-ahead potential ensure that you can enjoy a taste of vibrant street-style Mexican cuisine any night of the week.