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Close up of a delicious Street Corn Chicken Rice Bowl topped with charred corn, cilantro, green onions, and lime wedges on a bed of fluffy white rice.

Street Corn Chicken Rice Bowl

A hearty bowl filled with seared chicken and creamy street corn salad over rice – a flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Dish
Cuisine: American, Mexican
Calories: 592
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Marinade:
  • 1 pound chicken breast cut into 1-inch cubes (use skinless, boneless chicken breasts)
  • 1 ½ tablespoons olive oil or avocado oil for a neutral taste
  • 1 teaspoon chili powder adds mild heat
  • 1 teaspoon cumin for a warm, earthy flavor
  • ½ teaspoon smoked paprika adds a smoky depth
  • ½ teaspoon garlic powder for seasoning
  • ½ teaspoon kosher salt enhances flavor
  • Juice of ½ lime adds acidity
Street Corn Mixture:
  • 2 cups corn kernels fresh or frozen, thawed if frozen
  • 2 tablespoons mayonnaise lite mayonnaise works well
  • 2 tablespoons sour cream lite or fat-free for a healthier option
  • 1 clove garlic minced (for flavor)
  • ¼ teaspoon chili powder adds a mild heat
  • Juice of ½ lime adds brightness
  • Kosher salt to taste (for seasoning)
  • ½ cup crumbled cotija cheese or crumbled feta for a similar flavor
  • Chopped fresh cilantro or green onion optional, for garnish
Rice Base:
  • 1 ½ cups long-grain white rice jasmine rice is preferred
  • 3 cups water or chicken broth for added flavor
  • ½ teaspoon salt to season the rice

Method
 

  1. In a bowl, combine chicken breast, olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, and lime juice. Toss to coat and set aside to marinate while the rice cooks.
  2. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water (or broth) and salt to a boil. Add the rice, reduce the heat, and cover. Simmer for 15 minutes, then remove from heat and let steam for 5 minutes. Fluff with a fork before serving.
  3. Heat a large skillet over medium-high heat. Drizzle oil if needed. Add marinated chicken to the skillet and cook for 5–7 minutes, turning occasionally, until mostly cooked through and lightly browned.
  4. Add the corn kernels directly to the skillet with the chicken. Stir frequently, allowing the corn to char slightly and finish cooking the chicken for an additional 4 minutes.
  5. Lower the heat to medium. Stir in mayonnaise, sour cream, garlic, chili powder, and lime juice. Toss to combine, letting the mixture melt and become creamy. If needed, add a splash of broth or water to achieve the desired consistency. Simmer for 2–3 minutes to meld flavors.
  6. Stir in crumbled cotija cheese and optional cilantro or green onions. Remove from heat and set aside.
  7. Divide the rice into 4 bowls. Top with the creamy street corn chicken mixture. Garnish with lime wedges and fresh cilantro if desired.

Nutrition

Serving: 380gCalories: 592kcalCarbohydrates: 70gProtein: 34gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 93mgSodium: 1172mgPotassium: 663mgFiber: 3gSugar: 4gVitamin A: 485IUVitamin C: 3mgCalcium: 143mgIron: 2mg

Notes

This street corn chicken rice bowl is perfect for a quick yet flavorful meal. You can swap chicken for shrimp or salmon, and feel free to use brown rice or quinoa for a healthier twist. Leftovers are great for meal prepping!

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