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–+ servings
Street Corn Chicken Rice Bowl

Delicious Street Corn Chicken Rice Bowl for Summer Cravings

This Smoky Street Corn Chicken Rice Bowl is a vibrant dish perfect for summer cravings, combining Mexican street corn, grilled chicken, and fluffy rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Rice brown rice for healthier option
For the Chicken
  • 2 pieces Chicken Breasts can be swapped with tofu
  • 1 tablespoon Chili Powder adjust based on spice preference
  • 1 teaspoon Paprika smoked paprika for extra depth
  • 1 teaspoon Garlic Powder or fresh garlic for more intense flavor
  • 1 teaspoon Cumin for Mexican flair
  • to taste Salt & Pepper essential for seasoning
For the Street Corn Mix
  • 2 ears Corn on the Cob fresh kernels are best
  • 1/4 cup Mayonnaise Greek yogurt as lighter substitute
  • 1/4 cup Sour Cream or extra mayo for a dairy-free option
  • 2 tablespoons Lime Juice preferably fresh lime
  • 1/2 cup Cotija Cheese or feta/dairy-free alternative
  • 1/4 cup Fresh Cilantro optional
Optional Toppings
  • 1 medium Avocado Slices for added richness
  • to taste Pickled Jalapeños adjust according to heat tolerance
  • 2 Lime Wedges for serving

Equipment

  • Medium Saucepan
  • Grill Pan
  • mixing bowl
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Cook the rice by bringing water or chicken broth to a boil, adding rice, reducing heat, covering, and simmering for 15-18 minutes until tender.
  2. Marinate the chicken by seasoning it with chili powder, paprika, garlic powder, cumin, salt, and pepper for 5-10 minutes.
  3. Grill the chicken for 6-7 minutes on each side until fully cooked and browned, then let it rest.
  4. Grill the corn for about 8-10 minutes, turning occasionally, then cut the kernels off the cob.
  5. Prepare the street corn mixture by combining corn, mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.
  6. Assemble bowls by starting with a scoop of rice, topping with street corn mixture and sliced grilled chicken.
  7. Garnish with fresh cilantro and optional toppings like avocado slices or pickled jalapeños.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze without fresh toppings for up to 3 months.

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