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Street Corn Chicken Rice Bowl

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A bold and satisfying rice bowl featuring seasoned chicken, fluffy rice, and a creamy, tangy street corn topping packed with flavor and texture.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Halal

Ingredients

  • 2 cups cooked rice
  • 2 chicken breasts or 4 chicken thighs
  • 2 cups corn (fresh, canned, or frozen)
  • 1/3 cup mayonnaise or Greek yogurt
  • 1/3 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 cup cotija or feta cheese (crumbled)
  • 1/4 cup cilantro (chopped)
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Season chicken with chili powder, paprika, garlic powder, salt, and black pepper.
  2. Heat olive oil in a skillet and cook the chicken until fully cooked and browned, about 6–8 minutes per side. Let it rest, then slice.
  3. In a bowl, combine corn, mayonnaise or yogurt, sour cream, lime juice, and a pinch of chili powder.
  4. Mix in crumbled cheese and chopped cilantro to create the street corn mixture.
  5. Warm the cooked rice and divide it into serving bowls.
  6. Top rice with sliced chicken and a generous portion of the street corn mixture.
  7. Finish with extra lime juice and cilantro if desired, then serve.

Notes

  • Add black beans or avocado for extra texture and nutrition.
  • Include jalapeños or hot sauce for more heat.
  • Swap rice with cauliflower rice for a lighter option.
  • Use rotisserie chicken as a time-saving alternative.
  • Store components separately and assemble fresh for best texture.

Nutrition

Find it online: https://juliameals.com/street-corn-chicken-rice-bowl/