Some recipes are a celebration of simplicity and flavor, and Easy Street Corn Chicken Rice Bowl is exactly that. This dish combines the smoky, tangy flavors of Mexican street corn with tender chicken, fluffy rice, and a medley of fresh toppings. Imagine juicy grilled chicken, sweet corn, creamy cotija cheese, and a zesty lime crema all piled high on a bed of warm rice. It’s a meal that’s as vibrant as it is delicious, perfect for weeknight dinners or meal prep.

The first time I made this dish, it was for a casual summer dinner with friends. I wanted something fresh, flavorful, and easy to throw together. As I grilled the chicken and tossed the corn with spices, the kitchen filled with the irresistible aroma of smoky paprika and charred corn. When I served the bowls, everyone dug in immediately. “This tastes like a party in my mouth!” one friend exclaimed. Since then, this recipe has become a staple in my kitchen, a go-to for busy nights and casual gatherings alike.

These Easy Street Corn Chicken Rice Bowls are a delicious twist on classic Mexican street corn. Featuring grilled chicken, charred corn, and a zesty lime crema, this dish is ready in under 30 minutes. It’s the perfect combination of simplicity and bold flavor, making it ideal for both weeknight dinners and impromptu gatherings. Whether you’re a fan of Mexican cuisine or just looking for a quick, satisfying meal, this recipe is sure to impress.

Exciting Story

The first time I served these rice bowls, it was during a busy weeknight when I didn’t have much time to cook. My kids were hungry, and I needed something fast but delicious. As I tossed the corn with spices and grilled the chicken, my daughter wandered into the kitchen, asking, “What’s that amazing smell?” I handed her a forkful of the dish, and her eyes lit up. “This is so good!” she said, reaching for more.

Since that day, these Easy Street Corn Chicken Rice Bowls have become a family favorite. My kids love helping me assemble the bowls, and my friends always ask for the recipe whenever I mention it. There’s something about this dish that feels like a warm hug—a comforting, flavorful meal that brings people together.

Why These Easy Street Corn Chicken Rice Bowls

Selling Points:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Flavor-Packed: Combines smoky, tangy, and creamy flavors in every bite
• Versatile: Customize with your favorite toppings or protein.
• Crowd-Pleasing: Loved by both kids and adults alike.

What You Need for Easy Street Corn Chicken Rice Bowls

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 cups cooked rice (white, brown, or cilantro lime rice)
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 lime, juiced and zested
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (optional)
• Lime wedges, for serving

How to Make Easy Street Corn Chicken Rice Bowls

1. Cook the Chicken: Season the chicken with smoked paprika, chili powder, garlic powder, and cayenne pepper. Grill or pan-sear the chicken until cooked through, about 6-8 minutes per side. Let it rest for 5 minutes, then slice into strips.
2. Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Season with a pinch of salt and pepper.
3. Make the Lime Crema: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest.
4. Assemble the Bowls: Divide the cooked rice among bowls. Top with sliced chicken, charred corn, and avocado slices. Drizzle with lime crema and sprinkle with cotija cheese and cilantro. Serve with lime wedges on the side.

Tips for Easy Street Corn Chicken Rice Bowls

• Use Pre-Cooked Rice: Save time by using leftover rice or pre-cooked rice packets.
• Grill the Corn: For extra smoky flavor, grill the corn on the cob before cutting off the kernels.
• Make It Spicy: Add diced jalapeños or a drizzle of hot sauce for a spicy kick.
• Double the Lime Crema: It’s so good, you’ll want extra for drizzling!

Substitutions and Variations

• Vegetarian: Skip the chicken and add black beans or grilled tofu.
• Gluten-Free: Ensure all ingredients, including spices, are gluten-free.
• Different Protein: Use shrimp, steak, or pulled pork instead of chicken.
• Extra Veggies: Add diced tomatoes, bell peppers, or shredded lettuce.

Make a Healthier Version

• Low-Fat: Use Greek yogurt instead of sour cream and light mayonnaise.
• Whole Grains: Use brown rice or quinoa instead of white rice.
• Extra Veggies: Add more vegetables like zucchini or spinach.

Closing for Easy Street Corn Chicken Rice Bowls

These Easy Street Corn Chicken Rice Bowls are more than just a meal—they’re a celebration of flavor, simplicity, and connection. Whether you’re cooking for yourself, your family, or a group of friends, this dish is sure to impress. Don’t forget to let us know how your batch turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for  Easy Street Corn Chicken Rice Bowl:

Can I use frozen corn?
Yes, just thaw and pat it dry before charring in the skillet.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Can I make this gluten-free?
Yes, ensure all ingredients, including spices, are gluten-free.

What can I serve with this dish?
Pair with tortilla chips, guacamole, or a simple side salad.

Can I use a different type of rice?
Yes, brown rice, quinoa, or cauliflower rice work well.

How do I make the chicken more flavorful?
Marinate the chicken in lime juice and spices for 30 minutes before cooking.

Can I make this ahead of time?
Yes, but store the components separately and assemble before serving.

What’s the best way to char the corn?
Use a hot skillet or grill for the best charred flavor.

Can I make this spicy?
Add diced jalapeños, hot sauce, or extra cayenne pepper.

Can I use a different type of cheese?
Yes, feta or queso fresco are great substitutes for cotija.

How do I prevent the rice from drying out?
Store the rice with a damp paper towel and reheat with a splash of water.

Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the cooked chicken and corn separately.

Easy Street Corn Chicken Rice Bowl

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs

• 2 cups cooked rice (white, brown, or cilantro lime rice)

• 2 cups corn kernels (fresh, frozen, or canned)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper (optional)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1 lime, juiced and zested

• 1/2 cup cotija cheese, crumbled

• 1/4 cup fresh cilantro, chopped

• 1 avocado, sliced (optional)

• Lime wedges, for serving

Directions

• Cook the Chicken: Season the chicken with smoked paprika, chili powder, garlic powder, and cayenne pepper. Grill or pan-sear the chicken until cooked through, about 6-8 minutes per side. Let it rest for 5 minutes, then slice into strips.
• Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Season with a pinch of salt and pepper.
• Make the Lime Crema: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest.
• Assemble the Bowls: Divide the cooked rice among bowls. Top with sliced chicken, charred corn, and avocado slices. Drizzle with lime crema and sprinkle with cotija cheese and cilantro. Serve with lime wedges on the side.