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A vibrant street corn chicken rice bowl topped with grilled chicken pieces, charred corn, chopped cilantro, green onions, and a drizzle of creamy dressing over white rice.

street corn chicken rice bowl

This easy Street Corn Chicken Rice Bowl brings all the smoky, creamy, and zesty flavors of Mexican street corn into a hearty, customizable meal. Juicy spiced chicken, charred corn, and cilantro lime rice come together in under 30 minutes for a dinner that tastes like your favorite food truck—without leaving your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course, Dinner, Lunch, Meal Prep
Cuisine: Mexican, Tex-Mex, Fusion
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless chicken breasts or thighs - Patted dry
  • 1 tablespoon Olive oil - -For cooking
  • 1 teaspoon Chili powder - Adds smoky heat
  • 1 teaspoon Cumin -Warm depth of flavor
  • 1 teaspoon Garlic powder - Essential for seasoning
  • ½ teaspoon Smoked paprika -For extra smokiness
  • ½ teaspoon Salt - -To taste
  • ¼ teaspoon Black pepper -Freshly ground preferred
For the Street Corn
  • 2 cups Fresh corn kernels - Or frozen thawed
  • 1 tablespoon Butter - Adds richness
  • 2 tablespoon Mayonnaise or Mexican crema - Creamy base
  • 1 tablespoon Lime juice -Freshly squeezed
  • ⅓ cup Cotija cheese -Crumbled
  • ½ teaspoon Chili powder -For flavor and color
  • 2 tablespoon Fresh cilantro - Chopped
For the Rice
  • 2 cups Cooked white or brown rice -Base of the bowl
  • 2 tablespoon Fresh cilantro -Chopped
  • 1 tablespoon Lime juice - Adds brightness
  • 1 teaspoon Lime zest - Optional enhances aroma
  • ¼ teaspoon Garlic powder - -For mild flavor
  • ¼ teaspoon Salt - To taste
Toppings
  • ½ cup Black beans - Rinsed and drained
  • 1 whole -Avocado Diced
  • ½ cup Diced tomatoes or pico de gallo - Adds freshness
  • 1 whole Jalapeño - Thinly sliced
  • ⅓ cup Sour cream or Greek yogurt - For drizzle
  • 1 whole Lime -Cut into wedges
  • 2 tablespoon Extra cotija cheese - For garnish

Equipment

  • 1 Large skillet or grill pan (For cooking and charring chicken)
  • 1 Medium pot with lid (For cooking rice)
  • 1 Sharp Knife (For slicing chicken and toppings )
  • 1 Cutting Board (Keep separate ones for chicken and veggies)
  • 1 Mixing Bowls (For spice rub and corn mixture)
  • 1 Citrus juicer or reamer (To extract lime juice easily)
  • 1 Spatula or tongs (For flipping chicken)

Method
 

  1. Rinse and cook rice, then mix with lime, cilantro, and zest for a flavorful base.
  2. Combine spices, coat chicken evenly, and let sit while preparing other components.
  3. Heat oil in a skillet or grill pan and cook chicken until golden and juicy, about 6–7 minutes per side.
  4. Heat a dry skillet, add corn to char for smoky flavor before adding butter and seasoning.
  5. Stir in mayo, lime juice, cotija, chili powder, and cilantro until creamy and coated.

Nutrition

Serving: 420gCalories: 540kcalCarbohydrates: 45gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 680mgPotassium: 740mgFiber: 4gSugar: 6gVitamin A: 420IUVitamin C: 10mgCalcium: 130mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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