The sizzle of spiced chicken, the creamy tang of Mexican street corn, and fluffy rice all piled into one bowl—honestly, this street corn chicken rice bowl recipe was a happy accident that turned into a meal prep obsession in my kitchen!
I remember the first time I threw this together after a long workday—I had leftover grilled corn, a couple of chicken breasts, and some cooked rice just hanging out in the fridge. I wanted something bold and comforting, but not another boring salad. The result? A mouthwatering mashup of elote flavors and juicy chicken, all in a bowl that’s as easy to pack for lunch as it is to serve for a weeknight dinner.
If you’re like me, always searching for something that’s both craveable and practical, you’re going to love this easy meal prep dinner. The street corn chicken rice bowl isn’t just quick—it’s bursting with flavor, packed with protein, and it reheats like a dream. I’ve tested this recipe more times than I can count, tweaking the seasoning, playing with toppings, and even sneaking in extra veggies. It’s the kind of meal that feels like a treat, but doesn’t require a ton of work or fancy ingredients.
Whether you’re feeding a family, prepping lunches for the week, or just want a cozy dinner that makes you excited to eat leftovers, this street corn chicken rice bowl is your new best friend. Let’s get messy, have some fun, and create a meal that’ll make you look forward to dinner all week long!
Why You’ll Love This Street Corn Chicken Rice Bowl Recipe
- Quick & Easy: This comes together in under 40 minutes (even less if you’ve got cooked rice or chicken on hand!). Perfect for busy weeknights, last-minute meal prep, or when you just don’t have the patience for complicated dinners.
- Simple Ingredients: Nothing fancy here—just pantry staples like rice, frozen corn, chicken, and a handful of spices. You probably already have most of what you need.
- Perfect for Meal Prep: These bowls keep in the fridge for up to four days, and the flavors honestly get even better as they sit. Pack them up for grab-and-go lunches or quick dinners.
- Crowd-Pleaser: My picky eaters love it, and it’s a hit with my friends every time I serve it for casual get-togethers. The customizable toppings mean everyone can build their own perfect bowl.
- Unbelievably Delicious: The creamy elote-inspired corn topping is tangy, cheesy, and just a little spicy—paired with the juicy chicken and fluffy rice, it’s comfort food with a twist.
Here’s what sets this street corn chicken rice bowl apart: I blend the corn with a bit of Greek yogurt and cotija cheese, so it’s creamy but not heavy. The chicken gets a smoky, slightly spicy rub that brings everything together. And unlike some meal prep recipes, this one actually tastes amazing reheated (no sad, soggy leftovers).
This isn’t just another rice bowl—it’s the kind of meal you’ll crave after a long day, or want to show off to your friends on Pinterest. It’s cozy, a little messy, and absolutely full of flavor. You’ll find yourself sneaking bites straight from the container (I definitely have!). If you’re looking for a dinner that feels special but doesn’t require a ton of effort, this recipe is for you.
What Ingredients You Will Need
There’s nothing complicated about this street corn chicken rice bowl recipe—you’ll find most of these ingredients in your pantry or fridge. Everything comes together to create layers of flavor and texture, from the juicy chicken to that irresistible creamy corn topping. Here’s what you’ll need:
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tablespoon olive oil (for coating and keeping the chicken juicy)
- 1 teaspoon smoked paprika (gives a subtle smokiness)
- 1 teaspoon chili powder (adds warmth, not too spicy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- For the Street Corn Mix:
- 2 cups frozen or fresh sweet corn kernels (about 340 g; thaw if frozen)
- 2 tablespoons mayonnaise (classic street corn flavor, but Greek yogurt is a great swap for a lighter touch)
- 2 tablespoons plain Greek yogurt (for creaminess and tang)
- 1/2 cup crumbled cotija cheese (or feta if cotija’s hard to find)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- Juice of 1 lime (about 2 tablespoons)
- Salt, to taste
- For the Rice Base:
- 2 cups cooked white or brown rice (about 390 g; leftover rice works great!)
- For Toppings (optional but highly recommended):
- Extra cotija cheese or feta
- Fresh cilantro leaves
- Chopped green onions
- Diced avocado
- Hot sauce or pickled jalapeños for some kick
- Lime wedges for serving
Ingredient Tips & Swaps:
- Chicken thighs can be swapped for breasts if you prefer juicier meat (just adjust cooking time).
- For a dairy-free version, use vegan mayo and skip the cheese or use a dairy-free alternative.
- Basmati or jasmine rice adds a little extra fragrance to the bowls.
- Swap in grilled or canned corn if fresh isn’t available—just drain well.
- If you want to bump up the protein, add black beans to the rice base.
That’s it! All simple stuff, but each ingredient brings something special to the bowl. Trust me, you don’t want to skip the lime juice or cotija—they make the street corn flavor pop!
Equipment Needed
- Large skillet or grill pan: For cooking the chicken and getting that nice sear (I love my cast iron for this, but any heavy-bottomed pan works).
- Medium saucepan: For cooking or reheating your rice if you don’t have leftovers.
- Mixing bowl: For tossing together the street corn mixture.
- Cutting board and sharp knife: For chopping cilantro, slicing chicken, and prepping toppings.
- Measuring spoons and cups: To keep those seasoning ratios on point.
- Spatula or tongs: For flipping chicken without losing the coating.
- Meal prep containers or serving bowls: If you’re portioning for the week, sturdy containers with tight lids make reheating a breeze.
Don’t worry if you don’t have a grill pan—just sear the chicken in any large skillet. For the rice, a rice cooker or Instant Pot is a game-changer (I swear by mine for hands-off meal prep). And if you’re looking to save a few bucks, grab a simple nonstick skillet and basic glass containers (they last forever if you hand-wash the lids!).
Quick tip: To keep your cast iron skillet in top shape, dry it right after washing and rub with a bit of oil. Trust me, it makes chicken extra flavorful next time!
Preparation Method
-
Season and Prep the Chicken:
Pat chicken breasts dry with paper towels. In a small bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle chicken with 1 tablespoon olive oil, then rub seasoning mix all over both sides. Let sit at room temperature for 10 minutes (this helps the flavors soak in and the chicken cook evenly). If using chicken thighs, adjust cook time by a few minutes longer.
-
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 6-7 minutes per side, until golden and cooked through (internal temperature should hit 165°F / 74°C). If chicken is thick, cover the pan for the last couple of minutes to keep it juicy. Set chicken aside to rest for 5 minutes before slicing—don’t skip this, or the juices will run out!
-
Prepare the Rice:
If you don’t already have cooked rice, start it while the chicken cooks. For 2 cups cooked rice (white or brown), use about 2/3 cup (120 g) uncooked rice and cook according to package directions. Let cool slightly before assembling bowls. Leftover rice is great here—just break up any clumps with a fork.
-
Make the Street Corn Mixture:
In a large nonstick skillet, add 2 cups corn kernels over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until the corn is just starting to brown and smell toasty (this brings out the sweetness). Remove from heat and transfer to a mixing bowl. Stir in 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1/2 cup crumbled cotija, 1/4 cup chopped cilantro, 1/2 teaspoon chili powder, juice of 1 lime, and a pinch of salt. Mix until creamy and well combined. Taste and add more lime, chili powder, or salt as needed.
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Assemble the Bowls:
Divide rice evenly among 4 bowls or meal prep containers (about 1/2 cup each). Top each with sliced chicken, then generously spoon the street corn mixture over the top. Add your favorite toppings—extra cheese, cilantro, green onions, a squeeze of lime, or avocado slices.
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Meal Prep & Storage:
If prepping ahead, let everything cool to room temp before sealing containers. Store in the fridge for up to 4 days. For crispy corn, keep it separate and add just before reheating. When ready to eat, microwave uncovered for 1-2 minutes, then add fresh toppings.
Troubleshooting Tips:
If the chicken sticks, don’t force it—wait another minute and it’ll release naturally. Rice too dry? Drizzle with a splash of water before reheating. If your corn is watery, just pat it dry before charring. And hey, don’t stress—this street corn chicken rice bowl is super forgiving!
Cooking Tips & Techniques
- Get That Perfect Sear: Let your skillet heat up fully before adding the chicken. You want to hear that sizzle—that’s flavor in the making.
- Don’t Overcrowd: Cook chicken in batches if needed. Crowding the pan means steaming, not searing.
- Resting Is Key: Always let chicken rest for about 5 minutes after cooking. It keeps every bite juicy (I learned the hard way after slicing too soon and losing all that goodness!).
- Char the Corn: Use high heat and resist stirring too much. Those golden brown spots are what give street corn its magic. If you’re short on time, broil the corn on a sheet pan for a few minutes instead.
- Rice Consistency: Fluff rice with a fork before serving—clumpy rice just isn’t as fun to eat. If using leftover rice, a splash of water and a quick microwave zap brings it back to life.
- Balance the Flavors: Taste your street corn mix before topping the bowls. Add more lime juice if it needs brightness, or a pinch of salt for extra pop.
- Prep Like a Pro: Chop all your toppings while the chicken cooks. This way, assembly is fast, and you can serve everything warm. Multitasking makes meal prep feel way less stressful!
Common Mistakes to Avoid: Overcooking chicken (always check with a meat thermometer), skipping the lime juice (it’s not the same without it), or using cold rice straight from the fridge (warm it up for the best bowl experience!). I’ve definitely made these mistakes before, but now my bowls are always on point.
Variations & Adaptations
This street corn chicken rice bowl recipe is a chameleon—easy to tweak based on what you love or what’s in your fridge.
- Low-Carb or Keto: Swap out the rice for cauliflower rice. Just sauté it quickly in a pan for a couple minutes, then use as your base. It soaks up the flavors and keeps things light.
- Vegetarian: Ditch the chicken and pile on black beans or grilled tofu. I’ve even used roasted sweet potato rounds—super hearty and delicious!
- Spicy Southwest: Add a diced jalapeño to the corn mix, or swirl some chipotle hot sauce into the mayo/yogurt blend for extra kick.
- Seasonal Swaps: In summer, grill fresh corn on the cob and slice it off. In winter, frozen corn is just fine—no need to wait for corn season.
- Allergy Adjustments: Use vegan mayo and vegan cheese to make it dairy-free, or skip the cheese altogether and amp up the chili-lime flavor.
One of my favorite variations is to double the corn topping and use it as a dip with tortilla chips on the side. Trust me, there are never leftovers when I do this!
Serving & Storage Suggestions
Serve these street corn chicken rice bowls warm for maximum comfort. I like to garnish with extra cotija, fresh cilantro, a wedge of lime, and a few avocado slices for color—makes it totally Pinterest-worthy. For a little crunch, sprinkle on some crushed tortilla chips or pepitas.
Pair with a simple side salad, or a glass of iced tea or Mexican soda if you’re feeling festive. These bowls are also fantastic for a build-your-own dinner party—just set out all the components and let everyone make their own creation.
For storage, let everything cool before sealing in airtight containers. The bowls will keep in the fridge for up to 4 days. If you like the corn topping crisp, store it separately and add after reheating. To reheat, pop in the microwave for 1-2 minutes, then add fresh toppings. The flavors actually get deeper after a day or two, so leftovers are a treat!
Nutritional Information & Benefits
Each serving of this street corn chicken rice bowl (with rice and all toppings) is roughly:
- Calories: 450-500
- Protein: 32g
- Carbohydrates: 45g
- Fat: 16g
- Fiber: 4g
It’s high in protein thanks to the chicken and Greek yogurt, with plenty of fiber from corn and brown rice (if you use it). Corn brings natural sweetness and B vitamins, while the lime and cilantro pack in some vitamin C and antioxidants. If you’re gluten-free, just use certified gluten-free rice and check your seasonings. For a lower-carb version, swap in cauliflower rice. Allergens? Watch out for dairy in the cheese and yogurt, and eggs in some mayos.
From a wellness perspective, this recipe hits that sweet spot of satisfying and nourishing. It’s filling, but doesn’t leave you sluggish—perfect for keeping energy up all afternoon!
Conclusion
Let’s be real—dinner doesn’t have to be complicated to be amazing. This street corn chicken rice bowl recipe is proof that a handful of simple ingredients, a few quick steps, and a splash of creativity can result in something truly craveworthy. Whether you’re meal prepping for the week or just throwing together a quick dinner, these bowls are guaranteed to bring bold flavor and comfort to your table.
I love how easy it is to customize—add more heat, go extra cheesy, change up the protein, or double up on toppings. It never gets boring, and I honestly look forward to eating it every time. Give it a try, and don’t be afraid to make it your own!
If you make this recipe, I’d love to hear how it turns out for you. Drop a comment below, share your bowl on Pinterest, or let me know your favorite twist. Seriously, your feedback makes my day. Happy cooking, and enjoy every bite!
FAQs About Street Corn Chicken Rice Bowls
Can I make this street corn chicken rice bowl ahead of time?
Absolutely! These bowls are perfect for meal prep. Just store everything in airtight containers in the fridge for up to 4 days. Keep the corn topping separate if you want maximum crunch.
What’s the best way to reheat the leftovers?
Microwave the bowls uncovered for 1-2 minutes until hot. Add fresh toppings like cilantro and avocado after reheating for the best texture.
Can I freeze these bowls?
You can freeze the chicken and rice base, but the corn topping tastes best fresh. Freeze the chicken and rice in separate containers, then add the street corn mix after thawing and reheating.
Is there a dairy-free option?
Yes! Use vegan mayo and a dairy-free cheese substitute, or skip the cheese for a tangy, lighter topping. The flavor will still be delicious.
What kind of rice works best?
You can use white, brown, jasmine, or even cauliflower rice. Brown rice gives a little extra fiber and chew, while jasmine adds a nice fragrance. Use what you love or whatever you’ve got handy!
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Street Corn Chicken Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This easy street corn chicken rice bowl combines juicy spiced chicken, creamy elote-inspired corn, and fluffy rice for a craveable, protein-packed meal prep dinner. It’s quick to make, customizable, and reheats beautifully for lunches or weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (plus 1/2 teaspoon for corn mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups frozen or fresh sweet corn kernels (thawed if frozen)
- 2 tablespoons mayonnaise (or Greek yogurt for lighter option)
- 2 tablespoons plain Greek yogurt
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- 2 cups cooked white or brown rice
- Optional toppings: extra cotija cheese or feta, fresh cilantro leaves, chopped green onions, diced avocado, hot sauce or pickled jalapeños, lime wedges
Instructions
- Pat chicken breasts dry with paper towels. In a small bowl, mix together smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Drizzle chicken with olive oil and rub seasoning mix all over both sides. Let sit at room temperature for 10 minutes.
- Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 6-7 minutes per side, until golden and cooked through (internal temperature should reach 165°F). If chicken is thick, cover the pan for the last couple of minutes. Set chicken aside to rest for 5 minutes before slicing.
- If you don’t already have cooked rice, prepare 2 cups cooked rice according to package directions. Fluff with a fork and let cool slightly.
- In a large nonstick skillet, add corn kernels over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until just starting to brown. Remove from heat and transfer to a mixing bowl. Stir in mayonnaise, Greek yogurt, cotija cheese, cilantro, chili powder, lime juice, and salt. Mix until creamy and well combined. Adjust seasoning to taste.
- Divide rice evenly among 4 bowls or meal prep containers. Top each with sliced chicken, then spoon the street corn mixture over the top. Add desired toppings such as extra cheese, cilantro, green onions, avocado, hot sauce, or lime wedges.
- If meal prepping, let everything cool to room temperature before sealing containers. Store in the fridge for up to 4 days. For best texture, keep corn topping separate and add after reheating. Microwave bowls uncovered for 1-2 minutes before serving, then add fresh toppings.
Notes
For a dairy-free version, use vegan mayo and cheese or omit cheese. Swap chicken thighs for breasts if preferred. Use cauliflower rice for a low-carb option. Rest chicken before slicing for juiciness. Char corn for best flavor. Store components separately for best meal prep results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 475
- Sugar: 5
- Sodium: 700
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 32
Keywords: street corn chicken rice bowl, meal prep, Mexican, easy dinner, elote, chicken bowl, healthy, protein, gluten-free, rice bowl
