Easy Street Corn Chicken Rice Bowl Recipe | Perfect for Busy Nights

If you’re looking for a quick, crave-worthy dinner that delivers on flavor, this Easy Street Corn Chicken Rice Bowl is the recipe you’ve been missing. Juicy seasoned chicken, charred sweet corn, zesty lime crema, and fluffy rice all come together in one satisfying bowl that’s perfect for weeknights, meal prep, or anytime you need something simple yet exciting.

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Introduction: What Is a Street Corn Chicken Bowl?

Inspired by the vibrant flavors of Mexican street corn (Elote), this rice bowl takes all the bold, creamy, tangy elements you love and builds them into a full meal. Classic street corn is typically grilled and coated in mayo, lime, chili powder, and cotija cheese. In this dish, we toss those same flavors with charred corn, juicy chicken, and rice—creating a loaded bowl that’s hearty, balanced, and packed with texture.

It’s everything you want in a dinner: fast, filling, and exploding with flavor—plus it’s all made in about 30 minutes using just a skillet and a pot of rice.

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Ingredients Overview

Here’s a look at the key ingredients and how they work together to build bold, street-food-style flavor in a bowl:

Chicken

Boneless, skinless chicken breasts or thighs are perfect here. Seasoned with chili powder, garlic, cumin, and paprika, then seared until golden. Chicken soaks up the spices and makes the bowl hearty and protein-rich.

Corn

Fresh, frozen, or canned corn all work, but charring it in a hot pan makes all the difference. It brings out a smoky sweetness that mimics grilled elote.

Cooked Rice

White rice, brown rice, or even Mexican-style rice. You can use what you have on hand, or make it fresh while the chicken cooks.

Lime Crema

A quick mix of sour cream, lime juice, and a little mayo creates a cool, tangy drizzle that brings everything together.

Cotija or Feta Cheese

Cotija is a crumbly, salty Mexican cheese. If you can’t find it, feta is a great substitute. Adds richness and salt.

Cilantro & Lime

For brightness and balance. Chopped cilantro gives freshness; lime adds acidity.

Optional Add-ins:

• Jalapeños for heat

• Avocado or guacamole for creaminess

• Black beans for extra fiber

• Pickled red onions for tang

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Step-by-Step Instructions

1. Cook the Rice

• Rinse 1 cup white or jasmine rice.

• Combine with 2 cups water and a pinch of salt.

• Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.

• Fluff with a fork and set aside.

2. Prep and Cook the Chicken

• Dice 1 lb (450 g) of chicken breasts or thighs.

• Season with:

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • Salt & pepper

• Heat 1–2 tbsp oil in a large skillet over medium-high heat.

• Add chicken and cook 6–8 minutes, until golden and cooked through. Remove and set aside.

3. Char the Corn

• In the same skillet (add more oil if needed), add 1½ cups corn.

• Cook over medium-high heat without stirring for 2–3 minutes.

• Stir occasionally and cook until some kernels are golden and slightly blackened (about 5–7 minutes total).

4. Make the Lime Crema

In a small bowl, whisk together:

• ¼ cup sour cream

• 1 tbsp mayonnaise

• Juice of 1 lime

• Pinch of salt

• Optional: ½ tsp chili powder

5. Assemble the Bowls

Layer in each bowl:

1. Cooked rice

2. Seasoned chicken

3. Charred corn

4. Lime crema drizzle

5. Crumbled cotija or feta

6. Fresh cilantro

7. Lime wedges for squeezing

Optional: Top with sliced avocado, jalapeños, or pickled onions.

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Tips, Variations & Substitutions

Tips for Success:

• Use pre-cooked or leftover rice for a quicker meal.

• Char the corn in a dry pan for best flavor (don’t over-stir).

• Let the chicken rest for a few minutes after cooking before slicing—it helps retain moisture.

Variations:

• Add black beans or pinto beans for extra protein and fiber.

• Make it spicy: Add hot sauce or chopped jalapeños.

• Go vegetarian: Skip the chicken and use roasted cauliflower or grilled tofu.

• Use quinoa or cauliflower rice instead of regular rice.

Substitutions:

• Sour cream → Greek yogurt

• Cotija → Feta, parmesan, or queso fresco

• Chicken → Shrimp, ground turkey, or plant-based chicken strips

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Serving Ideas & Occasions

This bowl is perfect for busy weeknights, but it’s also great for:

• Meal prep: Make ahead and store in containers for 3–4 days.

• Lunches: Delicious warm or cold.

• Family dinners: Everyone can customize their bowl.

• Potlucks or gatherings: Serve buffet-style with toppings on the side.

Pair with:

• Tortilla chips

• Fresh salsa or pico de gallo

• A cold lime agua fresca or iced tea

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Nutritional & Health Notes

This bowl is balanced and satisfying, offering a good mix of protein, carbs, and healthy fats.

• Protein: Chicken and cheese provide lean protein.

• Carbs: Rice offers energy—use brown rice for more fiber.

• Healthy fats: Add avocado or olive oil in the crema for satiety.

• Vitamins: Corn and lime provide vitamin C, while cilantro adds antioxidants.

Make it lower in calories by:

• Using light sour cream or yogurt

• Reducing the cheese

• Swapping rice with cauliflower rice

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FAQ: Street Corn Chicken Rice Bowl

1. Can I use canned corn?

Yes! Drain and pat it dry before charring in the pan. It won’t char as deeply as fresh or frozen, but it still works great.

2. Is this recipe spicy?

Not unless you add jalapeños or hot sauce. The base is mild and family-friendly.

3. Can I make this dairy-free?

Yes—use a dairy-free yogurt for the crema and skip the cheese or use a vegan substitute.

4. What kind of rice is best?

White jasmine or basmati rice works best for fluffiness. Brown rice is great for added fiber. You can also use Spanish rice for extra flavor.

5. Can I grill the chicken instead?

Absolutely! Marinate and grill chicken breasts or thighs, then slice and serve over rice bowls.

6. How long will leftovers last?

Stored in airtight containers, these bowls last up to 4 days in the fridge. Store crema separately if possible.

7. What can I serve this with?

It’s a full meal on its own but goes great with tortilla chips, salsa, or a fresh tomato-cucumber salad.

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  Easy Street Corn Chicken Rice Bowl Recipe | Perfect for Busy Nights

  

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  This quick and flavorful street corn chicken rice bowl is loaded with smoky corn, seasoned chicken, and a zesty lime crema. A perfect one-bowl meal for busy nights.

  • Author: Maya Lawson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb (450g) chicken breast or thighs, diced

  • 1½ cups corn (fresh, frozen, or canned)

  • 1 cup rice (white or brown)

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp paprika

  • ½ tsp garlic powder

  • Salt & pepper to taste

  • 1–2 tbsp oil

  • ¼ cup sour cream

  • 1 tbsp mayo

  • Juice of 1 lime

  • ¼ cup crumbled cotija or feta

  • Fresh cilantro for garnish

  • Optional: jalapeños, avocado, pickled onions

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  Instructions

  1. Cook rice according to package instructions.

  2. Season chicken with spices. Cook in skillet until golden, then remove.

  3. Char corn in same skillet until lightly browned.

  4. Mix sour cream, mayo, lime juice, and salt for the crema.

  5. Assemble bowls with rice, chicken, corn, crema, cheese, and toppings.