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A vibrant Street Corn Chicken Rice Bowl garnished with fresh herbs and lime.

Street Corn Chicken Rice Bowl

A quick and satisfying blend of marinated chicken, sweet corn, and fluffy rice, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken breast, cut into 1-inch cubes A lean protein base that absorbs flavor well.
  • 1.5 tablespoons Olive oil or avocado oil Provides healthy fats and moisture.
  • 1 teaspoon Chili powder Adds a pleasant kick.
  • 1 teaspoon Cumin Brings an earthy depth to the dish.
  • 0.5 teaspoon Smoked paprika Infuses a smoky essence.
  • 0.5 teaspoon Garlic powder Enhances savory notes.
  • 0.5 teaspoon Kosher salt Adjust to taste.
  • 0.5 unit Lime juice from ½ lime Brightens the dish.
For the Street Corn Mixture
  • 2 cups Corn kernels, fresh or frozen Adds sweetness and texture.
  • 2 tablespoons Mayonnaise Creates creaminess.
  • 2 tablespoons Sour cream Adds richness and tang.
  • 1 clove Garlic, minced Introduces fresh flavor.
  • 0.25 teaspoon Chili powder A hint of heat.
  • 0.5 unit Lime juice from ½ lime Adds brightness.
  • 0.5 cup Crumbled cotija cheese or feta Delivers rich creaminess.
  • 1 cup Chopped fresh cilantro or green onion Optional garnish for freshness.
For the Rice
  • 1.5 cups Long-grain white rice or jasmine/brown rice The base of the bowl.
  • 3 cups Water or chicken broth For cooking the rice.
  • 0.5 teaspoon Salt For seasoning the rice.

Method
 

Marinate the Chicken
  1. In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, and lime juice. Add the chicken, ensuring each piece is evenly coated. Allow it to marinate for at least 30 minutes—an hour is even better.
Cook the Rice
  1. In a medium saucepan, combine the rice, water (or chicken broth), and salt. Bring to a boil, then reduce heat to low and simmer, covered, for approximately 15-20 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for a few minutes before fluffing it with a fork.
Cook Chicken & Corn Mixture
  1. In a heated skillet, cook the marinated chicken until it is golden brown and cooked through—about 6-8 minutes. Add the corn kernels and cook for an additional 3-4 minutes, mixing everything evenly.
Mix in Street Corn Flavors
  1. In a bowl, combine mayonnaise, sour cream, minced garlic, chili powder, lime juice, and a pinch of salt. Fold this mixture into the chicken and corn combo, ensuring everything is well coated.
Assemble the Bowls
  1. Scoop a generous serving of rice into each bowl. Top it with the chicken and corn mixture, then sprinkle crumbled cotija or feta cheese over the top. Garnish with fresh cilantro or sliced green onion if desired.

Notes

Serve warm and allow each family member to personalize their bowl with toppings like lime wedges or hot sauce. Store leftovers in an airtight container for up to 3 days. Components can be frozen separately and assembled later.