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A delicious Street Corn Chicken Rice Bowl featuring grilled chicken, rice, corn, lime, and a creamy sauce.

Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is perfect for quick dinners packed with bold flavor and texture. The combination of tender chicken, creamy corn, and fresh toppings makes it colorful and ideal for Pinterest sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 boneless skinless chicken breasts about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For the street corn
  • 1 cup corn kernels
  • 0.5 cup crumbled cotija cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 0.25 teaspoon chili powder
For the bowl
  • 1 cup cooked rice
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice
  • to taste salt and black pepper extra

Equipment

  • Skillet

Method
 

  1. Heat a skillet over medium heat and add olive oil. Season the chicken with salt and black pepper.
  2. Cook the chicken for 6 to 7 minutes per side until golden and fully cooked. Check that the internal temperature reaches 165 degrees Fahrenheit, then remove and let rest for 5 minutes before slicing.
  3. In the same skillet, add corn and cook for 3 to 4 minutes until heated and lightly charred.
  4. Stir in mayonnaise, cotija cheese, lime juice, and chili powder until creamy and well combined.
  5. Divide the warm rice between serving bowls.
  6. Top with sliced chicken and spoon the street corn mixture over the rice.
  7. Sprinkle with fresh cilantro and drizzle with additional lime juice.
  8. Taste and adjust seasoning with salt and black pepper if needed, then serve immediately.

Notes

For extra flavor, lightly char the corn in the skillet before mixing with the creamy ingredients. Always cook chicken to a safe internal temperature of 165 degrees Fahrenheit.