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A close-up of a Street Corn Chicken Rice Bowl with grilled chicken, rice, corn, avocado, jalapeños, and cilantro.

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowls combine seasoned chicken, fluffy rice, creamy street corn, and fresh toppings for a quick and satisfying meal. This high protein dinner is perfect for busy weeknights, meal prep, and flavorful family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Bowls
  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts diced
For the Chicken Seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Street Corn Topping
  • 3 cups corn kernels
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro

Equipment

  • Large skillet
  • Bowl

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Season the diced chicken with chili powder, garlic powder, cumin, salt, and black pepper.
  3. Cook the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked. Chicken should reach an internal temperature of 165°F.
  4. In another skillet over medium-high heat, cook the corn for 5 to 6 minutes until lightly charred.
  5. In a bowl, stir together the Greek yogurt, mayonnaise, lime juice, and smoked paprika.
  6. Add the charred corn, cotija cheese, diced jalapeño, and cilantro to the sauce mixture and toss well.
  7. Divide the cooked rice between serving bowls.
  8. Top each bowl with cooked chicken, street corn mixture, and diced avocado.
  9. Garnish with extra cilantro and serve warm.

Notes

For extra flavor, grill the corn before mixing it into the creamy sauce. These bowls are great for meal prep and can be refrigerated for up to 4 days.