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street corn chicken bowl with rice

Street Corn Chicken Bowls

These street corn chicken bowls are made with juicy seasoned chicken, creamy street-corn-style corn, rice, lime, cheese, and simple toppings. They are easy to customize and perfect for a summer dinner or meal prep lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • - 1 1/2 pounds boneless skinless chicken breasts or thighs
  • - 1 tablespoon olive oil or avocado oil
  • - 1 tablespoon lime juice
  • - 1 teaspoon chili powder
  • - 1 teaspoon smoked paprika
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon onion powder
  • - 1/2 teaspoon cumin
  • - 1 teaspoon salt
  • - 1/4 teaspoon black pepper
  • For the Street Corn
  • - 3 cups corn fresh or frozen
  • - 1 tablespoon butter or oil for cooking the corn
  • - 1/4 cup mayonnaise
  • - 1/4 cup sour cream
  • - 1 tablespoon lime juice
  • - 1/2 teaspoon chili powder
  • - 1/4 teaspoon garlic powder
  • - 1/3 cup crumbled cotija cheese or feta
  • - 2 tablespoons chopped cilantro or parsley
  • - Salt and pepper to taste
  • For the Bowls
  • - 4 cups cooked rice
  • - Sliced cooked chicken
  • - Street corn mixture
  • - Extra cotija or feta cheese
  • - Lime wedges
  • - Chopped green onions
  • - Cilantro or parsley
  • - Jalapeños optional
  • - Avocado optional
  • - Hot sauce optional

Method
 

  1. In a small bowl, mix the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  2. Rub the chicken with olive oil and lime juice, then coat it evenly with the seasoning mixture.
  3. Cook the chicken on a grill, in a skillet, or on a grill pan over medium heat until the internal temperature reaches 165°F.
  4. Let the chicken rest for 5 minutes, then slice.
  5. While the chicken cooks, heat butter or oil in a skillet over medium-high heat. Add the corn and cook until warm and lightly browned in spots.
  6. In a medium bowl, stir together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cotija cheese, cilantro or parsley, salt, and pepper.
  7. Fold the warm corn into the creamy mixture. Taste and adjust with more lime juice, salt, or cheese if needed.
  8. Add cooked rice to each bowl. Top with sliced chicken, creamy street corn, extra cheese, green onions, herbs, lime wedges, and any other toppings you like.
  9. Serve warm.

Notes

  • Fresh, frozen, canned, or leftover grilled corn can be used.
  • For the best flavor, cook the corn until it gets a little color before adding it to the sauce.
  • Chicken thighs are juicier, but chicken breasts work well too.
  • For meal prep, store the chicken, rice, corn mixture, and toppings separately.
  • Use Greek yogurt instead of sour cream if you want a tangier, lighter sauce.