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Street Corn Chicken Rice Bowl
Faiza Shabir

Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl is a hearty, flavor-packed meal combining juicy chicken, fluffy rice, and creamy street corn. Inspired by Mexican flavors, it’s rich, tangy, and slightly smoky—perfect for a satisfying lunch or dinner. Easy to customize and great for meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice white or brown
  • 2 cups cooked chicken grilled or shredded
  • 1 1/2 cups corn kernels grilled or canned, drained
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled cheese cotija or feta
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Prepare rice and keep it warm
  2. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, paprika, salt, and pepper
  3. Add corn and mix to create street corn topping
  4. Stir in cheese and cilantro
  5. In serving bowls, add a base of rice
  6. Top with cooked chicken
  7. Spoon street corn mixture over the chicken
  8. Mix slightly or serve layered as desired

Notes

  • Use grilled chicken for extra smoky flavor
  • Add avocado slices for creaminess
  • Use brown rice for a healthier option
  • Adjust spices to your taste preference
  • Great for meal prep and lunch bowls

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