There's nothing quite like a warm, hearty bowl that’s bursting with flavors and textures—and this Street Corn Chicken Rice Bowl is exactly that! Juicy, seasoned chicken, smoky street corn, fluffy rice, and a tangy, creamy sauce come together in a dish that’s as satisfying as it is easy to make.

I first created this recipe after falling in love with Mexican street corn. Combining it with tender chicken and rice turned it into a complete meal that quickly became a family favorite. Whether you're meal-prepping for the week or throwing together a quick dinner, this recipe is sure to please! Let’s dive in.

Why You’ll Love This Street Corn Chicken Rice Bowl

Get ready to add this recipe to your weekly rotation! Here’s why this Street Corn Chicken Rice Bowl will become a hit in your household:

It’s quick and easy. From start to finish, this dish takes about 30 minutes, making it perfect for busy weeknights.

Packed with flavor. Each bite is a delightful mix of smoky, savory, tangy, and creamy. The street corn and seasoned chicken are the stars of the show!

Versatile and customizable. Whether you want to swap proteins, use cauliflower rice, or amp up the spice, this recipe adapts beautifully to your preferences.

A crowd-pleaser. Kids and adults alike will love the vibrant flavors and comforting texture of this dish. Plus, it’s a great way to introduce new flavors to picky eaters.

Now that you’re sold on how amazing this recipe is, let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

The beauty of this recipe is in its simple, fresh, and flavorful ingredients. Here’s what you’ll need and why each one is essential:

Chicken thighs or breasts: Juicy chicken thighs work best for their flavor and tenderness, but chicken breasts are a leaner option if you prefer. Dice the chicken into bite-sized pieces for even cooking.

Rice: Fluffy white rice is a classic base, but feel free to use brown rice, quinoa, or even cauliflower rice for a lower-carb option.

Corn: Fresh or frozen corn kernels work beautifully, but if you can find fire-roasted corn, it adds an irresistible smoky flavor.

Mexican crema or sour cream: This is key to achieving that tangy, creamy sauce. If you don’t have Mexican crema, use sour cream mixed with a splash of lime juice.

Cotija cheese: Crumbly, salty cotija cheese is the perfect finishing touch. If you can’t find it, feta is a great substitute.

Spices: A blend of chili powder, paprika, garlic powder, and cumin gives the chicken and corn their bold flavor.

Fresh herbs: A sprinkle of cilantro brightens up the dish and ties all the flavors together.

Optional tools: A cast-iron skillet for searing the chicken and corn gives you the best caramelized flavor.

How To Make This Street Corn Chicken Rice Bowl

Making this recipe is a breeze! Here’s how to create your new favorite meal step-by-step.

1. Prepare the rice. Start by cooking your rice according to the package instructions. Fluff it with a fork and keep it warm while you prepare the rest of the dish.

2. Cook the chicken. Heat a large skillet over medium-high heat and add a splash of oil. Season your diced chicken with chili powder, paprika, garlic powder, and cumin, then sauté until golden brown and fully cooked. Set the chicken aside.

3. Char the corn. In the same skillet, add your corn kernels. Let them cook undisturbed for a few minutes to develop a smoky, charred flavor. Stir occasionally, and season with a pinch of salt and chili powder.

4. Make the creamy sauce. In a small bowl, whisk together Mexican crema, lime juice, and a touch of chili powder. Adjust the consistency with a splash of water if needed—it should be pourable but still thick enough to coat the ingredients.

5. Assemble the bowls. Start with a base of rice, then layer on the chicken and corn. Drizzle generously with the crema sauce, sprinkle with cotija cheese, and finish with fresh cilantro and a lime wedge for squeezing.

6. Serve and enjoy! This dish is best enjoyed fresh, but the leftovers are just as delicious.

Storage Options

This dish is perfect for meal prep, making it a great choice for busy weeks. Here’s how to store and reheat it:

Refrigeration: Store the chicken, rice, and corn in separate airtight containers in the fridge for up to 4 days. This keeps everything fresh and prevents the rice from getting soggy.

Freezing: You can freeze the cooked chicken and corn mixture in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat.

Reheating: Microwave individual portions on medium heat, stirring halfway through. Add a drizzle of fresh crema or a squeeze of lime to brighten it up before serving.

Variations and Substitutions

This recipe is incredibly versatile! Here are a few ways to make it your own:

Swap the protein. Use shrimp, tofu, or even pulled pork for a delicious twist.

Add veggies. Sautéed bell peppers, zucchini, or black beans make fantastic additions to the bowl.

Make it spicier. Add diced jalapeños or a dash of hot sauce to the crema for extra heat.

Use different grains. Quinoa, farro, or even mashed sweet potatoes can replace the rice for a fun variation.

Go dairy-free. Substitute vegan sour cream and nut-based cheese crumbles for a plant-based version.

The possibilities are endless, so don’t be afraid to get creative!

This Street Corn Chicken Rice Bowl is the perfect way to bring vibrant, Mexican-inspired flavors to your table in a fun, easy-to-make package. Whether you’re serving it for dinner, meal prepping for the week, or enjoying a quick lunch, this dish will have everyone coming back for seconds. Happy cooking!