Description
This Street Corn Chicken Rice Bowl recipe combines bold flavors of smoky chicken, creamy street corn, fluffy rice, and zesty toppings. It’s an easy and satisfying dinner idea perfect for meal prep, inspired by Mexican street corn flavors. Ideal for chicken bowls, easy rice bowl recipes, and summer meals.
Ingredients
1.5 lbs boneless chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper
2 cups corn kernels (fresh, frozen, or canned)
2 tbsp mayonnaise
2 tbsp sour cream
0.25 cup Cotija cheese
0.5 tsp chili powder
1 tbsp fresh lime juice
3 cups cooked white rice
0.25 cup chopped fresh cilantro
Optional: jalapeño slices for topping
Instructions
1. Toss chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper. Marinate for at least 15 minutes.
2. Cook the marinated chicken in a skillet over medium-high heat until browned and fully cooked. Slice or chop the chicken.
3. In the same skillet, sauté corn until lightly charred.
4. Mix corn with mayonnaise, sour cream, Cotija cheese, chili powder, and lime juice in a bowl.
5. Assemble bowls by layering white rice, chicken, and the creamy street corn.
6. Top with chopped cilantro and optional jalapeño slices.
7. Serve with extra lime wedges if desired.
Notes
This recipe is perfect for meal prep — store the components separately.
Feel free to use grilled corn for a smokier flavor.
Swap white rice for brown rice or quinoa for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg