Effortless Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

I can’t get enough of how fast this comes together—just 30 minutes—and it delivers all the bright, smoky, tangy goodness of Mexican street corn, but in an easy, portable bowl. It’s crowd-pleasing, meal-prep friendly, and bursting with bold flavors!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken

• boneless skinless chicken breasts

• olive oil

• ground cumin

• smoked paprika

• garlic powder

• cayenne pepper

• lime zest

• salt & black pepper

For the corn

• fire‑roasted or frozen roasted corn kernels

• Greek yogurt

• mayonnaise

• cotija cheese (crumbled)

• lime juice & zest

• chopped fresh cilantro

• Tajín (or chili powder)

• garlic powder

For the bowls

• cooked jasmine (or white) rice

• chopped cilantro

• diced red onion

• sliced avocado (optional garnish)

directions

1. Prep the chicken: Mix cumin, paprika, garlic powder, cayenne, lime zest, salt, and pepper. Brush chicken with olive oil and coat with spice rub.

2. Cook the chicken: Bake at 400 °F (200 °C) for 25–30 min until it reaches 165 °F. Let rest and slice.

3. Make the rice: Cook rice per package, stir in cilantro and a pinch of salt.

4. Prepare the corn: Cook corn as directed. Meanwhile, whisk yogurt, mayo, cotija, lime juice & zest, cilantro, Tajín, and garlic powder.

5. Mix corn & sauce: Stir about ¼ cup of sauce into the corn.

6. Assemble bowls: Divide rice into bowls, top with sliced chicken, creamy corn, red onion, avocado, extra cotija & cilantro, and drizzle remaining sauce.

Servings and timing

• Servings: 2–4, depending on portion size.

• Total Time: ~30 minutes (5 min prep, 25 min cooking)
  If more servings are needed, double ingredients; cook chicken in batches or bake on a larger sheet.

storage/reheating

I store components separately: chicken, rice, and corn sauce in airtight containers in the fridge for up to 4 days. To reheat, microwave rice and corn until warm, and either microwave or pan‑sear chicken with a splash of oil. Assemble fresh. I avoid storing avocado in the bowl—slice it day‑of or toss with lime to prevent browning.

FAQ s

What’s the best substitute for cotija cheese?

I use feta as a close stand‑in—it’s salty and tangy, and works well with the creamy corn sauce.

Can I grill the corn instead of buying fire‑roasted?

Yes! I love grilling fresh corn on the cob, char it until slightly blackened, then cut off the kernels for the bowls—deliciously smoky.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs are great here—just adjust cooking time to reach 165 °F internally (about the same bake time).

Is this recipe freezer‑friendly?

I don’t recommend freezing once assembled. But you can freeze cooked chicken and portioned corn sauce separately; thaw in the fridge overnight and reheat components before assembling.

Can I make this dairy‑free?

Yes! Substitute Greek yogurt and cotija with dairy‑free yogurt and nutritional yeast or vegan cheese. Use a dairy‑free mayo too if needed.

Conclusion

This Street Corn Chicken Rice Bowl is one of my go‑to meals—it’s fast, flexible, and bursting with flavor. It hits that perfect balance of creamy, smoky, tangy, and fresh. Whether I’m meal‑prepping or cooking for guests, it always hits the spot. I hope it becomes a favorite on your kitchen rotation too!