Take your taste buds on a bold flavor journey with this Street Corn Chicken Rice Bowl—a vibrant, satisfying dish inspired by the irresistible flavors of Mexican street corn. It’s layered with juicy, seasoned chicken, sweet corn, fluffy rice, and a zesty, creamy dressing that ties everything together beautifully.
Whether you’re planning a quick weeknight dinner or a casual gathering, this rice bowl brings colorful comfort and street food flair straight to your table in under 30 minutes!
Why You’ll Love It
Flavorful, Filling, and Totally Customizable:
This bowl is packed with tender chicken, smoky seasoning, creamy dressing, fresh lime juice, and plenty of toppings. It’s easy to prep, comes together fast, and is endlessly adaptable to your preferences.
Pro Tips for Success
- Marinate for Flavor: Let the chicken sit in chili powder, salt, and pepper for at least 30 minutes before cooking for maximum taste.
- Smooth & Creamy Dressing: Blend sour cream, mayo, garlic, and paprika until silky for a drizzle-worthy finish.
- Add the Freshness Last: Top with cilantro and lime right before serving to keep their colors and flavors bright.
- Make It Your Own: Add extras like black beans, diced avocado, jalapeños, or tomatoes to bulk it up and boost nutrition.
Street Corn Chicken Rice Bowl Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups cooked rice
- 1 cup cooked corn kernels
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
For the Dressing:
- ¼ cup sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- ½ teaspoon paprika
Instructions
- Cook the Chicken:
Season diced chicken with chili powder, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and sauté the chicken for 6–8 minutes or until golden brown and cooked through. Set aside. - Make the Dressing:
In a small bowl, mix together sour cream, mayonnaise, garlic, and paprika until smooth and creamy. - Assemble the Bowls:
Divide cooked rice into four serving bowls. Top with cooked chicken and corn. - Add Toppings:
Drizzle with the creamy dressing, then sprinkle on cotija cheese and chopped cilantro. - Serve with Lime:
Add a wedge of lime to each bowl and squeeze just before eating for a burst of fresh flavor.
Make It Tonight!
This Street Corn Chicken Rice Bowl is a fast and flavorful way to enjoy a street food-inspired dinner at home. Simple to prep, easy to customize, and perfect for any night of the week