This Street Corn Chicken Rice Bowl is a vibrant fusion of smoky grilled chicken, charred corn, and tangy lime crema, all layered over a fluffy bed of rice. It’s a quick, satisfying meal that brings the bold flavors of Mexican street food straight to my kitchen.

Why You’ll Love This Recipe

I love how flavorful and convenient this recipe is. The juicy chicken, creamy street corn, and zesty lime crema create a beautiful balance of taste and texture. It’s also incredibly customizable—I can swap in my favorite toppings or adjust it to fit any dietary needs. It’s perfect for meal prep or a fast weeknight dinner that still feels exciting and fresh.

Ingredients

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

For the Bowl:

2 cups cooked rice (white, brown, or cilantro-lime)
2 chicken breasts, grilled and sliced
1 cup corn kernels (fresh, frozen, or canned)
½ cup black beans, drained and rinsed
¼ cup diced red onion
¼ cup diced tomatoes
¼ cup crumbled cotija cheese
2 tablespoon chopped fresh cilantro (for garnish)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper

For the Lime Crema:

½ cup sour cream or Greek yogurt
Juice of 1 lime
½ teaspoon garlic powder
¼ teaspoon salt

Directions

Char the Corn: I heat a skillet over medium heat, add olive oil, and sauté the corn kernels for 3 to 4 minutes until lightly charred. Then I season them with chili powder, smoked paprika, cumin, salt, and pepper before setting them aside.
Make the Lime Crema: In a small bowl, I mix together the sour cream or Greek yogurt, lime juice, garlic powder, and salt until smooth. I taste and adjust the lime as needed.
Cook the Chicken: I season the chicken breasts with salt, pepper, chili powder, and cumin. Then I grill or pan-sear them over medium heat for 5 to 7 minutes per side, until fully cooked. After letting them rest for 5 minutes, I slice the chicken into strips.
Assemble the Bowl: I start with a layer of cooked rice, then add grilled chicken, charred corn, black beans, diced tomatoes, and red onion. I sprinkle cotija cheese on top.
Garnish & Serve: I drizzle lime crema over everything and finish with a handful of chopped cilantro. Then I dig in.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy Kick: I add sliced jalapeños or a dash of hot sauce.
Low-Carb Version: I use cauliflower rice instead of regular rice.
Protein Alternatives: Sometimes I switch out the chicken for shrimp, beef, or grilled tofu.
Dairy-Free: I use dairy-free sour cream and a plant-based cheese alternative.
Extra Veggies: I sometimes add shredded lettuce, avocado, or bell peppers for more crunch and color.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat the chicken and corn in a skillet or microwave. I usually reassemble the bowl with fresh rice and toppings right before serving.

FAQs

What type of rice works best for this bowl?

I like to use white rice, brown rice, or cilantro-lime rice depending on what I’m in the mood for. All of them complement the flavors well.

Can I make this recipe ahead of time?

Yes, I often prepare each component separately and store them in the fridge. When I’m ready to eat, I just reheat and assemble.

Is this dish good for meal prep?

Absolutely. I portion everything into containers and store them for a quick grab-and-go lunch or dinner during the week.

How can I make this vegetarian?

I swap the chicken for extra beans, grilled tofu, or even roasted vegetables for a hearty meatless version.

What toppings can I add for more flavor?

I like to add avocado slices, pickled onions, shredded lettuce, or even a sprinkle of crushed tortilla chips for some crunch.

Conclusion

This Street Corn Chicken Rice Bowl is everything I want in a quick, satisfying meal. It’s colorful, loaded with flavor, and easy to customize based on what I have on hand. Whether I’m feeding my family or prepping lunches for the week, this dish always delivers bold, comforting bites.

Street Corn Chicken Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling, Sautéing
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

A vibrant Street Corn Chicken Rice Bowl featuring smoky grilled chicken, charred corn, black beans, fresh toppings, and a tangy lime crema over rice. Perfect for meal prep or quick dinners.

Instructions

Heat olive oil in a skillet over medium heat. Sauté corn kernels for 3–4 minutes until lightly charred. Season with chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
In a small bowl, mix sour cream or Greek yogurt, lime juice, garlic powder, and salt until smooth to make lime crema.
Season chicken breasts with salt, pepper, chili powder, and cumin. Grill or pan-sear over medium heat for 5–7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
Assemble the bowls: start with rice, then add sliced chicken, charred corn, black beans, tomatoes, and red onion. Top with cotija cheese.
Drizzle lime crema over the bowls and garnish with chopped cilantro before serving.