Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican / Tex‑Mex
Ingredients: 1½ lb boneless, skinless chicken breasts or thighs, cut into cubes; 3 tablespoons extra virgin olive oil (1 tbsp for marinade + 2 tbsp for cooking); 1½ teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 cups corn kernels (fresh or frozen); ½ red bell pepper, chopped (≈ ½ cup); 1 small jalapeño, chopped (optional); ¼ cup red onion, chopped; ¼ cup chopped cilantro; ¼ cup crumbled cotija cheese; 1 cup Greek yogurt; 2 tablespoons mayonnaise; Zest and juice of 1 lime; ½ teaspoon each: chili powder, smoked paprika, garlic powder (for dressing); 1 cup jasmine rice (uncooked); 1 tablespoon olive oil (for rice finishing); 2 tablespoons lime juice (for rice); ½ cup chopped cilantro (for rice); Optional toppings: avocado slices, romaine lettuce or mixed greens, cherry tomatoes, extra dressing, lime wedges

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A flavorful bowl combining tender, seasoned chicken, a grilled elote-style corn salad, zesty cilantro-lime rice, and a creamy, smoky dressing—this Street Corn Chicken Rice Bowl brings bold Mexican-inspired flavors into one satisfying, fresh, and wholesome meal.

Street Corn Chicken Rice Bowl

Why I Love This Recipe

I love how this bowl brings together juicy marinated chicken, sweet and slightly smoky corn, and a creamy, tangy dressing that ties it all together. The rice is bright with lime and cilantro, and each bite gives me layers of flavor and texture. It’s not just tasty—it’s also customizable, perfect for meal prep, and easy to make ahead. Whether I’m craving something hearty or refreshing, this bowl has it all.

ingredients

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

1½ lb boneless, skinless chicken breasts or thighs, cut into cubes
3 tablespoons extra virgin olive oil (1 tbsp for marinade + 2 tbsp for cooking)
1½ teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 cups corn kernels (fresh or frozen)
½ red bell pepper, chopped (≈ ½ cup)
1 small jalapeño, chopped (optional)
¼ cup red onion, chopped
¼ cup chopped cilantro
¼ cup crumbled cotija cheese
1 cup Greek yogurt
2 tablespoons mayonnaise
Zest and juice of 1 lime
½ teaspoon each: chili powder, smoked paprika, garlic powder (for dressing)
1 cup jasmine rice (uncooked)
1 tablespoon olive oil (for rice finishing)
2 tablespoons lime juice (for rice)
½ cup chopped cilantro (for rice)
Optional toppings: avocado slices, romaine lettuce or mixed greens, cherry tomatoes, extra dressing, lime wedges

directions

I start by prepping the chicken—tossing the cubes in olive oil and all the spices, then letting them marinate for at least 30 minutes.
While the chicken marinates, I cook the jasmine rice according to the package. Once done, I mix in olive oil, lime juice, cilantro, garlic powder, and a pinch of salt and pepper.
For the creamy elote-style dressing, I whisk together Greek yogurt, mayo, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and pepper. I thin it with a little water if needed.
I mix the corn, red bell pepper, jalapeño, red onion, cilantro, and cotija cheese in a large bowl, then toss it with half of the dressing.
Then I heat the remaining olive oil in a skillet over medium-high and cook the chicken until it’s golden and reaches 165°F internally.
Time to build the bowls—I divide the rice, then top with chicken, the corn salad, and my favorite optional toppings.
I finish it with an extra drizzle of dressing and a squeeze of lime juice.

Servings and timing

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

I like swapping the chicken for grilled shrimp or tofu for a pescatarian or vegetarian version. Sometimes I skip the mayo and just use Greek yogurt to lighten the dressing. When I want more heat, I leave the jalapeño seeds in or add a splash of hot sauce. And if I’m low on time, I’ll use leftover grilled corn or even canned charred corn for quick assembly.

storage/reheating

I store each component—chicken, rice, corn salad, and dressing—in separate airtight containers in the fridge. This keeps everything fresh and prevents sogginess. When I’m ready to eat, I reheat the chicken and rice in the microwave or on the stovetop, then assemble with cold toppings and fresh dressing. It stays good in the fridge for up to 4 days.

FAQs

How can I make this recipe dairy-free?

I replace the Greek yogurt and cotija cheese with dairy-free alternatives like coconut yogurt and vegan feta. The flavor still shines through, and it works great for lactose-intolerant folks.

Can I grill the chicken instead of using a skillet?

Yes, I often grill the chicken for a smokier flavor. Just make sure the pieces are evenly sized and cooked through to 165°F.

What kind of corn works best?

Fresh corn grilled or charred on a skillet gives the best taste. But when I’m short on time, I use frozen corn that I’ve thawed and quickly sautéed to get a bit of that grilled flavor.

Can I make this ahead of time?

Absolutely. I like to prep the rice, chicken, and corn salad a day ahead. The flavors actually deepen after sitting, and it makes weeknight meals quick and easy.

What’s the best way to add more heat?

I add more jalapeño, a dash of cayenne pepper to the dressing, or a drizzle of hot sauce before serving. It really amps things up if I’m craving spice.

Conclusion

This Street Corn Chicken Rice Bowl is one of those meals I turn to again and again—it’s vibrant, filling, and flexible. The layers of flavor from the seasoned chicken, creamy dressing, tangy rice, and charred corn salad make every bite crave-worthy. Whether I’m meal-prepping for the week or serving friends for dinner, this bowl always hits the spot.