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Close-up of creamy street corn topping over chicken and rice with lime, chili seasoning, and fresh herbs
Jake_Miller

Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is creamy, fresh, filling, and easy to build for quick dinners or meal prep lunches. Seasoned skillet chicken, fluffy rice, and a lime-chili corn topping come together in a flexible bowl you can keep simple or finish with avocado, cheese, herbs, jalapeño, and hot sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican-Inspired
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 4 cups cooked white rice, brown rice, or jasmine rice leftover rice or microwave rice works well
  • 1 can black beans optional, rinsed and drained
Chicken
  • 1 1/2 lb boneless skinless chicken breast or chicken thighs
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil or neutral cooking oil
Street Corn-Inspired Topping
  • 3 cups corn kernels frozen and thawed, canned and drained, or fresh
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise optional, for a richer flavor
  • 2 tbsp fresh lime juice plus more to taste
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
Toppings
  • 1/2 cup cotija cheese, crumbled feta, or shredded cheese optional
  • 1/4 cup fresh cilantro or sliced green onion optional
  • 1 jalapeño fresh or pickled, sliced; optional
  • 1 avocado diced; optional
  • 1 lime cut into wedges for serving
  • hot sauce optional, to taste

Equipment

  • Large skillet
  • Instant-read thermometer
  • Mixing Bowl
  • Measuring cups and spoons
  • Airtight meal prep containers

Method
 

  1. Prepare the rice. Cook rice according to package directions or reheat leftover rice with a small splash of water so it does not dry out. Set aside.
  2. Season the chicken. Pat the chicken dry with a paper towel. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper, then rub the seasoning over both sides of the chicken.
  3. Cook the chicken. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on the outside and cooked through in the center, working in batches if needed.
  4. Check doneness. Use an instant-read thermometer to confirm the thickest part of the chicken reaches at least 165°F (73.9°C). Let the chicken rest briefly, then slice or dice it.
  5. Warm or char the corn. Add the corn to a hot skillet and cook until warmed through, the extra moisture evaporates, and the kernels develop light browning in spots. Let the corn cool slightly.
  6. Make the creamy corn topping. In a mixing bowl, combine the corn, Greek yogurt, optional mayo, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust with more lime, spice, or salt as needed.
  7. Assemble the bowls. Divide the rice among bowls or meal prep containers. Top with sliced chicken and a generous scoop of the creamy corn mixture.
  8. Add toppings. Finish with cheese, cilantro or green onion, jalapeño, avocado, lime wedges, or hot sauce. For meal prep, keep fresh toppings separate until serving.

Notes

Use leftover rice or microwave rice to make this recipe faster.
Cook the chicken in batches if needed so it browns instead of steaming.
Chicken thighs stay juicy during skillet cooking, while chicken breast keeps the bowl lean and simple.
For a no-mayo version, use only Greek yogurt in the corn topping. The result will be tangier but still creamy.
If you do not have Tajín or chili-lime seasoning, use chili powder, cumin, smoked paprika, garlic powder, lime juice, and salt.
Store cooked rice, chicken, and corn topping in airtight containers in the refrigerator for 3 to 4 days. Keep avocado, herbs, crunchy toppings, and extra sauce separate until eating.
Remove fresh toppings before reheating. Reheat the rice, chicken, and corn mixture until steaming hot and reaching 165°F.
Nutrition will vary based on brands, portions, rice amount, sauce quantities, and toppings.