Street Corn Chicken and Rice Bowls
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Easy to put together and packed with flavor, this 30-minute Street Corn Chicken Rice Bowl combines juicy chicken breast with fire roasted corn and rice. I love to make it year-round but it makes an excellent summer lunch or dinner with fresh corn!
When the weather starts to get warmer, one of the first things on my mind is street corn. Whether it’s Mexican Street Corn Dip or this Mexican Street Corn Pasta Salad, I find all kinds of ways to get these flavors on the table!
You can serve these simple rice bowls as a delicious and showstopping summer dinner or use them for meal prep.
Why This Recipe Works
- Easy to make: With super simple prep, you won’t be spending hours in the kitchen!
- On the table quickly: You can have this recipe ready in just 30 minutes.
- Packed with bold flavor: Thanks to a blend of incredible seasonings, these rice bowls are extremely flavorful! If you love Mexican street corn, you’ll love these rice bowls.
Ingredients You’ll Need
- Seasonings – I use a combination of cumin, smoked paprika, garlic powder, cayenne pepper, Tajin, salt, and black pepper.
- Boneless skinless chicken breasts – These are the easiest to work with for me and always turn out tender and juicy.
- Fire roasted corn – Using fire roasted corn adds a really authentic flavor to this rice bowl.
- Greek yogurt and mayonnaise – This is the base of your creamy and tangy sauce!
- Cotija cheese – For some mild and salty cheesiness.
- Cilantro – Fresh is always best when it comes to cilantro.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- If you don’t have fire roasted corn, frozen sweet corn or fresh corn will work! You can also char your corn in a cast iron for that smoky flavor.
- You can also grill some corn on the cob and make your own charred corn. This is favorite thing to do in the summer!
- Jasmine rice is my go-to for rice bowls but white rice, brown rice, or even cauliflower rice works great. Quinoa is packed with fiber and another great substitute!
How to Make a Street Corn Chicken Rice Bowl
Step 1: Make spice blend. In a small bowl, combine cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper.
Step 2: Season chicken. Coat the chicken breasts in olive oil and rub with the spice blend.
Step 3: Bake. Place the chicken in the oven at 400 degrees for 25-30 minutes. Remove from the oven and let the chicken rest.
Step 4: Make rice. Prepare the rice according to package directions, then mix with chopped cilantro and a pinch of salt.
Step 5: Make corn. Prepare the corn according to package directions. In a separate bowl, combine yogurt, mayo, cheese, lime juice and zest, Tajin, and garlic powder and mix 1/4 cup into the corn.
Step 6: Assemble bowls. Slice the chicken breasts into thin strips, then fill each bowl with rice, sliced chicken, and the corn mixture. Top with avocado, red onion, more cotija, and cilantro if desired.
Storing
For the best flavor and texture when reheating, store the bowl components separately. If you’re lazy like me, you can store them all together and reheat everything in the microwave.
I don’t recommend storing fresh avocado in the bowls though! Either wait to open them or store them tightly wrapped in plastic wrap with a squeeze of lemon or lime juice.
Recipe FAQs
This dish is also called elote and is often found sold on the street in Mexico. It’s basically a grilled corn cob with crema, mayo, cotija, lime juice, and chili powder!
Pop the rice and the corn in the microwave to reheat, and either microwave the chicken or cook in a skillet with a tiny splash of oil. Then just assemble again!
More Easy Corn Recipes
- Baked Corn Casserole
- Jalapeno Creamed Corn
- Air Fryer Cornbread
- Air Fryer Corn on the Cob
- Creamy Bacon Corn Chowder
- Mexican Street Cornbread
If you tried this Street Corn Chicken Rice Bowl or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Street Corn Chicken and Rice Bowl
Equipment
Ingredients
For the chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 whole lime zest
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts
For the corn
- 1 cup frozen fire roasted corn
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons crumbled cotija cheese
- 1 whole lime juice and zest
- ¼ cup cilantro finely chopped
- 1 teaspoon tajin
- ¼ teaspoon garlic powder
For the bowls
- ½ cup jasmine rice
- ¼ cup cilantro
- 1 tsp salt, pinch of
- 2 tablespoons finely diced red onion
- 1 whole avocado sliced
Instructions
- Preheat the oven to 400°F.
- Combine the cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper in a small bowl.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 whole lime, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Brush a thin layer of olive oil over both sides of the chicken. Then evenly coat the chicken with the seasoning mixture.1 tablespoon olive oil, 1 lb boneless skinless chicken breasts
- Place the chicken on a lightly greased sheet pan and bake for 25-30 minutes, or until the internal temperature reaches 165°F. (Flip the chicken halfway through for even browning.) Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- While the chicken is baking, cook the rice according to package instructions. When the rice is finished cooking, stir in the cilantro and a pinch of salt.½ cup jasmine rice, ¼ cup cilantro, 1 tsp salt,
- Cook the corn according to package instructions.1 cup frozen fire roasted corn
- While the corn is cooking, combine the Greek yogurt, mayonnaise, cotija cheese, lime juice and zest, cilantro, Tajín, and garlic powder in a small bowl.¼ cup greek yogurt, ¼ cup mayonnaise, 2 tablespoons crumbled cotija cheese, 1 whole lime, ¼ cup cilantro, 1 teaspoon tajin, ¼ teaspoon garlic powder
- Mix in ¼ cup of the sauce into the cooked corn.
- To assemble the bowls, divide the cilantro rice between two bowls and top with sliced chicken, corn mixture, sliced avocado, diced red onion, more cotija cheese, and more fresh cilantro.1 cup frozen fire roasted corn, 2 tablespoons crumbled cotija cheese, ¼ cup cilantro, 2 tablespoons finely diced red onion, 1 whole avocado, ½ cup jasmine rice
Notes
- Regular corn is fine to use!
- Fresh corn on the cob, charred on the grill is great when it’s in season.
