Easy Street Corn Chicken Rice Bowl

Life’s busy, and dinner shouldn’t be another stressor on your plate (pun fully intended). That’s why this Easy Street Corn Chicken Rice Bowl is the weeknight dinner hero we all need. Packed with juicy marinated chicken, creamy corn topping, and fluffy rice, it’s like your favorite Mexican street food had a cozy little family dinner at your house. And trust me—once you taste that tangy, cheesy, chili-spiked street corn on top? You’ll be hooked.

Whether you’re juggling a never-ending to-do list, feeding picky eaters, or just need something really satisfying after a long day, this bowl brings the flavor without the fuss.

Why You’ll Love This Easy Street Corn Chicken Rice Bowl

• It’s flexible – Swap in ingredients you already have (feta for cotija, olive oil for avocado oil—no one’s judging here).
• Flavor explosion – Creamy, zesty, and savory with a smoky hint from the grilled corn and chili powder.
• Quick & easy – A 30-minute meal that looks like it took hours. (Let’s keep that our little secret.)

Ingredients You’ll Need

Let’s break it down into parts so your prep is smooth sailing:

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts if that’s your jam)
• 2 tbsp lime juice (lemon works too)
• 2 tbsp avocado oil (or olive oil)
• 1 tsp chili powder (or paprika for a milder kick)
• 1 tsp garlic powder (optional, but yum)
• Salt & black pepper to taste

For the Street Corn Topping:

• 2 cups sweet corn kernels (grill ‘em if you can!)
• ¼ cup red onion, thinly sliced (totally optional)
• ¼ cup sour cream (Greek yogurt also works like a charm)
• ¼ cup mayonnaise
• ¼ cup crumbled cotija cheese (or feta/queso fresco)
• 1 tsp chili powder
• Salt & black pepper
• 2 tbsp lime juice (for that zing!)
• Lime wedges for serving

For the Rice & Assembly:

• 4 cups cooked jasmine rice (brown rice or cauliflower rice are great too)
• Fresh cilantro, for garnish (if you’re a cilantro fan)

Let’s Get Cooking!

1. Marinate the Chicken

In a medium bowl, mix lime juice, oil, chili powder, garlic powder (if using), salt, and pepper. Toss in the chicken thighs until coated. Let it marinate for 15-30 minutes (perfect time to prep your corn or wrangle hungry kids).

2. Cook the Chicken

Heat a skillet over medium-high. Cook each piece for 8–10 minutes per side, until golden and cooked through. Let the chicken rest for a few minutes, then slice into strips or chunks.

3. Mix the Street Corn Topping

In a bowl, combine corn, red onion, sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper. Stir until creamy and irresistible. Pro tip: taste-test with a spoon… maybe two. You deserve it.

4. Warm the Rice

Reheat rice with a splash of water if it’s leftover. A microwave works fine, or toss it in a pan for a few minutes.

5. Assemble the Bowls

Start with a bed of rice, layer on that juicy chicken, top with the creamy corn mix, sprinkle extra cotija if you’re feeling cheesy (same), and add fresh cilantro and a lime wedge.

6. Serve & Savor

Squeeze fresh lime over the top and dig in. Expect happy forks and zero leftovers.

Aneta’s Kitchen Note 🌟

This bowl became my Tuesday-night savior last summer. The first time I made it, my youngest—who usually avoids “green things”—asked for more cilantro. Miracles happen, friends. It’s now our go-to for BBQ side bowls, quick weeknight dinners, and anytime we crave those classic Mexican flavors without leaving the kitchen.

Handy Tips for this Easy Street Corn Chicken Rice Bowl

• No grill? No problem. Use frozen or canned corn and toss it in a hot skillet for a few minutes to char it slightly.
• Low-carb? Cauliflower rice totally works here. Just add a pinch of salt and garlic powder when reheating.
• Leftovers rock. Store everything separately and assemble fresh for lunch the next day (or tacos… just sayin’).

FAQs about Easy Street Corn Chicken Rice Bowl

Conclusion

This Easy Street Corn Chicken Rice Bowl is the perfect blend of creamy, spicy, tangy, and downright comforting. With every bite, you get that taco-truck excitement wrapped in the warmth of a home-cooked meal. It’s bold where it needs to be, mellow where it counts, and endlessly customizable for whatever your pantry (or picky eaters) throw your way.

Whether you’re feeding a hungry family after soccer practice, impressing a friend with your “effortlessly cool” weeknight dinner skills, or simply treating yourself to something special—you really can’t go wrong with this bowl. It’s fast, it’s flexible, and best of all, it tastes like you’ve spent hours in the kitchen when, really, you’ve just worked a little weeknight magic.

So go ahead, cozy up with this crave-worthy dish, and let the magic of chicken bring smiles, full bellies, and maybe even a request for seconds. Because around here, good food isn’t just about what’s on the plate—it’s about the moments you create around it.

Happy cooking,

Discover More Delicious Chicken Bowls & Skillet Favorites

If you loved this Easy Street Corn Chicken Rice Bowl, your taste buds are in for an even bigger treat! There’s a whole world of quick, comforting chicken dishes waiting for you right here on Chicken Magic Recipes. Whether you’re craving something spicy, creamy, or bursting with fresh flavor, I’ve got your dinner plans covered. Here are a few more reader-favorite recipes you won’t want to miss:

1. Thai Peanut Chicken Bowl – Packed with bold flavors, creamy peanut sauce, and colorful veggies, it’s a bowl that delivers big on both taste and comfort.
2. Sweet Chili Chicken Bowl with Coconut Lime Drizzle – This tropical-inspired dish is a tangy-sweet sensation and makes a perfect alternative if you’re looking to switch up your chicken bowl game.
3. Spicy Jalapeño Chicken Recipe – Like it hot? This spicy skillet chicken brings the heat and pairs beautifully with rice or wraps for a flavorful, no-fuss meal.
4. Chimichurri Chicken Thighs – Herbaceous, zesty, and perfect for grilling season, this recipe is a must-try for fans of bold marinades and juicy, tender chicken.

Let the flavors keep coming! Explore these recipes to keep your mealtime exciting and effortless—because delicious doesn’t have to be complicated.

Easy Street Corn Chicken Rice Bowl

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• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

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Description

This Easy Street Corn Chicken Rice Bowl is your go-to for bold flavor and comfort in a single dish. Juicy grilled chicken meets zesty, creamy street corn over fluffy rice—perfect for busy weeknights or casual family dinners.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts)

• 2 tbsp lime juice (or lemon juice)

• 2 tbsp avocado oil (or olive oil)

• 1 tsp chili powder (or paprika)

• 1 tsp garlic powder (optional)

• Salt and black pepper, to taste

For the Street Corn Topping:

• 2 cups sweet corn kernels (grilled, if possible)

• ¼ cup red onion, thinly sliced (optional)

• ¼ cup sour cream (or Greek yogurt)

• ¼ cup mayonnaise

• ¼ cup crumbled cotija cheese (or feta/queso fresco)

• 1 tsp chili powder

• Salt and black pepper, to taste

• 2 tbsp lime juice

• Lime wedges, for serving

For the Rice and Assembly:

• 4 cups cooked jasmine rice (or white/brown/cauliflower rice)

• Fresh cilantro, for garnish (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Marinate the Chicken
   In a bowl, combine lime juice, oil, chili powder, garlic powder, salt, and pepper. Add chicken and coat evenly. Let marinate 15–30 minutes.

2. Cook the Chicken
   Heat a skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden and fully cooked. Let rest and slice.

3. Make the Street Corn Topping
   In a bowl, mix grilled corn, red onion, sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper. Stir until creamy.

4. Prepare the Rice
   Reheat rice if needed with a splash of water in the microwave or stovetop.

5. Assemble the Bowls
   Add rice to bowls, top with sliced chicken, corn mixture, extra cheese, and cilantro. Serve with lime wedges.

6. Serve & Enjoy!
   Squeeze fresh lime juice over the top and enjoy warm!

Notes

• Swap chicken thighs with breasts if preferred.

• Cauliflower rice makes a great low-carb option.

• Make the corn topping ahead for faster prep.

• Store leftovers in separate containers for up to 4 days.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner , lunch
• Method: Skillet + stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 610 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 4 g
• Protein: 29 g
• Cholesterol: 85 mg