Street Corn Chicken Rice Bowl

Why make this recipe

Street Corn Chicken Rice Bowl is a delicious and colorful meal that combines grilled chicken, corn, and rice. It’s easy to make, filled with flavor, and perfect for any day of the week. This dish brings together the taste of street corn and a hearty chicken bowl, making it a fun change from your usual dinner options. Plus, it’s customizable, so you can add your favorite toppings!

How to make Street Corn Chicken Rice Bowl

Ingredients :

• 2 cups cooked rice
• 1 lb grilled chicken breast, diced
• 2 cups corn (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 1/4 cup cotija cheese, crumbled
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions :

1. In a medium bowl, mix the corn with mayonnaise, lime juice, chili powder, cotija cheese, cilantro, salt, and pepper.
2. Cook the grilled chicken breast and dice it into bite-sized pieces.
3. To serve, place a portion of rice in a bowl, top with diced chicken, and then add the corn mixture over it.
4. Customize with additional toppings if desired, such as extra cheese or lime wedges.
5. Enjoy your flavorful Street Corn Chicken Rice Bowl!

How to serve Street Corn Chicken Rice Bowl

Serve your Street Corn Chicken Rice Bowl in a nice bowl or plate. You can sprinkle some extra cotija cheese or chopped cilantro on top to make it look even better. A lime wedge on the side adds a nice touch and freshness to the dish.

How to store Street Corn Chicken Rice Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The rice and chicken will stay good for about 3-4 days. When you’re ready to eat again, reheat in the microwave until warm. Add fresh cilantro or lime juice for extra flavor when serving.

Tips to make Street Corn Chicken Rice Bowl

• Use leftover chicken or rotisserie chicken for a quicker meal.
• For a spicy kick, add some diced jalapeños to the corn mixture.
• Make it healthier by using brown rice instead of white rice.
• Check the corn packaging to see if any extra seasoning is needed, as canned corn can be sweet.

Variation

You can turn this into a vegetarian option by replacing the chicken with black beans or grilled veggies. This keeps the flavors while making it suitable for plant-based diets.

FAQs

Can I use frozen corn?
Yes, frozen corn works great! Just thaw it out before mixing with the sauce.

What if I can’t find cotija cheese?
You can use feta or queso fresco as substitutes for cotija cheese.

Is this recipe good for meal prep?
Absolutely! It stores well and can be portioned out for lunches or quick dinners throughout the week.

Street Corn Chicken Rice Bowl

A delicious and colorful meal that combines grilled chicken, corn, and rice, offering a flavorful twist on dinner options, fully customizable with toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice
• 1 lb grilled chicken breast, diced
• 2 cups corn (fresh, frozen, or canned)

Sauce Ingredients

• 1/2 cup mayonnaise
• 1/4 cup cotija cheese, crumbled Can substitute with feta or queso fresco.
• 1/4 cup cilantro, chopped For garnish and flavor.
• 1 lime, juiced
• 1 teaspoon chili powder
• Salt and pepper to taste

Method

 

Preparation

1. In a medium bowl, mix the corn with mayonnaise, lime juice, chili powder, cotija cheese, cilantro, salt, and pepper.
2. Cook the grilled chicken breast and dice it into bite-sized pieces.

Serving

1. To serve, place a portion of rice in a bowl, top with diced chicken, and then add the corn mixture over it.
2. Customize with additional toppings if desired, such as extra cheese or lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave and add fresh cilantro or lime juice for extra flavor when serving. For a healthier option, use brown rice instead and add diced jalapeños for a spicy kick.