Name: Street Corn Chicken Rice Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked jasmine rice; 2 large chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 1/2 cups corn kernels (fresh, canned, or grilled); 1/4 cup red onion, finely diced; 1/4 cup mayonnaise or Greek yogurt; 2 tablespoons sour cream; Juice of 1 lime; 1/3 cup crumbled cotija cheese (or feta); 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; 1/2 cup cherry tomatoes, halved; Extra lime wedges for serving

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I make these Street Corn Chicken Rice Bowls when I want something vibrant, satisfying, and packed with bold flavor. Juicy, spice-rubbed chicken sits on a bed of fluffy jasmine rice and gets topped with creamy Mexican-style street corn, fresh avocado, and juicy cherry tomatoes. Every bite feels balanced, fresh, and comforting all at once.

Street Corn Chicken Rice Bowls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice

2 large chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

1 ½ cups corn kernels (fresh, canned, or grilled)

¼ cup red onion, finely diced

¼ cup mayonnaise or Greek yogurt

2 tablespoons sour cream

Juice of 1 lime

⅓ cup crumbled cotija cheese (or feta)

¼ cup fresh cilantro, chopped

1 avocado, sliced

½ cup cherry tomatoes, halved

Extra lime wedges for serving

Directions

I start by cooking the jasmine rice according to the package instructions and set it aside to keep warm.

In a small bowl, I mix the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. I rub this seasoning evenly over both sides of the chicken breasts so they are fully coated.

I heat olive oil in a skillet over medium heat. I cook the chicken for about 6–7 minutes per side until it is golden brown and fully cooked. After removing it from the heat, I let it rest for 5 minutes before slicing it into strips.

In a medium bowl, I combine the corn kernels, red onion, mayonnaise (or Greek yogurt), sour cream, lime juice, cotija cheese, and chopped cilantro. I stir everything together and adjust the salt and pepper if needed.

To assemble, I divide the cooked rice evenly among four bowls. I top each bowl with sliced chicken, a generous scoop of the creamy street corn mixture, avocado slices, and cherry tomatoes. I finish with extra cotija cheese, fresh cilantro, and a squeeze of lime juice.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: Approximately 620 kcal per serving

Variations

I sometimes swap jasmine rice for brown rice or cilantro-lime rice for extra flavor.

When I want more heat, I add diced jalapeños or a sprinkle of cayenne pepper to the chicken seasoning.

For a lighter version, I use Greek yogurt instead of mayonnaise and sour cream.

If I want a vegetarian option, I replace the chicken with grilled tofu or black beans.

I also enjoy turning this into a low-carb bowl by serving everything over lettuce instead of rice.

Storage/Reheating

I store each component separately in airtight containers in the refrigerator for up to 4 days. Keeping the toppings separate helps everything stay fresh.

When reheating, I warm the rice and chicken in the microwave until heated through. I add the street corn mixture, avocado, and fresh toppings after reheating so they stay creamy and vibrant.

If I am meal prepping, I wait to slice the avocado until just before serving to prevent browning.

FAQs

Can I use rotisserie chicken instead?

Yes, I can easily substitute shredded rotisserie chicken. I sometimes toss it with the spice blend and warm it in a skillet for extra flavor.

What can I use instead of cotija cheese?

If I cannot find cotija, I use feta cheese. It has a similar salty and crumbly texture that works well in the corn mixture.

Can I grill the chicken instead of pan-cooking it?

Absolutely. I grill the seasoned chicken over medium heat until fully cooked. It adds a delicious smoky flavor.

Is this recipe good for meal prep?

Yes, I find it perfect for meal prep. I store the rice, chicken, and corn mixture separately and assemble the bowls when I am ready to eat.

How can I make this dairy-free?

I replace the mayonnaise and sour cream with dairy-free alternatives and skip the cheese or use a dairy-free substitute.

Conclusion

I love how these Street Corn Chicken Rice Bowls combine bold spices, creamy street corn, and fresh toppings into a complete and satisfying meal. The flavors feel bright and comforting at the same time, and I can easily adapt the recipe to suit my preferences. Whether I make it for a quick weeknight dinner or prepare it ahead for busy days, it always turns out delicious and filling.

📖 Recipe:

Street Corn Chicken Rice Bowls

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These Street Corn Chicken Rice Bowls are vibrant, satisfying, and packed with bold flavor. Juicy, spice-rubbed chicken is served over fluffy jasmine rice and topped with creamy Mexican-style street corn, fresh avocado, and cherry tomatoes for a balanced and comforting meal.

Instructions

Cook the jasmine rice according to package instructions and set aside to keep warm.
In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken breasts.
Heat olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until golden brown and fully cooked. Remove from heat and let rest for 5 minutes before slicing into strips.
In a medium bowl, combine corn kernels, red onion, mayonnaise (or Greek yogurt), sour cream, lime juice, cotija cheese, and chopped cilantro. Stir well and adjust seasoning if needed.
Divide the cooked rice evenly among four bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, avocado slices, and cherry tomatoes.
Garnish with extra cotija cheese, fresh cilantro, and a squeeze of lime juice before serving.