Name: Easy Street Corn Chicken Rice Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cooked rice (white, brown, or jasmine) (warm or cold); 1 lb grilled chicken, sliced (can use leftover grilled chicken, rotisserie, or freshly grilled); 1 cup sweet corn (fresh kernels or frozen thawed; canned works in a pinch); 1 lime, juiced; 1/4 cup fresh cilantro, chopped; Salt and pepper to taste (Start with 1/4 teaspoon salt); 1-2 tsp Olive oil (optional, for extra richness)

I first tried this Easy Street Corn Chicken Rice Bowl on a busy weeknight when I needed something fast, satisfying, and a little bright — and it quickly became a go-to. It’s essentially a simple grain bowl: tender grilled chicken, sweet corn, bright lime, and cilantro tossed with rice. It’s the kind of recipe you make when you want dinner on the table fast, but still feel like you’re eating something fresh and thoughtfully composed. If you like fuss-free bowls and want an alternative to takeout, this is it — and it plays nicely with other quick chicken meals like easy chicken recipes you already love.

Why you’ll love this dish

This bowl balances quick prep with bold, familiar flavors: smoky grilled chicken, naturally sweet corn, and a hit of lime acidity. It’s ideal for weeknights, packed lunches, or a simple meal for picky eaters who still enjoy a flavor boost. It’s also budget friendly — leftover grilled chicken and frozen corn keep cost and waste down — and you can scale it up for meal prep.

“Bright, clean, and so easy — a pantry-and-fridge-friendly bowl that tastes like you spent an hour on it.” — a regular weeknight tester

Nutrition-wise, it’s well rounded: carbs from rice, lean protein from chicken, and a vegetable component from corn and cilantro. And because it’s modular, you can adapt it for low-carb, dairy, or vegetarian preferences.

How this recipe comes together

Before you read the ingredient list, here’s the process at a glance so you know what to expect: assemble your cooked rice, add sliced grilled chicken and corn, squeeze lime over everything, season, and toss. No cooking of multiple components at once; it’s mostly assembly, which makes it excellent for using leftovers or for quick meal-prep bowls.

The overall time depends on whether you’re starting with cooked rice and cooked chicken. If both are already ready, this takes under 10 minutes.

Gather these items

2 cups cooked rice (white, brown, or jasmine) — warm or cold
1 lb grilled chicken, sliced (use leftover grilled chicken, rotisserie, or freshly grilled)
1 cup sweet corn (fresh kernels or frozen thawed; canned works in a pinch)
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Olive oil (optional, 1–2 tsp for extra richness)

Substitution notes:

Brown rice or cauliflower rice work if you prefer whole grain or low-carb swaps.
Swap cilantro with parsley if you’re not a cilantro fan.
For faster prep, use a store-bought rotisserie chicken or pre-cooked grilled chicken. If you want a slow-cooker option, see this crock pot chicken and rice idea for inspiration.

Directions to follow

Place the cooked rice in a large mixing bowl. Fluff it with a fork so it’s not clumped.
Add the sliced grilled chicken and the sweet corn kernels. If using frozen corn, make sure it’s thawed and patted dry.
Squeeze the lime over the mixture, then toss gently to combine so the lime coats the rice and chicken.
Season with salt and pepper to taste. Start with 1/4 teaspoon salt and a few grinds of pepper, then adjust.
Divide into bowls and garnish with chopped cilantro. Drizzle a little olive oil on top if you want added richness and shine.

Short, direct steps — the key is tasting as you go and using lime to brighten the whole bowl.

Best ways to enjoy it

Serve it warm or at room temperature. For a composed meal:

Spoon rice mixture into bowls and top with an extra lime wedge and more cilantro.
Add a crunchy element: crushed tortilla chips, toasted pepitas, or thinly sliced radishes.
Round out the plate: a simple green salad or roasted vegetables, or try pairing this bowl with a light soup for a fuller spread. If you like other fuss-free chicken dinners, you’ll find similar satisfaction in a no-peek chicken with rice bowl — another hands-off option.

If serving to guests, present in shallow bowls and offer toppings — hot sauce, cotija or feta, and extra cilantro — so everyone can customize.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep lime and fresh cilantro separate if you want the cilantro to stay bright longer.
Reheating: Gently reheat in a skillet over medium-low heat with a splash of water or olive oil so the rice doesn’t dry out. Microwave reheating works fine; cover briefly and stir halfway.
Freezing: I don’t recommend freezing the assembled bowl — corn and rice can change texture when frozen. If you must freeze, separate components (chicken and rice) and freeze only the chicken for up to 2–3 months; thaw overnight in the fridge before reheating.
Safety: Always make sure leftover chicken is reheated to 165°F (74°C) internally before eating.

Pro chef tips

Use warm rice: Rice straight from the pot absorbs flavors better and mixes more evenly. If using leftover rice, break up clumps with a fork and briefly warm it.
Slice chicken across the grain for tenderness. Thin slices integrate better into each bite.
If you want char notes, quickly pan-sear the sliced chicken after slicing to get a bit of color before tossing.
Adjust lime: Start with half the lime, taste, and add more. Acidity should lift the bowl without overpowering it.
Keep textures: Add fresh crunchy toppings (like chopped cucumber, raw corn shaved with a peeler, or toasted nuts) at the end to prevent sogginess.

Creative twists

Mexican street corn style: Fold in a spoonful of Greek yogurt or mayo, a pinch of chili powder, and sprinkle with cotija cheese.
Southwest bowl: Add black beans and diced avocado; top with a cilantro-lime crema.
Mediterranean spin: Swap corn for grilled zucchini, add olives and feta, and use lemon instead of lime.
Vegetarian swap: Replace chicken with roasted chickpeas or grilled tofu for a plant-based protein.
Spicy option: Toss with a drizzle of chipotle in adobo or sriracha for heat.

Common questions

Q: Can I make this ahead for meal prep?
A: Yes. Assemble components separately (rice, chicken, and corn) and combine the day you’ll eat. Store in airtight containers and add lime and cilantro just before serving to keep flavors bright.

Q: Is frozen corn okay to use?
A: Absolutely. Thaw and pat dry to avoid excess moisture. Frozen corn actually concentrates sweetness and is a reliable pantry option year-round.

Q: Can I use raw chicken and cook it in the bowl?
A: No — this recipe assumes cooked, sliced grilled chicken. If starting from raw, grill, bake, or pan-sear the chicken first and ensure it reaches 165°F (74°C) before slicing.

Q: How do I make this lower-carb?
A: Swap the rice for cauliflower rice or a bed of mixed greens. Keep the chicken and corn portion smaller to reduce carbs further.

Q: What if I don’t like cilantro?
A: Use flat-leaf parsley or a squeeze of extra lime for brightness without cilantro’s distinct flavor.

Conclusion

If you want more ideas or a slightly different take on the concept, these full recipes are great references: Street Corn Chicken Rice Bowl | Cocina Republic and Street Corn Chicken Rice Bowls | Tastes Better From Scratch.