Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 pieces boneless, skinless chicken breasts or thighs (Thighs are juicier; breasts are leaner.); 2 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 2 tbsp lime juice (For marinade); 2 cups cooked rice (White, brown, or a mixture); 1 1/2 cups corn (Fresh kernels, frozen (thawed), or drained canned); 1 tbsp butter; 1/4 cup cotija cheese (Or feta as a substitute); 1/4 cup cilantro (Chopped); 1 piece avocado (Optional, sliced); 1/4 cup sour cream; 2 tbsp mayo (Or plain Greek yogurt for a lighter version); 1 tbsp lime juice; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper (Optional)

I first made this street corn chicken rice bowl on a busy weeknight when I wanted bold flavors without fuss. It’s a layered bowl of tender, chili-lime chicken, slightly charred sweet corn, fluffy rice, and a tangy, creamy sauce finished with salty cotija and bright cilantro. It comes together fast, packs well for lunches, and hits that craveable mix of smoky, creamy, and fresh every time. If you like quick bowls with lots of texture, this one’s for you — and for a slightly different take you can compare a similar home version in this easy street corn chicken rice bowl guide.

Why you’ll love this dish

This rice bowl scores on flavor, speed, and adaptability. The spice rub on the chicken gives you smoky, bright notes from smoked paprika and lime. Charred corn adds a sweet, slightly caramelized crunch while the creamy lime-mayo sauce ties everything together and keeps the bowl moist. It’s also:

Fast: 30–40 minutes from start to finish with a short marinade.
Crowd-pleasing: Kids and adults enjoy it; toppings can be customized.
Budget-friendly: Uses pantry spices and simple staples like rice and corn.

“A weeknight winner — bold without being fussy. Perfect for lunch boxes and dinner bowls.” — home cook review

Step-by-step overview

You’ll first marinate the chicken briefly, then sear it until juicy and cooked through. While the chicken rests, quickly char the corn in the same pan to soak up flavor. Whisk together the creamy lime sauce. Finally, assemble bowls with a base of rice, sliced chicken, charred corn, sauce, cotija, cilantro, and optional avocado. If you prefer slow-cooker convenience, there’s a great slow-cooker approach to chicken and rice you can read about in this crock-pot chicken and rice slow-cooker method.

What you’ll need

Chicken — 2 boneless, skinless breasts or thighs (thighs are juicier; breasts are leaner)
Olive oil — 2 tbsp
Chili powder — 1 tsp
Smoked paprika — 1 tsp
Garlic powder — 1 tsp
Onion powder — 1 tsp
Salt — 1/2 tsp
Lime juice — 2 tbsp (for marinade)
Cooked rice — 2 cups (white, brown, or mixture)
Corn — 1 1/2 cups (fresh kernels, frozen thawed, or drained canned)
Butter — 1 tbsp
Cotija cheese — 1/4 cup, crumbled (or feta as substitute)
Cilantro — 1/4 cup, chopped
Avocado (optional) — 1, sliced
Sauce:
Sour cream — 1/4 cup
Mayo — 2 tbsp (or plain Greek yogurt for a lighter version)
Lime juice — 1 tbsp
Garlic powder — 1/2 tsp
Cayenne pepper (optional) — 1/4 tsp

Directions to follow

Make the marinade: In a bowl combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and 2 tablespoons lime juice.
Coat the chicken: Rub the marinade all over the chicken. Let sit at room temperature for 15–30 minutes (or refrigerate up to 2 hours).
Cook the chicken: Heat a grill pan or heavy skillet over medium-high heat. Add a touch of oil and cook chicken 5–7 minutes per side, until the internal temperature reaches 165°F (75°C). Transfer to a cutting board and rest 5–10 minutes.
Char the corn: In the same pan, reduce heat to medium, add butter, and toss in the corn. Cook 3–5 minutes, stirring occasionally, until kernels are slightly browned and a little charred at the edges. Season with a pinch of salt and a sprinkle of chili powder.
Make the sauce: In a small bowl whisk sour cream, mayo, 1 tablespoon lime juice, garlic powder, and cayenne until smooth. Taste and adjust lime or salt.
Assemble bowls: Divide warm rice between bowls. Slice the rested chicken and top rice with chicken and charred corn. Drizzle with the creamy sauce, then scatter cotija and cilantro. Add avocado slices if using.

Best ways to enjoy it

Plate it: Use a shallow bowl so every forkful gets rice, chicken, corn, sauce, and cotija.
Sides to serve: A crisp green salad, quick pickled red onions, or tortilla chips for scooping.
Beverage pairing: A citrusy beer, light lager, or iced tea with lime complements the smoky-spicy notes.
For a hands-off weeknight option that swaps the pan for a slower cooker, check this alternate slow-cooker chicken and rice variations for ideas on making larger batches ahead.

Storage and reheating tips

Refrigerator: Store components in airtight containers for up to 3–4 days. Keep sauce separate to prevent rice from getting soggy.
Freezing: Freeze cooked chicken (sliced or whole) up to 2 months; thaw overnight in the fridge. Rice and corn freeze okay but texture can change.
Reheating: Reheat chicken and rice in a skillet over medium heat or microwave until steaming hot — internal temp should reach 165°F (74°C) for safety. Add a splash of water or lime to revive rice.
Food safety: Don’t leave perishable ingredients out longer than 2 hours (1 hour above 90°F). Cool leftovers quickly before refrigerating.

Pro chef tips

Use thighs if you want more forgiving, juicy meat — breasts will dry if overcooked.
Don’t skip the resting step; it lets juices redistribute so slices stay moist.
For extra char on the corn and chicken, sear on high heat but finish chicken over medium to avoid burning the outside before the center cooks.
Make the sauce a day ahead — flavors meld and it’s an easy assembly shortcut.
Swap mayo for Greek yogurt to cut calories and add tang without losing creaminess.

Creative twists

Vegetarian: Replace chicken with grilled halloumi, tofu, or roasted cauliflower.
Southwest bowl: Add black beans, pico de gallo, and a squeeze of chipotle for smoky heat.
Spicy honey glaze: Brush cooked chicken with a honey-chile mix for a sweet-heat contrast.
Rice swaps: Try cilantro-lime rice or coconut rice for a different aromatic profile.
Make it burrito-style: Wrap everything in a warm tortilla and grill for a handheld option.

Helpful answers

Q: How long should I marinate the chicken?

A: A short 15–30 minute marinade is enough for flavor here because the spices and lime penetrate quickly. For deeper flavor, marinate up to 2 hours in the fridge. Avoid overnight acidic marinades for breasts — too long can make the texture mealy.

Q: Can I use frozen corn?

A: Yes — thaw and drain frozen corn, then pat dry before charring in the pan. You can also char frozen straight from the bag; just expect a little extra steam which reduces browning time.

Q: Is cotija necessary? What can I substitute?

A: Cotija gives salty, crumbly texture, but you can swap feta for a similar tang or omit cheese for dairy-free bowls (add a squeeze of extra lime instead).

Q: Can I meal-prep these bowls?

A: Yes. Store rice and protein separately from sauce and avocado. Assemble within 3–4 days for best texture. If freezing, freeze components separately and assemble when thawed and reheated.

Conclusion

If you want a weeknight bowl that’s quick, flavorful, and endlessly adaptable, this street corn chicken rice bowl delivers. For another home-cook version with slightly different proportions and tips, see the Street Corn Chicken Rice Bowl | Cocina Republic, and for inspiration on toppings and a family-style approach, check out the Street Corn Chicken Rice Bowls | Tastes Better From Scratch.