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Healthy Street Corn Chicken Rice Bowl with grilled chicken, charred corn, white rice, lime wedges, and cilantro-lime crema drizzle.

Street Corn Chicken Rice Bowl

5 from 1 vote
A vibrant and customizable Street Corn Chicken Rice Bowl featuring juicy spiced chicken, smoky-charred street corn, and creamy lime crema. Perfect for busy weeknights, meal prep, or post-soccer dinners — family-approved and endlessly adaptable.
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Prep Time 15 minutes
Cook Time 25 minutes
Meal Prep 15 minutes
Total Time 55 minutes
Servings: 4
Course: dinner
Cuisine: American, Mexican
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Protein
  • 1.5 lbs Chicken breasts or thighs - Thighs are juicier and more forgiving
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika - Adds depth
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Salt - Adjust to taste
  • 0.25 teaspoon Black pepper
  • 1 tablespoon Olive oil - For searing
The Star Corn
  • 3 cups Corn kernels - Fresh, frozen, or canned (drained + dried)
  • 2 tablespoon Butter - Melted
  • 0.5 cup Cotija cheese - Crumbled
  • 1 tablespoon Lime juice - Freshly squeezed
  • 1 teaspoon Tajín seasoning - Optional but amazing
The Rice Base
  • 2 cups White or brown rice - Cooked
  • 2 cups Chicken broth - Instead of water for flavor
  • 1 tablespoon Fresh cilantro - Chopped
  • 1 teaspoon Lime zest - Bright finish
The Creamy Sauce
  • 0.25 cup Sour cream or Greek yogurt
  • 0.25 cup Mayonnaise
  • 1 tablespoon Lime juice
  • 1 clove Garlic - Minced
  • 1 pinch Cayenne pepper - Optional heat
  • Salt & water/milk - To taste and thin as needed

Equipment

  • 1 Cast iron or nonstick skillet (For cooking chicken)
  • 1 Sheet pan (For broiling corn)
  • 1 Rice cooker or pot with lid (For cooking rice)
  • 1 Meat thermometer (Ensure chicken reaches 165°F)
  • 1 Sharp knife (For slicing and dicing ingredients)

Method
 

  1. Cook rice in chicken broth for extra flavor. While it simmers, prep the other ingredients. Once done, fluff with a fork and stir in cilantro and lime zest. Keep warm until serving.
  2. Pat chicken dry, mix spices (chili powder, cumin, paprika, garlic powder, salt, pepper), and rub evenly. Let sit 10 minutes if possible.
  3. Heat skillet with olive oil over medium-high. Sear chicken 6–7 minutes per side until golden and 165°F internally. Rest 5 minutes before slicing.
  4. Spread corn on a baking sheet, toss with melted butter, and broil 4–5 minutes. Stir and broil 3–4 minutes more until lightly charred. Toss with lime juice, cotija, and Tajín.
  5. Whisk together sour cream (or Greek yogurt), mayo, lime juice, garlic, and cayenne. Thin with water or milk until drizzle consistency. Season to taste.
  6. Add a scoop of cilantro-lime rice to each bowl. Top with sliced chicken and charred corn. Drizzle crema over the top and garnish with avocado, jalapeños, or cilantro.
  7. Store components separately in containers. Reheat chicken and rice with a damp paper towel. Add crema and toppings fresh before serving.
  8. After broiling, toss hot corn with melted butter all at once and finish with fresh lime zest for extra flavor.

Nutrition

Serving: 480gCalories: 590kcalCarbohydrates: 52gProtein: 38gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 830mgPotassium: 820mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 160mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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