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Cooked chicken in a bowl with sweet corn and rice.

Street Corn Chicken Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

For the Chicken

  • 1 lb boneless skinless chicken thighs or breasts, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste

For the Corn

  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • For the Rice Bowl Base:
  • 2 cups cooked rice white, brown, or cauliflower rice

For the Toppings

  • 1/3 cup crumbled cotija cheese or feta
  • 1/3 cup sour cream or Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño sliced (optional)
  • Lime wedges for serving

Instructions
 

  • Cook the Chicken:
    Heat olive oil in a large skillet over medium heat. Add the diced chicken, chili powder, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper.
    Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly crispy on the edges. Set aside.
  • Char the Corn:
    In the same skillet, heat olive oil over medium-high heat. Add the corn and sprinkle with chili powder.
    Cook for 4-6 minutes, stirring occasionally, until the corn is charred in spots. Squeeze lime juice over the corn and toss to coat. Remove from heat.
  • Assemble the Bowls:
    Divide the cooked rice among four bowls. Top each bowl with the cooked chicken, charred corn, and your choice of toppings: cotija cheese, sour cream, cilantro, jalapeño slices, and lime wedges.
  • Serve:
    Serve immediately and enjoy! These bowls are best fresh but can be stored in airtight containers for up to 3 days in the refrigerator.