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How to Make the Best Street Corn Chicken Rice Bowl at Home

This street corn chicken rice bowl is loaded with bold flavors, juicy grilled chicken, sweet corn, and creamy sauce — all served over fluffy rice. It's the ultimate easy meal you can whip up at home!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Grilled Chicken
  • 2 pieces chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
Street Corn Topping
  • 1.5 cups corn kernels fresh, canned, or frozen
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese crumbled
  • 1 tbsp lime juice freshly squeezed
  • 1/2 tsp smoked paprika
Rice Base
  • 2 cups cooked white rice jasmine or basmati works well
Toppings (optional)
  • chopped cilantro
  • sliced jalapeños
  • extra lime wedges

Equipment

  • Grill pan
  • Mixing bowls
  • Saucepan

Method
 

  1. Rub the chicken breasts with olive oil, chili powder, salt, and pepper. Grill on a preheated pan for 5–7 minutes per side or until cooked through. Let rest and slice.
  2. In a bowl, mix the corn, mayo, cotija cheese, lime juice, and paprika. Set aside.
  3. Divide cooked rice among four bowls. Top with sliced chicken and a generous scoop of the street corn mixture.
  4. Garnish with cilantro, jalapeños, and lime wedges if desired. Serve warm and enjoy!

Notes

To add even more flavor, marinate the chicken in lime juice and garlic for 30 minutes before grilling. You can also swap out white rice for brown rice or quinoa.