Effortless Street Corn Chicken Rice Bowl

Bursting with sunshine flavors and vibrant colors, this Effortless Street Corn Chicken Rice Bowl brings a taste of summer right to your table. Tender, juicy chicken breasts get a zesty makeover with a simple rub of paprika, garlic powder, onion powder, salt, and pepper before hitting the grill. Meanwhile, canned corn transforms into a tangy mayo-lime mixture that sings with bright citrus notes and just the right hint of creaminess. All this goodness rests upon a fluffy bed of white or brown rice, creating a perfectly balanced bowl that’s satisfying yet light.

Whether you’re craving a quick weeknight dinner or meal-prepping for a busy workweek, this recipe is your new go-to. It’s rated Beginner-friendly, takes just 10 minutes to prep and 15 minutes to cook (with a brief rest time), and clocks in at around 1100 calories for a hearty, flavor-packed serving. With salty crumbles of cotija cheese (or feta) and a sprinkle of fresh cilantro on top, every bite delivers layers of texture and taste. You’ll love how the vibrant corn mixture contrasts with the smoky chicken, and the lime wedges add that refreshing extra kick.

KEY INGREDIENTS IN EFFORTLESS STREET CORN CHICKEN RICE BOWL

Let’s break down what makes this bowl so irresistibly tasty. Each component plays a vital role in crafting a harmonious flavor profile that’s creamy, tangy, smoky, and fresh all at once.

• Cooked rice

Serves as the comforting base of your bowl, soaking up the juices from the chicken and corn mixture. White rice offers a neutral canvas, while brown rice adds nutty depth and extra fiber.

• Chicken breasts

Provides lean protein that grills beautifully, developing a golden char while remaining tender. These juicy strips are the heart of the dish, carrying the smoky spice blend.

• Olive oil

Helps the spices adhere to the chicken and promotes even grilling. Its subtle fruitiness also enriches each bite without overpowering other flavors.

• Paprika

Lends a gentle smokiness and vibrant red hue to the chicken rub, enhancing both taste and visual appeal.

• Garlic powder

Infuses a mellow garlic undertone, intensifying savory notes and complementing the tangy corn salad.

• Onion powder

Adds depth and a sweet-savory dimension that balances the paprika and lifts the overall seasoning blend.

• Salt and pepper

Fundamental seasonings that amplify all other flavors. Proper seasoning ensures every element—from rice to chicken to corn—shines perfectly.

• Canned corn

Brings sweet kernels that contrast beautifully with savory chicken. Drained and tossed in a zesty dressing, it infuses freshness into the bowl.

• Mayonnaise

Delivers creamy richness to the corn mixture, creating a luscious coating that binds the kernels and lime juice together.

• Lime juice

Introduces bright acidity that cuts through the richness, giving the corn salad a lively, citrusy pop.

• Cotija cheese

Offers a crumbly, salty finish that mimics authentic Mexican street corn. Feta can be used if you need a substitute—both bring tangy creaminess.

• Fresh cilantro

Sprinkles a burst of herbaceous aroma and vibrant green color. Its citrusy notes echo the lime juice and lighten the dish.

• Lime wedges

Serve as the finishing touch, granting diners extra control over brightness. A final squeeze elevates the bowl with refreshing zing.

HOW TO MAKE EFFORTLESS STREET CORN CHICKEN RICE BOWL

Get ready to grill, toss, and assemble in record time. This step-by-step guide will lead you through creating a flavorful chicken and creamy corn combo that pairs perfectly with fluffy rice.

1. Preheat your grill or stovetop grill pan over medium-high heat until it’s hot and ready to sear. A properly preheated surface ensures even cooking and those irresistible grill marks.

2. Rub the chicken breasts with olive oil, coating them evenly. Season thoroughly with paprika, garlic powder, onion powder, salt, and pepper to build a flavorful crust.

3. Grill the chicken for about 6–7 minutes per side, flipping once. Cook until the internal temperature reaches 165°F and the meat is no longer pink. Remove from the heat and let the chicken rest for a few minutes to retain its juices.

4. Meanwhile, in a medium bowl, combine the drained corn kernels, mayonnaise, lime juice, and a pinch of salt. Stir until every kernel is coated in the creamy, citrusy dressing.

5. Slice the rested chicken into strips or bite-sized pieces, ensuring each piece is tender and succulent.

6. Divide the cooked rice between serving bowls, creating a warm, fluffy foundation.

7. Top the rice with generous portions of grilled chicken and the creamy corn mixture, layering flavors and textures.

8. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve alongside lime wedges for an extra zesty finish.

SERVING SUGGESTIONS FOR EFFORTLESS STREET CORN CHICKEN RICE BOWL

Turning this bowl into a memorable meal is all about the finishing touches. Whether you’re feeding a crowd or enjoying a solo feast, these suggestions will elevate every bite.

• Avocado slices

Fan fresh avocado on the side for creaminess and a buttery mouthfeel. The mild flavor balances the tangy corn salad beautifully.

• Pickled red onions

Add a tangy crunch by spooning pickled onions over the top. Their bright acidity cuts through rich elements and adds an eye-catching pop of color.

• Spicy hot sauce drizzle

Offer a bold contrast by drizzling your favorite hot sauce. A few drops on the chicken and corn mixture intensify the heat without stealing the spotlight.

• Side of black beans

Serve a small bowl of seasoned black beans alongside to boost protein and fiber. Their creamy texture and smoky notes complement the seasoned chicken and zesty corn.

HOW TO STORE EFFORTLESS STREET CORN CHICKEN RICE BOWL

Proper storage helps you enjoy these vibrant bowls all week long. Follow these tips to preserve freshness, texture, and taste for easy grab-and-go meals.

• Refrigeration

Transfer leftover components into airtight containers and store in the fridge for up to 3 days. Keep the rice, chicken, and corn mixture in separate containers to maintain individual textures.

• Freezing

For longer storage, place cooked chicken and rice in freezer-safe bags, squeezing out excess air. Freeze for up to 2 months, then thaw in the fridge overnight before reheating.

• Separate dressings

Store the creamy corn salad independently from the chicken and rice to prevent sogginess. Mix just before serving for maximum freshness.

• Reheating tips

Gently reheat chicken and rice in the microwave with a damp paper towel to retain moisture. Warm the corn mixture at room temperature or briefly in a pan to avoid breaking the mayo emulsion.

CONCLUSION

This Effortless Street Corn Chicken Rice Bowl has everything you need for a quick, satisfying meal that feels special yet takes minimal hands-on time. From the easy grill rub to the creamy mayo-lime corn topping, each component works in harmony to deliver a symphony of flavors. It’s perfect for lunch, dinner, weeknight feasts, or meal prep, and the Beginner-friendly nature means even novice cooks can nail it on the first try. With just 10 minutes of prep, 15 minutes of cook time, and a brief rest, you’ll have a vibrant dish that looks and tastes like you spent hours in the kitchen.

Feel free to print this article and tuck it into your recipe binder for future reference. You can also save it digitally and turn to it whenever you need a crowd-pleasing, flavor-packed bowl. Below, you’ll find an FAQ section to address any of your burning questions. If you try this recipe or experiment with your own twists, I’d love to hear how it turns out! Drop a comment, ask a question, or share your feedback—your kitchen adventures are what make this recipe truly come alive. Enjoy every bite!

Print Recipe

Effortless Street Corn Chicken Rice Bowl

Author: Rebecca Hughes Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Calories: 1100

Description

A vibrant mix of juicy grilled chicken, zesty mayo-lime corn, and fluffy rice topped with salty cotija and fresh cilantro. Ready in minutes for a flavor-packed meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups cooked white or brown rice

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

• 1 cup canned corn, drained

• 2 tablespoons mayonnaise

• 1 tablespoon lime juice

• ¹⁄₄ cup crumbled cotija cheese (or feta as a substitute)

• ¹⁄₄ cup chopped fresh cilantro

• Lime wedges for serving

Instructions

1. Preheat your grill or stovetop grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil, then season them with paprika, garlic powder, onion powder, salt, and pepper.
3. Grill the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from grill and let it rest for a few minutes.
4. Meanwhile, in a medium bowl, combine the drained corn, mayonnaise, lime juice, and a pinch of salt. Stir to combine.
5. Slice the grilled chicken into strips or bite-sized pieces.
6. To assemble the bowls, divide the cooked rice between serving bowls.
7. Top the rice with grilled chicken and corn mixture.
8. Sprinkle with crumbled cotija cheese and chopped cilantro.
9. Serve with lime wedges on the side.

Note

• This dish is highly customizable, feel free to add toppings like sliced avocados or diced tomatoes.
• You can substitute chicken with grilled shrimp or tofu for a different protein option.
• Cotija cheese provides an authentic flavor, but feta works as an excellent substitute.
• If you prefer it spicier, add some chili powder or a dash of hot sauce to the corn mixture.
• This recipe is not only easy but quick, making it perfect for weeknight dinners.

Keywords: street corn, chicken rice bowl, cotija cheese, grilled chicken, easy dinner, weeknight meals