Street Corn Chicken and Rice Bowls Recipe – Healthy Dinner Idea
These street corn chicken and rice bowls are bursting with flavor! Tender chicken, smoky grilled corn, creamy sauce, and fresh herbs come together over fluffy rice for a wholesome, satisfying dinner. Perfect for meal prep, busy weeknights, or when you crave bold, street-food inspired flavors.
Equipment
- Grill or oven
- Large skillet (for corn)
- Saucepan (for rice)
- Mixing bowls
- Knife + cutting board
- Serving bowls
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 2 cups rice (white, brown, or cilantro-lime)
- 3 cups fresh corn kernels (or thawed frozen, drained)
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- ½ tsp chili powder or Tajín seasoning
- ½ cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook Rice: Prepare rice according to package instructions. Fluff and set aside.
- Season & Cook Chicken: Rub chicken with olive oil, chili powder, salt, and pepper. Grill or roast until cooked through (165°F/74°C). Slice into strips.
- Char Corn: Heat skillet or grill. Cook corn until lightly charred. Mix with mayonnaise, lime juice, chili powder, and cotija cheese.
- Assemble Bowls: Place rice as the base. Add sliced chicken and top with street corn mixture.
- Garnish: Sprinkle with cilantro, jalapeños, and extra cotija. Serve with lime wedges.
Notes
- Use fresh corn for best flavor; frozen works if charred properly.
- Chicken thighs stay juicier than breasts.
- Cilantro-lime rice adds freshness and brightness.
- Taste dressing before mixing with corn to adjust seasoning.
- Store components separately for meal prep; assemble just before serving.