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Street Corn Chicken Rice Bowls

A vibrant and flavorful street corn chicken rice bowl that’s quick and easy to make, perfect for weeknight dinners.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups jasmine rice
  • 1 pound chicken thighs or breasts
  • 1 cup corn (frozen, canned, or fresh)
  • 2 tablespoons mayonnaise
  • 1 lime (juiced)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (optional)
  • 1/2 cup Cotija cheese (or feta)
  • Cilantro, hot sauce, and pico de gallo for topping
  • Salt and oil for marinating

Instructions

  1. Cook the jasmine rice according to package instructions.
  2. While the rice is cooking, marinate the chicken in lime juice, oil, salt, and optional chili powder.
  3. Mix the corn with mayo, lime juice, garlic powder, chili powder, and cheese in a bowl.
  4. Grill or cook the marinated chicken in a skillet until cooked through and golden.
  5. Chop the chicken into bite-sized pieces.
  6. Assemble the bowl: place rice at the bottom, top with corn mixture, chicken pieces, and desired garnishes.
  7. Squeeze extra lime over the top, mix, and enjoy!

Notes

Use leftover rotisserie chicken for a quicker option. Char the corn for added flavor.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Mexican
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 100mg

Keywords: chicken, street corn, rice bowl, quick dinner, comfort food