Street Corn Chicken Rice Bowl

Holly’s Recipe Highlights: Street Corn Chicken Rice Bowls
Ingredient Notes
How to Make Street Corn Chicken Rice Bowls
Storing Rice Bowls
More Fresh & Flavorful Bowl Recipes

This Street Corn Chicken Rice Bowl is the ultimate quick weeknight meal! Loaded with Cajun-seasoned chicken, creamy street corn, and fresh toppings over fluffy rice, it comes together in under 20 minutes.

If you love this Mexican corn salad and the ease of a rice bowl, you’ll love this smoky, zesty dinner!

Street Corn Chicken Rice Bowl with jalapeño slices

Holly’s Recipe Highlights: Street Corn Chicken Rice Bowls

Why Make It: Cooked rice keeps this recipe quick and easy, while the creamy street corn topping adds a big boost of flavor without the need for an extra sauce.
Recommended Tools: A large skillet, mixing bowl, and cutting board are all you’ll need!
Serving Suggestions: I like to set out toppings like lime wedges, pickled jalapeños, fresh pico de gallo, pickled red onions, and crushed tortilla chips so everyone can customize their bowl just the way they like it.

Total Time: 18 Minutes Servings: 4 Cooking Method: Skillet

Ingredient Notes

rice , oil , lime , corn , cumin , cajun seasoning , cotija , jalapeño , greek yogurt , chicken , onion , mayonnaise , cilantro with labels to make Street Corn Chicken Rice Bowl

White Rice: Leftover cooked rice works perfectly for this recipe and helps keep it quick and easy. Brown rice, cilantro lime rice, quinoa, or cauliflower rice are all great alternatives.
Chicken: Chicken breasts are lean and cook quickly, while thighs stay extra juicy and tender. Both work well in this recipe.
Seasoning: Cajun seasoning adds smoky, savory heat to the chicken, but taco seasoning, chili lime seasoning, or a mild Southwest blend can be used for a milder flavor.
Yogurt: Plain Greek yogurt adds a creamy, tangy flavor while keeping the street corn mixture light, but you can sub in sour cream.
Cotija: Cotija cheese adds a salty, crumbly finish that’s classic in street corn, but feta is an easy substitute if you can’t find Cotija.
Variations: Add black beans for a heartier bowl, or top with some avocado or guacamole.

How to Make Street Corn Chicken Rice Bowls

cooking chicken to make Street Corn Chicken Rice Bowl

Cut the chicken and toss with seasoning. Cook in a skillet.

adding seasonings and lime to greek yogurt and sour cream to make sauce for Street Corn Chicken Rice Bowl

Combine the street corn dressing ingredients.

adding ingredients to sauce to make Street Corn Chicken Rice Bowl

Stir in the remaining street corn ingredients (full recipe below).

Street Corn Chicken Rice Bowl with lime and jalapeños

Assemble the bowls and top as desired.

Cut Chicken Evenly: Cut the chicken into uniform bite-sized pieces so they cook at the same rate without drying out.
Get a Good Sear: Use a hot skillet and avoid stirring too often so the chicken gets those delicious, flavorful browned edges.
Drain the Corn Well: Thoroughly drain the canned corn so the street corn mixture stays thick and rich instead of getting watery.
Char for Extra Flavor: If you have a few extra minutes, char the corn kernels in the skillet before mixing them into the dressing for extra flavor.

top view of Street Corn Chicken Rice Bowl in bowls

Storing Rice Bowls

Keep leftover chicken, rice, and street corn in separate airtight containers. The chicken and rice will keep for up to 4 days in the refrigerator or for up to 3 months in the freezer.

Do not freeze the street corn topping.

More Fresh & Flavorful Bowl Recipes

Did you enjoy this Street Corn Chicken Rice Bowl? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 8 minutes

5 minutes

Total Time 18 minutes

Cook the Chicken

Cut chicken into bite-sized pieces and toss with the cajun seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, stirring occasionally, until lightly browned and cooked through.

Make the Street Corn

While the chicken is cooking, in a medium bowl, stir together Greek yogurt, mayonnaise, lime juice, lime zest, cumin, and a pinch of salt until smooth.
Add corn, cotija, cilantro, jalapeño, and red onion and mix well.

Optional toppings: cilantro, jalapeno, lime wedges, diced tomatoes, pickled red onion, crushed tortilla chips, or corn chips
Corn: Fresh corn, frozen corn, or canned corn all work well in this recipe.
Cooked rice makes this recipe extra quick, and leftover rice works perfectly. Keep leftover chicken and rice separate from the corn mixture topping. Rice and chicken will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Mexican

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