Street Corn Chicken Rice Bowl

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If you love bold flavors, colorful bowls, and satisfying bites, the Street Corn Chicken Rice Bowl is going to be your new go-to dinner. It brings together smoky grilled chicken, creamy street corn, zesty crema, and fluffy rice all in one vibrant bowl. Every forkful gives you the ideal mix of spice, sweetness, and crunch—like a summer food truck favorite in your own kitchen.

Perfect for meal prep or a laid-back weeknight dinner, this bowl checks every box: nutritious, customizable, and deeply satisfying. You can switch up the toppings, double the corn, or drizzle it with extra lime crema. However you serve it, it delivers.

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What Kind of Rice Should I Use for This Bowl?

The base of this bowl sets the tone for everything else. Steamed white jasmine rice is a great option because it holds flavor and offers a slight floral aroma. You could also use brown rice for added fiber, cilantro-lime rice for extra punch, or cauliflower rice if you’re watching carbs. The key is to choose something fluffy that balances well with the juicy, spice-coated chicken and creamy toppings.

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Ingredients for the Street Corn Chicken Rice Bowl

Chicken Thighs or Breasts – Well-seasoned, grilled or pan-seared chicken gives this bowl its smoky and savory bite. Thighs offer extra juiciness, while breasts can be leaner.

Corn Kernels – Sweet corn is a must for that street corn flavor. You can use fresh, canned, or frozen—just make sure it’s tender and bright.

Cooked Rice – The sturdy and comforting base of the bowl. Rice absorbs all the spices and crema drizzles.

Red Cabbage – Adds a crisp texture and vibrant color that stands out against the warm elements.

Cilantro – For a fresh and herbal contrast, sprinkled on top right before serving.

Lime Crema – A mix of sour cream, lime juice, and seasoning that ties everything together with tang and creaminess.

Chili Powder & Garlic – Essential in seasoning both the chicken and the corn. These bring heat and depth.

Diced Cucumber or Pickled Jalapeños (Optional) – Adds freshness or kick depending on your preference.

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How To Make the Street Corn Chicken Rice Bowl

Step 1: Season and Cook the Chicken

Start by cutting your chicken into bite-sized pieces. Toss them in a blend of chili powder, garlic powder, salt, pepper, and a touch of oil. Heat a skillet or grill pan over medium-high heat and cook the chicken until golden and fully cooked through—about 6–8 minutes.

Step 2: Prep the Corn

If using fresh corn, cut kernels off the cob. Sauté the corn in a hot pan with a bit of oil, garlic, chili powder, and salt for a few minutes until slightly charred. If using canned or frozen corn, make sure to drain or thaw first.

Step 3: Make the Lime Crema

In a small bowl, mix sour cream with fresh lime juice, garlic powder, and a pinch of salt. Stir until smooth and set aside in the fridge.

Step 4: Chop and Shred Toppings

Thinly slice red cabbage, dice cucumbers, chop fresh cilantro, and slice some lemon or lime wedges if you like a citrusy finish.

Step 5: Assemble the Bowls

Layer a scoop of rice at the base of each bowl. Add your grilled chicken, street corn, red cabbage, cucumbers, and a generous drizzle of lime crema. Top with chopped cilantro and a squeeze of lime. Serve immediately and enjoy every colorful bite.

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Best Ways to Serve and Store Your Street Corn Chicken Rice Bowl

These bowls are best enjoyed fresh while the chicken is still warm and the crema is cool. If you’re serving a crowd, arrange all components separately and let guests build their own bowls to suit their tastes.

For storing, keep everything in airtight containers with the crema in a separate small jar to avoid soggy ingredients. The cooked components (chicken, corn, rice) will stay good in the fridge for up to 4 days. Reheat the rice and chicken in the microwave, and reassemble with the fresh toppings and crema before serving.

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Frequently Asked Questions

Can I use rotisserie chicken instead of cooking it myself?

Absolutely. Rotisserie chicken is a great shortcut. Just shred or dice it, then season with chili powder and garlic to infuse that smoky flavor.

How spicy is this recipe?

The spice level is moderate, thanks to the chili powder. You can adjust by using paprika instead or adding hot sauce or jalapeños for more heat.

What if I don’t like sour cream?

You can swap the lime crema base with plain Greek yogurt or a dairy-free alternative like coconut yogurt. It still gives you that creamy tang without the sour cream.

Can I freeze the leftovers?

It’s best not to freeze the full assembled bowl, but you can freeze the cooked chicken and corn. Thaw and reheat, then build your fresh bowl with the toppings.

Is this recipe gluten-free?

Yes—as long as your seasonings and crema ingredients are gluten-free, this bowl is naturally gluten-free.

What else can I top it with?

Try avocado slices, shredded cheese, hot sauce, or even crispy tortilla strips for extra crunch.

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Want More Dinner Ideas with Fresh Twists?

If you enjoyed this Street Corn Chicken Rice Bowl, here are more satisfying recipes to explore:

• Garlic Butter Chicken Skillet for rich, one-pan comfort.
• Chicken Caesar Pasta Salad if you want something chilled yet hearty.
• Honey Garlic Chicken Bites when you crave a sticky-sweet glaze.
• Asian Chicken Lettuce Wraps for a light but flavorful option.
• Sheet Pan Chicken Fajitas if you love smoky peppers with your protein.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the crema or swap in avocado? Maybe you turned up the heat with jalapeños?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder.

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