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Orgo-Life the new way to the future Advertising by AdpathwayThis 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!
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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
- 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
- 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.
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.
Prep Time 5 minutes
Cook Time 8 minutes
5 minutes
Total Time 18 minutes
- ▢ 2 cups cooked white rice
- ▢ 1½ pounds boneless skinless chicken breasts or boneless chicken thighs
- ▢ 1 tablespoon olive oil more as needed
- ▢ 1 tablespoon Cajun seasoning
For the Street Corn
- ▢ ⅓ cup plain Greek yogurt
- ▢ ⅓ cup mayonnaise
- ▢ ½ lime zested and juiced
- ▢ 1 teaspoon cumin
- ▢ 3 cups corn kernels
- ▢ 3 tablespoons cotija cheese or feta cheese
- ▢ 2 tablespoons chopped fresh cilantro plus more for garnish
- ▢ 1 jalapeño seeded and finely diced
- ▢ 2 tablespoons finely diced red onion
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.
Assemble the Bowls
Divide the hot rice between four bowls. Top with Cajun chicken and a generous scoop of street corn.
Add additional toppings as desired.
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.
Calories: 593 | Carbohydrates: 44g | Protein: 45g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 723mg | Potassium: 929mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1097IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 2mg
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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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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