Shake up your dinner routine with these Street Corn Chicken Rice Bowls! Juicy tequila-lime chicken meets creamy, zesty corn salad over fluffy rice. Easy, healthy-ish, and ready in 35 minutes.
A Weeknight Dinner You’ll Actually Look Forward To
Let’s be honest—we all get stuck in that weeknight dinner rut where we end up making the same three things over and over. If you are looking for something that tastes like a restaurant meal but comes together in your own kitchen with minimal fuss, you have to try these Street Corn Chicken Rice Bowls.
This recipe is heavily inspired by elote (Mexican street corn) and esquites (corn salad), which are basically the kings of street food. There is something magical about the combination of sweet corn, tangy lime, salty Cotija cheese, and a little bit of heat. When you pair that creamy, crunchy salad with juicy, spiced chicken and simple rice, you get a bowl that hits every single flavor note you could want.
What I love most about this recipe is how “healthy-ish” it is. We swap out some of the heavy mayo for Greek yogurt in the corn salad to bump up the protein without losing that rich creaminess. Plus, it’s versatile. Whether you want to fire up the grill or toss the chicken in the air fryer for speed, these Street Corn Chicken Rice Bowls are going to become a new staple in your rotation.
Ingredients for Street Corn Chicken Rice Bowls
The beauty of these bowls lies in fresh produce and a solid spice blend. Here is what you need to grab.
For the Spiced Chicken:
- Chicken: 1 lb of thin chicken breasts. You can also use boneless skinless chicken thighs if you prefer darker meat.
- Oil: Olive oil for the marinade.
- Seasoning Base: I love using Kinder’s Tequila Lime Seasoning, but if you don’t have it, don’t worry—the homemade blend below packs plenty of punch.
- Homemade Spice Blend:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt & 1/4 tsp black pepper
- Optional: 1/2 tsp crushed chipotle pepper for a smoky kick.
For the Street Corn Salad:
- Corn: 2 cups of kernels. Fresh grilled corn cut off the cob is best, but roasted frozen corn or canned corn works perfectly fine for a quick weeknight version.
- The Crunch: 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro.
- The Heat: 1 finely diced jalapeño (remove seeds if you want it mild).
- The Creamy Sauce: 1/4 cup mayonnaise mixed with 2 tbsp Greek yogurt (or sour cream). Using yogurt makes it lighter and tangier.
- The Cheese: 2 tbsp crumbled Cotija cheese. If you can’t find Cotija, feta is a decent substitute.
- Seasoning: Juice of 1 lime, plus a pinch of chili powder, garlic powder, and paprika.
The Base:
- Rice: Your favorite white or brown rice, cooked. We’ll dress it up with fresh lime juice and cilantro.
- Garnish: Sliced avocado.
How to Make Street Corn Chicken Rice Bowls
Follow these steps to build the perfect bowl.
1. Season the Chicken In a large bowl, coat your chicken breasts with olive oil. Generously apply the Kinder’s Tequila Lime seasoning (if using) and your homemade spice blend (chili powder, cumin, paprika, garlic powder, salt, pepper). Rub the spices in well so every inch is coated. Let it sit while you prep the corn.
2. Make the Street Corn Salad This is the star of the show. In a medium bowl, combine the corn, diced red onion, cilantro, jalapeño, mayonnaise, Greek yogurt, Cotija cheese, and lime juice. Add the pinch of chili powder, garlic powder, and paprika. Mix it all until it’s creamy and combined. Taste and add salt or pepper if needed. Set this aside—the flavors get better as they sit!
3. Prep the Rice Cook your rice according to the package instructions. Once it’s fluffy and hot, stir in a squeeze of fresh lime juice and some chopped cilantro. This creates a bright, zesty base for your Street Corn Chicken Rice Bowls.
4. Cook the Chicken (Two Ways) You have options here depending on your equipment:
- Stovetop/Grill Pan: Heat a skillet or grill pan over medium-high heat. Cook the chicken for about 4–5 minutes per side until it develops a nice char and the internal temperature reaches 165°F.
- Air Fryer Method: Preheat your air fryer to 390°F. Cook the chicken for 4 minutes, flip, and cook for an additional 4 minutes (8 minutes total for thin breasts).
5. Assemble the Bowls Start with a generous bed of cilantro lime rice. Top with your sliced grilled chicken and fresh avocado slices. Finally, spoon a heaping amount of that creamy street corn salad right over the top.
Chef’s Tips for Success
- Don’t skip the resting time: After cooking your chicken, let it rest on a cutting board for 5 minutes before slicing. This keeps the juices inside the meat rather than on your plate.
- Char the corn: If you are using canned or frozen corn, toss it in a hot, dry skillet for a few minutes before mixing it into the salad. That little bit of char mimics the authentic street corn flavor.
- Make it ahead: The street corn salad actually tastes better the next day! You can prep the corn and chicken ahead of time for ultra-fast Street Corn Chicken Rice Bowls during the week.
Variations to Try
- Make it Spicy: Add extra crushed chipotle pepper to the chicken rub or keep the seeds in your jalapeño for the corn salad.
- Lower Carb: Swap the white rice for cauliflower rice or serve the chicken and corn over a bed of mixed greens.
- Vegetarian: Swap the chicken for seasoned black beans or grilled tofu. The street corn topping is flavorful enough to carry the dish!
Nutrition Information
- Servings: 4 Bowls
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: ~540 kcal
(Note: Nutritional values are estimates based on standard ingredients and may vary depending on specific brands used.)
Frequently Asked Questions
1. Can I meal prep these bowls? Absolutely. These Street Corn Chicken Rice Bowls are fantastic for meal prep. Store the rice and chicken in one container and keep the street corn salad and avocado in separate small containers. Heat the chicken and rice, then top with the cold corn salad just before eating.
2. Is this spicy? It has a mild kick from the chili powder and jalapeño, but it’s very manageable. If you are sensitive to spice, omit the jalapeño and the crushed chipotle pepper.
3. What if I can’t find Cotija cheese? Cotija is a salty, crumbly Mexican cheese. If your grocery store doesn’t carry it, Feta cheese is the closest substitute in terms of texture and saltiness. Parmesan can also work in a pinch.
Let’s Get Cooking!
I really hope you give these Street Corn Chicken Rice Bowls a try. It’s one of those recipes that looks impressive but is secretly incredibly easy to pull together. The contrast between the warm, spiced chicken and the cool, creamy corn is just unbeatable.
If you make this, please leave a comment below and let me know how it turned out! I love seeing your creations.
Looking for more healthy dinner ideas? Check out our High Protein Baked Ziti for another protein-packed favorite, or browse our Quick Weeknight Meals.
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