Looking for a lunch that’s exciting, filling, and actually good for you? This Street Corn Chicken Rice Bowl blends the smoky flavors of chili-spiced chicken, creamy street corn toppings, and fluffy rice into one irresistible bowl. As Mexican-inspired meal prep recipes trend upward with over 60% search growth in 2025, this recipe gives you a protein-rich, customizable, and bold-flavored bowl that’s done in 30 minutes. It’s a healthy fast-food copycat that’s crave-worthy and clean.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cubed
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 ½ cups cooked white rice
- 1 cup fire-roasted corn (or canned, drained)
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Crumbled cotija cheese or feta (optional)
- Sour cream or crema drizzle (optional but fire!)
- Crushed tortilla chips for topping (optional)
Step-by-Step Instructions
Step 1: Season the Chicken
- In a mixing bowl, toss cubed chicken with chili powder, smoked paprika, cumin, salt, and pepper until evenly coated.
Step 2: Sear the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Add seasoned chicken and cook 6–8 minutes, turning occasionally, until golden brown and cooked through.
Step 3: Assemble the Bowl
- In serving bowls, add a base of cooked rice.
- Top with cooked chicken, corn, red onion, cilantro, and a squeeze of fresh lime.
- Add optional toppings like crumbled cotija, crema drizzle, or crushed tortilla chips.
Variations
- Use cauliflower rice for a low-carb option.
- Swap chicken with grilled shrimp, steak, or tofu.
- Add black beans or avocado for extra fiber and creaminess.
- Mix in hot sauce or chipotle crema for extra heat.
Cooking Note
- Thighs stay juicier than breasts but both work great here.
- Use leftover grilled chicken to speed up prep.
- If using canned corn, drain and pat dry before sautéing for best texture.
Serving Suggestions
This bowl is perfect as a standalone lunch or light dinner. Pair with a side of guacamole and chips or a refreshing agua fresca. For entertaining, set up a DIY bowl bar with all toppings for guests to customize. This is also a fantastic meal prep option—just pack into containers and drizzle the crema right before serving.
Storing Tips for the Recipe
Store assembled bowls in airtight containers for up to 4 days. Keep crema and lime separate until serving. To reheat, microwave covered for 1–2 minutes, then add fresh toppings. This recipe also freezes well without crema and fresh herbs.
Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 490
Protein: 36g
Sodium: 380mg
Healthier Alternatives for the Recipe
Use brown rice or quinoa for added fiber. Swap crema for plain Greek yogurt for more protein and fewer calories. You can also air fry the chicken for less oil or use lettuce cups instead of rice for a grain-free variation.
Common Mistakes to Avoid
- Overcrowding the pan – cook chicken in batches for even browning.
- Using cold rice – warm it before assembling to keep the bowl cohesive.
- Forgetting acid – lime juice balances the richness and spice.
- Skipping seasoning – the spices are key to that street corn vibe.
Conclusion
Street Corn Chicken Rice Bowls bring fiesta-level flavor with simple ingredients and meal prep ease. Whether you’re craving elote-style zing or a healthier spin on burrito bowls, this dish delivers bold taste with clean nutrition. Try it once, and you’ll be hooked. Tag us in your creations and let your toppings run wild!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen corn?
A: Yes, just thaw and lightly char in a pan or under the broiler for best results.
Q2: Can I make this vegetarian?
A: Absolutely. Use grilled tofu or roasted chickpeas instead of chicken.
Q3: What kind of rice works best?
A: White rice, brown rice, cilantro-lime rice, or even cauliflower rice all work well.
Q4: Can I meal prep this for the week?
A: Definitely. Keep wet toppings separate and assemble fresh for best texture.
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This bold and zesty street corn chicken rice bowl is loaded with seasoned grilled chicken, corn, cilantro, lime, and optional crema or cheese—all in just 30 minutes!
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cubed
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
1 tbsp olive oil
1 ½ cups cooked white rice
1 cup fire-roasted corn (or canned, drained)
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Crumbled cotija cheese or feta (optional)
Sour cream or crema drizzle (optional but fire!)
Crushed tortilla chips for topping (optional)
Instructions
1. Toss chicken with chili powder, paprika, cumin, salt, and pepper.
2. Heat olive oil in skillet over medium-high. Sear chicken 6–8 minutes until cooked through.
3. Assemble bowls with a base of rice.
4. Top with chicken, corn, red onion, and cilantro.
5. Add lime wedges and optional cotija, crema, or chips.
Notes
Use thighs for juicier results, or breasts for leaner protein.
Canned or fresh corn both work—char for added flavor.
Keep crema and lime on the side if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg