If you’re like me, you love food that tastes amazing, but you don’t want to spend hours in the kitchen—especially when life is busy. Enter these Street Corn Chicken and Rice Bowls. They’re quick, delicious, and perfect for when you need to throw together something that feels a little special without making you break a sweat. Trust me, after just one bite of this vibrant dish, you’ll be wondering why you haven’t made it sooner.

Whether you’re juggling work, school runs, or just trying to avoid takeout, these bowls are a lifesaver. The juicy chicken, smoky charred corn, and creamy crema are all nestled on a fluffy bed of rice that will make your taste buds do a happy dance. Plus, it’s a great way to sneak in some veggies, and I’m all about that balance!

So, let’s dive into this recipe. It’s simple, it’s comforting, and it’s ready in no time. This one’s sure to become a weeknight staple at your house!

Why You’ll Love These Street Corn Chicken and Rice Bowls

Quick & Easy: This recipe won’t take more than 30 minutes, so you can still have a family dinner without the stress.
Customizable: Whether you prefer chicken thighs, breasts, or even rotisserie chicken for a shortcut, you’ve got options.
Crowd-Pleaser: The fresh flavors and creamy goodness will win over even picky eaters.
Meal Prep Friendly: Make it ahead for an easy, flavorful lunch or dinner later in the week.

Ingredients You’ll Need

Before we get started, here’s what you’ll need to make these delicious bowls. No fancy ingredients—just simple stuff that packs a punch.

Chicken Thighs or Breasts – 450-600g (I recommend thighs for juiciness, but breasts work great if you don’t overcook them. Or use rotisserie chicken for a shortcut!)
Corn Kernels – About 3 cups (Fresh corn in summer is dreamy, but frozen or canned works just fine—just make sure to dry it well before cooking!)
Cooked Rice – About 2 cups (White rice, brown rice, or even a microwave pouch if you’re in a pinch. I get it—life’s busy.)
Lime – 2 juicy ones (You’ll use the zest and juice for that fresh zing!)
Garlic – 2 small cloves (1 for the chicken marinade, 1 for the crema)
Spices – Chili powder or Tajin, cumin, smoked paprika, kosher salt, black pepper (A little spice goes a long way!)
Oil – About 2 tablespoons (Avocado oil works great for this, but use whatever you have on hand!)

For the Street Corn Crema:

3 tablespoons mayo
3 tablespoons Greek yogurt (or sour cream)
Lime juice (from one lime)
Chili powder
Hot sauce (if you’re feeling brave!)

Toppings:

Cotija cheese (about 60g, crumbled) or feta if that’s what you have.
Fresh cilantro, scallions, jalapeño slices, avocado (don’t skip the avocado—it’s a game changer!), and extra lime wedges.

How to Make Street Corn Chicken and Rice Bowls

Alright, here’s where the magic happens. These steps are easy to follow, so no need to stress!

Cook the Rice:
Start by cooking your rice. If you’re cooking from scratch, follow the stovetop method:
- Combine 1 cup uncooked rice with 2 cups water and a pinch of salt.
- Bring to a simmer, cover, and let it cook for 15 minutes. After it’s done, take it off the heat and let it sit for 10 minutes. Fluff with a fork, and it’s ready to go!
If you’re using a microwave pouch (because who doesn’t love a shortcut?), just follow the instructions on the bag. Easy peasy.
Marinate the Chicken:
In a bowl, combine the following:
- 1 tablespoon oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder or Tajin (Tajin is a fun option if you want a little extra kick!)
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 1 minced garlic clove
- Zest and juice of 1 lime
- 1 teaspoon honey
Toss the chicken into the marinade and let it sit for 15 to 30 minutes. I know you’re busy, so don’t stress if you can’t marinate for long. Even a quick soak will add flavor!
Char the Corn:
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil, then toss in your corn kernels with a pinch of salt. Let them sit for 5-7 minutes without stirring too much—this is how you get those beautiful charred spots. If the kernels pop a little, don’t worry—it’s part of the fun! You’ll get that deep, smoky flavor that makes this dish so irresistible.
Cook the Chicken:
In the same skillet (don’t clean it—hello, flavor!), add a little more oil if needed. Then, lay in your marinated chicken. Cook each side for 4-6 minutes until it’s browned and the internal temperature hits 165°F. Let the chicken rest for a few minutes before chopping it into bite-sized pieces. Pro tip: Sneak a taste of the chicken for a little “quality control.” You know you want to.
Make the Crema:
In a small bowl, mix together:
- 3 tablespoons mayo
- 3 tablespoons Greek yogurt (or sour cream)
- 1 tablespoon lime juice
- A small grated garlic clove
- A hearty pinch of chili powder or Tajin
If you want a drizzly consistency, thin it out with a teaspoon of water. Taste it, and if it needs a little more salt or spice, go ahead and add it.
Assemble the Bowls:
Now for the fun part—building the bowls!
- Start with a spoonful of rice in each bowl.
- Top with the chopped chicken and a generous serving of the charred corn.
- Drizzle with that glorious crema.
- Sprinkle on the cotija cheese, then add fresh cilantro, scallions, and jalapeños.
- Don’t forget a squeeze of lime for that fresh, zesty finish.
If you’re feeling extra adventurous, toss in some avocado slices. I promise, it’ll take this dish to the next level!

Street Corn Chicken and Rice Bowls with grilled chicken, charred corn, and creamy crema, garnished with fresh cilantro and lime. — These Street Corn Chicken and Rice Bowls are bursting with smoky flavor from the charred corn, juicy chicken, and a creamy lime crema. Perfect for busy nights!

Cooking Tips for Perfect Street Corn Chicken and Rice Bowls

Don’t Overcook the Chicken: If you’re using chicken breasts, keep a close eye on them! You want juicy, tender chicken, not dry meat. Use a meat thermometer to ensure it hits 165°F.
Char Your Corn: The key to getting that smoky flavor is letting the corn sit in the skillet without stirring too much. You want those little golden spots!
Make-Ahead Option: You can cook the chicken and rice ahead of time. Just store them in the fridge, and when you’re ready to eat, reheat everything and assemble the bowls.

Can I Substitute Ingredients?

No Tajin? Use a mix of chili powder, a pinch of sugar, and some extra lime zest to get a similar flavor.
No Fresh Limes? Bottled lime juice works too, but add a little zest from any citrus to bring that fresh, bright aroma.
Need a Rice Alternative? Try quinoa, cauliflower rice, or couscous for a quicker or lower-carb option.

A Perfect Weeknight Dinner

Whether you’re rushing between meetings or trying to squeeze in a family dinner, these Street Corn Chicken and Rice Bowls are here to save the day. They’re simple, flavorful, and come together faster than you can say “What’s for dinner?”

Give this recipe a try tonight, and I promise, it’ll become a new favorite in your weeknight rotation. Happy cooking!

Here are a few more delicious recipes that will keep you coming back for more after you try the Street Corn Chicken and Rice Bowls:

Crockpot Marry Me Chicken Meatballs – If you loved the juicy, seasoned chicken in this dish, you’ll fall head over heels for these Crockpot Marry Me Chicken Meatballs. They’re easy, flavorful, and comforting—just like this recipe!
Mexican Street Corn Soup – Want more of that vibrant street corn flavor? This creamy Mexican Street Corn Soup is the perfect companion to your bowls of deliciousness.
Slow Cooker Cheesy Chicken and Rice – If you’re a fan of rice dishes, this Slow Cooker Cheesy Chicken and Rice is an easy, comforting option that’s just as creamy and satisfying as your Street Corn Chicken and Rice Bowls.
Slow Cooker Honey Garlic Chicken and Veggie – For another easy chicken dinner, this Slow Cooker Honey Garlic Chicken and Veggie is a perfect weeknight meal that’s both flavorful and simple to make.

Check them out for more tasty, no-fuss meals that will become new favorites in your weekly rotation!