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This Street Corn Chicken Rice Bowl combines smoky, spiced chicken, sweet charred corn, and creamy, tangy dressing—all piled over a bed of rice and fresh kale. It’s a quick, vibrant, and satisfying meal that’s perfect for meal prep or an easy weeknight dinner!
Rice bowls are one of the easiest ways to create a balanced and flavorful meal in one dish. They’re endlessly customizable, making them perfect for meal prep or busy weeknights.
Whether you’re craving something fresh and zesty like a fiesta shrimp bowl, packed with protein and healthy fats like a salmon rice bowl, or a quick and easy weeknight favorite like ground turkey teriyaki bowl, there’s a rice bowl for every craving.
Ingredients You Need
For the Chicken & Corn
- Boneless skinless chicken breasts – A lean, protein-packed base for the bowl.
- Olive oil, lime juice, and maple syrup – A flavorful mix that keeps the chicken juicy.
- Tajin, chili powder, paprika, garlic, salt – The ultimate spice blend for a smoky, tangy kick.
- Fresh corn on the cob – Roasted for a perfect charred sweetness.
- Greek yogurt – for a lighter take on the creamy dressing. But sour cream or a mixture of mayo and sour cream work too.
- Cotija cheese – crumbly and salt perfection.
For the Rice & Toppings
- Long grain white or brown rice – A hearty base for the bowl.
- Kale – Massaged with olive oil for a tender, nutrient-rich green.
- Pickled red onion – Adds a sharp, tangy contrast.
- Avocado – Creamy and delicious for extra richness.
- Crushed tortilla chips – For a crispy finishing touch.
- Fresh cilantro – A must-have garnish for freshness along with green onions.
How to Make Street Corn Chicken Rice Bowls
1️⃣ Marinate Chicken & Corn: Mix olive oil, maple syrup, lime juice, garlic, salt, Tajin, paprika, and chili powder in a bowl. Brush the corn with the spice mixture, then coat the chicken in the remaining marinade.
2️⃣ Bake or Grill: Arrange the chicken and corn on the sheet pan and bake for 18-20 minutes. You can also grill the chicken and corn until charred and the chicken reaches 165.
3️⃣ Make the Street Corn Mixture: Combine the dressing ingredients in a medium bowl. Transfer half to a separate jar or small bowl for topping. Remove the cooked corn kernels from the cob and toss with the dressing.
4️⃣ Assemble and Serve: Add cooked rice to a bowl with massaged kale. Top with all of the components including chicken strips, street corn salad, and desired toppings. Garnish with lime wedges and cilantro to taste.
Tips & Variations
⭐ Char the Corn: Broil the corn in the oven for extra flavor or cook it directly over the gas flame or on the grill until slightly blackened.
⭐ Swap the Greens: Use spinach or romaine if you prefer a different green base.
⭐ Spice it Up: Add jalapeños or a dash of hot sauce for extra heat.
⭐ Protein Options: Try grilled shrimp, steak, or tofu instead of chicken.
Extra Topping Ideas to Customize Your Bowl
🌶️ Spicy Kick: Sliced jalapeños, hot sauce, or a sprinkle of cayenne
🥑 More Creaminess: Guacamole or avocado crema
🥗 Extra Crunch: Shredded lettuce or thinly sliced radishes
🧀 Cheesy Upgrade: Swap cotija for feta cheese, queso fresco, or shredded Mexican blend cheese
🍅 Fresh & Zesty: Pico de gallo or chopped cherry tomatoes
🫘 More Protein: Add black beans or pinto beans for extra fiber
How to Store & Reheat
Store: Keep ingredients in separate airtight containers in the fridge for up to 4 days.
Meal Prep: Assemble the bowls to meal prep them, including the dressing on top, and store up to 4 days. Enjoy leftover street corn rice bowls cold for lunch.
Reheat: Warm the chicken and rice in the microwave or stovetop. Add fresh toppings after reheating. I also really enjoy the chicken and rice bowl cold as leftovers!
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Street Corn Chicken Rice Bowl
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Ingredients
Chicken and Corn Topping
- 3 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 6 Tablespoons lime juice about 4 limes, divided
- 4 cloves garlic minced, divided
- 1 teaspoon kosher salt
- 2 Tablespoons Tajin divided
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 ears sweet corn husk and silk removed
- 1 1/2 lbs chicken breast
- 1 cup Greek yogurt or sour cream
- 1/2 cup cotija cheese plus more for topping
- 1/4 cup fresh cilantro finely chopped, plus more for topping
Instructions
- Preheat the oven to 425°F. Grease a large sheet pan with cooking spray or oil. Make the rice according to package directions or reheat leftover rice.
- In a large bowl, add the olive maple syrup, 3 Tablepsoons lime juice, 2 cloves minced garlic, salt, 1 Tablespoon of Tajin, paprika, and chili powder and stir to combine.3 Tablespoons olive oil, 1 Tablespoon maple syrup, 6 Tablespoons lime juice, 4 cloves garlic, 1 teaspoon kosher salt, 2 Tablespoons Tajin, 1 teaspoon paprika, 1 teaspoon chili powder
- Place the corn on the sheet pan and use a pastry brush to brush the corn with the spice mixture.4 ears sweet corn
- Pound the chicken to an even thickness. Pat dry with a paper towel and place it in the bowl with the remaining marinade mixture. Turn the chicken to coat it fully then arrange it on the sheet pan with the corn.1 1/2 lbs chicken breast
- Bake in the preheated oven for 18-20 minutes, turning the corn halfway through. Remove the chicken when the internal temperature reaches 160°F (target temp of 165 while it rests). See notes for grilling.
- To make the Mexican street corn salad, mix the Greek yogurt, cotija cheese, and chopped cilantro with the remaining 3 Tbsp lime juice, 1 Tbsp Tajin, 2 cloves garlic in a medium bowl. Transfer half of it to a separate jar for topping. When the corn is done, let it cool slightly until it’s cool enough to handle. Cut the corn kernels from the cob. Mix the corn with the dressing in the bowl.6 Tablespoons lime juice, 4 cloves garlic, 1 cup Greek yogurt, 1/2 cup cotija cheese, 1/4 cup fresh cilantro, 2 Tablespoons Tajin
- Assemble the bowls with rice, kale, sliced or cubed chicken, and your favorite toppings like pickled red onion, avocado slices, crushed tortilla chips, more cotija cheese, and cilantro. Finish with remaining creamy sauce and serve.1 1/4 cup uncooked long grain white rice, 1 bunch kale, Pickled red onion, Avocado, Crushed tortilla chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
