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Close-up of an Easy Street Corn Chicken Rice Bowl Recipe featuring seasoned chicken, corn salsa, and a creamy sauce over rice.

Easy Street Corn Chicken Rice Bowl Recipe for Busy Nights

This recipe provides instructions for making a quick street corn chicken and rice bowl, suitable for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 3 tablespoon extra virgin olive oil 1 tablespoon for marinating + 2 tablespoons for cooking
  • 1.5 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
For Street Corn Salad
  • 3 cups corn, cooked
  • 0.5 cup red bell pepper, chopped about
  • 1 small jalapeno, chopped
  • 0.25 cup red onion, chopped
  • 0.25 cup cilantro, chopped
  • 0.25 cup crumbled cotija cheese
For Mexican Street Corn Dressing
  • 1 cup Greek yogurt
  • 2 tablespoon mayonnaise
  • 1 lime zest & juice of
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1-3 tablespoon water as needed to thin
For Cilantro Lime Rice
  • 1 cup jasmine rice, uncooked
  • 1 tablespoon extra virgin olive oil
  • 0.5 cup cilantro, chopped
  • 2 tablespoon lime juice 1 lime
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt more to taste
  • 0.25 teaspoon black pepper
For Assembling Bowl (optional)
  • 1 head romaine lettuce or mixed greens
  • 1 item diced avocado
  • 1 cup cherry tomatoes

Equipment

  • Large skillet
  • Large bowl

Method
 

  1. Cut the chicken into cubes. Add 1 tablespoon of the olive oil and the seasonings. Toss until the chicken is coated. Set aside to marinate for at least 30 minutes while you make the other components of the bowl.
  2. Cook rice according to the package instructions. Let it cool about 5 to 10 minutes, then add the cilantro, lime juice, olive oil, garlic powder, salt, and black pepper. Mix to combine.
  3. While the rice cooks, make the Elote dressing by mixing the Greek yogurt, mayonnaise, lime zest, lime juice, and spices.
  4. If you use fresh corn, cook it using your preferred method and remove the kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. Add the corn, bell pepper, jalapeno, cilantro, red onion, and cotija cheese to a large bowl. Add half of the Elote dressing and mix.
  5. Heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Add the marinated chicken and cook for 3 to 4 minutes on one side without moving it. Flip and cook another 3 to 4 minutes until the internal temperature reaches 165℉ (75°C).
  6. Add the romaine lettuce (optional), rice, chicken, and street corn salad to a bowl. Top with more dressing, a squeeze of lime, and your favorite toppings.

Notes

You can prepare the corn salsa and dressing ahead of time for meal prep.