This Street Corn Chicken Rice Bowl is final weeknight fast food! Stuffed with Cajun-spiced chicken, creamy street corn and fluffy rice with fresh toppings, it packs a punch! Under 20 minutes.
If you love this Mexican corn salad and the ease of a rice bowl, you’ll love this smoky, delicious dinner.
Holly’s Recipe Highlights. Street Corn Chicken Rice Bowls
- Why do it?Cooked rice keeps this recipe quick and easy, while a creamy street corn topping adds big flavor without the extra sauce.
- Recommended tools: You will need a large pot, a mixing bowl and a cutting board.
- Service offers. I like toppings like lime wedges, pickled jalapeños, fresh pico de gallo, pickled red onions, and shredded tortilla chips so everyone can customize their bowl however they like.
Total time. 18 minutes Services: 4: Cooking method: Frying pan
Ingredient notes
- White rice. Leftover cooked rice works great for this recipe and helps keep it quick and easy. Brown rice, cilantro lime rice, quinoa, or cauliflower rice are great alternatives.
- Chicken meat. Chicken breasts are lean and cook quickly, while thighs remain juicier and more tender. Both work well in this recipe.
- Seasoning. Cajun seasoning adds a smoky, savory heat to the chicken, but taco seasoning, chili lime seasoning, or a mild southwestern blend can be used for a milder flavor.
- Yogurt. Plain Greek yogurt adds a creamy, tangy flavor, while the street corn mix keeps it light, but you can sub in the sour cream.
- Coty: Cotija cheese adds a salty, crunchy texture that’s classic on street corn, but feta is an easy substitute if you can’t find Cotija.
- Options: Add black beans for a heartier bowl, or top with some avocado or guacamole.
Storage of rice bowls
Store leftover chicken, rice and street corn in separate airtight containers. Chicken and rice will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
Don’t freeze street corn cobs.
More fresh and flavorful bowl recipes
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Cook the chicken
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Cut the chicken into bite-sized pieces and sprinkle with Cajun seasoning.
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Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned and cooked through, 6 to 8 minutes.
Prepare street corn
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While the chicken is cooking, whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, cumin, and a pinch of salt in a medium bowl until smooth.
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Add corn, cotija, cilantro, jalapeño and red onion and mix well.
Corn. Fresh corn, frozen corn, or canned corn work well in this recipe.
Cooked rice makes this recipe extra quick, and leftover rice works great.
Keep the leftover chicken and rice separate from the corn mixture. Rice and chicken will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories. 593 |: Carbohydrates. 44:is |: Proteins. 45:00is |: Fats. 27:00is |: Saturated fats. 6:00is |: Polyunsaturated fats. 10:00is |: Monounsaturated fats. 8 o’clockis |: Trans fats. 0.1:is |: Cholesterol. 129:mg |: Sodium. 723mg |: Potassium. 929mg |: Fiber. 4:is |: Sugar. 7:00is |: Vitamin A. 1097IU: |: Vitamin C. 11:00mg |: Calcium. 116:mg |: iron 2:mg
The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.
Course: Basic course
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