1. Homepage
  2. All Recipes
  3. Corn Chicken Bowl

Bold Street Corn Chicken Bowl

As seen in Satisfying Entrées for Every Table.

Here’s a bowl that layers smoky chicken, juicy corn with a creamy citrus sauce, and steamy rice. All the fixings come together for a hearty meal with big, fresh flavors. You’ll get cilantro, crumbly cotija, and that perfect lime squeeze for a real Mexican kick and a pop of color. Each bite mixes warm rice, rich toppings, and sweet toasty corn. Everything’s ready in only 30 minutes, whether it’s a chill weeknight or a fun hangout with friends. Toss in jalapeños or hot sauce to crank up the heat, swap in quinoa for the rice, or grab rotisserie chicken if you’re short on time.

Save to Pinterest Share Forward Print Skip to Recipe
Lindsey
Created By Lindsey
Last updated on Mon, 26 May 2025 20:17:40 GMT
A bowl piling rice, chicken, and veggies together. Save Pin
A bowl piling rice, chicken, and veggies together. | cookbing.com

I love putting together this Street Corn Chicken Rice Bowl once summer hits It’s a crowd-pleaser in my house since sweet corn and smoky grilled chicken really stand out together The creamy cheese and simple prep make it a go-to meal for busy nights and lazy weekends alike

I first made this dish after hosting a weekend barbecue had some leftover grilled chicken and corn so I tossed them on some rice for lunch My family wouldn’t stop talking about it It just feels like a party in a bowl with every mouthful

Fresh Ingredients List

  • Salt and pepper: add a little at a time and taste so you don’t overdo it
  • Fresh cilantro: go for leaves that look lively and green
  • Smoked paprika: pick the brightest red one for the smokiest barbecue flavor
  • Chili powder: the bolder the scent the better the flavor boost in your chicken
  • Lime: fresh juice is best to wake up the bowl with zesty flavor
  • Crumbled cotija cheese: pick up a block and crumble it yourself for the best saltiness or use feta in a pinch
  • Sour cream: go with the thick stuff for that rich tang that cuts through the corn
  • Mayonnaise: a full-fat version makes your corn topping smooth and silky
  • Grilled corn kernels: use fresh if possible for sweet flavor and char or reach for canned during the off season
  • Cooked white rice: leftover or freshly cooked works—just make sure it’s warm and fluffy
  • Boneless skinless chicken breasts: grab firm, pink ones that grill up juicy and pick up all that flavor

Tasty Step-by-Step Guide

Finish with Garnishes:
Dollop on leftover cotija and more cilantro before serving Drop in a lime wedge for squeezing and if you’re into a little heat top with a few slices of fresh jalapeno
Assemble the Rice Bowl:
Lay warm rice in the bottom of each bowl Sneak in those juicy chicken slices next to it Top everything generously with the creamy corn You want a little of each in every mouthful
Make the Corn Mixture:
In a big bowl toss corn with sour cream and mayo so it’s all coated Squeeze in lime, sprinkle half the cotija, and mix with some chopped cilantro Taste it and tweak the seasoning with more salt or pepper if needed
Prepare the Chicken:
Dry off your chicken first then cover it with chili powder, smoked paprika, salt, and pepper Heat your grill or a hefty pan to medium-high Grill on each side for about eight minutes Let it rest for a few so the juices don’t run out when you slice
A bowl of rice with chicken and jalapenos. Save Pin
A bowl of rice with chicken and jalapenos. | cookbing.com

The salty bite of cotija is hands-down my favorite part It crumbles so well and gives the dish that extra pop My family fights over who gets the last sprinkle after big cookouts—that cheesiness is always a winner on our porch

How to Store Leftovers

Keep leftovers in the fridge for up to three days Separate each part in its own container to keep everything fresh To serve just warm up the rice and chicken then put together your bowl with corn topping right from the fridge

Switch Things Up

Change out the rice for quinoa or brown rice for more texture For quicker prep grab a rotisserie chicken If you need dairy free just use your favorite plant-based mayo, sour cream, and cheese

Ways to Serve

Dig in as a big bowl for lunch or dinner Amp things up with avocado slices or a bunch of greens Want some pop Add pickled onions or plenty of sliced jalapeno tortilla chips on the side are my kids’ favorite treat for scooping up leftovers

A bowl of rice with chicken and corn. Save Pin
A bowl of rice with chicken and corn. | cookbing.com

Mexican Street Corn Inspiration

This bowl takes cues from elote—classic Mexican street corn that’s grilled and topped with mayo, cheese, spices, and lime Bringing everything together in a bowl means you can get these flavors easily anytime even if you can’t grill outside

Common Questions

→ Is canned corn okay if I don’t grill it?

Totally fine—just drain the liquid and heat it in a skillet for that roasted taste.

→ Can I switch out cotija cheese?

Yep, feta’s got a similar tang and crumbly bite and works perfectly here.

→ Is this good to make ahead?

Definitely! Knock out the prep early, then just build your bowl when you’re hungry for a fast meal.

→ What’s the best way to make it spicy?

Try some diced jalapeño, a splash of hot sauce, or more chili powder on the chicken or corn for a fiery kick.

→ Got other grains that work besides white rice?

Quinoa or brown rice are both tasty and sturdy choices that bring more nutrients into the mix.

→ Can I swap out the chicken for something else?

For sure—grilled shrimp, steak strips, or tofu all taste awesome in this bowl.

Corn Chicken Bowl

Colorful bowl filled with juicy chicken, charred corn, lime, and cotija over savory rice. Easy to throw together.

Preparation Time
10 Minutes
Cooking Time
20 Minutes
Overall Time
30 Minutes
Created By: Lindsey

Recipe Type: Main Courses

Skill Level: Moderate

Type of Cuisine: Mexican

Serves: 4 Portions (4 rice bowls)

Diet Preferences: Gluten-Free Option

What You'll Need

→ Main Components

01 1 cup grilled or canned corn, drained
02 1 cup white rice, cooked
03 2 chicken breasts, boneless and skinless

→ Sauce and Garnishes

04 A shake of black pepper
05 Some salt, as much as you like
06 1/4 cup freshly chopped cilantro
07 1 teaspoon smoked paprika
08 1 teaspoon chili powder
09 Juice from 1 lime
10 1/2 cup crumbled cotija or feta cheese
11 1/4 cup sour cream
12 1/4 cup mayonnaise

Step-by-Step Directions

Step 01

Top every bowl with the rest of the cotija and a sprinkle of cilantro. If you’re into it, squeeze over some lime wedges before diving in.

Step 02

Scoop the cooked rice into serving bowls first. Lay the sliced chicken over the rice. Then, pile on plenty of your corn mixture.

Step 03

Mix up the corn with mayo, sour cream, lime juice, half the cheese, and half the cilantro in a bowl. Drop in salt and pepper to match your taste, then stir it all up.

Step 04

Sprinkle chili powder, smoked paprika, salt, and black pepper all over both chicken breasts. Pop them on the grill or a pan over medium. Cook until each side is golden and the middle isn’t pink, about 6 to 8 minutes for every flip. Let them chill out on the cutting board a bit before slicing.

Helpful Notes

  1. Craving heat? Toss in some chopped jalapeños or add a dash of hot sauce. If you don’t feel like grilling, pick up a cooked rotisserie chicken. Go for brown rice or quinoa instead of white if you'd rather.

Essential Tools

  • Grill or frying pan
  • One mixing bowl
  • Sharp knife
  • Chopping board
  • Bowls for serving

Allergen Warnings

Always review the ingredient labels for allergens or consult a healthcare professional with concerns.
  • Mayonnaise, sour cream, and cotija cheese all have dairy.
  • Mayonnaise contains eggs.

Nutritional Info (Per Portion)

Nutritional values are approximations and shouldn’t be viewed as customized health guidance.
  • Calories: 430
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein Content: ~