These 30-minute Street Corn Bowls are loaded with juicy chicken, creamy Mexican street corn and cilantro-lime rice. The perfect high protein meal prep!
I can’t get enough of these bowls right now. They start with a cilantro-lime rice base, then topped with smoky chicken, and that creamy street corn on top… it’s just so good and full of flavour.
Why you’ll love this recipe
- Simple + flavourful: Made with simple ingredients, these street corn chicken rice bowls are loaded with smoky, creamy, and zesty flavour.
- Easy but impressive: They come together in 30 minutes and are perfect for busy weeknights, meal prep lunches, or when you want to impress without the effort.
Ingredients and substitutions
- Chicken breasts (cut into cutlets) – swap with chicken thighs or other protein like shrimp or steak.
- Olive oil – use avocado oil or any neutral cooking oil.
- Cajun seasoning – make my easy homemade seasoning or store-bought works.
- White rice – swap with brown rice, jasmine rice, basmati rice, or quinoa for a higher-fibre option.
- Lime juice – fresh or bottled or swap with lemon juice if needed.
- Cilantro – swap with parsley if you’re not a fan of cilantro or leave off.
Mexican street corn
- Corn – frozen, canned or fresh off the cob.
- Olive oil – use avocado oil or any neutral cooking oil.
- Sour cream – swap with Greek yogurt or Mexican crema.
- Cotija cheese – try with feta cheese.
- Cilantro – fresh parsley or leave out if preferred.
- Lime juice – fresh or bottled or swap with lemon juice if needed.
- Garlic – fresh is best, but jarred is fine or a pinch of garlic powder.
- Chili powder – swap with smoked paprika or taco seasoning.
Optional toppings
- Pickled red onion – thinly sliced red onion or green onions.
- Avocado – can omit or replace with guacamole.
- Jalapeños – green chilies, chili flakes, or leave out for a milder version.
How to make street corn chicken rice bowls
Step 1: Make the rice
Cook the rice in a rice cooker then finish with cilantro and lime.
Step 2: Prep the chicken
Season the chicken cutlets well.
Step 3: Cook the chicken
Cook the chicken until just done and let rest.
Step 4: Char the corn
Char the corn in a hot skillet.
Step 5: Make the topping
Mix all the street corn ingredients together.
Step 6: Finish and serve
Slice the chicken then assemble the bowls and enjoy!
Recipe Tips
Here are some helpful tips so your street corn chicken rice bowls turn out perfect:
- Ingredient prep: Prep the ingredients ahead of time so everything comes together quick.
- Don’t overcook the chicken: Slice chicken into cutlets so it cooks quickly and stays juicy. Cook until golden and no longer pink, use a meat thermometer to check doneness, and let it rest before slicing.
- Char the corn for best flavour: Let the corn sit in the pan without stirring too much so it gets those golden, slightly smoky edges.
- Taste and adjust: Taste before serving and adjust with extra lime juice, salt, or chili powder to make everything pop.
- Add toppings just before serving: Avocado, pickled onions, and jalapeños are best added fresh so they stay crisp and vibrant.
Frequently asked questions
Can I make Street Corn Chicken Rice Bowls ahead of time?
Yes! If you’re making them for dinner, I recommend prepping the ingredients ahead of time so everything comes together quickly. They’re also great for meal prep! Portion into containers and enjoy easy lunches or dinners all week.
Can I use canned or fresh corn instead of frozen?
I usually use frozen corn because it’s quick and easy, but canned corn is another great option for convenience. You could use fresh corn off the cob too.
Is this a healthy meal?
Yes! These street corn chicken rice bowls are a balanced meal made with lean protein from chicken, fibre-rich corn, and carbs from rice. They’re high in protein, satisfying, and made with simple, wholesome ingredients.
More corn recipes with similar flavours
Storing and reheating
Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the microwave or on the stovetop until warmed through. Add a splash of water to loosen the rice.
Freezing: You can freeze the chicken and rice separately in airtight containers or freezer safe bags for up to 3 months. It’s best to make the corn topping fresh.
Defrosting and reheating: Defrost in the fridge overnight and reheat.
More high protein rice bowls
Street Corn Chicken Rice Bowl
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
Cilantro-lime rice
- 1 cup white rice
- 1.5 cups water
- 1 tsp olive oil
- 1/2 tsp salt
- 2 tbsp lime juice preferably from a lime
- 2 tbsp finely chopped cilantro
Smoky chicken
- 1 tbsp olive oil
- 1 lb chicken breasts sliced into cutlets
- 2 tsp cajun seasoning
- Salt & pepper to taste
Mexican street corn
- 1 tsp olive oil
- 2 cups corn I use frozen but you could use canned or fresh corn on the cob
- 1/4 cup sour cream
- 1/4 cup cotija cheese or feta, crumbled
- 2 tbsp cilantro finely chopped
- 1 tbsp lime juice preferably from a lime
- 1 clove garlic minced
- 1/2 tsp chili powder
- 1/2 tsp salt
Optional toppings
- Pickled red onion
- Sliced avocado
- Sliced jalapenos
Instructions
- Add rice, water, olive oil and salt to a rice cooker or pot on the stove and cook until all liquid is absorbed. When done cooking, let cool for 10 minutes then stir in cilantro and lime juice and set aside.
- While rice is cooking, season chicken cutlets with cajun seasoning and salt & pepper. Heat olive oil in a large skillet, then add chicken, cooking for 5 minutes per side until cooked through. Let cool at least 5 minutes then cut into bite-sized pieces.
- While chicken is cooking, make the street corn. Add olive oil to a medium-sized skillet over high heat then add corn, sauteeing for 5 minutes until charred. Add to a large bowl, mixing with sour cream, cotija cheese, cilantro, lime juice, garlic, chili powder and salt.
- Divide rice, chicken and street corn among 4 bowls. Top with pickled red onions, avocado, jalapenos and extra cheese and cilantro if desired. Serve and enjoy!
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