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Easy Street Corn Chicken Rice Bowl – A Flavorful Weeknight Favorite

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A bold and satisfying rice bowl layered with spiced chicken, creamy Mexican-style street corn, fluffy rice, and fresh toppings — perfect for easy weeknight meals.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless chicken thighs or breasts

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • Salt and pepper to taste

  • 1 tbsp oil

For the Street Corn:

  • 2 cups corn (fresh, frozen, or canned)

  • 2 tbsp mayo or Greek yogurt

  • ¼ cup cotija cheese, crumbled

  • Juice of ½ lime

  • ½ tsp chili powder

  • Salt to taste

For the Rice:

  • 2 cups cooked rice (white, brown, or cilantro-lime)

  • 1 tbsp butter or olive oil

  • Optional: lime zest and chopped cilantro

Optional Toppings:

  • Avocado slices

  • Pickled red onions

  • Jalapeños

  • Extra cotija or hot sauce

Instructions

  1. Cook rice and set aside. Stir in butter, lime, and cilantro if desired.

  2. Toss chicken with spices and oil. Cook in a skillet until browned and cooked through (4–5 minutes per side). Rest and slice.

  3. Char corn in a dry skillet. Mix with mayo, cheese, lime juice, chili powder, and salt.

  4. Assemble bowls with rice, chicken, corn mixture, and toppings. Serve warm.

Notes

  • For vegetarian: use black beans or tofu instead of chicken.

  • Great for meal prep — keep components separate for best texture.

  • Adjust spice to taste with chili powder or hot sauce.

Find it online: https://nosweatrecipes.com/easy-street-corn-chicken-rice-bowl-a-flavorful-weeknight-favorite/