There’s something truly special about a meal that hits all the right notes – smoky, sweet, creamy, and zesty, all in one bowl. This Street Corn Chicken Rice Bowl Recipe is exactly that. It’s a vibrant, satisfying dish inspired by the incredible flavours of Mexican elote, or street corn. We’re taking all those delicious components – charred corn, creamy sauce, salty cheese, and a kick of lime – and building them into a hearty, balanced meal with seasoned chicken and fluffy rice. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share it with you.

What I adore about this chicken bowl is how it transforms simple ingredients into something spectacular. The chicken is seasoned with smoked paprika and cumin, giving it a beautiful warmth that pairs perfectly with the sweet, charred corn kernels. Then, we drizzle everything with a creamy, lime-infused dressing that ties the entire dish together. It’s a complete meal that feels both nourishing and indulgent.

This recipe works beautifully for a lively weeknight dinner when you want something a bit more exciting than the usual, but it’s also fantastic for meal prepping lunches for the week. It’s a dish that always gets compliments, bringing a little bit of sunshine to the table, no matter the weather outside.

Recipe Overview

This Street Corn Chicken Rice Bowl recipe brings together tender, spiced chicken, fluffy rice, and a vibrant street corn salad loaded with charred corn, feta, and a zesty lime dressing. The result is a balanced bowl with layers of texture and flavour. After making this dozens of times, I’ve found that taking a few extra minutes to really char the corn in a hot pan makes all the difference; it develops a deep, smoky sweetness you just can’t get any other way.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Street Corn Chicken Rice Bowl Recipe

• Genuine Flavour: The taste is wonderfully complex. You get the earthy cumin and smoked paprika on the chicken, the sweet pop of the charred corn, the salty tang from the feta cheese, and a bright, zesty finish from the lime and coriander in the dressing.
• Ready in About 35 Minutes: From start to finish, this flavour-packed meal comes together in well under an hour, making it ideal for busy evenings.
• Flexible Recipe: This bowl is so easy to customise. You can swap the chicken for prawns, add black beans for extra fibre, or throw in some diced avocado for more creaminess. It’s a great way to use up leftover rice, too, just like in my Simple Egg Fried Rice for Dinner.
• Great for Meal Prep: The components store brilliantly. You can cook the chicken, prepare the corn salad (keeping the dressing separate), and cook the rice ahead of time. Just assemble when you’re ready to eat!
• Family Tested: My kids absolutely devour this every time I make it. They love building their own bowls, and it’s a fantastic way to get them to eat a balanced meal with protein, grains, and vegetables.

Street Corn Chicken Rice Bowl Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using fresh, simple ingredients. When it comes to the smoked paprika for the chicken, I really recommend using a good quality one like La Chinata Sweet Smoked Paprika; its flavour is much deeper and more authentic than standard paprika. It truly elevates the dish.

• For the Chicken:
• 600g boneless, skinless chicken breasts, cut into 2-3 cm pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Street Corn Salad:
• 400g sweetcorn (from 2 large cobs, or frozen/tinned, drained)
• 1 red onion, finely diced
• 100g feta cheese, crumbled
• A large handful of fresh coriander, roughly chopped
• 1 red chilli, finely sliced (optional)
• For the Creamy Lime Dressing:
• 100g mayonnaise
• 50g soured cream (or Greek yoghurt)
• Zest and juice of 1 large lime
• 1 clove garlic, minced
• Pinch of salt
• For the Bowls:
• 300g long-grain white rice, cooked according to package instructions
• Lime wedges, for serving

Elena’s Tip: While feta is a wonderful and accessible choice, for a more authentic flavour, try to find Cotija cheese. It’s a hard, crumbly Mexican cheese with a pronounced salty flavour that is traditionally used in elote. You can usually find it in larger supermarkets or speciality food shops.

How to Make Street Corn Chicken Rice Bowl Recipe

The process for this recipe is straightforward. We’ll cook the components separately and then bring them all together at the end. It’s all about building layers of flavour, from seasoning the chicken correctly to charring the corn perfectly.

1. Prepare the Rice: Begin by cooking the rice according to the instructions on the packet. Once cooked, fluff it with a fork and set it aside, keeping it warm.
2. Season and Cook the Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.
3. Char the Corn: In the same pan, add the sweetcorn. Cook over a high heat for 5-7 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is key for that smoky flavour. Remove from the heat and let it cool slightly.
4. Make the Dressing: While the corn is charring, whisk together the mayonnaise, soured cream, lime zest, lime juice, and minced garlic in a small bowl. Season with a pinch of salt. What works best for me is to taste and adjust the lime and salt at this stage until it’s perfectly balanced.
5. Mix the Street Corn Salad: In a large bowl, combine the slightly cooled charred corn, diced red onion, crumbled feta, and chopped coriander. Pour over about half of the creamy lime dressing and stir gently to combine.
6. Assemble the Bowls: Divide the warm rice among four bowls. Top with a generous portion of the cooked chicken and a large spoonful of the street corn salad.
7. Serve: Drizzle the remaining creamy lime dressing over the bowls. Garnish with the sliced red chilli (if using) and serve immediately with extra lime wedges on the side for squeezing over.

Tips From My Kitchen

• Temperature Control: For the chicken, ensure your pan is properly hot before you add the meat. A medium-high heat is ideal. This allows you to get a beautiful sear on the outside quickly, which locks in the juices and keeps the chicken tender inside.
• The Secret Step: Don’t rinse your corn if you’re using tinned. Just drain it well and pat it dry. I learned that a bit of the starchy liquid that clings to the kernels helps them caramelise and char better in the pan, creating a richer flavour.
• Make-Ahead: You can be very efficient with this recipe. The dressing can be made up to 3 days in advance and kept in an airtight container in the fridge. The corn salad (without the dressing) and the cooked chicken can also be prepared a day ahead.
• Storage: Store leftovers in separate airtight containers in the refrigerator for up to 3 days. I find it’s best to store the rice, chicken, corn salad, and dressing separately to keep everything fresh. Reheat the chicken and rice gently before assembling with the cold salad and dressing.

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, don’t pile it all in at once. If the pan is too crowded, the chicken will steam instead of sear, and you’ll miss out on those delicious caramelised brown bits. Cook in two batches if your pan isn’t large enough. Serious Eats has a great guide on how to get a great sear, and the principles apply to chicken too.
• Not getting a good char on the corn: Don’t be afraid to let the corn sit in the hot, dry pan without stirring too much. This contact with the pan is what creates the char. You’re looking for dark brown, almost black spots on some of the kernels for that authentic smoky taste.
• Forgetting to rest the chicken: Once the chicken is cooked, let it rest for a few minutes before adding it to the bowls. This allows the juices to redistribute, ensuring every piece is succulent and flavourful.

Delicious Variations to Try

One of the best things about a bowl recipe is how easy it is to adapt. Here are a few of my favourite ways to change things up:

• Spicy Version: For those who like more heat, add 1/2 teaspoon of chipotle powder to the chicken marinade. You can also finely dice a jalapeño and mix it into the corn salad for a fresh, spicy kick.
• Vegetarian Option: This dish is fantastic without meat. Simply replace the chicken with a 400g tin of black beans (rinsed and drained) or pan-fried halloumi. Just warm the black beans through with the same spices.
• Different Protein: Prawns are a brilliant alternative. Marinate them in the same spices and pan-fry for 2-3 minutes until pink and cooked through. My Savory Garlic Butter Shrimp For Dinner would also be a delicious swap for the chicken.

What to Serve With Your Street Corn Chicken Rice Bowl

This is a satisfying all-in-one meal, but if you want to add a little something extra on the side, here are a few suggestions that work wonderfully:

• Sliced Avocado: A few slices of creamy avocado on top add a lovely richness and healthy fats that balance the zesty lime dressing.
• Pickled Red Onions: Their sharp, sweet tang cuts through the creaminess of the dressing beautifully and adds another layer of flavour.
• A Crisp Drink: A cold, light lager or a crisp glass of Sauvignon Blanc pairs perfectly, cleansing the palate between bites. For a non-alcoholic option, a sparkling water with a big squeeze of lime is wonderfully refreshing.

Frequently Asked Questions

Street Corn Chicken Rice Bowl

A vibrant and flavorful bowl featuring spicy pan-seared chicken and a charred street corn salad, all tied together with a creamy lime dressing over a bed of fluffy rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 675

Ingredients Method Notes

Ingredients

  

For the Chicken

• 600 g boneless skinless chicken breasts, cut into 2-3 cm pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Street Corn Salad

• 400 g sweetcorn from 2 large cobs, or frozen/tinned, drained
• 1 red onion finely diced
• 100 g feta cheese crumbled
• A large handful of fresh coriander roughly chopped
• 1 red chilli finely sliced (optional)

For the Creamy Lime Dressing

• 100 g mayonnaise
• 50 g soured cream or Greek yoghurt
• Zest and juice of 1 large lime
• 1 clove garlic minced
• Pinch of salt

For the Bowls

• 300 g long-grain white rice cooked according to package instructions
• Lime wedges for serving

Method

 

1. Prepare the Rice: Begin by cooking the rice according to the instructions on the packet. Once cooked, fluff it with a fork and set it aside, keeping it warm.
2. Season and Cook the Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.
3. Char the Corn: In the same pan, add the sweetcorn. Cook over a high heat for 5-7 minutes, stirring only occasionally, until the kernels are tender and have developed some lovely charred, dark brown spots. This step is key for that smoky flavour. Remove from the heat and let it cool slightly.
4. Make the Dressing: While the corn is charring, whisk together the mayonnaise, soured cream, lime zest, lime juice, and minced garlic in a small bowl. Season with a pinch of salt. What works best for me is to taste and adjust the lime and salt at this stage until it's perfectly balanced.
5. Mix the Street Corn Salad: In a large bowl, combine the slightly cooled charred corn, diced red onion, crumbled feta, and chopped coriander. Pour over about half of the creamy lime dressing and stir gently to combine.
6. Assemble the Bowls: Divide the warm rice among four bowls. Top with a generous portion of the cooked chicken and a large spoonful of the street corn salad.
7. Serve: Drizzle the remaining creamy lime dressing over the bowls. Garnish with the sliced red chilli (if using) and serve immediately with extra lime wedges on the side for squeezing over.

Notes

For storage, keep the rice, chicken, salad, and dressing in separate containers in the fridge for up to 3 days. Assemble just before serving.

I really hope you enjoy making this Street Corn Chicken Rice Bowl Recipe. It’s one of those meals that has become a staple in my kitchen, much like my Sticky Sweet Teriyaki Chicken Bowls, because it’s so satisfying and full of incredible flavour. Let me know how you get on by leaving a comment below – I love hearing about your kitchen creations!

Happy cooking,
Elena