Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl takes everything you love about summer cookouts and builds it into one easy meal. Juicy grilled chicken and fluffy jasmine rice make a hearty base, while sweet corn and a tangy lime crema brighten every bite. Whether you are feeding family on a weeknight or serving guests for a casual gathering, this bowl hits all the right notes with a beautiful mix of colors and textures.

The first time I made this was for a backyard movie night with friends. Everyone loved building their own bowls and went back for seconds. Now I make it anytime I want something bright and satisfying.

Gather Your Ingredients

• Boneless skinless chicken breasts: give this bowl lean protein and cook beautifully when marinated
• Fresh sweet corn or frozen: adds natural sweetness and pretty color choose ears with tight husks or frozen with whole kernels if possible
• Jasmine rice: provides a fragrant fluffy base rinse before cooking for perfect texture
• Freshly squeezed lime juice: brings acidity and brightness use firm limes that feel heavy for their size
• Chili powder: for gentle heat and color reach for blends that list chili as the first ingredient
• Ground cumin: adds earthiness and depth choose fragrant ground cumin for a fresh flavor
• Salt and pepper to taste: bring all the flavors together use fine sea salt and fresh-cracked black pepper
• Fresh cilantro chopped: lifts and freshens garnish choose bunches with vibrant green leaves
• Sour cream or Greek yogurt: is the base for the creamy drizzle thicker yogurt gives a nice tang

How to Make It

Marinate the Chicken:

Combine lime juice chili powder cumin salt and pepper in a mixing bowl until well blended. Add the chicken breasts turning them to coat fully. Cover and chill in the fridge for at least 30 minutes or up to two hours for a bigger flavor punch.

Cook the Rice:

Pour jasmine rice into a fine mesh strainer and rinse under cold water until the water runs almost clear. Add to a pot with measured water according to package directions a generous pinch of salt and then cover and cook on low heat. Fluff with a fork once all water is absorbed.

Grill the Chicken:

Preheat a grill pan or outdoor grill to medium high. Place marinated chicken on the grill. Cook undisturbed for 6 to 7 minutes until dark golden then flip. Continue until the thickest part is cooked through or juices run clear. Let the chicken rest before slicing into strips.

Sauté the Corn:

Using the same pan over medium heat add the corn and sprinkle lightly with salt. Stir for about 5 minutes until kernels take on dark spots and become slightly chewy and smoky. Remove from heat.

Prepare Lime Crema:

In a small bowl combine sour cream or Greek yogurt with extra lime juice and half the chopped cilantro. Stir until silky and smooth. Taste and adjust salt if needed.

Assemble Bowls:

Scoop a bed of fluffy rice into each bowl. Arrange grilled chicken slices and smoky corn on top. Drizzle generously with lime crema and scatter over the remaining cilantro for a burst of flavor and color.

Corn is hands down my favorite part. I often char an extra cup and add it straight from the pan for its toasty sweetness. Sharing this recipe one summer became a family tradition and now it is always the dish that brings us together after a long week.

Flavor Boosters

Zesty lime keeps everything fresh and never boring. Storage Tips: Once assembled these bowls keep well in the fridge for up to three days. Store the lime crema in a separate container to keep everything fresh. For quick lunches portion servings in individual containers so you can grab and go.

Serving Suggestions

Serve these bowls hot right after assembling for the best flavor. Add extra toppings such as diced avocado pickled red onions or even a sprinkle of cotija cheese. For a family style dinner set out all the toppings and let everyone customize their own bowl.

Creative Twists

You can swap out jasmine rice for brown rice quinoa or even cauliflower rice for something lighter. If you need a dairy free option use your favorite plant-based yogurt in place of sour cream or Greek yogurt for the crema. Try grilling or roasting canned corn if you do not have fresh available.

I always make a double batch of the corn so I have extra for salads or nachos later in the week. The smoky flavors improve as the bowl sits and it never lasts long in my house.

Recipe FAQs

→ What protein is used in this bowl?

This bowl features juicy, marinated boneless skinless chicken breasts as the main protein component.

→ Can I use frozen corn instead of fresh?

Yes, both fresh and frozen sweet corn work well. Just be sure to sauté until slightly charred for extra flavor.

→ How is the chicken cooked for this dish?

The chicken is marinated with lime, chili powder, and cumin, then grilled until golden and cooked through.

→ What type of rice is recommended?

Jasmine rice is preferred for its fluffiness and slightly floral aroma. It complements the other flavors beautifully.

→ What is the lime crema made with?

Lime crema combines sour cream or Greek yogurt, fresh lime juice, and cilantro for a tangy, creamy drizzle.

→ Can the dish be made ahead for meal prep?

Yes, you can prepare all components in advance and assemble the bowls just before serving for convenience.