1. Can I make this street corn chicken rice bowl in a crock pot?

Yes! For a hands-off approach, try the street corn chicken rice bowl crock pot version. Simply place your marinated chicken in the slow cooker, cover, and cook on low for 4–5 hours. Shred the chicken before serving and top with the creamy corn mixture just before assembling.

2. How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 4 days. Reheat the rice and chicken, then top with the cold or warm corn mixture and fresh toppings.

3. What’s the best rice to use for this bowl?

White rice is classic, but you can use brown rice, jasmine, or even cauliflower rice for a lighter twist. Quinoa also works great in this Mexican street corn chicken rice bowl recipe .

4. Can I use frozen corn instead of fresh?

Absolutely. Frozen roasted corn adds great texture and saves time. Just thaw and drain before mixing with the creamy sauce.

Street Corn Chicken Rice Bowl – Easy Recipe With Bold Flavor (2025)

Name: Street Corn Chicken Rice Bowl: A Flavorful, Easy Weeknight Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: – 1 lb boneless chicken breasts or thighs; – 2 tbsp olive oil; – 2 cloves garlic, minced; – 1 tbsp fresh lime juice; – 1 tsp smoked paprika; – 1 tsp chili powder; – ½ tsp cumin; – Salt and pepper to taste; – 1 ½ cups roasted corn (grilled, canned, or frozen); – ¼ cup mayonnaise; – 2 tbsp sour cream; – 1 tbsp lime juice; – ½ tsp chili powder; – ¼ cup cotija or feta cheese, crumbled; – 2 cups cooked rice (white, brown, or cauliflower); – 1 avocado, sliced; – ¼ cup chopped fresh cilantro; – Jalapeño slices (optional); – Lime wedges for serving

Description

A flavor-packed street corn chicken rice bowl with creamy roasted corn, smoky marinated chicken, and bold toppings. A quick, satisfying meal perfect for any weeknight.

Ingredients

For the chicken marinade:

– 1 lb boneless chicken breasts or thighs

– 2 tbsp olive oil

– 2 cloves garlic, minced

– 1 tbsp fresh lime juice

– 1 tsp smoked paprika

– 1 tsp chili powder

– ½ tsp cumin

– Salt and pepper to taste

For the street corn sauce:

– 1 ½ cups roasted corn (grilled, canned, or frozen)

– ¼ cup mayonnaise

– 2 tbsp sour cream

– 1 tbsp lime juice

– ½ tsp chili powder

– ¼ cup cotija or feta cheese, crumbled

For the rice and toppings:

– 2 cups cooked rice (white, brown, or cauliflower)

– 1 avocado, sliced

– ¼ cup chopped fresh cilantro

– Jalapeño slices (optional)

– Lime wedges for serving

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Instructions

1. In a bowl, mix olive oil, garlic, lime juice, and spices. Add chicken and marinate for at least 20 minutes.

2. Cook chicken in a skillet over medium heat for 5–6 minutes per side. Let rest, then slice or shred.

3. In a bowl, mix mayo, sour cream, lime juice, chili powder, and cotija cheese. Fold in the corn until evenly coated.

4. Assemble bowls by adding rice, topped with sliced chicken, creamy corn mixture, avocado, and fresh toppings.

5. Serve with extra lime wedges and a sprinkle of cilantro.

Notes

Make it ahead: Store components separately and reheat before assembling.

Crock pot method: Add marinated chicken to slow cooker and cook on low for 4–5 hours.

Add-ins: Try black beans, grilled peppers, or chipotle hot sauce for variation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop or Crock Pot
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 540mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg