25-Minute Easy Street Corn Chicken Rice Bowl You’ll Crave

Oh my gosh, you have to try this Easy Street Corn Chicken Rice Bowl—it’s my absolute favorite weeknight lifesaver! I swear, when I’m too tired to cook but still want something delicious, this is what I make. It’s got everything—juicy grilled chicken, that amazing Mexican street corn flavor, and fluffy rice all in one bowl. And the best part? It comes together in under 30 minutes. I’ve been making variations of this for years (ever since I discovered how magical mayo-slathered grilled corn is), and this version is the perfect balance of easy and packed with flavor. Trust me, once you try it, it’ll become your new go-to too!

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

Okay, let me count the ways this bowl will steal your heart (and your taste buds):

• Quick magic: From fridge to table in 25 minutes—perfect for those “I’m starving NOW” nights
• Flavor bomb: That street corn with its creamy-cheesy-spicy goodness? Absolute game-changer
• No sad meals here: You get protein, carbs, and veggies all in one happy bowl
• Your rules: Swap chicken for shrimp, add extra lime, go wild with toppings—it’s totally forgiving

Seriously, this Easy Street Corn Chicken Rice Bowl is the kind of recipe you’ll crave on repeat. I’ve lost count of how many times I’ve made it!

Ingredients for Easy Street Corn Chicken Rice Bowl

Here’s everything you’ll need to make this flavor-packed bowl happen (and yes, I’ve tested every single one of these ingredients to make sure they work perfectly together):

• 1 cup cooked rice (white, brown, or even cilantro lime rice if you’re feeling fancy)
• 1 grilled chicken breast, sliced (about 6 oz – leftovers work great here!)
• 1 cup street corn (that’s grilled corn mixed with mayo, cheese, and spices – I’ll explain more below)
• 1 tbsp fresh lime juice (please don’t use the bottled stuff – it makes all the difference)
• 1 tbsp chopped cilantro (omit if you’re one of those cilantro-haters, no judgment)
• 1/4 cup crumbled cotija cheese (the salty, crumbly magic that makes street corn so good)
• 1/2 tsp chili powder (adjust to your heat preference)
• Pinch of salt (to taste – the cheese is already pretty salty)

Ingredient Notes & Substitutions

Now let’s talk about the stars of the show! Cotija cheese is that salty, crumbly Mexican cheese that makes street corn so addictive. If you can’t find it, feta works in a pinch – it’s not exactly the same, but it’ll do. For the street corn, you can use fresh grilled corn (my favorite), or even frozen/thawed corn in a pinch – just char it in a dry skillet for that authentic grilled flavor. And about that mayo? I know some people get nervous about mayo on corn, but trust me – it’s what makes street corn street corn! If you’re really opposed, Greek yogurt works too, but it won’t be quite as creamy.

How to Make Easy Street Corn Chicken Rice Bowl

Alright, let’s get cooking! This Easy Street Corn Chicken Rice Bowl comes together in just four simple steps – and I promise each one is foolproof. I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend trying that with the grill).

Step 1: Cook the Rice

First things first – get your rice going. I use a simple 1:2 ratio (1 cup rice to 2 cups water) for white rice, or 1:2.5 for brown if you want something heartier. Bring it to a boil, then cover and simmer for about 15-18 minutes (or follow your package instructions). Pro tip: add a pinch of salt and a squeeze of lime to the cooking water for extra flavor. When it’s done, fluff it with a fork and let it hang out while you prepare the rest.

Step 2: Grill the Chicken

While the rice cooks, let’s tackle the chicken. I like to season mine simply with just salt, pepper, and a sprinkle of chili powder. Grill it over medium-high heat for about 6-7 minutes per side, or until it hits that magic 165°F inside (yes, use a meat thermometer – no guessing games with chicken!). Let it rest for 5 minutes before slicing – this keeps all those juicy juices right where they belong.

Step 3: Prepare the Street Corn

Here’s where the magic happens! In a bowl, mix together your grilled corn (fresh, frozen and charred, or even canned in a pinch) with a tablespoon of mayo, most of your cotija cheese (save some for topping!), chili powder, and that fresh lime juice. Taste and adjust – more lime if you like it tangy, more chili powder if you want some heat. This mixture is seriously addictive – I always sneak a few extra spoonfuls while assembling.

Step 4: Assemble Your Bowl

The fun part! Start with a base of that fluffy rice, then layer on your sliced chicken and that gorgeous street corn mixture. Top with the remaining cotija, chopped cilantro, and an extra squeeze of lime if you’re feeling fancy. That’s it – your Easy Street Corn Chicken Rice Bowl is ready to devour! I like to mix everything together right before eating for maximum flavor in every bite.

Tips for the Best Easy Street Corn Chicken Rice Bowl

After making this bowl more times than I can count, here are my foolproof tips for absolute perfection:

• Leftover love: Got leftover rotisserie chicken? Use it! Saves time and tastes just as amazing.
• Spice control: Start with 1/2 tsp chili powder, then add more after tasting – you can always add heat but can’t take it away!
• Warm tortillas on the side make perfect little street corn tacos with any extra filling (my secret second dinner trick).
• Double the street corn – trust me, you’ll want extra for snacking while you assemble.

Oh, and don’t skip resting the chicken – those 5 minutes make all the difference for juicy slices!

Serving Suggestions

Want to take your Easy Street Corn Chicken Rice Bowl to the next level? Here’s how I love to serve it up: pile on some creamy avocado slices (because avocados make everything better), extra lime wedges for squeezing, and a drizzle of hot sauce if you like it spicy. Sometimes I’ll even add a side of warm tortilla chips for scooping up every last bite—no flavor left behind!

Storage & Reheating

Here’s the deal – this Easy Street Corn Chicken Rice Bowl is best eaten fresh, but if you’ve got leftovers (which is rare in my house!), store everything separately. Keep the rice, chicken, and street corn in different containers in the fridge for up to 3 days. When reheating, do the chicken separately – a quick zap in the microwave with a splash of water keeps it from drying out. The street corn? Honestly, I sometimes eat it cold straight from the fridge – it’s that good!

Nutritional Information

Just a heads up – this Easy Street Corn Chicken Rice Bowl clocks in at about 450 calories per serving with a good balance of protein and carbs. But remember, these numbers are estimates – your exact nutrition will depend on your specific ingredients and brands. I always say it’s about flavor first, numbers second when it comes to this delicious bowl!

FAQs About Easy Street Corn Chicken Rice Bowl

I get asked about this recipe all the time, so here are answers to the most common questions:

Can I use frozen corn instead of fresh?
Absolutely! Just thaw it first and give it a quick char in a dry skillet – that smoky flavor makes all the difference. I’ve even used canned corn in a pinch (drain it well first).

How can I make it spicier?
Oh, I love this question! Add extra chili powder to the street corn mix, or toss in some diced jalapeños. A drizzle of hot sauce at the end works wonders too.

What if I can’t find cotija cheese?
No worries – feta makes a decent substitute. It’s not exactly the same (cotija is saltier and drier), but it’ll still give you that creamy, tangy vibe.

Can I make this vegetarian?
Totally! Swap the chicken for grilled portobello mushrooms or black beans. You’ll still get that amazing street corn flavor in every bite.

Final Thoughts

There you have it – my absolute favorite way to turn simple ingredients into something spectacular! This Easy Street Corn Chicken Rice Bowl never fails to make me happy, whether I’m cooking for one or feeding a crowd. Give it a try and let me know what you think – I bet it’ll become your new obsession too! For more delicious recipes, check out Pinch of Yum.

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