Nelli

If you love bold, spicy flavors, that are easy to make at home, these Street Corn Chicken Rice Bowls are about to become a new favorite. Tender seasoned chicken, creamy Mexican-inspired street corn, fluffy rice, and fresh toppings come together in one colorful bowl packed with flavor in every bite.

When I came across this recipe, I was amazed how delicious it was and super healthy too. I love to make these kinds of bowls especially in summer time as I have most of the toppings from my vegetable garden. It is slightly spicy but if you don’t like anything with a kick to it, just omit the jalapenos.

This recipe is perfect for busy weeknights, meal prep, or summer dinners when you want something satisfying without spending hours in the kitchen. The combination of smoky spices, sweet corn, creamy sauce, and juicy chicken creates the ultimate comfort meal with a fresh topping.

Why You’ll Love These Rice Bowls:

Easy to customize with your favorite toppings
Great for meal prep lunches
Family-friendly and filling
Packed with fresh flavors and textures
Ready in under 40 minutes

Ingredients You’ll Need for the Sweet Corn Chicken Rice Bowls:

For the Chicken:

Chicken tenders
Olive oil
chili powder
smoked paprika
garlic powder
onion powder
salt
pepper

For the Dressing:

Greek yogurt
mayoannise
lemon juice
chili powder
smoked paprika
garlic powder
salt
pepper

For the Street Corn Salsa:

sweet corn
red bell pepper, chopped
small jalapeno, chopped
red onion, chopped
parsley, chopped
feta cheese, crumbled

For the Rice:

basmati rice
olive oil
parsley, chopped
lemon juice
garlic powder
salt
black pepper

For Assembling:

romaine lettuce
avocado
tomatoes

Instructions:

Prep the Chicken: Cut chicken in cubes. Coat with olive oil and seasonings. Set aside.

Make the Rice: Cook rice according to package. 2 cups of rice = 4 cups of water ratio. Mix in parsley, lemon juice, olive oil, garlic powder, salt, and black pepper.
Prep the Dressing: In a small bowl combine Greek yogurt, mayonnaise, lemon juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Make the Street Corn: Chop the jalapeno, red bell pepper, red onion, and parsley. Add everything to a bowl with the corn. Top with feta cheese and half of the dressing.
Cook the Chicken: Heat a skillet on medium-high heat. Add olive oil until hot. Add marinated chicken cubes and cook 3-4 minutes on each side or until cooked through. Internal temperature should reach 165F (75C).
Assemble the Bowls: Add romaine lettuce, rice, chicken, and corn to a bowl. Top with tomatoes, avocado, feta cheese and drizzle with more dressing. Enjoy!

Tips for the Best Street Corn Chicken Bowls:

Grill the corn for extra smoky flavor
Use Cauliflower rice for a lighter option
Store leftovers in the fridge for up to 4 days
Let chicken marinate for several hours to deepen the flavors

Frequently Asked Questions:

Can I make this ahead of time? Yes! It’s perfect for meal prep, and can be stored in separately containers for reheating.
Can I use rotisserie chicken? Absolutely for a quicker meal prep.

I hope you will enjoy this incredible easy, healthy street corn chicken rice bowl as much as I did. If you did please leave a comment below! Click on this link to check out more of my Mexican inspired Burrito Bowl recipes.

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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls are a fresh and flavorful meal made with juicy seasoned chicken, creamy Mexican-inspired street corn, and fluffy rice layered together in one satisfying bowl. Packed with smoky, spicy, and zesty flavors, these bowls are perfect for an easy weeknight dinner or meal prep, with toppings like avocado, parsley, feta cheese, tomatoes adding extra freshness and crunch.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: Dinner, lunch, Main Course

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method

Ingredients

For the Chicken:

1 1/2 lbs Chicken tenders
3 Tbsp Olive oil ( 1 for marinade + 2 for cooking? extra virigin
1 1/2 tsp Chili powder
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp Black pepper

For the Dressing:

1 Cup Greek yogurt
2 Tbsp Mayonnaise
2 Tbsp Lemon juice
1/2 tsp Chili powder
1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper

For the Street Corn:

4 Corn, cooked or grilled
1/2 Red bell pepper, chopped
1 small Jalapeno, chopped
1/4 Cup Red onion, chopped
1/4 Cup Parsley, chopped
1/4 Cup Feta cheese, crumbled

For the Rice:

2 Cups Basmati rice
1 Tbsp Olive oil extra virgin
1/2 Cup Parsley
2 Tbsp Lemon juice
1 tsp Garlic powder
1 tsp Salt
1/2 tsp Black pepper

For Assembling:

Romaine lettuce
Avocado
Feta cheese
Tomatoes, diced

Equipment

1 Skillet

Method

Prep the Chicken: Cut chicken in cubes. Coat with olive oil and seasonings. Set aside.
Make the Rice: Cook rice according to package. 2 cups of rice = 4 cups of water ratio. Mix in parsley, lemon juice, olive oil, garlic powder, salt, and black pepper.
Prep the Dressing: In a small bowl combine Greek yogurt, mayonnaise, lemon juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
Make the Street Corn: Chop the jalapeno, red bell pepper, red onion, and parsley. Add everything to a bowl with the corn. Top with feta cheese and half of the dressing.
Cook the Chicken: Heat a skillet on medium-high heat. Add olive oil until hot. Add marinated chicken cubes and cook 3-4 minutes on each side or until cooked through. Internal temperature should reach 165F (75C).
Assemble the Bowls: Add romaine lettuce, rice, chicken, and corn to a bowl. Top with tomatoes, avocado, feta cheese and drizzle with more dressing. Enjoy!

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Street Corn Chicken Rice Bowls

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