Healthy Street Corn Chicken Rice Bowl

If you’ve been looking for a Healthy Street Corn Chicken Rice Bowl that delivers big on flavor without a lot of effort, this is the recipe you need in your weekly rotation. It’s bold, fresh, and packed with everything your body craves after a long day.

I still remember the first time I had street corn at a summer cookout. That smoky, creamy, tangy bite stayed with me, and I knew I had to turn it into a full meal. This healthy street corn chicken rice bowl does exactly that. It layers juicy seasoned chicken, a creamy corn mixture, fluffy rice, and vibrant fresh toppings into one satisfying bowl. It’s meal prep friendly, high in protein, and comes together in just 30 minutes. Whether you’re cooking for your family or prepping lunch for the week, this Mexican-inspired rice bowl never disappoints.

What You’ll Need to Build These Bowls

I always recommend prepping your ingredients before you start cooking. It makes the whole process smoother and keeps everything tasting fresh. Pro tip: if you can find fresh corn in season, use it. It adds a natural sweetness that frozen or canned corn just can’t match, and the texture holds up better in the street corn mixture.

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned – fresh is preferred when in season)
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese, crumbled (feta cheese works as a great substitute)
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 cup cilantro, chopped
• 2 tbsp red onion, finely diced

For the Rice Bowl Assembly:

• 2 cups cooked rice, white or brown
• 1 avocado, sliced fresh at serving time
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, rinsed and drained
• Lime wedges for serving
• Extra cotija cheese for topping

How to Make Your Healthy Street Corn Chicken Rice Bowl Step by Step

I recommend reading through all the steps once before you start cooking. This healthy street corn chicken rice bowl comes together quickly, so having everything prepped in advance makes the whole process feel easy and relaxed.

Step 1: Season the chicken. In a medium bowl, toss the chicken cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until every piece is evenly coated. The spices should smell warm and earthy right away.

Step 2: Cook the chicken. Heat a large skillet over medium-high heat until it’s hot. Add the chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until deeply golden brown on the outside and cooked through to an internal temperature of 165 degrees F. Remove from heat and set aside to rest for a minute before assembling.

Step 3: Prepare the corn. If using fresh corn, boil it for 3 to 4 minutes, then drain and let it cool for at least 5 minutes before mixing. If using frozen corn, thaw completely and pat dry with a paper towel to remove excess moisture. This step matters because wet corn will make the street corn mixture runny.

Step 4: Make the street corn mixture. In a medium bowl, combine the corn, mayonnaise, cotija cheese, lime juice, chili powder, cilantro, and red onion. Stir until everything is well combined. Taste it here and adjust chili powder or lime juice to your preference.

Step 5: Prepare your rice. Divide warm, freshly cooked rice evenly among four bowls. Rice that is still slightly warm holds up better under the toppings and absorbs the flavors beautifully.

Step 6: Assemble the bowls. Top each bowl with equal portions of cooked chicken, street corn mixture, black beans, and halved cherry tomatoes. Slice your avocado fresh right before serving and lay it on top. Sprinkle with extra cotija cheese and serve with lime wedges on the side.

Best Sides and Pairings for This Mexican-Inspired Rice Bowl

The flavors in this bowl are bright, smoky, and creamy all at once. The best sides for a healthy street corn chicken rice bowl are ones that complement those bold Mexican-inspired notes without competing with them.

Tortilla Chips: The salty crunch adds great textural contrast to the creamy street corn and ties into the Mexican theme naturally.

Fresh Pico de Gallo: A bright, tomato-based salsa cuts through the richness of the cotija and mayo, keeping the bowl feeling light and fresh.

Hot Sauce or Chipotle Drizzle: Adds a smoky heat layer that ties all the flavors together. A must for spice lovers.

Extra Street Corn on the Side: Serve a small extra portion of the corn mixture as a side salad or dip with chips. It doubles beautifully.

Sparkling Water with Lime or Agua Fresca: A refreshing drink balances the savory, spiced profile of this protein-packed Mexican chicken rice bowl perfectly.

More High-Protein Bowl Recipes to Try Next

If this healthy street corn chicken rice bowl hit the spot, there are plenty of other satisfying bowl recipes worth adding to the weekly menu. The Coconut Chicken Rice Bowl brings a creamy, tropical twist that pairs beautifully with the same seasoned rice base, while the Chipotle Chicken Bowl delivers that same smoky, bold flavor profile with a spicy kick.

For more Mexican-inspired dinner inspiration, the Loaded Potato Taco Bowl is a hearty and crowd-pleasing option that rounds out a full taco night spread. And if meal prepping high-protein lunches is the goal, the Ground Turkey Rice Bowls are a lean, flavorful option that stores just as well through the week.

Storing Leftovers the Right Way

This healthy street corn chicken rice bowl is one of the best recipes for meal prep because the components store so well separately. Keep each part in its own airtight container in the fridge for up to 4 days. Do not slice the avocado in advance as it browns quickly. Always slice fresh right before serving.

To reheat, warm the chicken and rice together in the microwave in 60-second intervals, stirring between each, until heated through. You can also reheat on the stovetop over medium heat with a small splash of water to keep the chicken from drying out. Add your cold toppings, fresh avocado, tomatoes, and lime juice, right before eating.

Pro tip: the cooked chicken freezes well for up to 3 months. Portion it into freezer bags before freezing for easy grab-and-go meal prep. Thaw overnight in the fridge and reheat gently to keep it juicy.

Frequently Asked Questions

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