Easy Street Corn Chicken Rice Bowl
I make this bowl almost every week when I need something fast, filling, and bright. It’s a simple assembly of fluffy rice, juicy grilled chicken, and sweet corn tossed with a squeeze of lime and fresh cilantro — the kind of meal that feels like summer but comes together in minutes. If you’ve got leftover grilled chicken or a bag of frozen corn, this recipe turns pantry staples into a satisfying weeknight dinner. For another similar take that leans into bold flavors, check out this chicken street corn rice bowl I referred to while testing variations.
What makes this recipe special
This bowl hits a few sweet spots: it’s fast, forgiving, and flexible. The lime brightens the whole dish, the cilantro adds fresh contrast, and the corn gives texture and sweetness that keeps every bite interesting. Because most elements are already cooked (rice and chicken), assembly is the slowest part — ideal for busy evenings, meal-prep lunches, or when you want a no-fuss dinner that still feels composed.
“Exactly the kind of weeknight bowl I crave — quick to assemble, full of contrasting textures, and bright with lime. My go-to when I want something satisfying without a lot of fuss.”
The cooking process explained
Before you start, expect this to be an assembly-style recipe: you fluff rice, combine sliced grilled chicken and corn, dress with lime, season, and garnish. There’s no extra stove time required unless you want to char the corn or warm the chicken. This makes it great for leftovers and for anyone who prefers minimal active cooking.
What you’ll need
- 2 cups cooked rice (white, brown, or jasmine) — warm or cooled
- 1 lb grilled chicken, sliced (leftovers or freshly grilled)
- 1 cup sweet corn (fresh kernels, thawed frozen corn, or drained canned corn)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil, 1–2 tsp optional for finishing
Notes/substitutions:
- Use brown rice for more fiber or jasmine for a fragrant hit.
- Rotate chicken for shredded rotisserie for even faster prep.
- If you want a creamier, true “street corn” vibe, stir in a spoonful of mayo and sprinkle cotija cheese.
For another ingredient layout and inspiration, see this version of a street corn chicken rice bowl.
How to prepare it
- Fluff the cooked rice in a large bowl with a fork to separate grains.
- Add the sliced grilled chicken and the corn. If using frozen corn, thaw fully and pat dry to avoid watering down the bowl. If using canned, drain and rinse.
- Squeeze the lime over everything and toss gently to combine so the lime coats the rice and chicken.
- Season with salt and pepper, tasting and adjusting until the balance is right.
- Divide into serving bowls. Sprinkle chopped cilantro on top and drizzle 1–2 teaspoons of olive oil if you like extra sheen and richness.
Short, clear actions make this easy to follow even when you’re moving quickly.
Best ways to enjoy it
Plate the bowl with the rice as a base and the chicken-corn mix on top for a clean presentation. For serving ideas:
- Add sliced avocado or a dollop of Greek yogurt for creaminess.
- Top with crumbled cotija, chopped scallions, or a sprinkle of smoked paprika.
- Serve with tortilla chips, a side salad, or roasted vegetables for a heartier meal.
- For a picnic or lunchbox, pack lime wedges separately to keep everything fresh.
Storage and reheating tips
Store: Cool the bowl to room temperature, then transfer to an airtight container and refrigerate within two hours. Keep up to 3–4 days.
Freeze: You can freeze components (rice + chicken) for up to 1 month. Corn texture may soften after freezing. Thaw overnight in the fridge before reheating.
Reheat: Microwave covered in 30–45 second bursts, stirring between intervals, until hot. For better texture, reheat rice and chicken in a skillet over medium heat with a splash of water or olive oil, covered, until warmed through.
Food safety: Ensure chicken reaches 165°F when reheating and discard if left at room temperature longer than two hours.
Pro chef tips
- Warm the rice slightly before tossing; it absorbs flavors better than cold rice and keeps the bowl cohesive.
- Char fresh corn in a skillet or on the grill for a smoky depth — cut kernels off the cob after charring.
- If the chicken is bland, toss slices in a little olive oil, lime zest, and a pinch of chili powder to wake up the flavor.
- Use a microplane for lime zest to boost citrus aroma without extra juice.
- For faster meal prep, slice the chicken while still slightly warm; it slices cleaner and looks more appealing.
Need more inspiration for twists and presentation? See this tasty street corn chicken bowl I experimented with.
Flavor swaps
- Vegetarian: Replace chicken with roasted cauliflower or crispy tofu and add black beans for protein.
- Spicy: Stir in chopped pickled jalapeños or a drizzle of sriracha-lime sauce.
- Mediterranean: Swap cilantro for parsley, add diced cucumber and feta, and finish with lemon instead of lime.
- Tex-Mex: Add a spoonful of chipotle in adobo to the dressing and top with shredded pepper jack.
These swaps keep the core idea (rice + corn + bright acid) while steering the bowl into different cuisine profiles.
Your questions answered
Q: How long does this take to prep?
A: If rice and chicken are ready, assembly takes about 5–10 minutes. If you need to cook rice or grill chicken, plan extra time (rice ~20 minutes, chicken 12–20 minutes depending on thickness).
Q: Can I use raw chicken?
A: No — this recipe relies on pre-cooked grilled chicken. If you only have raw chicken, grill or roast it until it reaches 165°F, then slice and proceed.
Q: Will the bowl get soggy in the fridge?
A: The lime juice can soften rice over time. Store components separately if possible (rice and chicken in one container, corn and cilantro in another) and combine just before eating for best texture.
Q: Is this gluten-free?
A: Yes, the core recipe is naturally gluten-free. Check any added sauces or condiments to ensure they’re labeled gluten-free.
Q: Can I double the recipe for meal prep?
A: Absolutely. Scale up ingredients, and divide into individual airtight containers for lunches. Keep cilantro and any crunchy toppings separate until serving.
Conclusion
This Easy Street Corn Chicken Rice Bowl is a practical, flavor-forward meal you can customize endlessly. If you want to compare other approaches or find more inspiration, see this version at Street Corn Chicken Rice Bowl | Cocina Republic and another take at Street Corn Chicken Rice Bowls | – Tastes Better From Scratch.
Street Corn Chicken Rice Bowl
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or jasmine) warm or cooled
- 1 lb grilled chicken, sliced leftovers or freshly grilled
- 1 cup sweet corn fresh kernels, thawed frozen corn, or drained canned corn
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1–2 tsp olive oil optional for finishing
Instructions
Preparation
- Fluff the cooked rice in a large bowl with a fork to separate grains.
- Add the sliced grilled chicken and corn. If using frozen corn, thaw fully and pat dry to avoid watering down the bowl.
- Squeeze the lime over everything and toss gently to combine so the lime coats the rice and chicken.
- Season with salt and pepper, tasting and adjusting until the balance is right.
- Divide into serving bowls. Sprinkle chopped cilantro on top and drizzle 1–2 teaspoons of olive oil if you like extra sheen and richness.
