Can I use frozen corn?

Yes frozen corn is actually one of the best shortcuts for this recipe. Spread it out in a dry skillet over medium-high heat until it gets lightly charred and golden. It brings out a nutty flavor and mimics grilled corn beautifully. Plus, it’s available year-round and requires no shucking or prep.

What can I substitute for cotija cheese?

Feta is the closest match in texture and saltiness, making it a great swap. You can also use grated Parmesan or queso fresco. For dairy free options, try nutritional yeast or seasoned panko crumbs to get that crumbly, savory finish.

Can I use a different protein?

Absolutely. This bowl works well with grilled shrimp, seared tofu, ground turkey, or even leftover rotisserie chicken. It’s also delicious with black beans or roasted sweet potato for a vegetarian twist. As long as it has good seasoning and pairs with the corn and sauce, it belongs in the bowl.

Is there a lighter version of the dressing?

Yes Greek yogurt is a great sub for sour cream or mayo. It keeps the dressing creamy while cutting fat and adding protein. You can also do a half mayo, half yogurt combo. Vegan mayo or cashew cream works if you’re going dairy free. The dressing stays tangy and rich without feeling heavy.

Street Corn Chicken Rice Bowl: Easy, Flavor-Packed Dinner Idea

Description

A street corn chicken rice bowl filled with grilled chicken, zesty charred corn, creamy chili-lime dressing, and fresh toppings. Quick, comforting, and endlessly customizable.

Ingredients

Scale

2 cups cooked white or brown rice

1 lb boneless, skinless chicken thighs

2 cups corn (fresh, frozen, or canned)

2 tbsp olive oil

2 tbsp lime juice

1/3 cup mayonnaise

2 tbsp sour cream or Greek yogurt

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 cup crumbled cotija or feta cheese

Salt and pepper to taste

Optional toppings: sliced jalapeños, avocado, red onion, cilantro

Instructions

Season chicken with olive oil, lime juice, salt, pepper, and paprika. Grill or sear until fully cooked.

Cook or reheat rice and divide between serving bowls.

Char corn in a skillet until golden. Set aside.

Mix mayo, sour cream, lime juice, paprika, and garlic powder for dressing.

Slice chicken and layer over rice. Top with charred corn.

Drizzle with creamy dressing.

Finish with cheese, cilantro, lime wedges, and other toppings.

Serve immediately

Notes

Substitute cotija with feta or Parmesan.

Use Greek yogurt instead of sour cream for a lighter dressing.

Cauliflower rice can replace regular rice for a low-carb version.

Make it vegetarian with black beans or roasted sweet potato.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Comfort Bowls
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 35g

Keywords: street corn chicken rice bowl, Mexican rice bowl, corn chicken bowl