Street Corn Chicken Rice Bowls (Easy Dinner Recipe!)

If you’re looking for a colorful, fresh, and flavor-packed dinner idea, these Street Corn Chicken Rice Bowls are going to be a hit! They’re inspired by a Pinterest recipe I stumbled across, but I decided to make a few changes to fit my family’s tastes….and honestly, I think it made them even better.

The best part about this recipe is that it’s completely customizable. You can grill your chicken, bake it in the oven, or even cook it in a skillet on busy nights. And instead of mixing the corn, mayo, and seasonings together into one big salad, I kept my toppings separate and whipped up a creamy chili-lime sauce that pulls everything together when drizzled on top.

Why You’ll Love This Recipe

• Quick & versatile – Works with grilled, baked, or skillet-cooked chicken.
• Family-friendly – Everyone can build their own bowl with toppings they love.
• Balanced meal – You’ve got protein, carbs, veggies, and healthy fats all in one bowl.
• Bright flavors – The street corn, fresh cilantro, creamy sauce, and cotija cheese make every bite crave-worthy.

Ingredients

For the Chicken

• 3–4 chicken breasts
• 1–2 tbsp Kinder’s Garlic & Butter seasoning (or your favorite all-purpose seasoning)
• Juice of ½ a lemon (for marinade)

For the Bowls

• 4 cups cooked white rice (or brown rice, quinoa, or cauliflower rice)
• 2 cups corn (fresh, frozen, or grilled)
• ½ cup diced red onion
• ½ cup cherry tomatoes, halved
• 1 (15 oz) can black beans (undrained)
• ½ cup crumbled cotija cheese
• Fresh cilantro, chopped

For the Creamy Chili-Lime Sauce

• ⅓ cup mayo
• Juice of 1 lime
• 1 tsp paprika
• 1 tsp chili powder
• Salt & pepper to taste

Instructions

1. Season & Marinate the Chicken
   Coat chicken breasts with Kinder’s Garlic & Butter seasoning and drizzle with lemon juice. Let it marinate for at least 15–20 minutes while you prep the toppings.
2. Cook the Chicken
   
   • Grill method (my favorite): Grill chicken over medium-high heat for 6–7 minutes per side or until internal temp reaches 165°F.
   • Oven method: Place chicken on a baking sheet and bake at 400°F for 20–25 minutes, until cooked through.
   • Skillet method: Pan-sear over medium-high heat for 6–8 minutes per side.
     Once cooked, slice or dice into bite-sized pieces.
3. Warm & Season the Black Beans
   Pour the entire can of black beans (including the liquid) into a small saucepan. Season with garlic powder, salt, and pepper. Simmer over medium heat for 5–10 minutes, stirring occasionally, until the beans are warmed through and softened.
4. Make the Creamy Chili-Lime Sauce
   In a small bowl, whisk together mayo, lime juice, paprika, chili powder, salt, and pepper until smooth. Set aside.
5. Assemble the Bowls
   
   • Start with a scoop of rice as your base.
   • Add grilled chicken, seasoned black beans, corn, red onion, cherry tomatoes, and fresh cilantro.
   • Sprinkle with cotija cheese.
6. Drizzle & Serve
   Finish with a generous drizzle of the chili-lime sauce (and maybe an extra squeeze of lime for brightness).

Tips & Variations

• Spice it up – Add sliced jalapeños or a dash of hot sauce to the creamy sauce.
• Make it lighter – Swap mayo for Greek yogurt in the chili-lime sauce.
• Meal prep friendly – Store the chicken, rice, and toppings separately in the fridge for up to 3 days and assemble when ready to eat.
• Extra toppings – Avocado, sour cream, or sautéed peppers would all be delicious additions.

This bowl is everything I love in a weeknight dinner: fresh, easy, and satisfying. It’s a recipe you can serve as-is or tweak depending on what’s in your fridge or what your family prefers. Whether you grill your chicken like I did or pop it in the oven, you’ll end up with a meal that feels just as fun as it is flavorful.

And trust me, once you drizzle that chili-lime sauce over the top…you’ll be making these bowls on repeat!