I still remember the first time I tossed leftover rotisserie chicken with charred corn, lime, and a fistful of cilantro — the flavors felt like a summer street fair in a bowl. This Street Corn Chicken and Rice Bowl is that same vibe: bright, tangy, a little smoky, and endlessly adaptable. People make it for quick weeknight dinners, meal-prep lunches, or a crowd-friendly option when you want bold flavors without fuss. If you like creamy, punchy comfort food — think of the same crowd-pleasing energy behind a hearty buffalo chicken dip with cottage cheese — this bowl hits the same notes with fresher, lighter ingredients.
Why you’ll love this dish
This bowl is fast, forgiving, and packed with contrasts: tender shredded chicken, chewy rice, sweet corn, and bright lime. It’s a great way to use leftovers (rotisserie chicken is a superstar shortcut) and works for picky eaters and flavor-seekers alike. Make it for:
- A 20-minute weeknight dinner when you need something satisfying.
- Meal prep — it assembles quickly and keeps well for several days.
- A potluck or casual gathering where people can customize their bowls.
The cooking process explained
Overview: Start by combining cooked rice and shredded chicken, then fold in corn, onion, and bell pepper. Brighten everything with lime and chili powder, season, and finish with cilantro and cheese. The whole assembly is cold-to-warm — no elaborate cooking required — but a quick char on the corn or a warm rice base elevates the bowl.
Step-by-step expectations:
- Gather cooked rice and cooked shredded chicken — both can be hot or cold, but day-old rice holds texture best.
- Prep the vegetables: dice onion and bell pepper; thaw or char the corn if using frozen/fresh.
- Toss rice, chicken, and veggies together in a large bowl.
- Dress with lime juice, chili powder, salt, and pepper; mix and taste.
- Finish with fresh cilantro and crumbled feta or cotija.
What you’ll need
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup cooked chicken, shredded (rotisserie is a great shortcut)
- 1 cup corn (fresh kernels, frozen and thawed, or canned — drained)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup feta cheese (optional; cotija is an authentic swap)
Notes and substitutions:
- Use brown rice for more fiber or cauliflower rice for a low-carb bowl.
- Swap rotisserie chicken for leftover grilled chicken or a can of drained, shredded chicken in a pinch.
- Cotija cheese brings an authentic street-corn finish; feta is a tangy, easy-to-find alternative.
Step-by-step instructions
- Put the cooked rice and shredded chicken into a large mixing bowl. Toss gently so the chicken distributes evenly through the rice.
- Add the corn, diced red onion, and diced red bell pepper to the bowl. Stir briefly to blend the vegetables with the rice and chicken.
- Squeeze the lime juice over the mixture. Sprinkle the chili powder, a pinch of salt, and a few grinds of black pepper on top.
- Mix everything until well combined, making sure the lime and spices coat the rice and chicken. Taste and adjust seasoning — add more lime or chili powder to sharpen flavor.
- Serve the bowl topped with chopped cilantro and feta cheese, if using. Garnish with extra lime wedges for squeezing.
Serving suggestions
- Serve warm on its own or over a bed of greens for extra freshness.
- Top with sliced avocado, a drizzle of crema or Greek yogurt, or pickled jalapeños for heat.
- Pair with a crisp side like a simple cabbage slaw or tortilla chips for scooping.
- For a heartier meal, add a fried egg on top or warm it through with a quick broil to melt the cheese.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep dressing or extra lime wedges separate if you prefer the veggies crisp.
- Reheat: Microwave covered for 60–90 seconds, stirring halfway. On the stovetop, reheat in a skillet with a splash of water or chicken broth over medium heat until warmed through. Reheat to 165°F (74°C) for safety.
- Freeze: You can freeze the chicken-and-rice mixture up to 2–3 months, but note that rice texture may change. Thaw overnight in the fridge before reheating.
- Food safety: Cool cooked leftovers within two hours and refrigerate promptly.
Helpful cooking tips
- Char the corn for extra depth: Toss thawed or fresh kernels in a hot skillet or on the grill until lightly browned — it adds a smoky edge that mimics true street corn.
- Use day-old rice when possible: It’s drier and less likely to turn mushy when mixed.
- Rotisserie chicken shortcut: Saves time and adds great flavor; remove the skin before shredding if you want leaner bites.
- Adjust heat gradually: Start with 1 teaspoon chili powder and add more to taste; smoked paprika is a nice alternative.
- For a creamier bowl, fold in a spoonful of plain yogurt or mayo; for inspiration pairing dairy textures try these cottage cheese recipe ideas.
Creative twists
- Vegetarian: Replace chicken with black beans or grilled halloumi for protein.
- Southwest crema: Stir a little sour cream or crema with lime and chipotle powder and drizzle over the bowl.
- Spicy grill: Add chopped pickled jalapeños and a splash of hot sauce.
- Mediterranean: Swap chili powder for za’atar, and finish with diced cucumber and kalamata olives for a cross-cultural spin.
- Breakfast bowl: Top with a soft-poached egg and a sprinkle of everything bagel seasoning.
Common questions
Q: How long does this take to make?
A: With cooked rice and rotisserie chicken ready, plan 10–15 minutes for assembly. If you need to cook rice or chicken from scratch, add the appropriate cook time.
Q: Can I use canned corn or frozen corn?
A: Yes. Canned corn should be drained and rinsed. Frozen corn works well after thawing; briefly sautéing or charring it improves flavor and texture.
Q: Is this meal prep-friendly?
A: Absolutely. Store components together in an airtight container for up to 3–4 days. Keep any creamy dressings separate if you want the bowl to stay crisp.
Q: Can I make this dairy-free?
A: Omit the feta or swap it for a dairy-free crumbly cheese. Use avocado or a squeeze more lime for creaminess.
Q: Will the rice get soggy if I mix everything while warm?
A: Warm rice absorbs dressing faster. If you want a looser texture, let rice cool slightly before mixing, or add dressings right before serving.
Conclusion
If you want an easy, flavor-forward meal that’s customizable and weeknight-friendly, this Street Corn Chicken and Rice Bowl delivers. For another take on bright, handheld street-food flavors and a complete recipe walkthrough, check out Street Corn Chicken Rice Bowls.
Print
Street Corn Chicken and Rice Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A bright, tangy bowl featuring tender shredded chicken, chewy rice, and charred corn, inspired by summer street fair flavors.
Ingredients
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup cooked chicken, shredded (rotisserie is a great shortcut)
- 1 cup corn (fresh kernels, frozen and thawed, or canned — drained)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup feta cheese (optional; cotija is an authentic swap)
Instructions
- Put the cooked rice and shredded chicken into a large mixing bowl. Toss gently so the chicken distributes evenly through the rice.
- Add the corn, diced red onion, and diced red bell pepper to the bowl. Stir briefly to blend the vegetables with the rice and chicken.
- Squeeze the lime juice over the mixture. Sprinkle the chili powder, a pinch of salt, and a few grinds of black pepper on top.
- Mix everything until well combined, making sure the lime and spices coat the rice and chicken. Taste and adjust seasoning — add more lime or chili powder to sharpen flavor.
- Serve the bowl topped with chopped cilantro and feta cheese, if using. Garnish with extra lime wedges for squeezing.
Notes
Use brown rice for more fiber or cauliflower rice for a low-carb bowl. Swap rotisserie chicken for leftover grilled chicken or a can of drained, shredded chicken in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican