I still remember the first time I piled zesty, charred-corn flavors and tender shredded chicken over bright cilantro lime rice — every bite tasted like summer street food, but faster and cleaner to plate at home. Street Corn Chicken Rice Bowls are a weeknight lifesaver: smoky, tangy, and easy to assemble, they deliver the brightness of elote without the fuss. If you love bold, creamy bowls and quick crowd-pleasers, this one hits the mark — and if you like a spin on creamy, spicy dips, try my take on buffalo chicken dip with cottage cheese for another simple party option.
Why you’ll love this dish
This recipe combines familiar, comforting elements into a single, satisfying bowl. It’s fast (mostly assembly), budget-friendly (canned corn and leftover chicken shine), and highly customizable — kids love the creamy parts while adults can kick it up with extra lime or chili. It’s ideal for busy weeknights, meal-prep lunches, or casual dinners when you want something flavorful without a long ingredient list.
"Bright, smoky, and easier than it looks — perfect for feeding a family on a Wednesday night."
How this recipe comes together
Before you grab ingredients, here’s the quick plan so you know what to expect:
- Shred cooked chicken and mix it with corn, sour cream, and seasonings to make a creamy, tangy filling.
- Prepare (or reheat) cilantro lime rice as the base.
- Assemble bowls: rice, the chicken-corn mix, then fresh cilantro and any extra toppings.
- Serve warm for the best texture contrast.
This short overview keeps the real work to just mixing and plating — no complicated techniques.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken or poached breasts both work)
- 1 cup canned corn, drained (or 1 cup grilled/frozen corn, thawed)
- 1 cup cilantro lime rice (store-bought or homemade)
- 1/4 cup sour cream (Greek yogurt can substitute for tang and protein)
- 1 tablespoon lime juice (fresh is best)
- 1 teaspoon smoked paprika (adds that street-corn smokiness)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Notes and substitutions:
- To make this vegetarian, swap shredded chicken for shredded jackfruit or firm tofu.
- If you like heat, add 1/2 teaspoon chili powder or a few dashes of hot sauce.
- For a lighter bowl, use light sour cream or plain yogurt and add a tablespoon of olive oil for silkiness.
Step-by-step instructions
- In a medium bowl, combine the shredded chicken, drained canned corn, and sour cream. Mix so the sour cream coats the chicken and corn evenly.
- Stir in the lime juice and smoked paprika. Season with salt and pepper and taste; adjust lime or seasoning as desired.
- Place a serving of cilantro lime rice in the bottom of each bowl.
- Spoon the chicken-and-corn mixture over the rice, distributing it evenly.
- Scatter chopped fresh cilantro on top as a garnish.
- Serve the bowls warm and enjoy right away.
Serving suggestions
- Top each bowl with a wedge of lime, crumbled cotija or feta, and a drizzle of hot sauce for a street-food vibe.
- Serve alongside tortilla chips, a simple cabbage slaw, or a crisp green salad to add crunch and balance.
- For a handheld option, scoop the mixture into warm tortillas for quick tacos. If you want another hearty dip-based party dish, pair this with my favorite buffalo chicken dip with cottage cheese (it’s creamy and crowd-pleasing).
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Properly stored, the chicken-and-corn mix will keep 3–4 days.
- Reheat gently on the stove over low heat or in the microwave until steaming hot (165°F / 74°C internal temperature is the safe target). Add a splash of water or broth if the mixture seems dry.
- Freezing: Freeze the chicken-and-corn mixture up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating. Rice freezes okay but can change texture; freeze rice separately in a flat, sealed bag for best results.
- Food safety: Always cool hot foods quickly and avoid leaving perishable items at room temperature longer than two hours.
Pro chef tips
- Use warm rice — the temperature contrast with the creamy chicken is part of the pleasure. Reheat rice with a sprinkle of water and cover to steam it back to life.
- If using canned corn, toss it in a hot skillet for 3–4 minutes to add a touch of char and deepen flavor.
- Shred chicken finely so every bite gets a good chicken-to-corn ratio. A fork or hand mixer on low speed speeds this up.
- Balance acidity: if the bowl tastes flat, a little extra lime juice or a splash of vinegar brightens everything instantly.
Creative twists
- Smoky chipotle: Swap smoked paprika for 1/2 teaspoon chipotle powder and add a teaspoon of adobo sauce for heat.
- Mexican street corn authentic: Stir in a tablespoon of mayonnaise and sprinkle with cotija cheese and chili powder before serving.
- Mediterranean spin: Replace cilantro lime rice with herbed couscous and garnish with parsley and lemon zest.
- Low-carb: Serve over cauliflower rice and use Greek yogurt for the creamy binder.
Helpful answers
Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is ideal for this recipe because it’s already seasoned and tender. You can also poach or bake chicken breasts and shred them.
Q: How long will the assembled bowls last?
A: Assembled bowls are best eaten the same day. If prepped in advance, store components separately (rice and chicken mixture) and combine when ready to serve to preserve texture.
Q: Is this recipe gluten-free?
A: Yes — the core ingredients listed are naturally gluten-free. Watch any additional toppings (like store-bought sauces) for hidden gluten.
Q: Can I make this vegan?
A: Yes — swap shredded chicken for sautéed jackfruit or seasoned tempeh, and use a dairy-free yogurt or vegan mayo instead of sour cream.
Q: What if I don’t have cilantro lime rice?
A: Plain rice with a squeeze of lime and chopped cilantro mixed in works fine. You can also use brown rice or quinoa for extra fiber.
Conclusion
If you want the original inspiration or a tested version to compare flavors, this Street Corn Chicken Rice Bowls – The Skinnyish Dish write-up is a helpful reference with similar flavor ideas and plating suggestions.
Print
Street Corn Chicken Rice Bowls
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free Option
Description
A vibrant and satisfying bowl featuring shredded chicken, zesty corn, and cilantro lime rice, perfect for quick weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup canned corn, drained
- 1 cup cilantro lime rice
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a medium bowl, combine the shredded chicken, drained canned corn, and sour cream. Mix until evenly coated.
- Stir in lime juice and smoked paprika. Season with salt and pepper to taste.
- Place a serving of cilantro lime rice in each bowl.
- Spoon the chicken-and-corn mixture over the rice.
- Garnish with chopped fresh cilantro.
- Serve warm and enjoy immediately.
Notes
To make vegetarian, substitute chicken with jackfruit or firm tofu. For added heat, include chili powder or hot sauce. Leftovers can be stored for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican