Street Corn Chicken Rice Bowls
There’s something about this bowl that just hits every craving: juicy, flavorful chicken, smoky-sweet grilled corn, zesty lime, and a creamy chili-lime sauce that ties it all together. It’s cozy, fresh, and packed with better-for-you ingredients that still feel indulgent. This Street Corn Chicken Rice Bowl recipe has quickly become a favorite in our house. It’s easy to make, super satisfying, and perfect for meal prep or weeknight dinners when you want something that feels a little special without a lot of effort. Plus, it’s packed with nourishing, whole-food ingredients that support a feel-good lifestyle.
My Favorite Brands to Use in this Recipe:
- Bell & Evans Organic Chicken – Their chickens are raised without antibiotics or added hormones, fed a 100% organic, all-vegetable diet, and humanely cared for from hatch to harvest. What truly sets them apart is their air-chilled process. Instead of using chlorinated water baths like many brands, Bell & Evans air-chills their chicken—resulting in better flavor, improved texture, and no added water weight. It means a crispier sear, juicier bites, and a more pure, natural taste. I trust it every time I want to serve something clean, simple, and truly delicious.
- Lundberg Rice – My top choice for health-conscious kitchens because it’s organic, non-GMO, and grown using sustainable, eco-friendly farming practices. Unlike conventional rice brands, Lundberg prioritizes soil health, biodiversity, and water conservation so you’re not just nourishing your body, you’re supporting the planet too. Their rice is also tested for arsenic and other contaminants, making it a safer option.
- Chosen Foods Avocado Mayo – Made with real, wholesome ingredients and heart-healthy avocado oil instead of inflammatory seed oils like canola or soybean. It’s free from added sugars, artificial preservatives, and GMOs, making it a cleaner option for everyday meals. Rich in monounsaturated fats and full of flavor, it’s a nourishing swap that supports better health without sacrificing taste.
Street Corn Chicken Rice Bowls
Ingredients
For the bowl:
- 2-3 Organic Chicken Breasts
- 3 Ears of Corn (grilled, sautéed, or air-fried)
- Juice of 1 Lime
- 2 cups White Rice
- Chili Powder, Cumin, Salt, Pepper, Onion, Garlic Powder
For the creamy chili-lime sauce:
- 1/4 cup Chosen Foods Avocado Mayo
- 1/4 cup Sour Cream
- Fresh Cilantro (chopped)
- Squeeze of fresh lime juice
Toppings:
- Crumbled cotija cheese
- Sliced Avocado
- Fresh jalapeño (thinly sliced)
- Extra lime wedges
Instructions
- Grill or sauté the corn until it’s slightly charred and fragrant. Cut it off the cob and set aside.
- Season and cook the chicken breasts with a little olive oil and seasonings. Grill, pan-fry, or bake until golden and cooked through. Slice thinly.
- Whisk together the sauce in a small bowl: mayo, sour cream, cilantro, lime juice, and a pinch of chili powder if you like heat.
- Assemble your bowls: start with a bed of rice, add sliced chicken and corn, then drizzle with sauce.
- Top it all off with cotija cheese, avocado, jalapeños, and fresh lime.