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Healthy chicken and veggie bowl with creamy sauce, cucumbers, and lime garnish.

Street Corn Rice Bowls

These Street Corn Rice Bowls are fresh, flavorful, and the kind of easy meal that makes dinner feel a little more fun without a lot of extra work. With chopped chicken thighs, street corn, tomatoes, cucumber, avocado, and red onion all piled over rice, every bite is full of color and texture. The creamy sauce ties everything together in the most delicious yet comforting way.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the bowls
  • 2 cups Cooked chicken I used leftover chicken thighs
  • 2 cups Frozen street corn thawed or warmed up
  • White rice I used instant
  • 2 cups Tomatoes
  • 2 cups Cucumbers
  • 2 cups Red onion
  • 1 Avocado
  • 1 cup Cotija cheese
For the sauce
  • 1 cup Mayo
  • 1 cup Sour cream
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1 tbsp Garlic Powder
  • 3 tbsp Lime juice Or squeeze 1 small lime
  • 1/2 tsp Salt
  • 3-6 tbsp Water to thin out sauce

Method
 

  1. Cook your rice according to instructions.
  2. While the rice is cooking, chop and prep your veggies into small bite-sized pieces.
  3. To make your sauce combine the mayo, sour cream, garlic powder, chili powder, paprika, salt, and lime juice and mix it all together. Slowly add some water to thin it out, until it reaches the consistency that you prefer.
  4. Add some of your rice, veggies, cheese and cooked chicken to a bowl and top with your sauce.
  5. Enjoy.

Notes

Check the ingredient notes in the post above for substitutions.
 
Check the storage notes in the post above for fridge or freezing instructions.
 
Check the tips, tricks, and if you are struggling sections in the post above to perfect recipe, or make things even easier/faster.