Street Corn Chicken Rice Bowl Recipe

Bold, vibrant, and guaranteed to disappear in minutes, the Street Corn Chicken Rice Bowl is my go-to dinner when I need something that’ll wow both my cravings and my family’s appetites. Juicy bite-sized chicken, smoky-sweet corn made street-style, fluffy rice, and those pops of creamy, zesty flavor—not to mention a sprinkle of cotija and fresh cilantro—create a meal that truly celebrates the best of Mexican-inspired cuisine Main Course, Bowl. Every forkful is bursting with color, crunch, and spice, and you can assemble everything in under 40 minutes. It’s that perfect combination of fresh, fast, and utterly addictive comfort food.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of a Street Corn Chicken Rice Bowl is how a handful of simple ingredients layer up to create something irresistible. Each element brings special flair—think smoky chicken, tangy cheese, and vibrant corn—so gather these pantry and fridge staples for maximum flavor payoff.

  • Chicken breasts: Boneless and skinless, these soak up spices beautifully and cook up juicy in minutes.
  • Olive oil: Helps the spices stick to the chicken and keeps everything beautifully moist as it cooks.
  • Chili powder: Adds that essential warmth and a subtle pop of earthy heat.
  • Smoked paprika: Infuses the chicken with a gentle smokiness that makes everything taste grilled-even if you’re inside.
  • Cumin: A must for depth—one sniff and you’ll know why it’s included.
  • Garlic powder: Provides mellow, savory undertones that round everything out.
  • Salt: Don’t forget this essential—just the right amount brightens up all the other flavors.
  • Cooked rice (white or brown): The cozy foundation that soaks up all those saucy juices and street corn goodness.
  • Corn kernels: Fresh, frozen, or canned all work here. Charring really brings out their sweetness!
  • Mayonnaise: This is what gives elote (Mexican street corn) its iconic creaminess.
  • Sour cream: Adds a tangy lift to the corn and helps balance the spices.
  • Cotija cheese: Briny, crumbly, salty—don’t skip this topping if you can help it.
  • Lime juice: A big squeeze of this wakes up every bowl with freshness and zing.
  • Fresh cilantro: Scattering chopped cilantro over top delivers color and garden-bright flavor.
  • Jalapeño (optional): Thin slices bring an extra kick for spice-lovers; add as much or as little as you like.
  • Hot sauce: Drizzle to taste—think Cholula, Valentina, or your favorite for an extra punch.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate and Cook the Chicken

Start by tossing your chicken pieces with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt in a large bowl. Every cube should be glossy and well-coated in those gorgeous spices. In a hot skillet over medium-high heat, cook the chicken for six to eight minutes, stirring occasionally, until the pieces are golden all over and cooked through. Don’t overcrowd the pan and let those edges get a little crisp for extra flavor.

Step 2: Char the Corn

While the chicken is sizzling, grab a separate skillet or a grill pan and add your corn kernels. Give the corn a good shake occasionally so it chars in spots—three to four minutes should do it. Those smoky, toasty bits are what give this Street Corn Chicken Rice Bowl its street fair magic.

Step 3: Make the Street Corn Sauce

In a small bowl, stir together mayonnaise, sour cream, fresh lime juice, and half of your crumbled cotija cheese. When the corn’s done charring, tip it into the bowl and toss until every kernel is luxuriously coated in that creamy, tangy mixture. You’ll want to eat it straight from the bowl, but hold tight—it gets even better layered up.

Step 4: Build Your Bowl

Now for the most satisfying part! Divide your cooked rice between four bowls, then spoon over a generous heap of the chili-spiced chicken. Follow it up with a big spoonful of your street corn, making sure every bowl gets a good mix of creamy, cheesy, charred goodness.

Step 5: Finish With Toppings

Scatter the remaining cotija cheese, a handful of chopped cilantro, and some sliced jalapeño over each bowl. Add a spritz of lime and a zigzag of hot sauce to taste. This is where the Street Corn Chicken Rice Bowl really comes to life—colorful, cheesy, and impossible to resist.

How to Serve Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Garnishes

Don’t skimp on those final touches. A dusting of crumbly cotija, fresh cilantro, and a few jalapeño slices makes each Street Corn Chicken Rice Bowl look straight out of your favorite food truck. For a pop of color, add a few extra lime wedges and a dash of your best hot sauce at the table.

Side Dishes

This dish is hearty on its own, but if you want a feast, serve alongside a crunchy green salad dressed lightly with lime, or crispy tortilla chips and salsa for scooping up every bite. For extra freshness, a big bowl of watermelon or mango chunks rounds out your meal perfectly.

Creative Ways to Present

Transform your Street Corn Chicken Rice Bowl into a DIY dinner party by laying out all the elements buffet-style and letting everyone build their own bowl. Use fun toppings like diced avocado, pickled onions, or radishes for extra flair. You can also scoop the filling into tortillas to make epic tacos, or serve in small mason jars for a picnic-ready spin.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to airtight containers and keep them chilled in the fridge for up to three days. Store rice, chicken, and corn separately if you want to preserve the textures, or combine them if you’re looking for a ready-to-heat lunch.

Freezing

Both the rice and chicken freeze beautifully, just pack them up in freezer-safe bags or containers for up to two months. It’s best to freeze the corn topping without the sauce, then add your fresh creamy dressing once reheated for the best texture.

Reheating

Reheat individual portions in the microwave or on the stovetop until everything is piping hot. If things look a little dry, sprinkle on a splash of water or a squeeze of lime juice to perk them up. Add any fresh garnishes just before serving for the brightest flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and full of flavor, making them a delicious swap. Just make sure to cut them into bite-sized pieces and adjust the cooking time as needed.

Is there a vegetarian version of the Street Corn Chicken Rice Bowl?

Yes, you can skip the chicken altogether and swap in black beans, roasted sweet potato, or sautéed mushrooms for a hearty and flavorful meatless bowl.

What’s the best way to char corn if I don’t have a grill?

A hot skillet or even a broiler works wonders! Toss corn kernels in a dry pan over high heat, stir occasionally, and let them develop those signature charred spots before mixing with the sauce.

How can I make the bowl spicier?

Add more sliced jalapeños, a pinch of cayenne to the chicken marinade, or an extra drizzle of your hottest hot sauce on top. You control the heat with every garnish.

Can I prepare the components ahead of time?

Definitely. You can cook the chicken, rice, and corn mixture up to two days in advance; just store everything in separate containers so the flavors stay fresh and vibrant for your next Street Corn Chicken Rice Bowl night.

Final Thoughts

If you haven’t yet discovered the pure joy of a homemade Street Corn Chicken Rice Bowl, I can’t recommend it enough—this recipe is an instant crowd-pleaser that’ll turn weeknights into something to look forward to. Give it a try next time you want something bold, easy, and full of flavor. You’ll be hooked after your first bite!

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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe


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4.7 from 27 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines tender chicken, flavorful street corn, and fluffy rice in a bowl. Perfect for a quick and easy dinner with a Mexican-inspired twist.


Ingredients

Scale

For the Chicken:

  • 2 large boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the Bowl:

  • 2 cups cooked white or brown rice
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup cotija cheese, crumbled
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Hot sauce for serving

Instructions

  1. Cook the Rice: Prepare rice according to package directions and set aside.
  2. Season and Cook Chicken: In a bowl, combine chicken with olive oil, chili powder, paprika, cumin, garlic powder, and salt. Cook the seasoned chicken in a skillet over medium-high heat until golden and cooked through, about 6–8 minutes.
  3. Char the Corn: In another skillet or grill pan, char the corn for 3–4 minutes until lightly browned.
  4. Prepare Street Corn: In a bowl, mix mayonnaise, sour cream, lime juice, and half the cotija cheese. Toss the charred corn in the mixture until coated.
  5. Assemble the Bowls: Divide rice among 4 bowls, then top with the cooked chicken and street corn mixture. Garnish with remaining cotija cheese, cilantro, jalapeño slices, and a drizzle of hot sauce.

Notes

  • For a lighter version, you can use Greek yogurt instead of sour cream and mayonnaise.
  • This recipe can also be enjoyed with quinoa or cauliflower rice as a base.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Bowl
  • Method: Stovetop, Grill
  • Cuisine: Mexican-Inspired, American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 5 g
  • Sodium: 640 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Protein: 37 g
  • Cholesterol: 95 mg

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