Street Corn Chicken Rice Bowl Recipe

Introduction

The Street Corn Chicken Rice Bowl is a vibrant and satisfying meal combining tender, spiced chicken with smoky, creamy street corn and fluffy rice. This dish is packed with bold flavors and fresh ingredients, perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil (for chicken)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 3 cups fresh or frozen corn kernels
• 1 tablespoon olive oil (for corn)
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1/4 cup crumbled Cotija cheese (or feta)
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder (for corn)
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (optional)
• Salt and pepper to taste (for corn mixture)
• 1/2 cup mayonnaise (for creamy sauce)
• 1/4 cup sour cream (for creamy sauce)
• 2 tablespoons lime juice (for creamy sauce)
• 1 teaspoon Tajín seasoning (or chili powder)
• 1 teaspoon garlic powder (for creamy sauce)
• Salt to taste (for creamy sauce)
• 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Additional Cotija cheese
• Tortilla chips (optional)

Instructions

1. Step 1: Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
2. Step 2: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to serve.
3. Step 3: Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F. Remove to a plate, rest for 5 minutes, then slice or dice.
5. Step 5: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until charred and golden. Remove from heat and let cool slightly.
6. Step 6: In a bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
7. Step 7: Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.

Tips & Variations

• Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
• Fresh corn off the cob gives the best char and flavor when available.
• For a dairy-free version, use dairy-free mayo and omit the cheese.
• Serve with tortilla chips for added crunch and texture.

Storage

Store the chicken, street corn mixture, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add fresh avocado and creamy sauce just before serving to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it before charring in the skillet to avoid excess moisture.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Using a meat thermometer ensures perfectly cooked chicken every time.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl combining perfectly spiced and seared chicken with charred street-style corn, topped with creamy sauce, fresh avocado, and tangy lime for a satisfying and easy meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• Salt and pepper to taste

For the Street Corn:

• 3 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1/4 cup crumbled Cotija cheese (or feta)
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (optional)
• Salt and pepper to taste

For the Creamy Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon Tajín seasoning (or chili powder)
• 1 teaspoon garlic powder
• Salt to taste

For Serving:

• 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Additional Cotija cheese
• Tortilla chips (optional)

Instructions

1. Cook the Rice: Prepare the rice according to package instructions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep the rice warm for serving.
2. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning (or chili powder), garlic powder, and salt. Refrigerate until ready to serve.
3. Season the Chicken: Pat the chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
4. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side until the internal temperature reaches 165°F. Remove from skillet, let rest for 5 minutes, then slice or dice the chicken.
5. Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook for 5-8 minutes, stirring occasionally, until the corn is charred and golden. Remove from heat and let cool slightly.
6. Prepare the Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, red onion, and minced jalapeño if using. Mix well and season with salt and pepper to taste.
7. Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and additional Cotija cheese. Drizzle with the prepared creamy sauce and serve with lime wedges and optional tortilla chips.

Notes

• Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
• Fresh corn off the cob gives the best char and flavor when available.
• Store components separately in airtight containers for up to 4 days for best meal prep results.
• For dairy-free version, use dairy-free mayonnaise and omit cheese.

Keywords: street corn, chicken rice bowl, Mexican-inspired, charred corn, creamy sauce, easy dinner, one skillet meal