Street Corn Chicken Rice Bowl Recipe

Introduction

The Street Corn Chicken Rice Bowl is a vibrant, flavorful dish combining tender, spiced chicken with a creamy, zesty street corn salad. Perfect for a satisfying weeknight dinner, this bowl brings Mexican-inspired flavors to your table with ease.

Ingredients

• 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
• 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
• 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 (for serving)
• Fresh cilantro (for serving)
• Lime wedges (for serving)
• Additional Cotija cheese (for serving)
• Tortilla chips (optional, for serving)

Instructions

1. Step 1: Cook rice according to package directions. If using 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 to make the creamy sauce. 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 it reaches an internal temperature of 165°F. Remove chicken and let 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 the 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 cooked rice among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture.
8. Step 8: Add sliced avocado, extra cilantro, and Cotija cheese on top. Drizzle with creamy sauce and serve with lime wedges and tortilla chips, if desired.

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 mayonnaise and omit the cheese.
• Serve with cilantro-lime rice to add extra brightness to the bowl.

Storage

Store the chicken, street corn mixture, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and rice gently in the microwave or a skillet, then add the street corn and creamy sauce fresh before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for the street corn?

Yes, frozen corn works well. Just be sure to thaw and drain it before cooking to achieve a nice char and avoid excess moisture.

How can I make this recipe spicier?

Add extra jalapeño or sprinkle more chili powder or Tajín seasoning in the street corn and creamy sauce to increase the heat level to your taste.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.8 from 525 reviews

This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal featuring tender, spiced chicken cooked to perfection, paired with a zesty, creamy street corn salad, all served over a bed of fluffy rice. The dish balances smoky and tangy flavors with fresh cilantro, lime, and avocado, topped with Cotija cheese for a delightful Mexican-inspired bowl perfect for a quick weeknight dinner or meal prep.

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

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 directions. For a cilantro-lime twist, stir in chopped cilantro and lime juice after cooking. Keep the rice warm until ready to serve.
2. Make the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate the sauce until serving time to allow flavors to meld.
3. Season the chicken: Season both sides of the chicken breasts or thighs evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to enhance flavor.
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 it reaches an internal temperature of 165°F. Remove the chicken, let it rest for 5 minutes, then slice or dice it for the bowls.
5. Char the corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook, stirring occasionally for 5-8 minutes, until the corn is charred and golden for a smoky flavor. Remove from heat and let it cool slightly.
6. Prepare the street corn salad: 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 with sliced chicken and a generous scoop of the street corn mixture. Garnish with sliced avocado, fresh cilantro, additional Cotija cheese, and a drizzle of the creamy sauce. Serve with lime wedges on the side and optional tortilla chips for crunch.

Notes

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

Keywords: Street Corn, Chicken Rice Bowl, Mexican Inspired, Easy Dinner, Meal Prep, Cotija Cheese, Cilantro Lime Rice, Creamy Sauce