Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together the best of Mexican-inspired street food with the comfort of a hearty rice bowl. Juicy grilled chicken, creamy and tangy street corn, and fluffy rice come together to create a balanced and satisfying meal perfect for lunch or dinner.

Why You’ll Love This Recipe

This recipe is perfect if you’re craving bold, savory flavors with a touch of creaminess and spice. It’s easy to make, customizable, and packed with protein, making it both filling and nutritious. The combination of textures from the juicy chicken, crunchy corn, and creamy sauce will keep you coming back for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breasts or thighs, grilled or pan-seared
  • Cooked rice (white, brown, or cauliflower)
  • Corn kernels (fresh, canned, or frozen)
  • Mayonnaise
  • Cotija cheese or feta
  • Fresh cilantro, chopped
  • Lime juice
  • Chili powder or Tajín seasoning
  • Garlic powder
  • Olive oil
  • Salt and pepper

Directions

  1. Prepare the chicken: Season the chicken with olive oil, salt, pepper, garlic powder, and chili powder. Grill or pan-sear until cooked through, then let it rest before slicing.
  2. Cook the corn: Sauté the corn kernels in a pan with a little olive oil until they’re slightly charred.
  3. Make the street corn mixture: In a bowl, combine the cooked corn, mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Mix well.
  4. Assemble the bowl: Place cooked rice at the bottom of the bowl. Add sliced chicken on top, then generously spoon the street corn mixture over everything.
  5. Garnish and serve: Sprinkle with extra cheese, a dash of chili powder, and fresh cilantro for extra flavor. Serve with lime wedges on the side.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Vegetarian Option: Replace the chicken with grilled tofu or black beans.
  • Spicier Version: Add diced jalapeños or use a spicier chili powder.
  • Low-Carb Alternative: Substitute cauliflower rice for traditional rice.
  • Extra Creamy: Add sour cream to the street corn mixture for an extra creamy texture.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the microwave for 1-2 minutes or until warm. To maintain texture, reheat the chicken and corn separately from the rice if possible.
Street Corn Chicken Rice Bowl

FAQs

How do I keep the chicken juicy?

Marinate the chicken beforehand and avoid overcooking it by using a meat thermometer to ensure it reaches 165°F (74°C).

Can I use frozen corn instead of fresh?

Yes, just thaw and sauté it for the best flavor.

What type of rice works best for this recipe?

White rice, brown rice, or even cilantro lime rice pairs well with the flavors.

Can I make this dish ahead of time?

Yes, but assemble just before serving to keep the flavors fresh.

Is there a dairy-free alternative to Cotija cheese?

You can use dairy-free feta or skip the cheese altogether.

Can I grill the corn instead of sautéing it?

Absolutely, grilling the corn adds a smokier flavor.

What’s a good substitute for mayonnaise?

Greek yogurt works well as a healthier alternative.

How can I add more vegetables to this dish?

Add toppings like diced avocado, tomatoes, or sautéed bell peppers.

Is this recipe gluten-free?

Yes, as long as you ensure all seasonings and ingredients are gluten-free.

Can I meal-prep this recipe?

Yes, just store the components separately and assemble when ready to eat.

Conclusion

The Street Corn Chicken Rice Bowl is an easy-to-make, flavor-packed meal perfect for busy weeknights or meal prep. With its bold flavors, customizable options, and satisfying ingredients, this dish will quickly become a favorite in your recipe rotation.

Print
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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling, Stovetop
  • Cuisine: Mexican-American Fusion
  • Diet: Gluten Free

Description

This flavorful Street Corn Chicken Rice Bowl is a fusion of juicy grilled chicken, creamy Mexican street corn, and fluffy rice. It’s topped with fresh cilantro, a squeeze of lime, and a sprinkle of cheese for a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for meal prep or a quick, satisfying weeknight dinner!


Ingredients

Units Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

For the Street Corn:

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese (or feta, crumbled)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped

For the Rice:

  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro

Toppings:

  • Fresh lime wedges
  • Extra cotija cheese
  • Sliced avocado (optional)
  • Jalapeño slices (optional)

Instructions

  • Prepare the Chicken:

    • Preheat the grill or stovetop pan over medium-high heat.
    • Rub the chicken breasts with olive oil and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
    • Grill the chicken for 6-8 minutes on each side until fully cooked. Let it rest for 5 minutes before slicing.
  • Make the Street Corn:

    • In a large bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and half of the cotija cheese.
    • Stir in the corn kernels and cilantro until evenly coated.
  • Prepare the Rice:

    • Mix the cooked rice with lime juice and chopped cilantro.
  • Assemble the Bowls:

    • Divide the cilantro-lime rice into bowls.
    • Top each bowl with sliced grilled chicken and a generous scoop of the street corn mixture.
    • Garnish with extra cheese, fresh cilantro, lime wedges, and optional toppings like avocado or jalapeños.

Notes

  • You can swap the chicken for shrimp or tofu for a different twist.
  • Add black beans for extra protein and fiber.
  • Adjust the chili powder for more or less spice.

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