If you’ve ever had street corn at a food truck or a summer festival, you know how irresistible it is—sweet, smoky, creamy, and a little tangy all in one bite. Now, imagine turning that classic street corn into the star of a hearty, flavorful rice bowl with tender chicken, all drizzled with a creamy, spicy sauce. That’s exactly what this Street Corn Chicken Rice Bowl is all about! It’s like a fiesta in a bowl, perfect for lunch, dinner, or meal prep. Let’s just say it’s a serious crowd-pleaser!
Why You’ll Love This Recipe?
This street corn chicken rice bowl is everything you love about Mexican street corn, plus so much more. The chicken is seasoned perfectly with smoky spices, grilled to juicy perfection, and paired with sweet and charred corn, making each bite a little explosion of flavor. Add in fluffy rice, creamy sauce, and a touch of fresh cilantro, and you’ve got a dish that feels fresh, filling, and totally satisfying. It’s the perfect balance of sweet, savory, smoky, and creamy—all in one bowl. You can easily make it your own by adjusting the toppings or sauce to suit your taste, but trust me, this combination is pretty unbeatable!
Ingredients
(Note: A full list of ingredients is provided below)
- Chicken breast (or thighs for more flavor)
- Sweet corn (fresh, frozen, or canned)
- Rice (white, brown, or your choice of grains)
- Mayonnaise
- Cotija cheese (or feta if you prefer)
- Lime
- Garlic powder
- Chili powder
- Paprika
- Olive oil
- Fresh cilantro
- Salt and pepper
Directions
Step 1: Cook the Rice
Start by cooking your rice according to the package instructions. While the rice is cooking, you can focus on the chicken and street corn. If you want to add a little extra flavor to the rice, try cooking it with a bit of chicken broth or adding a squeeze of lime juice once it’s done.
Step 2: Prepare the Chicken
Season the chicken breasts (or thighs) with chili powder, garlic powder, paprika, salt, and pepper. Rub the spices into the chicken to coat it evenly. Heat a tablespoon of olive oil in a skillet or grill pan over medium heat. Once hot, add the chicken and cook for about 6-7 minutes per side, or until fully cooked and golden brown on the outside. Once the chicken is done, let it rest for a few minutes before slicing it into strips or cubes.
Step 3: Make the Street Corn
While the chicken is cooking, you can prepare the street corn. If using fresh corn, cut the kernels off the cob after grilling or charring them in a hot pan. If using frozen or canned corn, just heat it up in a skillet with a bit of olive oil to get it nice and charred. Once the corn is cooked, toss it in a mixture of mayonnaise, a squeeze of lime juice, and a sprinkle of cotija cheese. Stir well to coat the corn evenly and set it aside.
Step 4: Assemble the Bowl
Once everything is ready, it’s time to assemble your rice bowl. Start by adding a scoop of cooked rice to the bottom of your bowl. Then, layer the seasoned chicken on top, followed by the creamy street corn mixture. Add a little extra cotija cheese and a sprinkle of fresh cilantro for some color and flavor.
Step 5: Drizzle with Sauce and Serve
For the finishing touch, drizzle your favorite creamy sauce over the top—something with a bit of heat like chipotle mayo or a creamy cilantro lime dressing works beautifully. Serve with extra lime wedges on the side, and you’re ready to dig in!
Expert Tips and Tricks
- Grill the Corn for Extra Flavor: If you have the time, grilling the corn (whether on the cob or in a skillet) adds a smoky depth of flavor that really takes this dish to the next level.
- Customize the Heat: If you like things spicy, add some chopped jalapeños to the corn or drizzle on a bit of hot sauce along with the creamy sauce.
- Make It Your Own: If you’re not a fan of cilantro, try parsley or green onions for a fresh topping. You can also swap out the cotija cheese for shredded cheddar or Monterey Jack if you prefer a milder flavor.
- Use Rotisserie Chicken: For a quicker, easier meal, feel free to use shredded rotisserie chicken instead of cooking your own.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Swap the chicken for black beans or roasted vegetables for a satisfying vegetarian version. The smoky spices will still work great with the corn and rice.
- Low-Carb Version: For a lower-carb alternative, replace the rice with cauliflower rice, and use grilled shrimp or steak instead of chicken for a different protein option.
- Corn Alternatives: If you’re not into corn, you can use roasted red peppers or sautéed zucchini as the base for your “street corn” part of the dish.
Serving and Pairing Suggestions
This Street Corn Chicken Rice Bowl is hearty enough to be a meal on its own, but it also pairs beautifully with a side of crispy tortilla chips or a simple avocado salad for some extra freshness. You could even serve it with a chilled margarita or a refreshing iced tea to make the meal feel like a mini fiesta.
Storage and Reheating Tips
If you have leftovers, store the rice, chicken, and street corn in separate airtight containers in the fridge for up to 3 days. To reheat, warm the rice and chicken in the microwave or on the stovetop, and give the street corn a quick reheat in a skillet with a little oil to bring back that charred flavor. If you’ve already added the mayo to the corn, it’s best to add that fresh when serving again.
4 FAQs
1. Can I make this ahead of time?
Yes! You can cook the rice, chicken, and corn ahead of time and store them in the fridge for up to 3 days. Assemble the bowls right before serving, and drizzle on the sauce at the last minute.
2. Can I use frozen corn?
Absolutely! Frozen corn works just as well. Just make sure to heat it up in a skillet with a little olive oil until it gets a nice charred texture before mixing in the mayo and cheese.
3. Can I use a different type of rice?
Definitely! You can use brown rice, jasmine rice, or even quinoa for a different twist. Just cook it according to package instructions.
4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you’re using gluten-free rice and mayonnaise. Just be sure to check labels if you’re using any pre-made sauces or condiments.
Conclusion
This Street Corn Chicken Rice Bowl is the perfect blend of flavors and textures, making it a go-to meal for busy weeknights or casual dinner parties. The juicy chicken, creamy street corn, and fluffy rice come together in a way that’s just so satisfying. It’s easy to make, customizable, and sure to please everyone at the table. Give it a try, and you might just find yourself making this bowl of goodness on repeat!
Print
Street Corn Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Grill/Skillet
- Cuisine: Mexican
Description
A hearty, flavorful rice bowl combining juicy grilled chicken, sweet and smoky street corn, and a creamy sauce. This dish is a fiesta in a bowl—perfect for lunch, dinner, or meal prep!
Ingredients
- Chicken breast – 2 large breasts (or 4 thighs for more flavor)
- Sweet corn – 2 cups (fresh, frozen, or canned)
- Rice – 1 1/2 cups uncooked (yields about 4 cups cooked rice)
- Mayonnaise – 1/2 cup
- Cotija cheese – 1/2 cup, crumbled (or feta as an alternative)
- Lime – 1 lime (for juice and wedges)
- Garlic powder – 1 teaspoon
- Chili powder – 1 teaspoon
- Paprika – 1 teaspoon
- Olive oil – 2 tablespoons (for cooking)
- Fresh cilantro – 1/4 cup, chopped (for garnish)
- Salt and pepper – to taste
Instructions
- Cook the Rice: Cook the rice according to package instructions. Optionally, add chicken broth or lime juice to the rice for added flavor.
- Prepare the Chicken: Season the chicken with chili powder, garlic powder, paprika, salt, and pepper. Cook the chicken in olive oil over medium heat for about 6-7 minutes per side or until golden brown and fully cooked. Let it rest before slicing.
- Make the Street Corn: If using fresh corn, grill or char it in a pan. If using frozen or canned, heat it up in a skillet with olive oil. Toss the corn with mayonnaise, lime juice, and cotija cheese. Set aside.
- Assemble the Bowl: Start with a scoop of cooked rice, top with sliced chicken, and add the creamy street corn mixture. Garnish with extra cotija cheese and fresh cilantro.
- Drizzle with Sauce and Serve: Top with a creamy sauce like chipotle mayo or cilantro lime dressing. Serve with lime wedges.
Notes
- Grill the Corn for Extra Flavor: Grilled corn enhances the smoky flavor of the dish.
- Customize the Heat: Add chopped jalapeños or drizzle with hot sauce for extra spice.
- Use Rotisserie Chicken: For a quicker meal, substitute with pre-cooked rotisserie chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg