Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining perfectly seasoned grilled chicken, charred street-style corn mixed with creamy Cotija, and a zesty creamy lime sauce all served over a bed of fluffy rice. Inspired by Mexican street food, it’s an easy, satisfying meal packed with textures and bold flavors that come together in just about 30 minutes, making it ideal for weeknight dinners or meal prep.
Ingredients
Scale
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
- Cook Rice: Prepare rice according to package instructions. For cilantro-lime rice variation, gently fold in chopped cilantro and lime juice after cooking is complete. Keep warm until serving.
- Make Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning (or chili powder), garlic powder, and salt. Chill in the refrigerator until ready to serve to allow flavors to meld.
- Season Chicken: Pat chicken dry and evenly season both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to build a robust flavor profile.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest on a plate for 5 minutes before slicing or dicing to retain juices.
- Char Corn: In the same skillet, add 1 tablespoon olive oil and heat over high. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until kernels develop a golden char and smoky flavor. Remove from heat and allow to cool slightly.
- Prepare Street Corn Mixture: In a mixing bowl, combine the charred corn with mayonnaise, sour cream, crumbled Cotija cheese, fresh lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Mix well and season to taste with salt and pepper.
- Assemble Bowls: Divide the cooked rice among four serving bowls. Top evenly with sliced chicken breasts and a generous scoop of the street corn mixture. Garnish with sliced avocado, additional fresh cilantro, and extra Cotija cheese.
- Finish and Serve: Drizzle the creamy lime sauce over each bowl and serve with lime wedges on the side for an optional bright citrus boost. Add tortilla chips for extra crunch if desired.
Notes
- Use rotisserie chicken for a quick shortcut that saves about 15 minutes of cooking time without sacrificing flavor.
- Fresh corn off the cob provides the best charred flavor and texture when available, but frozen corn works well too.
- For meal prep, store the cooked chicken, rice, street corn mixture, and sauce separately in airtight containers and combine just before serving. They keep well refrigerated for up to 4 days.
- To make this recipe dairy-free, substitute dairy-free mayonnaise and sour cream alternatives and omit the Cotija cheese or replace with a dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: street corn chicken rice bowl, Mexican chicken bowl, grilled chicken recipe, street corn recipe, easy chicken dinner, one-pan chicken recipe
