Street Corn Chicken Rice Bowl Recipe
Introduction
The Street Corn Chicken Rice Bowl combines smoky, spiced chicken with charred street-style corn and creamy sauces for a vibrant, satisfying meal. It’s perfect for a flavorful weeknight dinner that feels like a celebration in every bite.
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 sauce)
- 1/4 cup sour cream (for sauce)
- 2 tablespoons lime juice (for sauce)
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder (for sauce)
- Salt to taste (for sauce)
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Step 1: Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
- Step 2: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt to make the creamy sauce. Refrigerate until ready to serve.
- Step 3: Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
- 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, let rest for 5 minutes, then slice or dice.
- 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.
- 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.
- Step 7: Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.
Tips & Variations
- For a quick shortcut, use rotisserie chicken instead of cooking your own to save about 15 minutes.
- Fresh corn off the cob offers the best char and flavor when available.
- For a dairy-free version, substitute with dairy-free mayonnaise and omit the cheese.
- You can serve with tortilla chips on the side for added crunch.
Storage
Store the chicken, corn mixture, rice, and creamy sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently in the microwave or on the stove. Add fresh toppings and sauce after warming for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and stay juicy. Just adjust cooking time slightly if needed and ensure they reach an internal temperature of 165°F.
Is it necessary to char the corn?
Charred corn adds a smoky flavor and texture that mimics street corn, but if you prefer, you can cook it without charring for a milder taste.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl combines tender, perfectly seasoned chicken with a flavorful charred street corn salad, served over a bed of rice and topped with a creamy, zesty sauce. Inspired by Mexican street food, this vibrant and hearty bowl is easy to prepare and perfect for a satisfying weeknight meal 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 the rice: Prepare the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep the rice warm until ready to serve.
- Make the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until needed to enhance flavors.
- Season the chicken: Pat the chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to infuse bold flavors.
- 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, or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for 5 minutes before slicing or dicing.
- Char the corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook, stirring occasionally, for 5-8 minutes until the corn is golden brown and slightly charred. Remove from heat and let cool slightly.
- Prepare the street corn mixture: In a bowl, mix the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Season with salt and pepper to taste.
- Assemble the bowls: Divide the cooked rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and additional Cotija cheese as garnish. Drizzle with the prepared creamy sauce and serve with lime wedges and optional tortilla chips on the side.
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 a dairy-free version, use dairy-free mayonnaise and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: street corn, chicken rice bowl, Mexican street food, charred corn, creamy sauce, weeknight dinner, easy meal, meal prep
