Street Corn Chicken Rice Bowl Recipe
Introduction
The Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that combines tender, spiced chicken with a zesty charred corn salad and creamy sauce. This dish is perfect for a satisfying weeknight dinner or meal prep that brings a little fiesta to your table.
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 mixture)
- 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
- 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. 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, 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 street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.
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 tortilla chips for added crunch and texture.
- Swap Cotija cheese with feta if Cotija is unavailable.
Storage
Store the chicken, street corn mixture, creamy sauce, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice before assembling the bowls. Add the corn mixture and creamy sauce fresh before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and tend to stay juicy and flavorful.
How can I make this recipe spicier?
Add more jalapeño to the street corn mixture or sprinkle extra chili powder or Tajín on top before serving.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl combines juicy, seasoned chicken with charred, creamy Mexican-style street corn atop a bed of fluffy rice. Topped with fresh avocado, cilantro, and a tangy, garlicky sauce, it’s a colorful and satisfying meal perfect for weeknight dinners or meal prepping.
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, gently stir in chopped cilantro and fresh lime juice once cooked. Keep the rice warm while preparing other components.
- Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to use, allowing flavors to meld.
- Season the Chicken: Pat the chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper for full flavor.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet, let rest on a plate for 5 minutes, then slice or dice as preferred.
- Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook for 5 to 8 minutes, stirring occasionally until the corn is nicely charred and golden brown. Remove from heat and allow to cool slightly.
- Prepare the Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Mix well and season with salt and pepper to taste.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Garnish with sliced avocado, additional fresh cilantro, and extra Cotija cheese. Drizzle with the creamy sauce and serve with lime wedges and optional tortilla chips on the side for crunch.
Notes
- Use rotisserie chicken for a quick shortcut that saves about 15 minutes of cooking time.
- Fresh corn off the cob yields the best char and flavor but frozen corn works well in a pinch.
- Store components separately in airtight containers for up to 4 days for optimal freshness and easy meal prep.
- For a dairy-free option, substitute dairy-free mayonnaise and sour cream, and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: Street Corn Chicken Bowl, Mexican Chicken Rice Bowl, Charred Corn, Easy Chicken Dinner, Cilantro Lime Rice Bowl
