Introduction

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal perfect for busy weeknights or casual gatherings. Featuring tender, seasoned chicken paired with zesty charred street corn and a creamy sauce, it’s a satisfying dish that brings the tastes of Mexican street food into your home kitchen.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

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 (for corn mixture)
2 tablespoons sour cream (for corn mixture)
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 (for creamy sauce)
3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
Sliced avocado, for serving
Fresh cilantro, for garnish
Lime wedges, for serving
Additional Cotija cheese, for serving
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 the creamy sauce 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 chicken 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 and optional tortilla chips.

Tips & Variations

Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
Fresh corn off the cob provides the best char and flavor when available.
To make this dish dairy-free, use dairy-free mayonnaise and omit the cheese.
For extra heat, add more jalapeño or a dash of hot sauce to the creamy sauce.
Leftover components can be prepared in advance for easy meal prep during the week.

Storage

Store 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 in the microwave or on the stovetop until warm. Add fresh toppings and creamy sauce after reheating for the best flavor and texture.

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 well and can add extra juiciness and flavor to the dish.

How do I make cilantro-lime rice?

After cooking your rice, stir in chopped fresh cilantro and a squeeze of fresh lime juice. This adds brightness and complements the flavors in the bowl perfectly.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 118 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal featuring perfectly seasoned and pan-seared chicken, charred street-style corn mixed with creamy, tangy elements, and served over fluffy rice. Topped with avocado, fresh cilantro, and a zesty creamy sauce, it’s a delightful bowl that brings the taste of street corn into a wholesome, easy-to-make dinner.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mexican-inspired

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 the package instructions. For cilantro-lime variation, stir in fresh chopped cilantro and lime juice after cooking. Keep the rice warm until serving.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate this sauce until ready to serve to allow flavors to meld.
Season the Chicken: Evenly coat both sides of the chicken breasts or thighs with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper for full flavor.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for about 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing or dicing to retain juices.
Char the Corn: In the same skillet, add 1 tablespoon olive oil and heat over high. Add the corn kernels and cook, stirring occasionally, for 5-8 minutes until they develop a golden char and aroma. Remove from heat and allow to cool slightly.
Prepare the Street Corn Mixture: In a mixing 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 thoroughly and season with salt and pepper to taste.
Assemble the Bowls: Divide the warm rice into four bowls. Top each bowl with sliced chicken and a generous portion of the street corn mixture. Garnish with sliced avocado, extra fresh cilantro, and additional Cotija cheese. Drizzle with the creamy sauce prepared earlier and serve with lime wedges on the side.

Notes

Use rotisserie chicken as a quick shortcut to save about 15 minutes of cooking time without sacrificing flavor.
Fresh corn off the cob provides the best charred flavor and texture when available.
For meal prep, store the chicken, rice, and street corn mixture separately in airtight containers in the refrigerator for up to 4 days to maintain freshness.
For a dairy-free version, substitute with dairy-free mayonnaise and sour cream alternatives, and omit the Cotija cheese.

Keywords: street corn, chicken rice bowl, Mexican rice bowl, charred corn, creamy sauce, easy dinner, one bowl meal