Street Corn Chicken Rice Bowl Recipe

Introduction

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines juicy, spiced chicken with charred, creamy Mexican-style street corn. Perfect for a satisfying weeknight meal, this recipe brings together fresh ingredients and bold seasonings for a crowd-pleasing bowl.

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
• 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) (for creamy sauce)
• 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 garnish
• Tortilla chips (optional)

Instructions

1. Step 1: Cook rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
2. 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.
3. Step 3: Season chicken on both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
4. 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.
5. 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.
6. 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.
7. 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 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 gives the best char and flavor when available.
• For a dairy-free version, use dairy-free mayonnaise and omit the cheese.
• Store components separately in airtight containers for best freshness when meal prepping.

Storage

Store the chicken, street corn mixture, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and rice gently in a microwave or on the stovetop. Add fresh toppings and creamy sauce just before serving to maintain the best 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 stay juicy during cooking. Just adjust the cooking time if needed.

What can I substitute for Cotija cheese?

Feta cheese is a good substitute if Cotija is unavailable. It provides a similar salty, crumbly texture that complements the dish.

Street Corn Chicken Rice Bowl Recipe

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★★★★★

5 from 103 reviews

• Author: Gabriel
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Street Corn Chicken Rice Bowl combines smoky, spiced chicken with charred street-style corn and a creamy lime sauce, served over fluffy rice. A vibrant and satisfying dish that brings together fresh ingredients and bold flavors for a quick and delicious meal perfect for any night of the week.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Cook Rice: Prepare the rice according to package directions. For an extra flavor boost, stir in chopped cilantro and fresh lime juice after cooking. Keep the rice warm until assembly.
2. Make Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to serve to allow flavors to meld.
3. Season Chicken: Pat chicken dry and season both sides evenly with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to infuse a smoky, spicy flavor.
4. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice or dice the chicken.
5. 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 and slightly charred. Remove from heat and allow to cool slightly.
6. Prepare Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, finely diced red onion, and minced jalapeño if using. Mix well, then season with salt and pepper to taste.
7. Assemble Bowls: Divide the warm rice evenly into 4 bowls. Top each bowl with a generous serving of sliced chicken and a scoop of the street corn mixture. Garnish with sliced avocado, extra fresh cilantro, Cotija cheese, and drizzle the creamy sauce over the top. Serve each bowl with lime wedges on the side for squeezing.

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 Dish
• Method: Frying
• Cuisine: Mexican-American

Keywords: Street Corn, Chicken Rice Bowl, Mexican Inspired Meal, Charred Corn, Creamy Sauce, One-Pan Dinner, Easy Dinner Bowl