Street Corn Chicken Rice Bowl Recipe
If you’re searching for a meal that’s bursting with zesty flavors, vibrant colors, and a hint of comfort, the Street Corn Chicken Rice Bowl is about to become your new favorite. Imagine juicy grilled chicken, sweet corn tossed in a creamy lime sauce, fluffy rice, and a shower of cotija cheese, all coming together in one irresistible bowl. This dish is my go-to for busy weeknights and lazy weekends alike—it’s hearty, totally satisfying, and easy to customize with whatever you have on hand. Get ready to fall hard for this fresh twist on a street food classic!
Ingredients You’ll Need
It’s amazing how a handful of well-chosen ingredients can build a bowl that tastes so complex. These essentials each play a starring role, whether it’s adding smoky heat, creamy tang, or that little crunch you crave in every bite.
- Chicken breasts: Boneless and skinless for a quick-cooking, lean protein that soaks up all the spice rub flavors beautifully.
- Olive oil: Helps the seasonings stick to the chicken and promotes a perfect sear or grill char.
- Chili powder: Brings a gentle heat and smoky depth that pairs perfectly with the corn and cheese.
- Cumin: Adds earthy warmth and a subtle Mexican-inspired aroma.
- Paprika: Lends a subtle sweetness and vibrant color to the chicken.
- Garlic powder: Gives a savory backbone to the spice blend—no chopping required!
- Salt and pepper: The must-have duo to enhance every ingredient’s flavor.
- Cooked rice: Choose white or brown rice for a hearty base that soaks up every bit of sauce and juice.
- Corn kernels: Grilled fresh is best for that authentic street corn vibe, but frozen and thawed works great too.
- Mayonnaise: Creates a creamy, classic street corn sauce base—trust me, it’s essential.
- Sour cream: Adds tang and lightness to the sauce; swap with Greek yogurt for a lighter option.
- Lime zest and juice: Brightens up the sauce with citrusy zing and ties all the components together.
- Cotija cheese: Salty, crumbly, and utterly addictive—it’s the finishing touch every bowl needs.
- Fresh cilantro: Pops of color and freshness that make the flavors sing.
- Red onion: For a crunchy, sharp bite that balances the creamy and spicy elements.
- Jalapeño (optional): Adds heat and a punch of green color—skip or seed for less spice.
How to Make Street Corn Chicken Rice Bowl
Step 1: Season and Cook the Chicken
Start by preheating your grill or skillet over medium-high heat. Rub the chicken breasts with olive oil, then sprinkle on the chili powder, cumin, paprika, garlic powder, salt, and pepper. Give them a little massage to make sure every nook and cranny is covered. Grill or sear the chicken for about 6 to 7 minutes per side, until golden outside and juicy within. Let the chicken rest for a few minutes before slicing—this keeps all those savory juices locked in.
Step 2: Make the Street Corn Sauce
While the chicken cooks, whip up the sauce that brings the Street Corn Chicken Rice Bowl to life. In a small bowl, mix together mayonnaise, sour cream, lime zest, and lime juice until smooth and creamy. This tangy, slightly rich sauce is what gives the bowl its signature flavor and makes the corn taste like it just came off a bustling food cart.
Step 3: Toss the Corn Mixture
In a separate bowl, combine the corn kernels, diced red onion, jalapeño (if using), chopped cilantro, and crumbled cotija cheese. Pour in half of your street corn sauce and toss everything together. The sauce will coat the sweet corn and veggies, infusing every bite with flavor and tying the whole bowl together.
Step 4: Assemble Your Bowls
Now comes the fun part! Divide your cooked rice between two bowls. Top each with sliced chicken, then heap on the saucy corn mixture. Drizzle the remaining street corn sauce over the top for that extra creamy punch. Finish with a sprinkle of more cotija cheese or fresh cilantro if you love a little extra flair. Dig in and revel in every colorful, flavor-packed bite.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
This bowl is all about the toppings. Extra cotija cheese, fresh cilantro leaves, a squeeze of lime, or even some sliced avocado make every serving feel like a party. If you want extra heat, a dash of hot sauce or thinly sliced jalapeños is always a hit. Serve with a wedge of lime for a zippy finish.
Side Dishes
While the Street Corn Chicken Rice Bowl is a meal on its own, it also pairs beautifully with simple sides like black bean salad, tortilla chips and salsa, or a crisp green salad. If you’re feeling festive, a fruity agua fresca or a chilled Mexican beer will really seal the deal.
Creative Ways to Present
Presentation can be half the fun! Serve the Street Corn Chicken Rice Bowl in wide, shallow bowls for a restaurant-style look, or build a DIY bar so everyone can customize their own toppings. For parties, try layering the ingredients in clear jars for a stunning, portable lunch option. However you serve it, the colors and textures always impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, you’re in luck—they hold up well! Store each component (rice, chicken, corn mixture, and sauce) in separate airtight containers in the fridge for up to 3 days. This keeps everything fresh and prevents the rice from getting soggy.
Freezing
While you can freeze the cooked chicken and rice, the corn mixture and sauce are best enjoyed fresh. If you do freeze, pack the chicken and rice in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating and assembling your Street Corn Chicken Rice Bowl.
Reheating
To reheat, simply warm the chicken and rice in the microwave or in a skillet over low heat until hot throughout. Add a splash of water or broth to the rice if it seems dry. Assemble your bowl with fresh or leftover corn mixture and a drizzle of sauce, and it’ll taste just as delicious as day one.
FAQs
Can I use rotisserie chicken instead of grilling my own?
Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred or slice it, sprinkle with the spice blend for extra flavor, and build your Street Corn Chicken Rice Bowl as directed.
What kind of rice works best?
Both white and brown rice are excellent choices, but you can also try cauliflower rice for a lighter, low-carb version. Jasmine or basmati rice add their own unique aroma, so use your favorite!
How spicy is the Street Corn Chicken Rice Bowl?
The basic recipe is mild, but you can dial up the heat by adding more jalapeño or a pinch of cayenne to the spice rub. For a milder bowl, skip the jalapeño altogether.
Is there a dairy-free option?
Yes! Swap the mayonnaise and sour cream for dairy-free versions, and use a vegan cheese in place of cotija. The Street Corn Chicken Rice Bowl will still be creamy and delicious.
Can I meal prep this for lunches?
This bowl is perfect for meal prep. Assemble the rice, chicken, and corn mixture in containers, keeping the sauce on the side until ready to eat. It makes weekday lunches something to really look forward to!
Final Thoughts
If you’re ready for a dish that’s bold, comforting, and a total crowd-pleaser, you have to try the Street Corn Chicken Rice Bowl. Every bite is a celebration of flavor and freshness—don’t be surprised if it quickly becomes your signature weeknight staple!
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Street Corn Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 2 bowls 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty Mexican-inspired street corn chicken rice bowl featuring grilled chicken breasts seasoned with chili and cumin, served over fluffy rice with a creamy street corn sauce, fresh vegetables, and tangy cotija cheese for a delicious and satisfying meal.
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Rice Base
- 2 cups cooked white or brown rice
Street Corn Mixture and Sauce
- 1 1/2 cups corn kernels (grilled or frozen and thawed)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño (seeded and diced, optional)
Instructions
- Prepare the Chicken: Preheat a grill or skillet over medium-high heat. Rub the chicken breasts with olive oil and season evenly with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook the chicken for 6 to 7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is fully cooked through. Remove from heat and let it rest for 5 minutes before slicing into strips.
- Make the Street Corn Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime zest, and lime juice until smooth and creamy. This sauce will add a tangy, rich flavor reminiscent of Mexican street corn.
- Mix the Corn Salad: In a separate bowl, combine the corn kernels, diced red onion, jalapeño (if using), chopped cilantro, and crumbled cotija cheese. Toss the mixture with half of the prepared street corn sauce to coat evenly.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each with slices of the cooked chicken breasts, then spoon the corn mixture over the top. Drizzle the remaining street corn sauce over everything. Garnish with extra cotija cheese and cilantro if desired.
Notes
- For enhanced flavor, grill both the corn and chicken for a smoky taste.
- Substitute Greek yogurt for the sour cream or mayonnaise in the sauce to lighten it up.
- Serve with avocado slices or a drizzle of hot sauce for added richness and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
