Street Corn Chicken Rice Bowl Recipe
There’s just something undeniably fun about digging into a Street Corn Chicken Rice Bowl — it’s the kind of meal that lights up your table with color, vibrance, and fresh flavors in every bite. We’re talking juicy grilled chicken, a smoky-sweet tumble of charred corn, creamy cotija cheese, tangy lime, bold chili powder, and a pile of fluffy rice tying it all together. Easy enough for a weeknight, yet impressive enough for friends, this bowl celebrates everything street corn stands for while giving you that fulfilling heartiness of a complete meal.
Ingredients You’ll Need
Let’s talk about the simple, irresistible ingredients that make the Street Corn Chicken Rice Bowl so delightful. Each one is carefully chosen to bring a pop of flavor or texture, ensuring every forkful is crave-worthy and satisfying.
- Chicken breasts: Boneless, skinless pieces become perfectly juicy and soak up all the bold marinade flavors.
- Long-grain rice: The ideal base, with fluffy grains that catch all the sauce and juices in every mouthful.
- Fresh corn on the cob: Charred and smoky, these kernels bring sweetness and crunch to the bowl.
- Mayonnaise: Adds creaminess and a touch of richness to the street corn mixture.
- Sour cream: A cool, tangy contrast that balances the bold flavors.
- Cotija cheese: Crumbly, salty, and undeniably authentic—every sprinkle lifts this bowl to the next level.
- Fresh lime juice: A burst of citrus brings brightness and ties the flavors together.
- Chili powder: The spice that wakes everything up, offering color and warmth without overwhelming heat.
- Olive oil: Helps with marinating and grilling, adding subtle richness.
- Salt and pepper: For seasoning every element to perfection.
- Optional toppings: Chopped cilantro for freshness, diced avocado for creaminess, sliced jalapeños for heat, and hot sauce for those who love an extra kick.
How to Make Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Start by whisking together olive oil, lime juice, chili powder, salt, and pepper in a mixing bowl. Add the chicken breasts, making sure they’re completely coated by all those zesty flavors. Cover and let marinate for at least 15 minutes—longer if you can wait. This soak ensures that every bite of grilled chicken will be tender, juicy, and packed with smoky citrus flavor, the very heart of your Street Corn Chicken Rice Bowl.
Step 2: Cook the Rice
While your chicken gets its flavor bath, rinse the rice under cold water until the water runs mostly clear—this quick step means fluffier results. Cook your long-grain rice according to package instructions, usually with twice as much water as rice. Once the grains are tender and all the water’s been absorbed, fluff it with a fork and set aside. This rice forms the tasty, comforting bed for the bowls.
Step 3: Grill the Corn
Heat up your grill or a stovetop grill pan to medium. Brush the ears of corn lightly with olive oil so they char beautifully. Pop them onto the hot grill and turn every few minutes, letting each side caramelize until the kernels look golden brown with those irresistible smoky flecks—about 10 to 15 minutes total. Let them cool slightly, then carefully slice the kernels off the cob. Sweet, toasty, and the absolute soul of this Street Corn Chicken Rice Bowl.
Step 4: Grill the Chicken
After the corn, crank up the grill again for your marinated chicken. Lay each piece on and let them sear, about 6 to 8 minutes per side, until they’re gorgeously marked and cooked through (165°F internal temperature is your cue). Rest the chicken for a few minutes before slicing—it locks in all those juices, making each bite irresistible.
Step 5: Prepare the Street Corn Mixture
In a big bowl, toss together your warm, grilled corn kernels with mayonnaise, sour cream, cotija cheese, and an extra splash of lime juice. Mix to coat every kernel in that tangy, creamy dressing—then sprinkle with more chili powder, and add salt and pepper to taste. This is what puts the “street corn” in Street Corn Chicken Rice Bowl!
Step 6: Assemble the Bowl
Take each serving bowl and start with a generous mound of fluffy rice. Top with slices of grilled chicken, then heap a big spoonful of your street corn mixture on top. Now’s your chance to load up with optional toppings: sprinkle chopped cilantro, add creamy diced avocado, a few spicy jalapeño slices, and a dash of hot sauce if you’re brave. The final Street Corn Chicken Rice Bowl is a harmony of textures, flavors, and pure joy.
Step 7: Serve and Enjoy
Bring your bowls to the table with lime wedges on the side. That extra squeeze of acidity just before eating makes each bite sing. Gather everyone around and let them dig in while it’s fresh—that’s when the magic of your Street Corn Chicken Rice Bowl is at its absolute peak!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
Garnishes bring each bowl to life. A sprinkle of chopped cilantro adds a burst of color and herbal freshness, while creamy avocado chunks provide lovely richness. Add sliced jalapeños if you like things spicy, and always, always serve with fresh lime wedges for that finishing touch!
Side Dishes
Round out your Street Corn Chicken Rice Bowl meal with sides like crunchy tortilla chips, a vibrant green salad, or even a small bowl of black beans. Each adds an extra layer of flavor and texture, but honestly, the bowl itself is filling and complete enough to shine on its own.
Creative Ways to Present
Take your presentation up a notch by layering the rice, chicken, and street corn mixture in a wide, shallow bowl for dramatic effect. Set up a DIY bowl bar with toppings and garnishes in small dishes so everyone can customize. Or, for something extra fun, serve your Street Corn Chicken Rice Bowl in mason jars for a portable picnic or potluck twist!
Make Ahead and Storage
Storing Leftovers
Leftovers are your friend with this recipe! Store everything in airtight containers—rice, chicken, and street corn mixture separately if possible, so the textures stay just right. They’ll keep fresh in the fridge for up to 3 days, making for quick and satisfying lunches.
Freezing
The grilled chicken and rice freeze beautifully for up to 2 months. Pack them in tightly-sealed freezer bags, squeezing out the extra air. The street corn mixture, because of its dairy content, is best fresh but can be frozen if needed, though it may lose a little of its creamy texture.
Reheating
For the best taste, reheat your chicken and rice separately in the microwave or a skillet until warmed through. The street corn mix should be added last—microwave on low or let it come to room temperature before serving, to keep everything as fresh as the first bite.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can replace fresh corn with about 1 1/2 cups of frozen corn. Simply thaw and dry it, then char in a skillet or grill pan for a similar smoky sweetness.
Is there a way to make this dish vegetarian?
Absolutely! Swap out the grilled chicken for roasted veggies like zucchini or portobello mushrooms, or try crispy tofu for protein. The street corn mixture and rice pair wonderfully with all sorts of plant-based proteins.
What if I can’t find cotija cheese?
No cotija? No problem. Crumbled feta or even parmesan are great alternatives, adding the right salty, tangy character to your Street Corn Chicken Rice Bowl.
Can I make this ahead for meal prep?
This recipe is tailor-made for meal prep! Cook the chicken, rice, and street corn mix ahead of time and store them separately. When you’re ready to eat, assemble your bowl and add fresh garnishes.
How spicy is this bowl?
The chili powder gives it a mild warmth, but you control the spice! Add jalapeños or a drizzle of hot sauce to your own serving for extra fire, or keep it mild for sensitive palates.
Final Thoughts
Go ahead and treat yourself to the magic of a homemade Street Corn Chicken Rice Bowl. It’s an explosion of colors and flavors, packed into one beautiful, satisfying meal that’s easy to make your own. Gather your favorite people or savor it solo—you won’t regret adding this bowl to your meal rotation!
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Street Corn Chicken Rice Bowl Recipe
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Diet: Gluten Free
Description
A delicious and satisfying Street Corn Chicken Rice Bowl recipe that combines grilled chicken, flavorful street corn, and fluffy rice into a flavorful and hearty meal.
Ingredients
Marinated Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chili powder
- Salt and pepper, to taste
Rice:
- 1 cup long-grain rice
Street Corn Mixture:
- 2 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- Salt, pepper, and chili powder, to taste
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
- Hot sauce
Instructions
- Marinate the chicken: In a mixing bowl, combine olive oil, lime juice, chili powder, salt, and pepper. Add chicken, ensuring it’s coated. Marinate for at least 15 minutes.
- Cook the rice: Rinse rice and cook according to package instructions. Fluff with a fork.
- Grill the corn: Preheat grill, brush corn with oil, grill for 10-15 minutes, then cut off kernels.
- Grill the chicken: Grill marinated chicken for 6-8 minutes per side until cooked. Let rest and slice.
- Prepare the corn mixture: Mix grilled corn with mayo, sour cream, cotija cheese, and lime juice. Season to taste.
- Assemble the bowl: Add rice to serving bowls, top with chicken, spoon corn mixture over, and add optional toppings.
- Serve and enjoy: Garnish with lime wedges.
Notes
- You can customize this bowl with your favorite toppings like salsa, guacamole, or black beans.
- Feel free to adjust the spice level by adding more or less chili powder and jalapeños.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Street Corn Chicken Rice Bowl, Mexican bowl recipe, grilled chicken bowl
