Street Corn Chicken Rice Bowl Recipe
Introduction
Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that combines juicy spiced chicken with charred street-style corn and creamy sauce over rice. It’s a perfect meal for a quick weeknight dinner or meal prep with fresh ingredients and zesty flavors.
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 (for corn mixture)
- 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 topping
- Tortilla chips (optional)
Instructions
- Step 1: Cook rice according to package directions. If making 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 to make the creamy sauce. 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 the internal temperature reaches 165°F (74°C). Remove chicken to a plate and 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 corn is 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 minced jalapeño if using. Mix well and season with salt and pepper.
- Step 7: Divide rice among 4 bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese on top. Drizzle with creamy sauce and serve with lime wedges and optional tortilla chips.
Tips & Variations
- Use rotisserie chicken to save 15 minutes of cooking time without sacrificing flavor.
- Fresh corn off the cob will give the best char and a sweeter flavor, but frozen works well too.
- Store components separately in airtight containers for up to 4 days for easy meal prep.
- For a dairy-free version, use dairy-free mayonnaise and omit the cheese.
Storage
Store leftover chicken, street corn, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently in the microwave or on the stove. Add fresh toppings like avocado and cilantro just before serving to keep them vibrant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein instead of chicken?
Yes, grilled shrimp or steak can work well in this bowl. Adjust cooking times accordingly to ensure proper doneness.
How spicy is this recipe?
The heat mostly comes from chili powder and optional jalapeño, but it’s mild enough to adjust by reducing or omitting the jalapeño and chili powder to suit your taste.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining tender, spiced chicken with smoky charred street corn, creamy tangy sauces, and fresh toppings. Perfect for weekday dinners or meal prep, it offers a balanced mix of protein, veggies, and grains with a zesty Mexican-inspired twist.
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 rice according to package directions. For a cilantro-lime variation, stir in 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 enhance flavors.
- Season the Chicken: On both sides of the chicken breasts or thighs, evenly sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to fully coat the meat with the spice blend.
- Cook the 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, ensuring the internal temperature reaches 165°F (74°C) for safe consumption. Remove the chicken from the skillet, allow to rest for 5 minutes, then slice or dice it as preferred.
- Char the Corn: In the same skillet, add 1 tablespoon olive oil and heat over high heat. Add corn kernels and sauté for 5-8 minutes, stirring occasionally, until kernels become charred and golden brown. Remove from heat and let the corn cool slightly.
- Prepare Street Corn Mixture: Combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Mix thoroughly and season with salt and pepper according to taste.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and sprinkle additional Cotija cheese on top.
- Serve: Drizzle the creamy sauce over each bowl, add lime wedges on the side for squeezing, and serve with optional tortilla chips for crunch.
Notes
- Use rotisserie chicken as a shortcut to save 15 minutes of cooking time while maintaining flavor.
- Fresh corn off the cob provides the best char and depth of flavor compared to frozen.
- Store chicken, rice, and street corn mixture separately in airtight containers for up to 4 days for optimal freshness when meal prepping.
- For a dairy-free version, substitute mayonnaise with a dairy-free alternative and omit the Cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-Inspired
Keywords: street corn, chicken rice bowl, Mexican inspired chicken, charred corn, Cotija cheese, cilantro lime rice, easy dinner, family meal, one bowl recipe
