Street Corn Chicken Rice Bowl

Street corn chicken rice bowl is a tasty mash-up of bold spices, fresh veggies, and hearty grains. It draws inspiration from the classic Mexican street corn tradition, where grilled corn on the cob gets dressed with tangy toppings and a sprinkle of cheese. Here, we combine those same flavors with juicy chicken and fluffy rice, creating a complete meal that’s perfect for lunch or dinner.

This dish stands out because it blends creamy, smoky, and zesty notes in every bite. Once you discover how simple it is to prepare, you’ll want to make it part of your weekly cooking routine.

Why You’ll Love This Recipe

This street corn chicken rice bowl offers a fun twist on standard chicken-and-rice dishes. It’s great for cooks who need a quick dinner without sacrificing flavor. The grilled corn element adds a sweet and smoky touch, balanced by a bright burst of lime juice and fresh cilantro. Another big plus is the creamy dressing that unites all ingredients, creating a restaurant-style meal right at home.

Even if you’re new to cooking, you’ll find these instructions straightforward. You’ll learn how to season your chicken so it turns out tender, how to handle fresh or canned corn, and how to build layers of flavor. It’s also easy to customize—switch out the rice for brown rice, or add extra peppers if you prefer more spice. Whether you’re feeding a crowd or cooking for yourself, this recipe keeps everyone happy with minimal fuss.

Ingredients for Street Corn Chicken Rice Bowl

Below is a clear list of everything you’ll need. Gather these items before you start to save time in the kitchen:

1. Chicken
   • 1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite-sized pieces
     • This cut works best because it cooks fast and stays juicy.
2. Marinade and Seasonings
   • 2 tablespoons olive oil (or your preferred cooking oil)
   • 2 teaspoons chili powder (adjust to taste)
   • 1 teaspoon ground cumin
   • 1 teaspoon garlic powder
   • 1 teaspoon salt (plus more if needed)
   • ½ teaspoon black pepper
   • 2 tablespoons lime juice (fresh is best)
   • Optional: A pinch of cayenne pepper if you enjoy extra heat
3. Corn
   • 2 cups fresh corn kernels (from about 2–3 ears of corn)
     • You can also use canned corn (drained) or frozen corn (thawed).
   • A drizzle of oil for grilling or sautéing
4. Rice
   • 2 cups cooked rice (white, jasmine, or basmati)
     • Prepare this ahead. If you want more fiber, use brown rice.
   • Optional: Cook your rice with chicken broth instead of water for added flavor.
5. Street Corn Sauce
   • ½ cup sour cream (or Greek yogurt for a lighter option)
   • ¼ cup mayonnaise (adds richness; can skip if you prefer a lighter taste)
   • 2 tablespoons lime juice (another squeeze for brightness)
   • 1 teaspoon chili powder
   • ¼ teaspoon salt (or to taste)
6. Toppings and Garnishes
   • ½ cup crumbled cotija cheese or feta cheese
   • ¼ cup chopped cilantro
   • Sliced jalapeños (fresh or pickled) if you like extra spice
   • Extra lime wedges for squeezing
   • 1 avocado, sliced or diced (optional, but adds a creamy element)
7. Additional Mix-Ins (Optional)
   • Diced tomatoes or pico de gallo
   • Shredded lettuce for a refreshing crunch
   • Sautéed bell peppers or onions

Feel free to adjust ingredient amounts based on personal taste. If you want more sauce, you can double the sour cream and mayonnaise mixture. If you love cilantro, toss in some extra leaves.

How to Make Street Corn Chicken Rice Bowl

1. Marinate the Chicken (10–15 minutes)

1. In a large bowl, combine the following:
   • Olive oil
   • Chili powder
   • Ground cumin
   • Garlic powder
   • Salt
   • Black pepper
   • Lime juice
2. Add your chicken pieces to this mixture.
3. Stir to ensure every piece is coated evenly.
4. Let the chicken marinate for at least 10 minutes. This short rest helps the spices soak into the meat. If you have extra time, marinate for 30 minutes or longer in the fridge.

Tip: If you prefer chicken thighs, the process is the same. Thighs hold moisture well and have a rich flavor.

2. Cook the Chicken

1. Warm a skillet or grill pan over medium-high heat.
2. Add a small drizzle of oil.
3. Once the oil is hot, carefully place the marinated chicken pieces in the pan. Try not to crowd them.
4. Cook the chicken for about 5–6 minutes on each side. Smaller pieces cook faster, so keep an eye on them to avoid drying out.
5. Check for doneness by cutting a piece or using a meat thermometer (internal temperature should reach 165°F or about 74°C).
6. Transfer the cooked chicken to a clean plate and cover with foil to lock in moisture.

Tip: If you’d like to grill outside, thread the chicken pieces onto skewers and grill for about 6–8 minutes per side. Baste with leftover marinade for extra flavor.

3. Prepare the Corn

You can choose from fresh, canned, or frozen corn. Each method has a slightly different approach:

• Fresh Corn on the Cob
  1. Shuck the corn, removing silk and husk.
  2. Brush each ear with a bit of oil.
  3. Grill over medium heat, turning every 3–4 minutes, until kernels are lightly charred.
  4. Slice the kernels off the cob once cool enough to handle.
• Canned Corn
  1. Drain the corn.
  2. Heat a skillet over medium-high heat with a small amount of oil.
  3. Add the drained corn and let it sauté until you see some golden spots.
• Frozen Corn
  1. Thaw the corn if possible.
  2. Pat it dry to remove excess moisture.
  3. Follow the same pan-sauté method as with canned corn.

Whichever type of corn you pick, aim for slight browning to mimic classic street corn. This browning process brings out a smoky sweetness.

4. Make the Street Corn Sauce

1. In a small bowl, blend these ingredients:
   • Sour cream
   • Mayonnaise
   • Lime juice
   • Chili powder
   • Salt
2. Whisk them together until smooth. Taste and see if you want more salt, lime, or spice.

Tip: For a lighter sauce, skip the mayonnaise and use all Greek yogurt or sour cream. You could also stir in a dash of hot sauce if you like more kick.

5. Prepare the Rice

1. If you haven’t cooked your rice yet, do so according to the package directions.
2. You can cook your rice in chicken broth for a savory boost.
3. Fluff the rice with a fork to prevent clumps.

Flavor Note: Feel free to sprinkle in a bit of lime zest or a pinch of chili powder when fluffing your rice. It adds a subtle pop that ties it into the rest of the meal.

6. Assemble Your Bowl

1. Place a layer of cooked rice at the bottom.
2. Add your grilled or sautéed corn on one side.
3. Lay your juicy chicken on another side.
4. Drizzle the creamy street corn sauce on top.
5. Finish with a sprinkle of crumbled cotija cheese, chopped cilantro, and any other toppings you love (like sliced jalapeños or diced avocado).

Arrange everything so each bite has a mix of grains, chicken, corn, and sauce. This makes the meal both visually appealing and flavorful.

Serving and Storage Tips

Serving Suggestions

1. Extra Lime: Keep lime wedges on the side so guests can squeeze fresh juice over their bowls. The citrus spark works well with the smoky spices.
2. Cheese: Crumbled cotija is traditional with street corn, but you can use feta or even shredded cheddar if that’s what you have on hand.
3. Side Dishes: Serve these bowls with warm tortillas or tortilla chips to scoop up extra sauce. A light side salad with tomatoes and cucumber can also add freshness.

Storage

1. Separate the Components: If you plan on having leftovers, store the chicken, rice, and sauce in separate airtight containers. This keeps the rice from soaking up too much sauce and getting mushy.
2. Refrigeration: Keep everything in the fridge for up to 3–4 days.
3. Reheating: Reheat the chicken and rice in the microwave or on the stove. For the sauce, it’s best served cold or at room temperature. If your sauce thickens in the fridge, stir in a little water or lime juice.
4. Freezing: You can freeze cooked chicken and rice for up to 2 months, but the sauce doesn’t freeze well due to the dairy content. Make it fresh when you plan to eat.

USDA: Freezing and Food Safety. This guide provides comprehensive information on safe freezing practices, including optimal temperatures and storage times.

Helpful Notes

1. Fresh vs. Canned Corn
   • Fresh corn has a pleasant snap and natural sweetness. It’s ideal if you can get your hands on good produce. But canned or frozen corn can still taste great once you let it char in a pan. Don’t skip that browning step, because it adds depth to the flavor.
2. Adjusting Spice Level
   • This recipe calls for chili powder and optional cayenne pepper. If you’re cooking for kids or anyone who likes mild food, leave out the cayenne and lower the chili powder a bit. Conversely, if you love heat, add diced jalapeños or a spicy hot sauce.
3. Protein Variations
   • Instead of chicken, you could use shrimp, turkey chunks, or even tofu. The flavors in the marinade work well with many proteins. The key is to follow a similar process: marinate, then cook until the protein is done, and layer it over the rice with the street corn sauce.
4. Cheese Alternatives
   • Cotija cheese is a classic choice for Mexican-style street corn, but if you can’t find it, feta or queso fresco also works. Each cheese has its own salt level, so taste as you go.
   • If you need a dairy-free option, you can use a plant-based sour cream substitute and skip the cheese or try dairy-free cheese crumbles.
5. Rice Tips
   • If you find white rice too plain, go for brown rice or even cauliflower rice if you’re watching carbs. You can also explore other grains like quinoa or farro for a different bite.
   • Just make sure to keep the grains fluffy. Overcooked or soggy grains might take away from the dish’s texture.
6. Making It a Meal Prep Staple
   • This street corn chicken rice bowl fits well into weekly meal prep. Make a double batch of chicken, corn, and rice on Sunday. Keep them in portioned containers, and store the sauce separately. During the week, combine them for a quick lunch at work or a speedy dinner.
7. Garnishes
   • Chopped cilantro adds freshness, but if it’s not your preference, feel free to swap it out for chopped green onions or parsley.
   • Avocado chunks or sliced avocado bring creaminess. If you cut them in advance, add a little lime juice to keep them from browning.
8. Balancing Flavors
   • This dish works because it balances tangy, creamy, spicy, and sweet flavors. If you find the dish too tangy, stir in a bit of honey or sugar to your sauce. If it’s too mild, add more chili powder or a dash of hot sauce.
9. Keeping It Kosher/Halal
   • Since there’s no pork or alcohol, this recipe suits many dietary preferences. Just ensure the chicken is sourced according to your dietary requirements.
10. When to Make This

• It’s perfect for busy weeknights, weekend gatherings, or potlucks. You can prepare each element in advance and assemble when guests arrive. It also travels well if you want to bring it to a picnic or potluck.

Conclusion

Street corn chicken rice bowl merges the flavors of smoky grilled corn, tender chicken, and creamy, zesty sauce. By layering fresh ingredients with bright seasonings, this recipe delivers an unforgettable meal that works for busy nights or festive gatherings. It’s versatile enough to adapt to your own taste, allowing you to adjust spice levels, try different grains, or swap in other proteins.

Not only is it a breeze to put together, but it also looks vibrant when served. Imagine golden chicken, charred corn, fluffy rice, and a drizzle of tangy sauce, all in a single bowl. Add garnishes like avocado slices, jalapeños, or extra cheese for a finishing flourish that brings color and taste.

If you enjoy this approach, consider making extra servings. You’ll have a ready-made lunch or dinner the next day. Feel free to share your own twists on this dish, whether that means extra hot peppers or a unique cheese choice. Your friends, family, or social media audience will appreciate the personal stamp you put on it. Enjoy the fun of mixing flavors and textures in a simple but striking bowl.

Thank you for reading through this street corn chicken rice bowl recipe. We hope you feel excited to try it in your kitchen. If you have any tips or ideas for making it even better, leave a comment or share your experience. Let’s keep the conversation going and help each other create meals that thrill everyone at the table!

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Street Corn Chicken Rice Bowl

Rebecca Blumer

A flavorful fusion of grilled chicken, charred corn, and creamy street corn sauce served over fluffy rice. This vibrant, protein-packed dish brings the bold flavors of Mexican street food to your table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Mexican-Inspired

Servings 4

Calories 550 kcal

Ingredients

  

For the Chicken:

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp lime juice
• Optional: Pinch of cayenne pepper

For the Corn:

• 2 cups corn kernels (fresh, canned, or frozen)
• 1 tsp olive oil

For the Rice:

• 2 cups cooked rice (white, jasmine, or basmati)
• Optional: Cook with chicken broth for extra flavor

For the Street Corn Sauce:

• ½ cup sour cream (or Greek yogurt)
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• ¼ tsp salt

Toppings & Garnishes:

• ½ cup crumbled cotija or feta cheese
• ¼ cup chopped cilantro
• Sliced jalapeños
• Lime wedges
• 1 avocado sliced (optional)
• Optional add-ins: Pico de gallo shredded lettuce, sautéed bell peppers

Instructions

 

1. Marinate the Chicken

• In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, black pepper, and lime juice.
• Add chicken, stir to coat, and let marinate for at least 10 minutes.

2. Cook the Chicken

• Heat a skillet or grill pan over medium-high heat.
• Add oil and cook chicken for 5–6 minutes per side until browned and fully cooked (165°F).
• Transfer to a plate and cover to keep warm.

3. Prepare the Corn

• Fresh Corn: Grill whole ears over medium heat, turning every few minutes until lightly charred. Cut kernels off once cooled.
• Canned Corn: Drain, sauté in a skillet with oil over medium-high heat until lightly browned.
• Frozen Corn: Thaw, pat dry, and sauté in a skillet until golden.

4. Make the Street Corn Sauce

• In a small bowl, mix sour cream, mayonnaise, lime juice, chili powder, and salt.
• Stir until smooth.

5. Prepare the Rice

• Cook rice according to package instructions.
• Fluff with a fork and add a squeeze of lime juice if desired.

6. Assemble the Bowl

• Add rice to a bowl.
• Top with grilled corn and chicken.
• Drizzle with street corn sauce.
• Sprinkle with cotija cheese, cilantro, and jalapeños.
• Serve with lime wedges and optional avocado slices.

Notes

Nutrition Information (Per Serving)

• Calories: 550 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Protein: 38g
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 4g
• Sodium: 600mg

 

⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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