Street Corn Chicken Rice Bowl

I’ve always been a sucker for bold, vibrant flavors that make every bite feel like a little celebration. Growing up, street corn was my go-to at summer fairs—those smoky, tangy, creamy cobs were pure magic. So, when I stumbled upon the idea of a street corn chicken rice bowl, I couldn’t resist bringing that nostalgic vibe into my kitchen. This dish is a love letter to those street food moments, combining juicy grilled chicken, zesty Mexican-style corn, and fluffy rice into a bowl that’s as comforting as it is exciting.

It’s perfect for weeknight dinners or meal prep when you want something hearty yet fresh. Plus, it’s endlessly customizable—spicy, mild, or loaded with extras, it’s all up to you. After tweaking this recipe over countless family dinners, I’m sharing my foolproof version that’s packed with flavor and easy to whip up. Let’s dive into this street corn chicken rice bowl that’s sure to become your new favorite!

Ingredients (Serves 4)

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• Juice of 1 lime

For the Street Corn:

• 2 cups frozen or fresh corn kernels (about 3 cobs if fresh)
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese (or feta)
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)

For the Rice:

• 1 cup long-grain white rice (or brown rice)
• 2 cups chicken broth or water
• 1 tbsp butter
• Pinch of salt

Optional Toppings:

• Sliced avocado
• Cherry tomatoes, halved
• Lime wedges
• Extra cilantro
• Hot sauce or salsa

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Add chicken and coat well. Let it marinate for 15-30 minutes (or up to 2 hours in the fridge for extra flavor).
2. Cook the Rice: Rinse rice under cold water. In a medium pot, bring chicken broth or water to a boil. Add rice, butter, and salt. Lower heat, cover, and simmer for 15-20 minutes (or per package instructions). Fluff with a fork and set aside.
3. Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until the internal temperature reaches 165°F. Let it rest for 5 minutes, then slice or cube.
4. Make the Street Corn: If using fresh corn, grill or char it lightly for smoky flavor. In a skillet over medium heat, cook corn kernels for 3-5 minutes until slightly golden. In a bowl, mix corn with mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, cilantro, and jalapeño (if using). Stir well.
5. Assemble the Bowls: Divide rice among four bowls. Top with sliced chicken, a generous scoop of street corn, and optional toppings like avocado, tomatoes, or extra lime juice.

Related Recipes:

Creamy Chicken and Rice

Teriyaki Chicken Bowl Recipe

Pro Cooking Tips

• Char the Corn: Grilling or charring the corn adds a smoky depth that elevates the dish. Use a dry skillet if you don’t have a grill.
• Rest the Chicken: Letting the chicken rest after cooking keeps it juicy and tender.
• Adjust Spice: If you love heat, add more jalapeño or a pinch of cayenne to the corn or chicken marinade.
• Use Fresh Lime: Fresh lime juice makes a big difference in brightness compared to bottled.

Variations

• Vegetarian Twist: Swap chicken for grilled tofu or roasted sweet potatoes.
• Spicy Kick: Drizzle with chipotle hot sauce or add diced serrano peppers to the corn.
• Grain Swap: Try quinoa, farro, or cauliflower rice for a low-carb option.
• Creamy Add-On: Stir in a dollop of guacamole or crema for extra richness.

Storage Suggestions

• Fridge: Store components (chicken, corn, rice) separately in airtight containers for up to 4 days. Reheat chicken and rice in the microwave; serve corn cold or warm.
• Freezer: Freeze cooked chicken and rice in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing the street corn, as the creamy dressing may separate.
• Meal Prep: Assemble bowls in containers, keeping corn and toppings separate until ready to eat for the best texture.

How to Serve

Serve these bowls warm or at room temperature for maximum flavor. Arrange rice as the base, then layer with chicken and street corn. Add colorful toppings like avocado slices, cherry tomatoes, and a sprinkle of cilantro for a restaurant-style look. Keep lime wedges on the side for a fresh squeeze. Pair with tortilla chips or a light salad for a complete meal.

Nutrition Facts (Per Serving, Approximate)

• Calories: 520 kcal
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 5g
• Sodium: 680mg
  Note: Values vary based on portion size and optional toppings.

FAQs

Can I use canned corn?
Yes, drain and rinse it well. Sauté briefly to remove excess moisture and enhance flavor.

How do I make it dairy-free?
Use vegan mayo and dairy-free sour cream, and skip the cotija or use a plant-based cheese alternative.

Can I make it ahead?
Absolutely! Prep the components separately and assemble when ready to eat. Store as noted above.

Is this recipe kid-friendly?
Kids love it! Omit jalapeño and reduce chili powder for a milder flavor.

What’s the best rice to use?
Long-grain white rice is fluffy and versatile, but jasmine, basmati, or brown rice work great too.

Conclusion

This Street Corn Chicken Rice Bowl is a game-changer for anyone who loves bold, fresh, and satisfying meals. It’s quick enough for busy evenings yet impressive enough for guests. With its smoky chicken, creamy corn, and endless topping options, it’s a recipe you’ll come back to again and again. So, grab your ingredients, fire up the skillet, and treat yourself to a bowl of pure comfort. What’s your favorite way to customize this dish? Let me know in the comments!