Street Corn Chicken Rice Bowl Recipe

There’s a vibrant, smoky allure to a Street Corn Chicken Rice Bowl that makes it a perfect meal for any occasion. Inspired by the flavors of Mexican street corn, this dish combines juicy seasoned chicken, charred corn, and fluffy rice into a satisfying bowl. Ideal for busy weeknights or meal prep, it’s a fresh and flavorful option that brings a taste of fiesta to your table. Serve it with a squeeze of lime for a zesty finish!

Ingredients You’ll Need

• 1 ½ lbs (680g) boneless, skinless chicken breasts: Provides lean protein and tender texture.
• 2 cups (370g) long-grain white rice: Forms a fluffy, hearty base.
• 2 cups (300g) corn kernels (fresh, frozen, or canned): Adds sweetness and texture—char for flavor!
• 2 tablespoons olive oil: Used for cooking and marinating.
• 1 teaspoon chili powder: Brings a mild, smoky heat.
• 1 teaspoon cumin: Adds an earthy, warm note.
• 1 teaspoon garlic powder: Enhances the chicken seasoning.
• ½ teaspoon salt: Balances the flavors.
• ¼ teaspoon black pepper: Adds a subtle kick.
• ½ cup (120g) sour cream: Creates a creamy corn topping.
• ¼ cup (60g) mayonnaise: Adds richness to the corn sauce.
• 1 tablespoon lime juice: Brightens the dish with zesty freshness.
• ½ cup (60g) crumbled cotija cheese: Offers a salty, tangy finish.
• ¼ cup chopped cilantro: Adds a fresh, herbaceous touch.
• Lime wedges (for serving): For an extra zesty squeeze.

This Street Corn Chicken Rice Bowl Recipe starts with marinated chicken seasoned with chili powder, cumin, garlic powder, salt, and pepper, grilled to juicy perfection. Fluffy white rice serves as the base, while corn is charred and mixed with a creamy sauce of sour cream, mayonnaise, and lime juice. Topped with cotija cheese and cilantro, this bowl captures the essence of Mexican street food in a wholesome, customizable meal.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

In a bowl, mix 1 tablespoon olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken breasts evenly and let marinate for 15-30 minutes in the fridge—longer for deeper flavor!

Step 2: Cook the Rice

Prepare rice according to package instructions, using water or chicken broth for added flavor. Fluff with a fork and set aside—keep warm for serving.

Step 3: Cook the Chicken

Heat a skillet or grill pan over medium-high heat with 1 tablespoon olive oil. Cook the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.

Step 4: Prepare the Street Corn

In the same skillet, add corn and cook over medium-high heat for 5-7 minutes, stirring occasionally, until slightly charred. In a bowl, mix sour cream, mayonnaise, and lime juice. Toss the charred corn with half the mixture, reserving the rest for drizzling.

Step 5: Assemble the Bowl

Divide the cooked rice among four bowls. Top each with sliced chicken and a scoop of street corn mixture. Drizzle with the remaining sauce, then sprinkle with cotija cheese and cilantro.

Step 6: Serve

Serve immediately with lime wedges on the side for a fresh, zesty kick!

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Add a dollop of guacamole or sliced avocado for creaminess. Sprinkle with extra chili powder or tajín for heat. Top with pickled jalapeños or red onions for a tangy crunch.

Side Dishes

Pair with tortilla chips and salsa for a crunchy contrast. Serve with a side of black beans or a simple green salad with lime dressing.

Creative Ways to Present

Arrange in a large platter for family-style dining, or pack into mason jars for a portable meal prep option. Serve in colorful bowls to highlight the vibrant ingredients!

Make Ahead and Storage

Storing Leftovers

Store leftovers in airtight containers in the fridge for up to 3 days. Keep rice, chicken, and corn separate to maintain texture.

Freezing

Freeze the cooked chicken and rice for up to 1 month—thaw overnight in the fridge. Avoid freezing the corn mixture due to the creamy sauce.

Reheating

Warm chicken and rice in a microwave or skillet, adding a splash of water to the rice to prevent drying. Add fresh toppings after reheating.

FAQs

Can I use a different protein?

Yes, swap chicken for grilled shrimp, steak, or tofu—adjust cooking times as needed.

What if I don’t have cotija cheese?

Feta or queso fresco works as a substitute; for dairy-free, use nutritional yeast.

Can I make it spicier?

Add diced jalapeños to the corn or increase chili powder in the marinade.

How do I keep the rice from getting mushy?

Rinse rice before cooking and avoid over-stirring—fluff with a fork after.

Final Thoughts

This Street Corn Chicken Rice Bowl is a flavorful adventure I can’t wait for you to try! Its smoky corn, juicy chicken, and zesty lime make it perfect for any meal. Whether you’re feeding a crowd or prepping for the week, this dish brings joy to every bite. So gather your ingredients and dig in—let me know how it turns out!

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