If you love bold, vibrant flavors, this Street Corn Chicken Rice Bowl is about to become your new go-to meal. Think juicy, seasoned chicken, smoky-sweet grilled corn, fluffy rice, and a creamy, zesty sauce—all packed into one satisfying bowl. It’s like your favorite street food, but in a cozy, homemade version that’s easy to whip up. Trust me, this one’s a game-changer for busy weeknights or meal prep!
Why You’ll Love Street Corn Chicken Rice Bowl
This bowl isn’t just delicious—it’s a whole vibe. Here’s why you’ll be making it again and again:
Versatile
You can customize this bowl however you like! Swap the protein, use cauliflower rice for a low-carb option, or add extra veggies for a fresh twist.
Budget-Friendly
Simple, pantry-friendly ingredients make this a cost-effective meal without sacrificing flavor.
Quick and Easy
You’ll have this on the table in under 30 minutes, making it perfect for a busy day when you still want something homemade and delicious.
Customizable
Love spice? Add jalapeños. Want extra creaminess? Double the sauce. The best part about this dish is that you can make it exactly how you like it.
Crowd-Pleasing
It’s a perfect balance of flavors—savory, smoky, creamy, and slightly tangy—so even picky eaters will be coming back for more!
Ingredients in Street Corn Chicken Rice Bowl
This bowl is made with simple ingredients that pack a punch of flavor. Let’s break it down:
Chicken
The protein that makes this bowl hearty and satisfying. We season it with bold spices for maximum flavor.
Corn
Grilled or roasted corn adds that signature smoky sweetness that makes this bowl irresistible.
Rice
The fluffy base that ties everything together, soaking up all the flavors from the chicken and sauce.
Cotija Cheese
A salty, crumbly cheese that adds the perfect finishing touch. If you don’t have Cotija, feta or Parmesan can work too!
Lime
Fresh lime juice brings brightness and balance to the dish.
Creamy Sauce
A mix of mayo, sour cream, and spices makes the perfect drizzle to bring everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Chicken
Heat a pan over medium-high heat and cook the seasoned chicken until golden brown and fully cooked. Let it rest before slicing.
Grill the Corn
If using fresh corn, grill it on a hot pan or open flame until it gets a nice char. If using frozen, sauté it with a little butter for a similar effect.
Prepare the Rice
Cook your rice according to package instructions. For extra flavor, use chicken broth instead of water.
Make the Sauce
In a small bowl, mix mayo, sour cream, lime juice, and spices. Stir until smooth and creamy.
Assemble the Bowl
Divide the rice into bowls, top with sliced chicken and grilled corn, drizzle with the creamy sauce, and sprinkle with Cotija cheese.
Garnish and Serve
Squeeze fresh lime over the top, add chopped cilantro, and enjoy!
Nutrition Facts:
Servings: 4
Calories per serving: 450
(Note: Nutrition facts are approximate and may vary based on specific ingredients used.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Street Corn Chicken Rice Bowl
This bowl is delicious on its own, but you can also:
- Serve with tortilla chips for extra crunch
- Pair with a fresh side salad for a lighter meal
- Add avocado slices for extra creaminess
Additional Tips
- Want extra smoky flavor? Add a pinch of smoked paprika to the seasoning mix.
- Make it spicier: Drizzle with hot sauce or add chopped jalapeños.
- Meal prep: Store components separately and assemble fresh for the best taste.
FAQ’s
- Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken makes this even quicker to prepare. - Can I make this bowl ahead of time?
Absolutely! Just store the sauce separately and drizzle it fresh when serving. - What other cheeses work besides Cotija?
Feta, Parmesan, or even shredded cheddar are great substitutes. - Can I use canned corn?
Yes, just drain it and sauté for a few minutes to enhance the flavor. - Is there a dairy-free version?
Swap the mayo and sour cream for a dairy-free alternative or avocado-based sauce. - Can I make this low-carb?
Use cauliflower rice instead of regular rice for a keto-friendly version. - What other proteins can I use?
Try shrimp, beef, or tofu for a fun variation. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I freeze this dish?
The chicken and rice can be frozen, but the sauce and fresh toppings are best made fresh. - What’s the best way to reheat?
Microwave for 1-2 minutes or warm on the stove for the best texture.
Conclusion
The Street Corn Chicken Rice Bowl is everything you love about street food, made easy for home cooking. It’s creamy, smoky, tangy, and packed with flavor in every bite. Whether you’re making it for a quick dinner, meal prep, or a fun weekend meal, this dish is guaranteed to be a hit. So go ahead, grab your ingredients, and enjoy a bowl of deliciousness!
Print
Street Corn Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling & Sautéing
- Cuisine: Mexican / Fusion
- Diet: Gluten Free
Description
A vibrant and flavorful bowl combining juicy grilled chicken, charred street corn, and a bed of seasoned rice. This dish captures the essence of Mexican street food with a modern twist, featuring a zesty lime dressing and a sprinkle of cotija cheese for a perfect balance of savory, tangy, and slightly spicy notes.
Ingredients
For the Chicken:
• 1 lb boneless, skinless chicken breasts, cut into strips or bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lime
For the Street Corn:
• 2 ears of corn, husks removed (or 2 cups frozen corn kernels)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled cotija cheese
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• 1/2 teaspoon smoked paprika
For the Rice:
• 2 cups cooked white or brown rice
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime
• Salt, to taste
For the Assembly & Garnish:
• Extra lime wedges
• A drizzle of lime crema or sour cream (optional)
• Fresh cilantro leaves
Instructions
-
Marinate the Chicken:
In a bowl, combine the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let marinate for at least 15 minutes (or up to 1 hour in the refrigerator). -
Prepare the Rice:
Toss the cooked rice with chopped cilantro, lime juice, and a pinch of salt. Set aside to let the flavors meld. -
Cook the Corn:
If using fresh corn, brush the ears with olive oil, season with salt, pepper, and smoked paprika, and grill over medium-high heat for 8–10 minutes, turning occasionally until charred. Once cooked, cut the kernels off the cob and mix with cotija cheese and mayonnaise (if using). For frozen corn, sauté in a pan with olive oil, salt, pepper, and smoked paprika until slightly charred. -
Grill the Chicken:
Grill the marinated chicken over medium-high heat for 6–8 minutes per side or until fully cooked and slightly charred. Alternatively, cook in a skillet over medium heat until browned and cooked through.
-
Assemble the Bowl:
Divide the rice among bowls. Top with grilled chicken and a generous portion of the street corn mixture. Add extra lime wedges, drizzle with lime crema or sour cream if desired, and garnish with fresh cilantro leaves.
Notes
- For an extra kick, add a dash of hot sauce or sprinkle some diced jalapeños over the bowl.
- The dish can easily be made gluten-free and low-carb by swapping out the rice with cauliflower rice.
- Leftovers can be stored in an airtight container for up to 3 days—reheat gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg