Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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; 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; 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; 3 cups cooked rice (jasmine, brown, or cilantro-lime rice); Sliced avocado; Fresh cilantro; Lime wedges; Additional Cotija cheese

Jump to Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal combining juicy spiced chicken with a creamy, tangy street corn salad. Perfect for a satisfying weeknight dinner, it brings the zest of Mexican street food right to your table.

The image shows a white bowl filled with three main layers. The bottom layer is white rice that covers the entire base, soft and fluffy in texture. On top of the rice, there are two pieces of grilled chicken breasts, golden brown with darker char marks, placed side by side in the center. Surrounding the chicken are bright yellow, roasted corn pieces, scattered evenly across the rice. There are small green herbs sprinkled lightly over the corn and chicken. White creamy sauce is drizzled over the chicken and corn, adding contrast to the warm colors. Fresh green leafy greens fill the right side of the bowl, adding a fresh touch to the dish. Photo taken with an iphone --ar 4:5 --v 7

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 street corn)
2 tablespoons fresh cilantro, chopped
1/4 cup red onion, finely diced
1 jalapeño, minced (optional)
Salt and pepper to taste (for street corn)
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
Fresh cilantro
Lime wedges
Additional Cotija cheese
Tortilla chips (optional)

Instructions

Step 1: Cook rice according to package directions. For 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. 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 internal temperature reaches 165°F. Remove to a plate, 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 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 jalapeño if using. Mix well and season with salt and pepper.
Step 7: Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges.

Tips & Variations

Use rotisserie chicken for a quick shortcut that saves 15 minutes of cooking time.
Fresh corn off the cob gives the best char and flavor when available.
Store components separately in airtight containers for up to 4 days for best meal prep results.
For a dairy-free version, use dairy-free mayo and omit cheese.

Storage

Store the chicken, street corn mixture, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice in the microwave until warm. The street corn salad is best served cold or at room temperature and should not be reheated to maintain its texture and flavor.

How to Serve

The image shows a white bowl filled with layers of food. The bottom layer is white rice with a soft texture. On top of the rice, there are bright yellow corn pieces mixed with green herbs. Next to the corn, there are grilled chicken pieces with a golden-brown color and grill marks, covered lightly with white sauce. Fresh green leafy vegetables fill the remaining space in the bowl. A woman's hand holds a spoon scooping a piece of chicken and rice. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe and tend to stay juicier. Just adjust cooking time as thighs may take a bit longer to cook through.

Can I prepare this recipe ahead of time?

Absolutely! Cook all components in advance and store separately. Assemble the bowls just before serving for the freshest taste and texture.