Craving a hearty, flavorful meal that combines the smoky sweetness of street corn, tender chicken, and fluffy rice? The Street Corn Chicken Rice Bowl is your ultimate one-dish wonder. Perfect for busy weeknights or a family dinner, this dish is inspired by the vibrant flavors of Mexican street food, offering a medley of textures and tastes that will leave you wanting more. Creamy, tangy, and slightly spicy, this bowl is a fiesta in every bite. Let’s dive into this irresistible recipe!
Ingredients:
For the Chicken:
- 2 large chicken breasts (boneless, skinless)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Street Corn Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese (or feta cheese)
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tablespoon butter
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
Preparation:
Step 1: Prepare the Chicken
-
In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
-
Rub this spice mix evenly over both sides of the chicken breasts.
-
Heat olive oil in a skillet over medium heat.
-
Add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
-
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 2: Make the Street Corn Topping
-
Heat a dry skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
-
In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Mix well.
-
Stir in the charred corn, cilantro, and cotija cheese until fully coated. Set aside.
Step 3: Prepare the Rice Base
- In a large bowl, combine cooked rice, butter, lime zest, lime juice, and cilantro. Mix until the butter is melted and the rice is flavorful.
Step 4: Assemble the Bowls
-
Divide the rice evenly among serving bowls.
-
Top each bowl with sliced chicken and a generous portion of the street corn topping.
-
Add optional toppings like diced avocado, jalapeños, or hot sauce for extra flavor.
Step 5: Garnish and Serve
-
Sprinkle extra cotija cheese and cilantro over the bowls for a final touch.
-
Serve warm and enjoy!
Variations:
- Vegetarian Version: Swap the chicken for grilled tofu or roasted chickpeas.
- Spicy Kick: Add more cayenne pepper or drizzle with your favorite spicy salsa.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Cheese Substitute: If cotija cheese isn’t available, feta or Parmesan are great alternatives.
Cooking Notes:
- Ensure your skillet is hot enough to char the corn properly for that authentic smoky flavor.
- Let the chicken rest after cooking to retain its juices and keep it tender.
- Adjust lime and chili levels to suit your taste preferences.
Serving Suggestions:
- Pair the Street Corn Chicken Rice Bowl with a side of tortilla chips and guacamole for a complete meal.
- Serve alongside a refreshing drink like a lime spritzer or a horchata for a Mexican-inspired feast.
Tips:
- Marinate the chicken for 30 minutes with lime juice and olive oil for extra tenderness.
- If you’re short on time, use rotisserie chicken instead of cooking the chicken from scratch.
- Make the street corn topping in advance to save time during meal prep.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving):
- Calories: 550
- Protein: 35g
- Sodium: 720mg
FAQs:
Q: Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly. Just thaw and pat it dry before charring in the skillet.
Q: How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.
Q: What if I don’t have cotija cheese?
You can substitute with feta, Parmesan, or even shredded cheddar for a different flavor.
Q: Can I make this dish ahead of time?
Absolutely! Prepare the components ahead and assemble just before serving. This is perfect for meal prep.
Conclusion :
The Street Corn Chicken Rice Bowl combines vibrant Mexican street food flavors with the comfort of a hearty bowl meal. It’s versatile, easy to prepare, and bursting with flavor in every bite. Whether you’re cooking for your family or meal-prepping for the week, this recipe is a guaranteed crowd-pleaser. Try it today and bring a taste of the street to your table!

Street Corn Chicken Rice Bowl
- Total Time: 35 min
Ingredients
Ingredients:
For the Chicken:
- 2 large chicken breasts (boneless, skinless)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Street Corn Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese (or feta cheese)
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 tablespoon butter
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra cotija cheese
- Hot sauce
Instructions
Preparation:
Step 1: Prepare the Chicken
-
In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
-
Rub this spice mix evenly over both sides of the chicken breasts.
-
Heat olive oil in a skillet over medium heat.
-
Add the chicken and cook for 6-8 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
-
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 2: Make the Street Corn Topping
-
Heat a dry skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
-
In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Mix well.
-
Stir in the charred corn, cilantro, and cotija cheese until fully coated. Set aside.
Step 3: Prepare the Rice Base
- In a large bowl, combine cooked rice, butter, lime zest, lime juice, and cilantro. Mix until the butter is melted and the rice is flavorful.
Step 4: Assemble the Bowls
-
Divide the rice evenly among serving bowls.
-
Top each bowl with sliced chicken and a generous portion of the street corn topping.
-
Add optional toppings like diced avocado, jalapeños, or hot sauce for extra flavor.
Step 5: Garnish and Serve
-
Sprinkle extra cotija cheese and cilantro over the bowls for a final touch.
-
Serve warm and enjoy!
Notes
- Ensure your skillet is hot enough to char the corn properly for that authentic smoky flavor.
- Let the chicken rest after cooking to retain its juices and keep it tender.
- Adjust lime and chili levels to suit your taste preferences.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Calories: 550
- Sodium: 720 mg
- Protein: 35 g