Get ready to savor bold flavors and irresistible textures with this Street Corn Chicken Rice Bowl—a vibrant twist on classic comfort food. Juicy, seasoned chicken is served over fluffy rice and topped with smoky, creamy Mexican-style street corn, fresh herbs, and a sprinkle of tangy cheese. Every bite delivers a perfect mix of heat, crunch, and creaminess that makes this dish both satisfying and crave-worthy.
Why You’ll Love This Recipe:
One-Bowl Wonder: Minimal cleanup with maximum flavor and satisfaction!
Inspired by Street Food: Captures the excitement of Mexican street corn in a hearty bowl.
Bold, Balanced Flavor: Savory chicken, sweet corn, zesty lime, and creamy sauce in every bite.
Quick and Easy: Perfect for weeknight dinners or make-ahead lunches.
Customizable: Swap proteins, add veggies, or spice it up your way.
Ingredients
A little rustic charm, a lot of flavor punch—this one brings it all together. Here’s what you’ll need:
Cooked white rice: This serves as the hearty base of your bowl, providing a comforting texture.
Boneless, skinless chicken breasts: Tender and juicy, they soak up all the delicious spices.
Olive oil: A must for cooking the chicken, adding flavor and moisture.
Chili powder: This spice brings a warm kick, enhancing the overall flavor profile.
Garlic powder: A pantry staple that adds depth and aroma to the dish.
Cumin: Earthy and slightly nutty, it complements the other spices beautifully.
Salt and pepper: Essential for seasoning, bringing all the flavors together.
Corn kernels: Fresh, frozen, or canned, they add sweetness and a pop of color.
Cotija cheese: This crumbly cheese adds a creamy, salty finish to the bowl.
Mayonnaise: Used in the lime mayo, it adds creaminess and richness.
Lime juice: Brightens the dish with a zesty kick, balancing the flavors.
Fresh cilantro: A burst of freshness that ties everything together.
Avocado: Creamy slices that add richness and healthy fats.
Lime wedges: For serving, they enhance the dish with an extra squeeze of citrus.
For those looking to mix things up, consider adding diced jalapeños for heat or smoked paprika for a deeper flavor. If you want a vegetarian option, swap the chicken for black beans or grilled veggies. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Street Corn Chicken Rice Bowl
Creating your Street Corn Chicken Rice Bowl is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Each step is designed to keep things straightforward while ensuring maximum flavor. Let’s dive in!
Step 1: Prepare the Lime Mayo
In a medium bowl, combine the mayonnaise, lime juice, and half of the chopped cilantro. This zesty mixture will add a creamy, tangy touch to your bowl. Set it aside for drizzling later, and let those flavors meld together while you work on the rest of the dish.
Step 2: Season and Cook the Chicken
Take your boneless, skinless chicken breasts and drizzle them with olive oil. Sprinkle on the chili powder, garlic powder, cumin, salt, and pepper. Rub the spices in well to ensure every bite is flavorful. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, until it’s cooked through. Let it rest for a few minutes before slicing it into juicy pieces.
Step 3: Sauté the Corn
In a skillet, add the corn kernels and sauté them over medium heat. Cook for about 5 minutes until they’re heated through and slightly charred. This step enhances the sweetness of the corn. Don’t forget to season with salt and pepper to elevate the flavor!
Step 4: Assemble the Bowls
Now it’s time to bring everything together! Start with a generous base of cooked rice in each bowl. Layer on the sliced chicken, sautéed corn, and creamy avocado slices. Sprinkle cotija cheese on top for that perfect finishing touch. Drizzle the lime mayo mixture over everything and garnish with the remaining cilantro. Serve with lime wedges on the side for an extra burst of flavor!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Use a meat thermometer to ensure your chicken reaches 165°F for perfect doneness.
Don’t skip the resting time for the chicken; it keeps the meat juicy.
Feel free to customize toppings—try adding diced jalapeños or a drizzle of hot sauce for extra heat.
For a smoky flavor, grill the corn instead of sautéing it.
Equipment Needed
Grill or skillet: Either works for cooking the chicken; a grill adds a smoky flavor.
Medium bowl: Perfect for mixing the lime mayo.
Cutting board and knife: Essential for slicing the chicken and avocado.
Spatula or tongs: Handy for flipping the chicken while cooking.
Variations
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the corn for an extra layer of heat.
Vegetarian Delight: Swap the chicken for black beans or grilled vegetables like zucchini and bell peppers for a hearty vegetarian option.
Quinoa Base: Replace white rice with quinoa for a protein-packed, gluten-free alternative.
Herb Infusion: Experiment with different herbs like parsley or basil instead of cilantro for a unique flavor twist.
Cheese Swap: Try feta or goat cheese instead of cotija for a different creamy texture and taste.
Serving Suggestions
Side Salad: Pair your bowl with a fresh green salad dressed in a light vinaigrette for a refreshing contrast.
Drink Pairing: Enjoy with a cold Mexican lager or a zesty limeade to complement the flavors.
Presentation: Serve in colorful bowls and garnish with extra cilantro and lime wedges for a vibrant look.
FAQs about Street Corn Chicken Rice Bowl
Can I make the Street Corn Chicken Rice Bowl ahead of time?
Absolutely! You can prepare the chicken and corn in advance. Just store them separately in the fridge. When you’re ready to eat, reheat and assemble your bowl. It’s a great meal prep option!
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta or goat cheese works well as a substitute. They both add a creamy texture and a tangy flavor that complements the dish beautifully.
Is this recipe gluten-free?
Yes, the Street Corn Chicken Rice Bowl is naturally gluten-free! Just ensure that any sauces or additional ingredients you use are also gluten-free.
Can I use brown rice instead of white rice?
Definitely! Brown rice is a nutritious alternative that adds a nutty flavor and extra fiber. Just keep in mind that it may require a longer cooking time.
How can I make this dish spicier?
If you’re looking for a kick, add diced jalapeños to the corn or drizzle some hot sauce over the finished bowl. You can also increase the chili powder in the chicken seasoning for more heat!
Final Thoughts
Cooking the Street Corn Chicken Rice Bowl is more than just preparing a meal; it’s about creating a joyful experience. The vibrant colors and bold flavors come together to make every bite a celebration. Whether you’re sharing it with family or enjoying it solo after a long day, this dish brings comfort and satisfaction. Plus, it’s a fantastic way to explore the delicious world of Mexican cuisine right in your kitchen. So, roll up your sleeves, gather your ingredients, and let the aroma of this delightful bowl fill your home. You won’t regret it!
A delicious and vibrant meal that combines the flavors of street corn and tender chicken in a rice bowl.
Ingredients
Scale
2 cups cooked white rice
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges for serving
Instructions
In a medium bowl, combine the mayonnaise, lime juice, and half of the chopped cilantro. Set aside for drizzling over the bowl later.
Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
In a skillet, add the corn kernels and sauté over medium heat for about 5 minutes until heated through and slightly charred. Season with salt and pepper.
To assemble the bowls, start with a base of cooked rice. Top with sliced chicken, sautéed corn, avocado slices, and a sprinkle of cotija cheese.
Drizzle the lime mayo mixture over the top and garnish with the remaining cilantro. Serve with lime wedges on the side.
Notes
For extra flavor, try adding diced jalapeños or a sprinkle of smoked paprika to the corn.
If you prefer a vegetarian option, substitute the chicken with black beans or grilled vegetables.
