If you’re chasing bold flavors, creamy textures, and a little kick in every bite, you’re about to fall hard for the Street Corn Chicken Rice Bowl. This vibrant dish brings the irresistible magic of Mexican street corn together with juicy spiced chicken and hearty rice, all bundled up in an easy weeknight bowl. Perfect for a quick family dinner or a meal prep superstar, this recipe bursts with color and tastes like a mini fiesta in every spoonful.
Ingredients You’ll Need
All it takes is a handful of everyday ingredients to make something truly special. Each element in the Street Corn Chicken Rice Bowl plays a role, whether it’s adding flavor, color, or just that perfect touch of creaminess. Here’s how you build your bowl:
- Chicken: Use boneless, skinless chicken breasts for lean, tender protein that soaks up spices beautifully.
- Olive Oil: A little olive oil helps the seasoning cling to the chicken and gives it a golden, caramelized finish.
- Chili Powder: This adds a gentle warmth and the smoky base note that makes the bowl unforgettable.
- Paprika: Sweet paprika brings color and depth, enhancing the overall spice blend.
- Cumin: Just a sprinkle offers that earthy, nutty flavor essential to Mexican-inspired dishes.
- Garlic Powder: For mellow, aromatic garlic flavor without the fuss of peeling cloves.
- Salt: Essential for bringing all the flavors to life—don’t skip it.
- Black Pepper: Adds a finishing bite and rounds out the spice mix.
- Cooked Rice: White or brown rice works—whichever you prefer as your fluffy bowl base.
- Corn Kernels: Grilled, roasted, or even canned and well-drained corn all deliver that classic street corn sweetness and crunch.
- Mayonnaise: The creamy backbone of the street corn topping.
- Sour Cream: Lightens up the corn topping with its tangy, cooling flavor.
- Cotija Cheese: Crumbled cotija brings salty, crumbly goodness that mimics the best street corn.
- Lime Juice: Fresh lime juice brightens everything and ties the flavors together.
- Cilantro: Chopped cilantro for herbal freshness and a burst of green color.
- Smoked Paprika: Adds another hit of sweet smokiness to the corn mixture.
- Jalapeño (optional): Thinly sliced for those who like a little extra kick.
- Extra Lime Wedges: For squeezing over your bowl just before digging in—pure magic!
How to Make Street Corn Chicken Rice Bowl
Step 1: Spice Up the Chicken
Start by tossing your bite-sized chicken pieces in a bowl with olive oil, chili powder, paprika, cumin, garlic powder, salt, and black pepper. Make sure each piece is well coated so every bite is bursting with flavor—your taste buds will thank you!
Step 2: Sizzle and Cook
Heat a large skillet on medium. Once it’s nice and hot, add your seasoned chicken and cook for 6 to 8 minutes, stirring every so often. You’re aiming for juicy, golden pieces with that irresistible slightly crispy edge—no dry or bland chicken allowed!
Step 3: Mix Up the Street Corn Topping
While your chicken works its magic, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and smoked paprika in a bowl. Mix until everything is well combined and gloriously creamy. This mix is the soul of the Street Corn Chicken Rice Bowl—it tastes like pure summer.
Step 4: Build Those Bowls
Divide the warm cooked rice between four bowls. Top each one with a generous helping of the hot chicken, follow it up with that creamy street corn mixture, and don’t forget the sliced jalapeños if you’re feeling spicy!
Step 5: Garnish and Serve
Finish your Street Corn Chicken Rice Bowl by sprinkling extra cilantro, crumbled cotija, and a wedge or two of lime on top. This finishing touch delivers a burst of freshness and color that makes each bowl simply irresistible.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
The finishing touches make all the difference! I love sprinkling on extra cotija cheese, fresh cilantro, and adding a few lime wedges. If you’re a fan of a little heat, thinly sliced jalapeños on top are totally worth it for that pop of green and pleasant spice.
Side Dishes
This bowl is a meal on its own, but if you want to really make it a spread, serve with warm flour or corn tortillas, a fresh side salad loaded with tomatoes and avocado, or even a quick guacamole. Some crispy tortilla strips or chips on the side add a fantastic crunch!
Creative Ways to Present
Try arranging all the toppings in separate bowls and let everyone build their own Street Corn Chicken Rice Bowl at the table—it’s a fun, interactive dinner that’s perfect for families or casual get-togethers. Layer the components for a stunning look in a clear glass bowl or serve smaller portions in cups for party appetizers!
Make Ahead and Storage
Storing Leftovers
Extra Street Corn Chicken Rice Bowl ingredients store beautifully! Keep the chicken, rice, and street corn mixture in separate containers in the refrigerator for up to 3 days. Store garnishes separately to keep them fresh and vibrant.
Freezing
For longer storage, freeze the cooked chicken and rice together in airtight containers for up to 2 months. Skip freezing the corn topping, as the mayo and cheese mixture doesn’t thaw quite as creamy, but everything else withstands the freezer well.
Reheating
Reheat the chicken and rice gently on the stovetop or microwave until steaming hot. Add a splash of water or extra lime juice if things look dry. Always add the street corn topping and garnishes fresh after reheating for the best flavor and texture.
FAQs
Can I make this Street Corn Chicken Rice Bowl dairy-free?
Absolutely! Swap the mayo and sour cream for their plant-based versions, and use a vegan cheese or sprinkle with nutritional yeast. You’ll still capture that signature creamy, tangy street corn experience.
What’s the best way to make it spicier?
To amp up the heat, toss in extra jalapeño slices, add a drizzle of your favorite hot sauce, or even sprinkle in some chili flakes. Customize the spice to your taste and enjoy the extra zing!
Is there a way to lighten up the Street Corn Chicken Rice Bowl?
Definitely! Replace both the mayo and sour cream with Greek yogurt for a lighter, protein-packed twist, or cut back on the cheese for fewer calories. You’ll still get all the delicious flavors with less richness.
Can I use rotisserie or leftover chicken?
Yes, leftover rotisserie chicken is a fantastic shortcut. Just toss it with the spice blend and warm in the skillet before assembling your bowl—this saves time and prevents food waste!
What’s a good substitute for cotija cheese?
If you can’t find cotija, crumbled feta or even grated Parmesan work really well. Both bring a salty, crumbly texture that pairs perfectly with the sweet corn and tangy toppings.
Final Thoughts
If you haven’t tried a Street Corn Chicken Rice Bowl yet, you’re missing out on the easiest way to get big, bold flavors on your dinner table. It’s endlessly customizable, crowd-pleasing, and comes together in just 30 minutes. Give it a whirl, and don’t forget to make it your own—you’ll want this recipe on repeat all year long!
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Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender chicken seasoned with aromatic spices, creamy street corn topping, and fluffy rice. Perfect for a quick and delicious weeknight dinner!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 3 cups cooked white or brown rice
- 1 1/2 cups corn kernels (grilled, roasted, or canned and drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon smoked paprika
- 1 jalapeño, sliced (optional)
- Extra lime wedges for serving
Instructions
- Prepare the Chicken: In a medium bowl, toss chicken pieces with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in a skillet until golden and fully cooked.
- Make the Street Corn Topping: Mix corn with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and smoked paprika.
- Assemble the Bowls: Divide rice into serving bowls. Top with cooked chicken, street corn mixture, and jalapeños. Garnish with cilantro, cotija, and lime wedges. Serve warm.
Notes
- To make it spicier, add hot sauce or extra jalapeño.
- For a lighter version, use Greek yogurt instead of sour cream and mayo.
- This recipe also works well with grilled or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
