Nothing beats the vibrant flavors and comforting warmth of a Street Corn Chicken Rice Bowl Recipe. This dish brings together tender spiced chicken, charred sweet corn, creamy tangy sauce, and fluffy rice in a bowl that feels like a celebration of bold and fresh tastes with every bite. If you love the irresistible charm of Mexican street corn but want a meal that’s hearty and satisfying, this recipe will quickly become your go-to. It’s easy to make, packed with flavor, and a fantastic way to brighten up your dinner routine.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in layering flavor, texture, or color, creating a dish that’s as exciting to look at as it is to eat. Don’t underestimate the power of simple, fresh ingredients in crafting this crowd-pleaser.
- 1 cup of long-grain white rice: Provides the perfect fluffy base that soaks up all those delicious juices.
- 2 cups of water: Essential for perfectly cooking the rice to tender perfection.
- 1 tablespoon of olive oil: Adds moisture and helps sear the chicken beautifully.
- 1 pound of boneless, skinless chicken breasts: The hearty protein that carries the spice and pairs wonderfully with corn.
- 1 teaspoon of chili powder: Brings warmth and a subtle smoky kick to the chicken.
- 1 teaspoon of cumin: Delivers an earthy depth that’s essential in Tex-Mex seasoning.
- 1/2 teaspoon of paprika: Adds mild sweetness and a lovely color to the spice mix.
- 1/4 teaspoon of garlic powder: For a subtle punch of garlic flavor without overpowering.
- Salt and pepper to taste: Balances and enhances all seasonings.
- 2 ears of corn, husked or 1 can of corn (drained): The star of the street corn flavor — sweet with a satisfying crunch or tenderness.
- 1 tablespoon of butter: Adds richness and helps char the corn to perfection.
- 1/4 cup of mayonnaise: Creamy base for the signature street corn sauce.
- 2 tablespoons of sour cream: Offers tanginess and smooth texture for the sauce.
- 1 tablespoon of lime juice: Brightens the sauce with a fresh citrus zest.
- 1 cup of cotija cheese, crumbled: Salty and crumbly, it’s a must-have for authentic street corn flavor.
- 1/4 cup of fresh cilantro, chopped: Adds a fresh herbal note and vibrant green color.
- 1 jalapeño, sliced for garnish (optional): For those who like a little extra heat with their meal.
- Lime wedges for serving: A final squeeze of lime juice elevates each bowl perfectly.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Perfectly Cook the Rice
Start strong by rinsing the rice under cold water until it runs clear; this removes excess starch and prevents it from getting gummy. Then, cook the rice gently in water with a pinch of salt until tender and fluffy. This simple step lays a soft foundation that balances the bold toppings.
Step 2: Season the Chicken
While the rice is simmering, it’s time to flavor your chicken. Mix chili powder, cumin, paprika, garlic powder, salt, and pepper, then coat your chicken breasts evenly. This spice blend will infuse the chicken with a warm, vibrant taste that’s key to the dish’s character.
Step 3: Cook the Chicken to Juicy Perfection
Heat olive oil in a skillet and cook the chicken over medium heat, about 6 to 7 minutes per side, until the internal temperature hits 165°F (75°C). Letting the chicken rest afterward keeps it juicy and tender, ready to be diced and added to the mix.
Step 4: Char the Corn
In the same skillet, melt butter and add your corn. Whether fresh or canned, cooking it until slightly charred brings out sweetness and adds a smoky, irresistible flavor dimension that mimics authentic street corn’s magic.
Step 5: Prepare the Street Corn Sauce
Combine mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese in a small bowl. This sauce delivers the creamy, tangy coating that ties the corn and chicken together beautifully.
Step 6: Combine the Ingredients
Dice your rested chicken and stir it into the skillet with the charred corn. Pour in the street corn sauce and toss everything until evenly coated in that rich, flavorful creaminess that makes this bowl irresistible.
Step 7: Assemble Your Street Corn Chicken Rice Bowl Recipe
Dish out a generous scoop of fluffy rice into bowls and pile on the creamy chicken and corn mixture. Sprinkle the remaining cotija cheese and fresh cilantro on top for a burst of flavor and color that makes every bite exciting.
Step 8: Garnish and Serve
Add jalapeño slices for a spicy kick and lime wedges to squeeze fresh juice over the top just before eating — these final touches bring bright contrast and optional heat to complete the experience.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh cilantro, extra crumbled cotija cheese, and sliced jalapeños make fantastic garnishes that add bursts of zesty, cooling, and spicy notes. Don’t forget those lime wedges! A squeeze of juice right before digging in lifts the entire dish.
Side Dishes
This bowl stands beautifully on its own, but if you want to round out the meal, serve with a side of black beans or a crisp Mexican cabbage slaw. Both add textural contrast and keep the meal vibrant and colorful.
Creative Ways to Present
For a crowd or a casual feast, present the components separately in bowls so everyone can customize their own Street Corn Chicken Rice Bowl Recipe. Or, layer the ingredients in a large casserole dish for a festive, family-style presentation that’s both colorful and fun.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate. The flavors meld beautifully overnight, making for a tasty next-day meal. It will keep well for up to 3 days.
Freezing
This dish freezes best without the fresh garnishes. Store the chicken and corn mixture separately from the rice in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave. Adding a splash of water or a small dab of butter helps maintain moisture. Fresh cilantro, cotija, and lime wedges can be added after reheating to refresh the flavors.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While long-grain white rice is recommended for its fluffiness, you can use brown rice or even quinoa for a nuttier flavor and chewier texture. Just adjust cooking times accordingly.
Is the chicken breast the best cut to use?
Chicken breasts are ideal here because they cook evenly and stay tender with the seasoning. You could also use chicken thighs if you prefer darker meat with more fat and flavor.
Can I make this recipe vegan or vegetarian?
Yes! Substitute the chicken with grilled tofu or roasted vegetables and replace cotija with a vegan cheese alternative. The street corn sauce can be recreated with vegan mayo and sour cream as well.
How spicy is the dish with the jalapeño garnish?
The jalapeño garnish adds a medium level of heat that you can adjust or omit based on your heat preference. The spice seasoning on the chicken is mild and balanced.
Can I prepare parts of this recipe in advance?
You can absolutely cook the rice, chicken, and corn mixture ahead of time and store them separately. This makes assembly quick and easy—perfect for busy weeknights.
Final Thoughts
If you’re craving a meal that’s bursting with flavor, easy to make, and perfect for any day of the week, you really can’t go wrong with the Street Corn Chicken Rice Bowl Recipe. It’s a wonderful blend of smoky, tangy, creamy, and fresh elements that I promise will leave you coming back for more. Give it a try, and you’ll soon understand why this dish has a permanent place in my recipe rotation!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring tender spiced chicken, charred corn, and a creamy tangy sauce, all served over fluffy long-grain white rice and topped with cotija cheese, fresh cilantro, and optional jalapeño for a perfect balance of smoky, spicy, and fresh flavors.
Ingredients
Rice
- 1 cup of long-grain white rice
- 2 cups of water
- Pinch of salt
Chicken
- 1 tablespoon of olive oil
- 1 pound of boneless, skinless chicken breasts
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
Corn Mixture
- 2 ears of corn, husked (or 1 can of corn, drained)
- 1 tablespoon of butter
Street Corn Sauce
- 1/4 cup of mayonnaise
- 2 tablespoons of sour cream
- 1 tablespoon of lime juice
- 1 cup of cotija cheese, crumbled (divided)
Garnishes
- 1/4 cup of fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes until the rice is tender and the water is absorbed.
- Heat the skillet: While the rice is cooking, heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the chicken: Pat the chicken breasts dry and evenly season both sides with chili powder, cumin, paprika, garlic powder, salt, and pepper to infuse bold southwestern flavors.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the pan and allow the chicken to rest for juiciness.
- Char the corn: In the same skillet, add the butter and then the corn. If using fresh corn, cook for 5-7 minutes stirring frequently until slightly charred for smoky depth; if using canned corn, cook for 3-4 minutes to warm through.
- Prepare the street corn sauce: In a small bowl, mix mayonnaise, sour cream, lime juice, and half of the cotija cheese to create the creamy, tangy street corn sauce.
- Combine chicken and sauce: Dice the cooked chicken into bite-sized pieces and add them back to the skillet with the corn. Pour the street corn sauce over and stir gently to coat everything evenly.
- Assemble the bowls: Spoon cooked rice into serving bowls, top with the chicken and corn mixture, then sprinkle with the remaining cotija cheese and chopped fresh cilantro for brightness.
- Garnish and serve: Add sliced jalapeño on top if desired for heat and serve with lime wedges on the side to squeeze over for extra zest.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; cook times may vary slightly.
- For a vegetarian version, omit chicken and add extra corn or other grilled vegetables.
- Jalapeño garnish is optional and can be adjusted based on your preferred spice level.
- If using canned corn, drain it well before cooking and reduce cook time to avoid mushiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
