If you are craving a vibrant, flavor-packed meal that’s both comforting and fresh, this Street Corn Chicken Rice Bowl Recipe is your new best friend in the kitchen. It brilliantly combines tender chicken, fluffy rice, and the irresistible tang of Mexican street corn all in one bowl, making every bite a delightful celebration. Simple ingredients come together with a punch of smoky spice and creamy zest, transforming weeknight dinners or meal prep into an exciting, tasty experience you’ll want to enjoy again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the perfect balance of flavors and textures. From the charred sweetness of corn to the creamy, zesty sauce, these components make this dish so irresistible and colorful.
- 2 cups cooked white or brown rice: The fluffy base that soaks up all the delicious flavors.
- 2 cups cooked and shredded or diced chicken breast (grilled or rotisserie): A lean protein that adds heartiness and comfort.
- 1 tablespoon olive oil: Essential for perfectly charring the corn without burning.
- 2 cups corn kernels (fresh, canned, or frozen): The star ingredient giving the bowl that iconic sweet, smoky crunch.
- 1/4 cup mayonnaise: Adds creamy richness and helps bind the sauce together.
- 2 tablespoons sour cream or Greek yogurt: Brings tang and lightness to the creamy sauce.
- 1/2 teaspoon chili powder: Adds a subtle spicy warmth to keep things interesting.
- 1/4 teaspoon smoked paprika: Boosts the smoky depth and color of the sauce.
- 1/4 teaspoon garlic powder: For that underlying savoriness without overpowering.
- Juice of 1 lime: Infuses fresh citrus brightness that truly wakes up the whole bowl.
- 1/3 cup crumbled cotija or feta cheese: Salty, tangy crumbles that top off each mouthful perfectly.
- 2 tablespoons chopped fresh cilantro: Adds herbal freshness and bursts of green color.
- Salt and pepper to taste: The simple seasonings to enhance every element.
- Optional toppings (sliced avocado, pickled red onions, jalapeños, extra lime wedges): These bring layers of texture, spice, and creaminess to customize your bowl.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Char the Corn
Heat olive oil in a skillet over medium-high heat until shimmering. Toss in the corn kernels and cook, stirring occasionally, for about 5 to 7 minutes or until the corn is lightly charred and bursting with smoky flavor. This step is key for authentic texture and taste, so don’t rush it.
Step 2: Prepare the Creamy Sauce
While the corn cools just a bit, whisk together mayonnaise, sour cream (or Greek yogurt), chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper in a medium bowl. This dreamy sauce is the heart of the Street Corn Chicken Rice Bowl Recipe, marrying smoky, tangy, creamy, and spicy flavors into one irresistible mix.
Step 3: Combine the Corn and Sauce
Stir the charred corn into your sauce along with the cotija cheese and chopped cilantro. This combination creates the signature street corn topping that’s creamy yet fresh, rich yet lively, making every bite sing.
Step 4: Assemble Your Rice Bowls
Divide the warm cooked rice into four bowls. Pile on the shredded chicken and generously spoon the street corn mixture on top. Feel free to add optional toppings like creamy avocado slices, tangy pickled red onions, or fiery jalapeños to suit your taste buds.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh cilantro leaves and extra crumbled cotija cheese are perfect finishing touches that add bursts of herbal brightness and salty texture. Don’t forget a wedge of lime on the side to squeeze over the bowl just before digging in — it lifts the flavors and adds a beautiful fresh zing.
Side Dishes
This bowl is complete as a satisfying main, but pairing it with a simple side like a crisp green salad or some crunchy tortilla chips can add wonderful contrast. A chilled Mexican-style corn salad or guacamole also complements the rich and smoky flavors beautifully.
Creative Ways to Present
For a fun twist, serve this Street Corn Chicken Rice Bowl Recipe in mini mason jars or meal prep containers for grab-and-go lunches. You can even turn it into a stuffed pepper or taco filling for a creative presentation sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover bowls store beautifully in airtight containers in the refrigerator for up to 3 days. Keep any optional toppings separate until serving to preserve their fresh texture and flavor.
Freezing
For longer storage, freeze the cooked rice and chicken together in freezer-safe containers or bags for up to 2 months. The street corn mixture is best made fresh but can be frozen separately and thawed gently when ready to serve.
Reheating
Reheat rice and chicken gently in the microwave or on the stovetop until warmed through. Add the street corn topping after reheating to maintain its bright and creamy texture. A quick squeeze of lime brightens everything back up perfectly.
FAQs
Can I use a different type of rice for this recipe?
Absolutely! While white or brown rice works wonderfully, you can substitute with quinoa, cauliflower rice, or even a wild rice blend for added nutrition and texture.
Is this recipe spicy?
The base recipe has a mild to medium spice level from chili powder and optional jalapeños, but you can easily adjust the heat by adding cayenne pepper or hot sauce if you like things fiery.
Can I use leftover rotisserie chicken for this bowl?
Yes, leftover rotisserie chicken is a fantastic shortcut that saves time while still adding incredible flavor and tenderness to your bowls.
Is this recipe suitable for meal prep?
Definitely. This Street Corn Chicken Rice Bowl Recipe stores well and tastes great cold or reheated, making it a perfect option for busy weekday lunches or dinners.
What can I use instead of cotija cheese?
If cotija isn’t available, feta cheese is a great substitute offering similar salty, crumbly texture, or try grated Parmesan for a slightly different but delicious twist.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is such a joy to make and even more satisfying to eat. It hits all the right notes of smoky, creamy, tangy, and savory while being flexible enough to customize to your liking. Whether you’re cooking for your family or meal prepping for the week, this bowl is guaranteed to become a favorite go-to. Give it a try and watch everyone ask for seconds!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
A vibrant and flavorful Mexican-American Street Corn Chicken Rice Bowl featuring tender grilled or rotisserie chicken, charred corn in a creamy, tangy sauce, and topped with crumbled cotija cheese and fresh cilantro. This easy stovetop recipe is perfect for meal prep and customizable with optional toppings like avocado and pickled onions.
Ingredients
Main Ingredients
- 2 cups cooked white or brown rice
- 2 cups cooked and shredded or diced chicken breast (grilled or rotisserie)
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, canned, or frozen)
Street Corn Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Juice of 1 lime
Toppings and Garnishes
- 1/3 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Optional: sliced avocado, pickled red onions, jalapeños, extra lime wedges
Instructions
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool slightly.
- Make the Street Corn Sauce: In a small bowl, mix together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper until smooth. Stir the charred corn, crumbled cotija cheese, and chopped cilantro into the sauce until well combined.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with shredded or diced chicken. Spoon generous amounts of the street corn mixture over the chicken and rice.
- Add Optional Toppings: Add optional toppings like sliced avocado, pickled red onions, jalapeños, and additional cilantro if desired. Serve with lime wedges on the side for squeezing over the bowl.
Notes
- This dish is excellent for meal prep and can be served warm or cold.
- Use quinoa or cauliflower rice instead of white or brown rice for a lower-carb alternative.
- To increase heat, add hot sauce or cayenne pepper to the street corn sauce mixture.
