If you’re craving a meal that packs vibrant, fresh flavors, comes together in under half an hour, and feels like a fiesta in a bowl, you’re about to fall in love with the Street Corn Chicken Rice Bowl. This irresistible recipe brings together tender chunks of chicken, smoky charred corn coated in a zesty creamy sauce, fluffy rice, and plenty of bold flavors with just enough heat and tang. Every forkful feels like summer and is loaded with colorful ingredients, making it a perfect weeknight dinner or a standout addition to your meal prep rotation.
Ingredients You’ll Need
Each component of the Street Corn Chicken Rice Bowl is thoughtfully chosen, striking the perfect balance of warmth, texture, and zippy flavor. It’s delightfully simple, and every ingredient really shines—so choose fresh and high-quality options when possible!
- Cooked White or Brown Rice: The all-important base—choose whichever you prefer to soak up all the saucy, savory goodness.
- Boneless Skinless Chicken Breasts: Lean and packed with protein, diced chicken brings satisfying bites to every spoonful.
- Olive Oil: Just a splash helps the spices cling to the chicken and gives everything a luscious finish.
- Chili Powder: This adds a gentle warmth and unmistakable Mexican flair that lingers on your palate.
- Cumin: A must-have for earthy depth; its toasty, nutty notes play perfectly with the chicken and spices.
- Garlic Powder: For that sweet, mellow garlic flavor that melds into every layer of the bowl.
- Paprika: A touch of paprika infuses color and a whisper of smokiness that makes the spices pop.
- Corn Kernels: Fresh, frozen, or canned—use what’s handy. Charring them brings irresistible sweetness and complexity.
- Mayonnaise: The foundation of classic street corn (elote) creaminess—don’t skip this for that authentic taste.
- Sour Cream: Adds tang and lightens up the dressing, balancing all the rich, sweet flavors.
- Cotija Cheese: Crumbly, salty cotija is absolutely iconic in street corn—feta can sub in if you need.
- Lime Juice: Fresh-squeezed is best for zing that wakes up the whole bowl.
- Cilantro: A generous handful brings herby brightness and fantastic color.
- Salt and Pepper: Never overlook these—they tie everything together.
- Optional Toppings (Avocado, Jalapeños, Lime Wedges): For extra richness, heat, and finishing flair—personalize each bowl!
How to Make Street Corn Chicken Rice Bowl
Step 1: Season the Chicken
Start by tossing your cooked, diced chicken breasts in olive oil along with chili powder, cumin, garlic powder, paprika, salt, and pepper. This is where the magic happens: the spices will envelop the chicken pieces, turning them seriously flavorful. No bland chicken here! Give it a good stir so every morsel is fully coated and ready for bowl greatness.
Step 2: Char the Corn
Grab your skillet and heat it up over medium. Once hot, add the corn kernels and sauté, stirring occasionally, until they take on a golden-brown, slightly blackened char—about 5 to 7 minutes. That irresistible smoky-sweet aroma is a real game-changer for the Street Corn Chicken Rice Bowl, so don’t rush this step!
Step 3: Make the Street Corn Mixture
Transfer the charred corn to a bowl and, while it’s still warm, mix in mayonnaise, sour cream, cotija cheese, lime juice, and half of the chopped cilantro. Give everything a thorough stir. The creamy mixture will cling to each kernel, turning the humble corn into the flavor-packed highlight that makes this dish sing.
Step 4: Assemble the Bowls
Now comes the fun part. Divide the warm rice among four serving bowls. Top each bowl of rice with a generous heap of the seasoned chicken, followed by a heaping scoop (or two) of the street corn mixture. This layered approach ensures every bite delivers the full Street Corn Chicken Rice Bowl experience.
Step 5: Garnish and Serve
Scatter the remaining cilantro across the bowls for a final burst of green, then add any of your chosen toppings—think creamy diced avocado, spicy sliced jalapeños, and wedges of lime for squeezing just before you dig in. Serve warm and enjoy the festival of flavors!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
Don’t underestimate how much a sprinkle of fresh chopped cilantro, creamy avocado, and sharp cotija cheese elevates the final bowl. Jalapeño slices add spark, while lime wedges let everyone amp up the zesty flavor just how they like. The garnishes are your chance to personalize every Street Corn Chicken Rice Bowl for your mood or audience.
Side Dishes
This bowl is hearty enough to stand alone, but if you’re feeding a crowd or want to set an extra-festive table, consider pairing it with crisp tortilla chips and salsa, a chilled Mexican cucumber salad, or extra elote-style corn on the cob. Even a simple fresh fruit platter works wonders alongside the rich flavors.
Creative Ways to Present
Presentation transforms everyday meals into something special! Try layering the ingredients in a glass jar for an eye-catching meal prep, or arrange the components in rows for a modern “burrito bowl” look. You could even serve family-style, letting everyone build their own Street Corn Chicken Rice Bowl with all the fixings right at the table.
Make Ahead and Storage
Storing Leftovers
If you end up with extra ingredients, store each component of the Street Corn Chicken Rice Bowl separately in airtight containers in the fridge for up to three days. This way, you can easily assemble fresh bowls whenever hunger strikes without anything getting soggy or losing its punch.
Freezing
Chicken and rice freeze best, but steer clear of freezing the creamy street corn mix—dairy-based sauces can separate after thawing. If you want to prep ahead, freeze portions of the seasoned chicken and plain cooked rice. When you’re ready, all you’ll need is to quickly char fresh corn and stir up the sauce for a speedy, satisfying meal.
Reheating
To reheat, warm the rice and chicken in the microwave or a sauté pan until steaming. The corn mixture is best kept cool or at room temperature, so add it after reheating. Top with your favorite garnishes just before serving for maximum freshness and the best version of your Street Corn Chicken Rice Bowl.
FAQs
Can I make the Street Corn Chicken Rice Bowl vegetarian?
Absolutely! Swap out the diced chicken for black beans, crispy tofu cubes, or even roasted veggies—think bell peppers and zucchini—for a filling, protein-rich vegetarian version that’s just as flavorful.
What’s the best rice to use for this bowl?
Both white and brown rice work beautifully here, so use whatever you love or have on hand. If you want to boost the nutrition, try brown rice, quinoa, or even cauliflower rice for a lighter, low-carb twist.
Can I use pre-cooked or rotisserie chicken?
Yes! Using leftover or rotisserie chicken makes prep even faster—just toss the diced meat in olive oil and the spice mix so it soaks up all that delicious flavor before building your Street Corn Chicken Rice Bowl.
Is there a dairy-free option for the street corn mixture?
Definitely. Substitute vegan mayonnaise and dairy-free sour cream for the creamy elements, and use a plant-based cheese instead of cotija. The bowl will still have tons of flavor and crave-worthy texture!
How spicy is this recipe?
The Street Corn Chicken Rice Bowl is generally mild with a little warmth from the chili powder and paprika, but not overwhelming. Add sliced jalapeños or a pinch of cayenne if you want extra heat, or simply leave them off for a more kid-friendly meal.
Final Thoughts
There’s just something special about sharing a table with people you care about over a Street Corn Chicken Rice Bowl—every spoonful bursts with excitement, flavor, and color. It’s easy, endlessly customizable, and makes weeknights feel like a celebration. Give it a try, and you’ll see why it’s quickly become a household favorite!
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: Non-Vegetarian
Description
This Street Corn Chicken Rice Bowl recipe is a delicious and satisfying meal that brings together the flavors of tender chicken, seasoned corn, and creamy toppings over a bed of rice. It’s a perfect blend of Mexican-inspired ingredients in a convenient bowl.
Ingredients
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 boneless skinless chicken breasts (cooked and diced)
Seasoned Chicken:
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Lime wedges
Instructions
- Season the chicken: Season the cooked, diced chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Sauté corn: In a skillet over medium heat, sauté the corn until slightly charred, about 5–7 minutes.
- Prepare street corn mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, cotija cheese, lime juice, and half of the chopped cilantro. Stir until well mixed.
- Assemble bowls: Divide the cooked rice among four serving bowls. Top each with seasoned chicken and a generous spoonful of the street corn mixture. Garnish with remaining cilantro and any desired toppings like avocado or jalapeños. Serve warm with lime wedges on the side.
Notes
- This recipe is great for meal prep—store components separately and assemble when ready to eat.
- Substitute Greek yogurt for sour cream for a lighter option.
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