If you are craving something vibrant, flavorful, and just downright delightful, this Street Corn Chicken Rice Bowl Recipe is the answer. It combines juicy grilled chicken, sweet charred corn with a smoky kick, creamy tangy sauce, and fresh toppings all served over a bed of rice. Every bite bursts with a perfect balance of textures and bold flavors that will have you coming back for more. Whether it’s a quick weeknight dinner or a casual weekend treat, this recipe is guaranteed to brighten your table and your mood.
Ingredients You’ll Need
The beauty of the Street Corn Chicken Rice Bowl Recipe lies in the simplicity of its ingredients, each playing a crucial role in creating that unforgettable taste. From the hearty chicken to the creamy sauce and bright cilantro, every component is essential for the perfect harmony of flavors and textures.
- Chicken breasts: Boneless and skinless for easy cooking and tenderness.
- Olive oil: Helps season the chicken and adds a subtle richness.
- Salt and pepper: Basic seasonings that enhance every bite.
- Cooked rice: Your base—white, brown, or any preferred type that soaks up all the flavors.
- Corn kernels: Fresh or frozen, essential for that sweet, juicy crunch.
- Butter: Adds a luscious, toasty flavor to the corn.
- Chili powder: Introduces a gentle smoky heat to the corn.
- Garlic powder: Boosts savory depth with its subtle pungency.
- Mayonnaise: Creates creaminess in the sauce without overpowering.
- Sour cream: Adds tang and smooth texture to the bowl.
- Lime juice: Brings brightness and a fresh zing to the sauce and final dish.
- Queso fresco: Crumbled cheese for salty, crumbly topping.
- Cilantro: Fresh herb to lift all the flavors with its vibrant green notes.
- Lime wedges: For serving, offering an extra burst of citrus freshness.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Cook the Chicken
Start by heating your grill or skillet over medium-high heat. Season those chicken breasts generously with salt, pepper, and olive oil to lock in moisture and flavor. Cook the chicken for about 6 to 7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). When done, let the chicken rest for at least 5 minutes; this rest period is key to keeping it juicy. Then slice into beautiful strips ready for your bowl.
Step 2: Char the Corn
In a small skillet, melt the butter over medium heat and add the corn kernels. Let them cook for 5 to 7 minutes, stirring occasionally so they get nicely charred and develop a bit of crispiness. Once you see those little golden-brown spots, season with chili powder, garlic powder, salt, and pepper. This gives the corn a smoky, spicy flavor that’s absolutely essential for the dish’s charm.
Step 3: Prepare the Creamy Sauce
While the chicken and corn are cooking, mix together the mayonnaise, sour cream, and lime juice in a small bowl. This creamy sauce will add a tangy, velvety finish to your bowl and tie all the ingredients together with refreshing citrus notes.
Step 4: Assemble Your Bowl
To build your Street Corn Chicken Rice Bowl Recipe, start with a bed of cooked rice in each bowl. On top, layer the sliced chicken and charred corn. Drizzle generously with the creamy lime sauce, then sprinkle with crumbled queso fresco and fresh chopped cilantro for a burst of color and texture. Don’t forget those lime wedges on the side—they are the perfect finishing touch!
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishes are the little stars that make your Street Corn Chicken Rice Bowl Recipe feel extra special. Along with the crumbled queso fresco and chopped cilantro, you can add thinly sliced radishes or a sprinkle of smoked paprika. These add freshness, crunch, and visual appeal that heighten the dining experience.
Side Dishes
This bowl works wonderfully on its own but pairs beautifully with light sides like a simple green salad with lime vinaigrette, black beans, or even some crispy tortilla chips for added texture. These options keep the meal balanced and vibrant without stealing the spotlight from the star of the show.
Creative Ways to Present
For an impressive presentation, try layering your bowl’s ingredients in clear glass jars or mason jars for a fun picnic or on-the-go option. Alternatively, use colorful bowls or serve the chicken strips skewered alongside the rice and corn for an easy-to-eat party version. A drizzle of sauce and a sprinkle of cilantro on the rim adds a touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Street Corn Chicken Rice Bowl Recipe components separately in airtight containers. Keep the chicken, rice, and corn chilled in the fridge for up to 3 days to maintain freshness and prevent sogginess.
Freezing
You can freeze the cooked chicken and rice individually, but for best flavor and texture, avoid freezing the corn and creamy sauce as their textures change after thawing. Wrap the chicken tightly and freeze for up to 2 months, and thaw safely in the fridge before reheating.
Reheating
When reheating, warm the chicken and rice gently in the microwave or a skillet with a splash of water to keep it moist. Reheat the corn separately in a pan to bring back its charred crispness. Add fresh sauce and toppings only after reheating to keep the bowl fresh and vibrant.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works just as well as fresh, especially when charred properly in the skillet. Just make sure to thaw it first and pat dry for the best texture when cooking.
What is the best type of rice to use in this bowl?
White rice is classic and neutral, but brown rice offers a nuttier flavor and more fiber. Feel free to use jasmine or basmati for a fragrant touch or even cauliflower rice for a low-carb option.
How spicy is this Street Corn Chicken Rice Bowl Recipe?
The spice level is mild to moderate since the chili powder adds gentle smoky heat. You can always adjust the amount based on your preference or add a pinch of cayenne for more kick.
Can I substitute the queso fresco?
Yes, if you can’t find queso fresco, feta cheese is a great substitute. It has a similar crumbly texture and salty tang that complements the bowl perfectly.
Is this recipe gluten-free?
Yes, the Street Corn Chicken Rice Bowl Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking for a wholesome, grain-based meal without gluten.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is the kind of meal you’ll want to keep coming back to, with each ingredient doing its part to create a harmonious and delicious bowl. It’s simple enough for a weeknight but impressive enough for guests, and the fresh, vibrant flavors make it a real crowd-pleaser. Give it a try—you might just discover your new favorite dinner!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
This Street Corn Chicken Rice Bowl is a flavorful and vibrant meal combining tender grilled chicken, charred corn with a smoky spice blend, and a creamy lime sauce served over a bed of rice. Topped with crumbled queso fresco and fresh cilantro, it’s an easy, satisfying dish perfect for a quick weeknight dinner or casual lunch.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
Rice and Corn
- 1 cup cooked rice (white, brown, or your choice)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp butter
- 1 tsp chili powder
- ½ tsp garlic powder
Creamy Sauce and Toppings
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- ¼ cup crumbled queso fresco (or feta cheese)
- 1 tbsp chopped cilantro
- ½ lime, cut into wedges (for serving)
Instructions
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil evenly on both sides. Place the chicken onto the hot surface and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) for safe consumption. Remove from heat and allow the chicken to rest for 5 minutes to let the juices redistribute before slicing into strips.
- Char the Corn: In a small skillet over medium heat, melt the butter. Add the corn kernels and cook for 5-7 minutes, stirring occasionally to ensure even charring and a slight crispiness develops. Season the corn with chili powder, garlic powder, salt, and pepper to taste. Stir well to combine flavors.
- Prepare the Creamy Sauce: In a small bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth and well combined. This sauce will add a tangy, creamy element to the dish.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Layer the sliced grilled chicken on top of the rice, followed by the charred corn. Drizzle each bowl generously with the creamy lime sauce. Sprinkle crumbled queso fresco and chopped cilantro over the top for added flavor and freshness. Serve each bowl with lime wedges to squeeze over before eating.
Notes
- Use white or brown rice depending on your preference or substitute with quinoa for a healthier twist.
- For a spicier kick, add a pinch of cayenne pepper to the corn while cooking.
- Queso fresco can be replaced with feta cheese if unavailable, as they have similar crumbly textures and tangy flavors.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and reheated gently before assembling the bowls.
- Fresh corn can be substituted with frozen corn; just ensure it’s well drained before cooking to avoid excess moisture.
