Save
This street corn chicken rice bowl comes together quickly and hits the spot when you want a flavorful weeknight meal that doesn’t feel like takeout. It’s got a great balance of smoky grilled chicken and creamy, tangy street-style corn that makes every bite exciting.
I first made this bowl when craving Mexican street food flavors but short on time. It quickly became a favorite that I make whenever I want something comforting but still fresh and bright.
Ingredients
- Boneless skinless chicken breasts: offer lean protein and cook quickly. Choose fresh chicken that feels firm and doesn’t have an off smell
- Olive oil: helps the spices adhere to the chicken and adds a mild fruitiness. Using high quality extra virgin oil makes a noticeable difference
- Chili powder and paprika: bring smoky depth and warmth. Look for fresh spices with vibrant color for best flavor
- Garlic powder and ground cumin: add layers of earthiness that play well with the chili and paprika
- Salt and pepper: enhance all other flavors so don’t skip or skimp
- Cooked jasmine or basmati rice: provides a fragrant base that soaks up the dressing and chicken juices. Fluff the rice well before assembling
- Corn kernels: provide crunch and sweetness—fresh grilled corn is ideal but frozen and canned work fine with a quick sauté
- Mayonnaise and sour cream: give the street corn its creamy tang. Use full fat versions for richer flavor
- Lime juice: adds bright acidity to balance the richness and bring everything together
- Cotija cheese: delivers salty crumbly texture that complements the corn and chicken perfectly. If unsure choose the freshest crumbly form
- Fresh cilantro: chopped right before serving adds an herbal brightness and punch
- Optional sliced jalapeños and diced avocado: let you customize spice level and creaminess
- Lime wedges for finishing: add fresh citrus brightness tableside
Instructions
- Prepare the Chicken:
- Mix olive oil chili powder paprika garlic powder cumin salt and pepper in a small bowl until combined. Pat chicken breasts dry then rub this spice mixture evenly all over the meat making sure every side is coated. Let it sit at room temperature for 10 minutes if you have time to let flavors develop.
- Cook the Chicken:
- Heat a grill or skillet over medium high heat until very hot. Place chicken breasts down and cook without moving for 6 to 7 minutes per side. They should release easily when ready and reach an internal temperature of 165 degrees Fahrenheit. Let the chicken rest on a plate covered loosely with foil for 5 minutes before slicing into strips against the grain to maintain tenderness.
- Prepare the Street Corn:
- If using fresh corn grill the ears directly on medium high heat turning occasionally until charred all around about 10 minutes. Once cooled cut the kernels off the cob. If using frozen or canned corn sauté in a hot pan with a splash of oil stirring occasionally until heated through and slightly caramelized about 5 minutes. Toss the warm corn with mayonnaise sour cream lime juice chili powder cotija cheese and chopped cilantro. Mix gently so the kernels remain intact but are well coated.
- Assemble the Bowl:
- Divide warm cooked rice evenly between serving bowls. Top with sliced chicken and then generous spoonfuls of the street corn mixture. Garnish with extra cotija cheese cilantro lime wedges and if using jalapeños or avocado add those too. Serve immediately for best texture.
My favorite part is the street corn mixture which is kind of like a creamy spicy salad on its own. I remember once making this at a summer cookout and everyone kept sneaking spoons from the bowl before it made it onto the rice.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. Keep the corn mixture separate from the chicken and rice to avoid sogginess. Reheat gently in a skillet or microwave stirring occasionally to warm evenly.
Ingredient Swaps
Chicken thighs can be used instead of breasts for juicier meat though cooking time may vary. Greek yogurt can replace sour cream to lighten the dish. Cotija can be swapped with feta for a similar salty crumbly feel. Grilled shrimp in place of chicken work well too for a seafood twist.
Serving Ideas
Serve alongside a simple green salad or pickled red onions to cut through the richness. Add a hot sauce drizzle or a dollop of guacamole for extra creaminess and heat. This bowl also pairs nicely with warm corn tortillas for a DIY taco night vibe.
This bowl is perfect for a flavorful weeknight dinner that feels special but is easy to make. Enjoy the bright fresh flavors in every bite.
Frequently Asked Recipe Questions
- → How should the chicken be seasoned for this dish?
Season the chicken breasts with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper to infuse a smoky and slightly spicy flavor.
- → What type of rice works best for this bowl?
Use jasmine or basmati rice for a fragrant, fluffy base that complements the bold flavors of the chicken and corn.
- → Can frozen or canned corn be used instead of fresh corn?
Yes, frozen or canned corn work well—just sauté them with a bit of oil to bring out their sweetness before mixing with the creamy toppings.
- → What gives the street corn its creamy texture?
Mayonnaise and sour cream combined with lime juice create the creamy, tangy coating that makes the corn flavorful and rich.
- → How can the dish be customized for more heat or freshness?
Add sliced jalapeños for extra heat or diced avocado for a fresh, creamy element that balances the spice.