The Street Corn Chicken Rice Bowl is a fun and tasty mix of juicy grilled chicken, creamy corn, and fluffy rice all tossed together with a little bit of spice and tang. It’s kind of like the classic street corn you love, but turned into a hearty meal that’s easy to enjoy any day of the week.
I really like making this bowl when I want something satisfying but not too heavy. The combination of charred corn and tender chicken with a zesty sauce always hits the spot. I usually add a sprinkle of cheese and some fresh cilantro on top because it makes everything pop with flavor and look extra inviting.
One of my favorite ways to eat this is straight from the bowl, no fuss, maybe with a squeeze of lime to brighten it all up. It’s great for a quick lunch or a casual dinner, and everyone seems to enjoy the fresh mix of textures and tastes. It’s the kind of dish that feels like a little celebration in your mouth!
Key Ingredients & Substitutions
Chicken: Using boneless skinless chicken breasts keeps things lean and cooks quickly. You can swap for thighs if you prefer juicier meat.
Corn: Fresh corn adds sweetness and crunch. Frozen corn works fine too—just thaw and pat dry before cooking for a good sear.
Cheese: Cotija cheese is classic for street corn flavor, but feta or queso fresco are tasty alternatives if cotija isn’t available.
Spices: Chili powder and smoked paprika give smoky warmth. Feel free to adjust amounts based on your spice preference.
Sauce: A mix of mayo and sour cream creates a creamy, tangy coating for the corn. You can use Greek yogurt instead of sour cream for a lighter option.
Avocado & Lime: Avocado adds creaminess and lime brightens the whole bowl up. Both are important for balance and texture.
How Do I Get Perfectly Charred Corn Without Burning It?
Charred corn is key to that authentic street corn flavor, but it’s easy to burn if you’re not careful. Here’s a simple way to get just the right level of char:
- Heat your skillet or grill over medium-high. You want it hot enough to sear but not so hot that the corn burns immediately.
- Cook the corn kernels without stirring too much. Let them sit for 2-3 minutes to develop color on one side before stirring or shaking the pan.
- Keep an eye on the corn and stir just enough to get even charring without browning too fast.
- If using frozen corn, make sure to dry it well first so it sautés instead of steams.
With a bit of patience, you’ll have corn with a delicious smoky flavor and a little crisp texture—just like street corn in a bowl!
Equipment You’ll Need
- Skillet or grill pan – I like using a cast-iron skillet because it gets very hot and gives good char to the corn and chicken.
- Knife and cutting board – for chopping chicken, corn, avocado, and cilantro easily.
- Mixing bowls – to toss the spices, sauce, and prepare toppings.
- Measuring spoons and cups – for precise seasoning and ingredient amounts.
- Serving bowls – to assemble and enjoy your colorful, hearty bowls.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu if you’d like a different protein or need a vegetarian option.
- Add a sprinkle of smoked paprika or chili flakes for extra heat or smoky flavor.
- Mix in chopped roasted jalapeños or pickled red onions for tangy-spicy bites.
- Top with shredded cheese, sour cream, or a spicy salsa for more flavor layers.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (preferably jasmine or long grain)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 ears fresh corn, kernels removed (or 1.5 cups frozen corn)
- 1 avocado, sliced or mashed as guacamole
- 1 lime, cut into wedges
- 1 small jalapeño, thinly sliced (optional, for spice)
- Fresh cilantro, chopped (for garnish)
- 1/2 cup crumbled cotija cheese (or feta as substitute)
For the Seasoning and Sauce:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend time seasoning and cooking the chicken and corn, mixing the sauce, and assembling the bowl. It’s quick enough for a weeknight dinner but packs plenty of flavor.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Make sure every piece is well coated with the spices.
2. Cook the Chicken:
Heat a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
3. Cook the Corn:
In the same skillet (or on a grill), add the corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender. Be careful not to burn it.
4. Make the Street Corn Sauce:
In a small bowl, mix together the mayonnaise and sour cream until smooth. This creamy sauce will add that classic street corn flavor to your dish.
5. Assemble the Bowl:
Divide the cooked rice into serving bowls. On one side, add the charred corn and drizzle it generously with the mayo-sour cream sauce.
6. Add Chicken and Toppings:
Place the cooked chicken pieces next to the corn. Add slices or scoops of avocado to your bowl. Then sprinkle the cotija cheese on top of the chicken and corn for a nice tangy finish.
7. Garnish and Serve:
If you like some heat, add the thinly sliced jalapeños over the bowl. Finish by sprinkling fresh chopped cilantro on top. Serve with lime wedges on the side so you can squeeze fresh lime juice over everything right before eating.
Enjoy your flavorful, colorful Street Corn Chicken Rice Bowl warm — a perfect combination of smoky, creamy, spicy, and fresh tastes all in one bowl!
Can I Use Frozen Corn Instead of Fresh?
Yes! Just thaw the frozen corn completely and pat it dry before cooking to prevent steaming. Then cook it the same way to get a nice char and smoky flavor.
How Can I Make This Dish Vegetarian?
Replace the chicken with grilled tofu, tempeh, or roasted vegetables like zucchini and bell peppers. Season and cook them similarly for a tasty vegetarian bowl.
Can I Prepare the Ingredients Ahead of Time?
Absolutely! You can cook the chicken and rice a day ahead and store them in the fridge. Reheat gently before assembling the bowl. The sauce and toppings are best added fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and corn separately in a skillet to maintain their texture before assembling the bowl again.