If you’ve been searching for a dish that brings together bold flavors, satisfying textures, and bright colors all in one bowl, the Street Corn Chicken Rice Bowl Recipe is exactly what you need. This vibrant recipe perfectly marries smoky, spicy grilled chicken with creamy, tangy Mexican street corn-inspired toppings layered over fluffy jasmine rice. Every bite bursts with freshness and warmth, making it one of my all-time favorite meals that’s easy enough for weeknights but impressive enough to serve guests. Trust me, once you try this, it will become your go-to comfort dish with a fun twist.
Ingredients You’ll Need
To create this Street Corn Chicken Rice Bowl Recipe, you only need simple, everyday ingredients that work together in harmony. Each one brings a unique punch of flavor or texture—whether it’s the smoky spices on the chicken, the creamy tanginess of the mayo mixture, or the zing of fresh lime and cilantro.
- Cooked jasmine rice: The fragrant, fluffy base that soaks up all the delicious flavors perfectly.
- Boneless, skinless chicken breasts: Tender and juicy, great for marinating in bold spices and grilling.
- Olive oil: Helps the spices stick to the chicken and adds a mild richness.
- Paprika, garlic powder, onion powder, chili powder: A smoky and aromatic spice mix that gives the chicken its signature flavor.
- Salt and pepper: Essential seasoning to bring out all the flavors.
- Frozen corn: Convenient and sweet, perfect for charring in butter.
- Butter: Adds richness and helps the corn caramelize beautifully.
- Mayonnaise and sour cream: Creamy components that mimic classic Mexican street corn sauce.
- Cotija cheese: Crumbled for a salty, crumbly texture that finishes the dish elegantly.
- Lime: Adds a fresh, zesty brightness that lifts the flavors.
- Fresh cilantro: Herbaceous and bright, it adds color and freshness.
- Jalapeño (optional): Provides a spicy kick for those who like a little heat.
- Hot sauce (optional): Another way to add heat and depth if desired.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prep and Season the Chicken
First, preheat your grill or stovetop grill pan to medium-high heat to get it hot enough for that perfect sear. While it’s heating, mix together olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice blend evenly all over your chicken breasts to ensure every bite is packed with flavor. This seasoning combo gives the chicken a beautiful smoky, savory aroma that’s simply irresistible.
Step 2: Grill the Chicken
Place the seasoned chicken breasts onto the hot grill and cook them for about 6 to 7 minutes per side. This timing ensures the chicken cooks through while developing those eye-catching grill marks. Use a meat thermometer to check that the internal temperature reaches 165°F for safe consumption. Once done, remove the chicken and let it rest for a few minutes; resting keeps it juicy and easy to slice into tender strips.
Step 3: Char the Corn
While the chicken is resting, melt butter in a skillet over medium heat, then add frozen corn directly — no need to thaw! Cook the corn until it’s slightly charred, about 5 to 7 minutes, stirring occasionally. The charred bits bring a subtle smokiness and sweetness that perfectly echo traditional Mexican street corn, adding a fantastic texture contrast to your rice bowl.
Step 4: Prepare the Creamy Sauce
Mix mayonnaise and sour cream together in a small bowl to create the luscious, tangy sauce that makes this dish stand apart. This mixture mimics the creamy coating found on authentic street corn and balances spice with coolness, complementing the smoky chicken and corn.
Step 5: Assemble the Bowls
Divide the cooked jasmine rice evenly into serving bowls. Top each portion with sliced grilled chicken and the charred corn. Add a generous dollop of the creamy mayo-sour cream sauce on top, then sprinkle with crumbled cotija cheese to add a crumbly salty finish. Squeeze fresh lime juice over everything for an instant flavor boost, and scatter chopped cilantro for a burst of color and freshness.
Step 6: Add Optional Heat
If you like your food with a bit of a kick, go ahead and add thin slices of jalapeño and a few dashes of hot sauce. These spicy additions bring lively heat that perfectly balances the creamy richness and smoky flavors of this Street Corn Chicken Rice Bowl Recipe.
Step 7: Serve and Enjoy
Serve your bowls immediately with extra lime wedges on the side, perfect for anyone who loves that tangy citrus punch. This dish shines best when enjoyed fresh, with the warm rice and grilled elements contrasted by the cool creamy sauce and zesty garnishes.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishes are your chance to add freshness and elevate the presentation. Along with chopped cilantro and cotija cheese, feel free to add thinly sliced green onions or a sprinkle of smoked paprika for extra color and flavor. Lime wedges are a must to brighten every bite, and jalapeño slices add a playful hint of heat.
Side Dishes
This bowl is hearty on its own, but if you want to round out the meal, consider serving it alongside a simple Mexican-style salad or some crunchy tortilla chips with salsa. A light cucumber salad or pickled vegetables also bring wonderful contrast to the rich and creamy elements.
Creative Ways to Present
For a family-style feast, serve the chicken, rice, and toppings all separately so guests can customize their own bowls. You can also stuff this mixture into warm flour tortillas for a delicious street corn chicken burrito, or layer it in mason jars for a portable, eye-catching meal option. Don’t be afraid to get creative—you can make this recipe your own!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pack the chicken, rice, and corn separately in airtight containers to maintain their flavors and textures. Store in the fridge for up to 3 days. Keep the creamy mayo mixture separate as well to prevent the rice from getting soggy.
Freezing
This Street Corn Chicken Rice Bowl Recipe freezes well if you prepare it in advance. Portion the chicken and rice into freezer-safe containers, but keep the creamy sauce and toppings off until you’re ready to serve. They can be stored frozen for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop, adding a splash of water to help keep things moist. Reheat the corn separately in a skillet to maintain its charred flavor and texture. Add the mayo-sour cream sauce and fresh toppings after reheating to keep everything fresh and vibrant.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice works well if you prefer a nuttier flavor and added fiber, just keep in mind it has a chewier texture and might take longer to cook.
Is this recipe spicy? Can I adjust the heat level?
The base recipe is mildly spiced, but you can easily adjust by adding more or less chili powder to the chicken and including or omitting jalapeño and hot sauce according to your heat preference.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken with grilled portobello mushrooms, tofu, or tempeh and keep all the other components the same. The smoky spices and charred corn still shine deliciously.
What brand of cotija cheese should I use?
Look for authentic cotija cheese labeled “queso cotija” at your local Mexican market or grocery store. If unavailable, feta cheese can be a suitable substitute for its crumbly texture and salty flavor.
Can I prepare this recipe ahead for meal prep?
Yes, it’s a great meal prep recipe! Just keep components separated and add creamy sauce and fresh garnishes right before eating to maintain the best texture and flavor.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is one of those magical dishes that brings warmth, comfort, and excitement to your dinner table with minimal fuss. It’s fresh, flavorful, and packed with contrasts that keep your taste buds dancing. I hope you give it a try soon and make it a beloved staple in your kitchen just like I have. Enjoy every tasty, colorful bite!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring grilled spiced chicken, charred corn sautéed in butter, and creamy tangy sauces, all served over fluffy jasmine rice and topped with cotija cheese, fresh cilantro, and a splash of lime. This dish combines smoky, zesty, and creamy elements for a satisfying, easy weeknight meal.
Ingredients
Protein and Rice
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine rice
Spice Rub
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Corn Mixture
- 1 cup frozen corn
- 2 tablespoons butter
Sauces and Toppings
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat the grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- Prepare the spice rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over both chicken breasts to season thoroughly.
- Grill the chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove them from the grill and allow to rest for a few minutes before slicing into strips to retain juices.
- Char the corn: Heat a skillet over medium heat and add the butter. Once melted, add the frozen corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat.
- Mix sauces: In a small bowl, blend together mayonnaise and sour cream to create a creamy sauce that complements the other ingredients.
- Assemble the bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with sliced grilled chicken, the charred corn, a dollop of the mayonnaise and sour cream mixture, crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice to brighten the flavors.
- Add optional toppings: For an extra kick, add sliced jalapeños and a few dashes of hot sauce according to your taste preferences.
- Serve: Serve immediately, accompanied by additional lime wedges for squeezing if desired.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- If fresh corn is available, it can be used instead of frozen for a sweeter flavor.
- Adjust the amount of chili powder and jalapeño according to your preferred spice level.
- Grilled chicken can be substituted with pan-seared chicken if a grill or grill pan is unavailable.
- For a lighter option, substitute mayonnaise and sour cream with Greek yogurt.
