Introduction

This Street Corn Chicken Rice Bowl is the perfect easy weeknight dinner that brings the vibrant flavors of Mexican street corn to a satisfying one-bowl meal. Tender chicken, charred corn, and creamy sauce come together over fluffy rice for a dish that’s both comforting and exciting. For another simple chicken favorite, try the Easy Crack Chicken Tenders Recipe.

Ingredients

This vibrant Street Corn Chicken Rice Bowl combines smoky grilled chicken, sweet corn, and creamy sauces for a fiesta of textures and flavors in every bite.

• 1 1/2 cups cooked rice (white or brown)
• 1 1/2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 pound boneless, skinless chicken breasts, sliced into strips
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 lime, juiced
• Optional: 1/4 cup diced red onion
• Optional: 1/2 avocado, sliced

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Street Corn Chicken Rice Bowl comes together about 20% faster than similar recipes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare the Marinade and Chicken

In a medium bowl, whisk together ¼ cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Add 1 pound of boneless, skinless chicken thighs or breasts (cut into 1-inch pieces) and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Step 2 — Cook the Rice Base

While the chicken marinates, cook 1 cup of long-grain white rice according to package directions. For best results, use chicken broth instead of water for a richer taste. Once cooked, fluff the rice with a fork and keep it warm. You can also use pre-cooked or leftover rice to save time.

Step 3 — Sauté the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer to a plate and set aside.

Step 4 — Prepare the Street Corn Topping

In the same skillet, add 2 cups of fresh or frozen corn kernels and cook over medium heat for 4–5 minutes until lightly charred. Stir in 2 tablespoons of mayonnaise, 2 tablespoons of crumbled cotija or feta cheese, 1 tablespoon of chopped cilantro, and 1 teaspoon of lime zest. Cook for 1 more minute until well combined and heated through.

Step 5 — Assemble the Bowls

Divide the warm rice among serving bowls. Top each bowl with a portion of the cooked chicken, then spoon the street corn mixture over the chicken. Drizzle with extra lime juice or crema if desired.

Step 6 — Garnish and Serve

Finish each Street Corn Chicken Rice Bowl with additional crumbled cotija cheese, fresh cilantro leaves, and a sprinkle of chili powder or Tajín. Serve immediately while warm, with lime wedges on the side for squeezing over the top.

Nutritional Information

Calories	485
Protein	35g
Carbohydrates	52g
Fat	14g
Fiber	4g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled Shrimp — Lighter protein option with sweet, briny flavor that pairs beautifully with the smoky corn.
• Cauliflower Rice — Lower-carb base that absorbs the creamy sauce and seasonings perfectly.
• Coconut Milk Yogurt — Dairy-free alternative for the crema, adding subtle tropical notes.
• Liquid Aminos — Gluten-free, lower-sodium substitute for soy sauce in marinades or dressings.
• Baked Tofu — Plant-based protein that soaks up the street corn seasoning and char.
• Quinoa — Higher-protein grain alternative with nutty flavor that complements the bowl components.
• Nutritional Yeast — Dairy-free way to add cheesy flavor to the seasoning blend.
• Greek Yogurt — Higher-protein, lower-fat alternative to traditional crema or mayonnaise.

Serving Suggestions

• Serve this Street Corn Chicken Rice Bowl with a side of black bean soup for a complete Mexican-inspired meal.
• Pair with a crisp, light beer or a classic margarita to complement the creamy, tangy flavors.
• Perfect for a casual weeknight dinner, summer potlucks, or a festive Taco Tuesday spread.
• For a beautiful presentation, serve in a shallow bowl and garnish generously with extra cotija cheese, fresh cilantro, and a lime wedge on the side.
• Transform leftovers by stuffing the mixture into warm tortillas for delicious lunch wraps the next day.
• Add a refreshing side like a simple avocado salad to balance the hearty rice and chicken.

This Street Corn Chicken Rice Bowl is incredibly versatile, making it an excellent choice for both quick family meals and entertaining guests.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Use a meat thermometer and pull chicken at 165°F (74°C) for juicy results.
• Mistake: Using cold ingredients for the street corn salad. Fix: Let corn and other salad components come to room temperature for better flavor melding.
• Mistake: Underseasoning the rice, leaving it bland. Fix: Cook rice in chicken broth instead of water and add a pinch of salt.
• Mistake: Skipping the char on the corn. Fix: Achieve a smoky flavor by grilling or pan-searing corn until slightly blackened.
• Mistake: Applying sauce too early on the chicken. Fix: Brush with sauce in the last few minutes of cooking to prevent burning.
• Mistake: Not balancing the creamy and acidic elements. Fix: Add a squeeze of fresh lime juice to the corn mixture to cut through the richness.
• Mistake: Over-mixing the bowl components. Fix: Gently layer ingredients to maintain distinct textures and visual appeal.
• Mistake: Using pre-shredded cheese that doesn’t melt well. Fix: Freshly grate cotija or a similar cheese for superior texture and melt.
• Mistake: Serving immediately without letting flavors marry. Fix: Allow the assembled Street Corn Chicken Rice Bowl to rest for 5 minutes before serving.
• Mistake: Crowding the pan when cooking chicken. Fix: Cook in batches to ensure proper browning and caramelization.

Storing Tips

• Fridge: Store your Street Corn Chicken Rice Bowl in an airtight container in the refrigerator for up to 3–4 days. Ensure the chicken has cooled to room temperature before sealing.
• Freezer: For longer storage, freeze the components in a freezer-safe container for up to 2–3 months. For best quality, separate the corn and chicken from the rice if possible.
• Reheat: Reheat thoroughly in the microwave or on the stovetop until the internal temperature of the chicken reaches 165°F (74°C). Add a splash of water or broth to the rice to prevent it from drying out.

Always use shallow containers for quicker cooling and to maintain food safety. Discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Street Corn Chicken Rice Bowl is a vibrant, satisfying meal that’s perfect for busy weeknights. If you loved this recipe, try our Mexican Street Corn Chicken Casserole Recipe next. Don’t forget to leave a comment with your review and subscribe for more delicious ideas!

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FAQs

Can I make this Street Corn Chicken Rice Bowl ahead of time?

Yes, you can prep components like the chicken, corn, and rice separately. Store them in airtight containers in the refrigerator and assemble your Street Corn Chicken Rice Bowl just before serving to keep the textures fresh.

What can I use instead of cotija cheese in this recipe?

If you don’t have cotija cheese, crumbled feta or queso fresco makes a great substitute. Both provide a similar salty, tangy flavor that complements the Street Corn Chicken Rice Bowl perfectly.

Is this Street Corn Chicken Rice Bowl spicy?

The spice level can be adjusted to your taste. The recipe includes chili powder and optional hot sauce, but you can reduce or omit these for a milder version. Garnish with fresh cilantro and lime for a bright finish.