EPIC STREET CORN CHICKEN BOWL

I can practically smell the charcoal grilling and hear the laughter from summer nights at the county fair, all thanks to one incredible flavor: street corn. I remember trying to recreate that magic at home, but it always felt like something was missing. Then, the idea struck – why not combine that unbelievable flavor with tender chicken and fluffy rice? Today, I’m sharing all my secrets for the most amazing Street Corn Chicken Rice Bowl Recipe you’ll ever make!

The Ultimate Street Corn Chicken Rice Bowl Experience

Get ready to ditch those boring weeknight dinners! This Street Corn Chicken Rice Bowl is an absolute explosion of flavor and texture. We’re talking juicy, perfectly seasoned chicken, sweet and charred corn, creamy sauce, and a whole lot of love all piled high on a bed of fluffy rice. It’s a party in a bowl, and trust me, you’re going to want to be there. This recipe is incredibly versatile, too! You can adjust the spice level to your liking, swap out ingredients based on what you have on hand, and truly make it your own. Plus, it’s surprisingly easy to make, making it perfect for busy weeknights or weekend gatherings.

Why This Recipe Works

This isn’t just another thrown-together bowl recipe. It’s a carefully crafted combination of flavors that complement each other perfectly. The sweetness of the corn balances the savory chicken, while the creamy sauce ties everything together. The rice provides a neutral base that soaks up all the deliciousness. It’s truly a symphony of flavors and textures!

The secret to this recipe’s success lies in a few key elements:

• Flavorful Chicken: We’re not just throwing plain chicken into the mix. We’re marinating it in a blend of spices that will make your taste buds sing.
• Perfectly Charred Corn: Grilling (or even broiling) the corn brings out its natural sweetness and adds a smoky depth of flavor.
• Creamy, Dreamy Sauce: This sauce is the glue that holds everything together. It’s tangy, creamy, and just a little bit spicy.

What You’ll Need: The Ingredients

Here’s a breakdown of everything you’ll need to create your Street Corn Chicken Rice Bowl masterpiece:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• For the Street Corn:
• 4 ears of corn, husks removed
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese (or feta, if you can’t find cotija)
• 2 tbsp chopped cilantro
• 1 lime, juiced
• Chili powder, to taste
• For the Rice:
• 2 cups cooked rice (white, brown, or your favorite!)
• For the Toppings (optional, but highly recommended!):
• Avocado slices
• Pickled onions
• Hot sauce
• Extra cilantro
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Alright, friend, let’s get down to business! Follow these steps, and you’ll be enjoying your amazing Street Corn Chicken Rice Bowl in no time.

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 20 minutes, or up to a few hours in the refrigerator. The longer it marinates, the more flavorful it will be!
2. Prepare the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. If you don’t have a grill, you can broil the corn in the oven for a similar effect. Just keep a close eye on it to prevent burning!
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and slightly browned. Be careful not to overcrowd the pan, or the chicken will steam instead of sear. Work in batches if necessary. If you’re feeling adventurous, you could even try cooking the chicken on the grill alongside the corn!
4. Make the Street Corn Sauce: While the chicken is cooking, prepare the street corn sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), cotija cheese, cilantro, lime juice, and chili powder. Taste and adjust seasonings as needed. This sauce is the key to that authentic street corn flavor!
5. Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can use a sharp knife or a corn stripper for this.
6. Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chicken, charred corn kernels, and a generous drizzle of the street corn sauce.
7. Add Toppings: Now for the fun part! Add your favorite toppings, such as avocado slices, pickled onions, hot sauce, extra cilantro, and lime wedges. Get creative and make it your own!
8. Serve and Enjoy: Dig in and enjoy the explosion of flavors in your Street Corn Chicken Rice Bowl! This is best served immediately, while the chicken is still warm and the corn is fresh.

Street Corn Chicken Rice Bowl: Success Tips

Here are a few tips to guarantee your Street Corn Chicken Rice Bowl is a total success:

• Don’t Skip the Marinade: The marinade is what infuses the chicken with flavor, so don’t skimp on the marinating time. Even 20 minutes will make a difference!
• Char the Corn: Grilling or broiling the corn is essential for that authentic street corn flavor. The charred kernels add a smoky sweetness that you just can’t get any other way.
• Taste and Adjust: Don’t be afraid to taste and adjust the seasonings as you go. Everyone’s taste buds are different, so make sure the sauce and chicken are seasoned to your liking.
• Get Creative with Toppings: The toppings are what take this bowl from good to great. Experiment with different combinations to find your perfect mix.
• Make it Ahead: You can cook the rice, chicken, and corn ahead of time and store them separately in the refrigerator. Then, simply assemble the bowls when you’re ready to eat. The sauce is best made fresh, but it can also be stored in the refrigerator for a day or two.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Feel free to make substitutions based on what you have on hand or your dietary preferences.

• Chicken: You can substitute the chicken breasts with chicken thighs for a richer flavor. You can even use leftover rotisserie chicken to make it even easier! Or, if you are looking for a different take on chicken, you may want to try SMOTHERED CHICKEN.
• Rice: Use any type of rice you like, such as brown rice, quinoa, or even cauliflower rice for a low-carb option.
• Corn: If fresh corn is not in season, you can use frozen corn or canned corn (drained and rinsed).
• Cheese: If you can’t find cotija cheese, feta cheese is a great substitute. You can also use shredded cheddar or Monterey Jack cheese.
• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you’re not a fan of spice, you can omit the cayenne pepper altogether.
• Vegetarian/Vegan: Substitute the chicken with black beans or chickpeas for a vegetarian or vegan option. Use vegan mayonnaise and sour cream for the sauce.

Serving Suggestions

This Street Corn Chicken Rice Bowl is a complete meal in itself, but you can also serve it with a side salad or some grilled vegetables. It’s perfect for a casual weeknight dinner, a potluck, or a summer barbecue. If you are looking for more ways to eat chicken, you may want to try CHICKEN SLIDERS, they are perfect for a party.

Consider these serving ideas:

• Taco Tuesday alternative: Ditch the tacos and serve these bowls instead!
• Lunchbox friendly: Pack the components separately and assemble at lunchtime.
• Party pleaser: Set up a bowl bar with all the ingredients and let your guests create their own custom bowls.

Other Delicious Chicken Recipes To Try

If you’re a fan of chicken, here are a few other recipes you might enjoy:

• Creamy Chicken and Rice: For a comforting and classic meal, try this CREAMY CHICKEN AND RICE recipe. It’s pure comfort food!
• Bourbon Chicken Perfection: Craving something sweet and savory? This BOURBON CHICKEN PERFECTION is a winner.
• Honey Pepper Chicken Mac Heaven: Combine two favorites – chicken and mac and cheese – with this amazing HONEY PEPPER CHICKEN MAC HEAVEN recipe.
• Chicken & Rice Bowls: For a quicker weeknight dinner, you might like these Chicken & Rice Bowls, they are creamy and flavorful!

Storage and Reheating Instructions

Got leftovers? No problem! Store the cooked chicken, rice, and street corn separately in airtight containers in the refrigerator. The sauce is best stored separately as well, to prevent the rice from getting soggy.

• Refrigerator: Leftovers will keep in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and rice in the microwave or in a skillet over medium heat. You can also reheat the corn in the microwave or in a skillet. Add a little water or broth to prevent the rice from drying out.

Final Thoughts: Your New Favorite Bowl

There you have it! Your very own Street Corn Chicken Rice Bowl recipe, ready to become a staple in your kitchen. I truly believe this will become one of your favorite recipes – it’s that good! The combination of flavors and textures is simply irresistible, and it’s so easy to customize to your liking. So go ahead, give it a try, and let me know what you think! I can’t wait to hear about your Street Corn Chicken Rice Bowl success. Happy cooking!

EPIC Street Corn Chicken Bowl

Amelia Chen-Morrison

This Street Corn Chicken Bowl recipe combines the irresistible flavors of Mexican street corn with juicy, seasoned chicken and fluffy rice. It’s a customizable and easy-to-make dish perfect for weeknight dinners or weekend gatherings, offering an explosion of flavor and texture in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican-Inspired

Servings 4

Calories 650 kcal

Equipment

• Medium bowl
• Whisk
• Grill or broiler
• Large skillet
• Sharp knife or corn stripper
• Small bowl
• Cutting board
• Measuring spoons
• Measuring cups
• Tongs
• Bowls for serving

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper optional, for heat
• Salt and pepper to taste
• 4 ears of corn, husks removed
• 2 tbsp olive oil
• ¼ cup mayonnaise
• ¼ cup sour cream or Mexican crema
• ¼ cup crumbled cotija cheese or feta, if you can’t find cotija
• 2 tbsp chopped cilantro
• 1 lime, juiced
• Chili powder, to taste
• 2 cups cooked rice white, brown, or your favorite!
• Avocado slices, for topping
• Pickled onions, for topping
• Hot sauce, for topping
• Extra cilantro, for topping
• Lime wedges, for topping

Instructions

 

• In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
• Add the chicken pieces and toss to coat evenly. Let it marinate for at least 20 minutes, or up to a few hours in the refrigerator.
• Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Alternatively, broil the corn in the oven, keeping a close eye to prevent burning.
• Heat a large skillet over medium-high heat.
• Add the marinated chicken and cook for 5-7 minutes, or until cooked through and slightly browned. Avoid overcrowding the pan; cook in batches if necessary.
• In a small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), cotija cheese, cilantro, lime juice, and chili powder. Taste and adjust seasonings as needed.
• Once the corn is cool enough to handle, carefully cut the kernels off the cob.
• Divide the cooked rice among bowls.
• Top with the cooked chicken, charred corn kernels, and a generous drizzle of the street corn sauce.
• Add your favorite toppings, such as avocado slices, pickled onions, hot sauce, extra cilantro, and lime wedges.
• Serve and enjoy immediately.

Notes

For best results, marinate the chicken for at least 30 minutes to enhance its flavor. Ensure the corn is nicely charred for that authentic street corn taste. To make ahead, cook the chicken, rice, and corn separately and store in the refrigerator. Assemble the bowls just before serving. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice separately to maintain their texture. You can customize this recipe with different toppings like black beans, diced tomatoes, or shredded lettuce.