STREET CORN CHICKEN RICE BOWL EASY

Crave the vibrant flavors of Mexican street corn but want a complete, satisfying meal? Imagine biting into juicy, seasoned chicken, sweet kernels of charred corn, and fluffy rice, all drizzled with a creamy, tangy sauce. This Street Corn Chicken Rice Bowl recipe delivers that explosion of flavor in every bite, and it’s so easy to make, you’ll be enjoying it all week long!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Street Corn:

• 2 ears of corn, husked
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese (or feta cheese)
• 1 tbsp chopped cilantro
• 1/2 lime, juiced
• Chili powder, to taste

For the Rice:

• 2 cups cooked rice (white or brown)

For the Bowl Assembly:

• Optional toppings: avocado slices, hot sauce, pickled onions, black beans

Let’s Talk Chicken Prep

Okay, let’s get started with the chicken. I like to use chicken breasts and cut them into bite-sized pieces. This ensures they cook quickly and evenly. Now, sometimes chicken can be a little dry, right? The key is not to overcook it! We want it to be juicy and flavorful. So, heat up that olive oil in a large skillet over medium-high heat. While the skillet is heating, toss your chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. This spice blend gives the chicken a fantastic savory flavor that complements the sweetness of the corn. The perfect flavor combination for Street Corn Chicken Bowl . Make sure your pan is nice and hot before adding the chicken, and cook until it’s cooked through and slightly browned, about 5-7 minutes.

Grilling the Perfect Street Corn

Now, for the star of the show: the street corn! Grilling the corn is what gives it that authentic, smoky flavor. If you have a grill, that’s fantastic! If not, don’t worry, you can absolutely roast it in the oven or even char it in a skillet. Just husk the corn, and grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. This usually takes about 8-10 minutes. If you’re roasting it, preheat your oven to 400°F (200°C) and roast for about 20-25 minutes, turning halfway through. And if you’re using a skillet, just place the corn directly in a dry skillet over medium-high heat, turning frequently, until charred. Once the corn is cooked, let it cool slightly, and then cut the kernels off the cob. I love the fresh, vibrant flavor of corn, especially in this dish. It’s what really brings that Mexican Street Corn Salad flavor!

The Creamy, Dreamy Sauce

No street corn is complete without that creamy, tangy sauce! In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt for a healthier twist!), crumbled cotija cheese (feta works great too if you can’t find cotija), chopped cilantro, lime juice, and chili powder to taste. The lime juice adds that essential zing, and the chili powder gives it a little kick. Taste and adjust the seasonings to your liking. Remember, you’re the chef, so make it perfect for *your* palate! This sauce really makes the whole dish come together, trust me.

Building Your Amazing Street Corn Chicken Rice Bowl

Alright, now for the fun part: assembling your Street Corn Chicken Rice Bowl! Grab your favorite bowl, and start with a generous scoop of cooked rice. I usually use brown rice for a healthier option, but white rice works perfectly too. Top the rice with the cooked chicken and the charred corn kernels. Drizzle generously with that creamy street corn sauce we just made. Now, here’s where you can get creative! Add any toppings you like. Avocado slices add a creamy richness, hot sauce brings the heat, pickled onions provide a tangy crunch, and black beans add some extra protein and fiber. Get creative and make this bowl your own! This is a fantastic option for Mexican Street Corn And Shrimp lovers too, just sub the chicken for shrimp!

Step-by-Step Instructions

Prepare the Chicken:

1. Cut chicken breasts into bite-sized pieces.
2. In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken to the skillet and cook until cooked through and slightly browned, about 5-7 minutes.
5. Remove chicken from skillet and set aside.

Prepare the Street Corn:

1. Husk the corn.
2. Grill, roast, or char the corn until kernels are slightly charred and tender.
3. Let the corn cool slightly, then cut the kernels off the cob.
4. In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), cilantro, lime juice, and chili powder to taste.

Assemble the Rice Bowls:

1. Divide cooked rice among bowls.
2. Top with cooked chicken and charred corn kernels.
3. Drizzle generously with street corn sauce.
4. Add any desired toppings, such as avocado slices, hot sauce, pickled onions, or black beans.
5. Serve immediately and enjoy!

Tips and Tricks for the Best Bowl

Want to elevate your Street Corn Chicken Rice Bowl game even further? Here are a few of my favorite tips and tricks:

• Marinate the Chicken: For even more flavorful chicken, marinate it for at least 30 minutes (or even overnight!) in a mixture of lime juice, olive oil, and the spices.
• Spice it Up: Add a pinch of cayenne pepper to the chicken or the sauce for an extra kick.
• Make it Ahead: You can cook the chicken and corn ahead of time and store them in the refrigerator. Just assemble the bowls when you’re ready to eat. This makes it perfect for meal prepping!
• Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Roasted red peppers, crumbled bacon, or even a sprinkle of toasted pepitas would be delicious.

Serving Suggestions

This Street Corn Chicken Rice Bowl is a complete meal on its own, but it’s also great served with a side of tortilla chips and salsa or a simple green salad. It’s perfect for a quick and easy weeknight dinner, a packed lunch, or even a fun weekend gathering. It’s also easily customizable to suit different dietary needs and preferences. This is a great option when searching for Creamy Mexican Street Corn Soup or need Street Corn Chicken Bowl recipe inspiration. You can easily adapt this into Street Corn Chicken Rice Bowl for easy healthy lunch bowls, or alter portions to fit into healthy dinner recipes for 3 people. If you’re looking for rice and chicken lunch ideas or chicken and corn dinner ideas, look no further!

Why This Recipe Works

What makes this particular Street Corn Chicken Rice Bowl recipe so special? It’s all about the balance of flavors and textures. The savory chicken, the sweet and smoky corn, the creamy and tangy sauce, and the fluffy rice all come together to create a symphony of deliciousness in every bite. Plus, it’s so easy to make and customize, you can have it on the table in under 30 minutes! It’s perfect for busy weeknights, and it’s a guaranteed crowd-pleaser. It’s a guaranteed way to get a healthy and delicious meal on the table quickly. So go ahead, give it a try! I promise you won’t be disappointed!

Street Corn Chicken Rice Bowl

Alice Yowell

This Street Corn Chicken Rice Bowl recipe delivers an explosion of flavor in every bite, combining juicy, seasoned chicken, sweet kernels of charred corn, and fluffy rice, all drizzled with a creamy, tangy sauce. It’s easy to make and perfect for a quick and satisfying meal any day of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican-Inspired

Servings 4

Calories 600 kcal

Equipment

• Cutting board
• Knife
• Large skillet
• Mixing Bowls
• Whisk
• Grill or oven or skillet for corn
• Grill tongs (if grilling)
• Measuring spoons
• Measuring cups

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Salt to taste
• Pepper to taste
• 2 ears of corn, husked
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• ¼ cup crumbled cotija cheese or feta cheese
• 1 tbsp chopped cilantro
• ½ lime, juiced
• Chili powder to taste
• 2 cups cooked rice white or brown
• Optional toppings: avocado slices
• Optional toppings: hot sauce
• Optional toppings: pickled onions
• Optional toppings: black beans

Instructions

 

• Cut chicken breasts into bite-sized pieces.
• In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken to the skillet and cook until cooked through and slightly browned, about 5-7 minutes.
• Remove chicken from skillet and set aside.
• Husk the corn.
• Grill, roast, or char the corn until kernels are slightly charred and tender.
• Let the corn cool slightly, then cut the kernels off the cob.
• In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), cilantro, lime juice, and chili powder to taste.
• Divide cooked rice among bowls.
• Top with cooked chicken and charred corn kernels.
• Drizzle generously with street corn sauce.
• Add any desired toppings, such as avocado slices, hot sauce, pickled onions, or black beans.
• Serve immediately and enjoy!

Notes

Marinate the chicken for at least 30 minutes for even more flavor. Add a pinch of cayenne pepper to the chicken or the sauce for an extra kick. You can cook the chicken and corn ahead of time and store them in the refrigerator. Experiment with different toppings like roasted red peppers, crumbled bacon, or toasted pepitas.