Street Corn Chicken Rice Bowl
A creamy, tangy, and smoky bowl loaded with tender chicken, grilled corn, fluffy rice, and a street corn–inspired sauce. Perfect for weeknights — fast, flavorful, and totally customizable.
Equipment
- Grill or skillet For cooking the chicken and corn
- Knife To dice chicken and cut corn kernels
- Mixing bowl To make the street corn sauce
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 cups Cooked rice (white, brown, or quinoa)
- 2 ears Corn, grilled or roasted (about 2 cups kernels)
- 0.5 cup Mayonnaise
- 0.25 cup Crumbled cotija cheese (plus more for garnish)
- 2 tbsp Fresh lime juice
- 1 tsp Chili powder
- 0.25 cup Chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: avocado, pickled onions, hot sauce, sour cream
Instructions
- Preheat your grill, oven, or skillet to medium heat. Season the chicken breasts with salt, pepper, and any other desired spices. Grill, bake, or pan-fry the chicken until cooked through (about 15–20 minutes). Let cool slightly, then dice or shred.
- If using fresh corn, grill or roast until slightly charred. Cut kernels off the cob. For frozen corn, thaw and sauté until warm and slightly browned.
- In a medium bowl, combine mayonnaise, 1/4 cup cotija cheese, lime juice, chili powder, and cilantro. Mix until smooth.
- Divide the cooked rice among serving bowls. Top with diced or shredded chicken and corn.
- Spoon the prepared sauce over the chicken and corn mixture in each bowl.
- Add desired toppings like avocado, pickled onions, hot sauce, and extra cotija cheese. Serve immediately.
Notes
Use fresh corn when in season and char it for authentic street corn flavor. Cotija cheese adds a classic Mexican touch, but feta works in a pinch. Customize toppings like avocado, hot sauce, or pickled onions. For extra heat, mix a pinch of cayenne into the sauce.