Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl combines juicy, perfectly seasoned chicken breasts or thighs with a smoky, tangy street corn salad, all served over fluffy rice for a vibrant and satisfying meal. Topped with creamy sauce, fresh avocado, and zesty lime, this dish brings the bold flavors of Mexican street food to your kitchen with ease.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the Street Corn:
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- Salt to taste
For Serving:
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Prepare the Rice: Cook the rice according to package directions. If preparing cilantro-lime rice, stir in chopped cilantro and fresh lime juice after cooking is complete. Keep the rice warm until ready to serve.
- Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning (or chili powder), garlic powder, and salt. Refrigerate the sauce until you are ready to serve for the flavors to meld.
- Season the Chicken: Evenly season both sides of the chicken with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to impart bold smoky flavors.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes on each side until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, let it rest for 5 minutes to retain juices, then slice or dice as desired.
- Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook for 5-8 minutes, stirring occasionally, until the corn is nicely charred and golden brown. Remove from heat and allow to cool slightly.
- Make the Street Corn Mixture: In a mixing bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, fresh lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño if using. Mix well and season with salt and pepper to taste.
- Assemble the Bowls: Divide the warm rice evenly among four bowls. Top each bowl with sliced chicken and a generous scoop of the street corn mixture. Garnish with sliced avocado, fresh cilantro, extra Cotija cheese, and a drizzle of the creamy sauce. Serve with lime wedges and tortilla chips on the side if desired.
Notes
- Use rotisserie chicken as a quick shortcut to save about 15 minutes of cooking time.
- Fresh corn off the cob provides the best flavor and texture when charred, but frozen works well too.
- Store the rice, chicken, and street corn components separately in airtight containers for up to 4 days for optimal meal prep results.
- For a dairy-free version, substitute dairy-free mayonnaise and omit the cheese.
Keywords: street corn, chicken rice bowl, Mexican street food, charred corn salad, creamy sauce, quick dinner, one-pan meal
