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If you’re craving a dish that’s vibrant, satisfying, and packed with layers of flavor, this Street Corn Chicken Rice Bowl Recipe is about to become your new go-to. Picture tender, smoky grilled chicken nestled atop fluffy jasmine rice, topped with charred sweet corn, creamy tangy sauces, crumbled cotija cheese, and a burst of fresh lime and cilantro. It’s like enjoying your favorite street food creation right at home, with every bite offering a perfect harmony of textures and bold, comforting tastes. Whether you’re cooking for a quick weeknight dinner or entertaining friends, this recipe delivers that wow factor without any fuss.
Ingredients You’ll Need
As simple as they may seem, each ingredient in this recipe plays a vital role in creating a bowl that’s rich in taste, inviting in color, and pleasing in texture. From the fragrant jasmine rice to the spices that coat the chicken, these essentials come together beautifully to make every mouthful memorable.
- 2 cups cooked jasmine rice: Provides a light, aromatic base with a fluffy texture that balances the heartier toppings.
- 2 boneless, skinless chicken breasts: The star protein, perfect for soaking up the spice rub and grilling to juicy perfection.
- 1 tablespoon olive oil: Helps the spices adhere to the chicken and keeps it moist while grilling.
- 1 teaspoon paprika: Adds smoky warmth and vibrant color to the chicken seasoning.
- 1 teaspoon garlic powder: Delivers a savory punch that enhances the overall flavor profile.
- 1 teaspoon onion powder: Brings subtle sweetness and depth to the spice mix.
- 1/2 teaspoon chili powder: Introduces a gentle heat that complements the other spices.
- Salt and pepper, to taste: Essential for seasoning and elevating every ingredient.
- 1 cup frozen corn: Convenient and sweet, ready to be transformed with a bit of char and butter.
- 2 tablespoons butter: Adds richness and helps achieve that irresistible charred corn flavor.
- 1/4 cup mayonnaise: Creates a creamy, tangy base for the sauce that ties the bowl together.
- 2 tablespoons sour cream: Provides a cool contrast and slight tang to balance the spices.
- 1/2 cup cotija cheese, crumbled: Salty and crumbly, this topping adds a delightful texture and authentic touch.
- 1 lime, cut into wedges: Used for squeezing fresh juice that brightens and lifts the dish.
- 1/4 cup fresh cilantro, chopped: Brings a fresh, herbaceous note that cuts through the richness.
- 1 jalapeño, sliced (optional): Perfect for those who crave an extra kick of heat.
- Hot sauce, to taste (optional): Customizable fiery flavor for adding whatever level of sizzle you prefer.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prep and Season the Chicken
Start by heating your grill or stovetop grill pan to medium-high—this is where the magic of that irresistible char takes place. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper to create a flavorful spice rub. Rub this mixture evenly over the chicken breasts, ensuring every inch is coated for maximum flavor with a beautiful smoky aroma.
Step 2: Grill the Chicken to Juicy Perfection
Place the seasoned chicken on the preheated grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F. This careful grilling locks in the juices and gives the chicken that char-grilled flavor we all crave. Once cooked, remove it from the grill and let it rest for a few minutes—this resting step is crucial to keep the meat tender and juicy when you slice it into strips.
Step 3: Char the Corn with Butter
While your chicken rests, melt butter in a skillet over medium heat. Toss in the frozen corn and cook it for 5 to 7 minutes until it’s slightly charred and caramelized. This step elevates the sweetness of the corn while adding a savory, buttery richness that serves as a perfect street-corn homage on your rice bowl.
Step 4: Prepare the Creamy Sauce
In a small bowl, whisk together mayonnaise and sour cream. This simple yet luscious sauce will add a creamy tang that complements both the smoky chicken and sweet corn, tying all the components of your bowl together beautifully.
Step 5: Assemble Your Street Corn Chicken Rice Bowl Recipe
Divide the fluffy jasmine rice into bowls, then arrange the sliced grilled chicken on top. Add the charred corn, a generous dollop of the mayonnaise mixture, and sprinkle with crumbled cotija cheese. Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for brightness and herbal freshness.
Step 6: Add Optional Heat and Serve
If you like a little extra fire, garnish your bowl with sliced jalapeños and a few dashes of your favorite hot sauce. Serve immediately with extra lime wedges on the side for anyone who wants to brighten their bowl even more. This is the ultimate comfort meal packed with street food vibes in every bite.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh garnishes make all the difference. Besides the classic cilantro and lime wedges, you can add diced avocado for creaminess or a sprinkle of smoked paprika for an extra smoky punch. These little touches enhance both presentation and flavor, making your dish feel lively and special.
Side Dishes
Keep it simple with a crisp green salad or a side of black beans seasoned with cumin and garlic for a hearty addition. If you want to lean into the street food theme, consider serving with crispy tortilla chips and a quick fresh salsa or pico de gallo to add crunch and freshness alongside your rice bowl.
Creative Ways to Present
For a fun twist, serve your Street Corn Chicken Rice Bowl Recipe in mini cast-iron skillets or colorful bowls to highlight the vibrant colors of the dish. Layering the ingredients so that the corn and chicken peek through the rice creates a welcoming rustic look. You can even turn this into a festive buffet spread, inviting friends and family to customize their own bowls.
Make Ahead and Storage
Storing Leftovers
After enjoying this flavorful meal, store any leftovers in airtight containers in the refrigerator. The chicken, rice, and corn keep well for up to 3 days and maintain their delicious flavors without drying out. Just keep the sauce separate if you can to preserve its fresh creaminess.
Freezing
While fresh is always best, you can freeze the grilled chicken strips and the cooked rice separately. Wrap them tightly in freezer-safe bags or containers, and they’ll keep for up to 2 months. Avoid freezing the corn and the mayonnaise-based sauce, as they may change texture upon thawing.
Reheating
When you’re ready to eat leftovers, reheat the rice and chicken gently in the microwave or on the stovetop with a splash of water to keep moisture. The charred corn can be reheated briefly in a skillet to revive its slightly crispy edges. Add fresh garnishes and sauce after reheating for the best taste and texture.
FAQs
Can I use brown rice or another grain instead of jasmine rice?
Absolutely! Brown rice, quinoa, or cauliflower rice are all great alternatives if you want a different texture or a healthier twist. Just adjust cooking times accordingly and know that flavors may vary slightly but will remain delicious.
How spicy is the Street Corn Chicken Rice Bowl Recipe?
The base recipe is mildly spiced with chili powder, offering warmth but not overpowering heat. Feel free to adjust the jalapeños and hot sauce to your preferred spice level, making it as mild or as fiery as you like.
Can I make this recipe vegetarian?
Yes! Swap the grilled chicken for seasoned and grilled portobello mushrooms or tofu for a satisfying vegetarian option that still complements the smoky corn and creamy toppings beautifully.
Is cotija cheese necessary, and what can I use as a substitute?
Cotija cheese adds a salty, crumbly dimension that’s classic in street corn dishes, but if you can’t find it, feta or queso fresco are great substitutes offering similar taste and texture.
What’s the best way to char the corn if I don’t have a skillet?
If a skillet isn’t an option, you can roast the frozen corn on a baking sheet under the broiler or grill it directly in a grill basket. The goal is to get those slightly blackened spots that bring out the corn’s natural sweetness and add texture.
Final Thoughts
Sharing this Street Corn Chicken Rice Bowl Recipe feels like handing you a little piece of sunshine wrapped in flavor and color. It’s approachable, adaptable, and bursting with the kind of comforting yet exciting flavors that make weeknight dinners something to look forward to. So fire up that grill, gather your ingredients, and dive into a bowl that delivers joy in every bite—you won’t regret it!
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Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring grilled, spice-rubbed chicken breasts served over jasmine rice with charred buttered corn, creamy mayonnaise and sour cream sauce, crumbled cotija cheese, fresh cilantro, and a zesty squeeze of lime. Perfect for a quick and satisfying meal with a hint of smoky, tangy Mexican street food inspiration.
Ingredients
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Base and Toppings
- 2 cups cooked jasmine rice
- 1 cup frozen corn
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken, ensuring a nice sear and even cooking.
- Prepare Spice Rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts to infuse flavor.
- Grill Chicken: Place the seasoned chicken breasts on the hot grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest a few minutes before slicing into strips to retain juices.
- Char Corn: Heat a skillet over medium heat and melt butter. Add the frozen corn and cook for 5-7 minutes, stirring occasionally, until the kernels are slightly charred to bring out a smoky sweetness. Remove from heat.
- Mix Sauce: In a small bowl, stir together mayonnaise and sour cream until well combined, creating a creamy topping to complement the dish.
- Assemble Bowl: Divide the cooked jasmine rice evenly into serving bowls. Layer with the sliced grilled chicken, charred corn, and a dollop of the mayonnaise and sour cream mixture.
- Add Garnishes: Sprinkle crumbled cotija cheese over the top. Add a squeeze of fresh lime juice and scatter chopped cilantro to add brightness and fresh herbal notes.
- Optional Toppings: Add sliced jalapeños and a few dashes of hot sauce for extra heat if desired.
- Serve: Serve immediately with additional lime wedges on the side to allow extra tanginess to be added.
Notes
- You can substitute chicken thighs for a juicier option if preferred.
- Use fresh corn instead of frozen for a sweeter taste when in season.
- Adjust chili powder and jalapeño quantity to control heat level.
- For a dairy-free version, replace mayonnaise and sour cream with avocado crema.
- Rice can be replaced with cauliflower rice for a low-carb alternative.
