If you’re craving a vibrant, zesty meal that brings the wonderful flavors of Mexican street food right to your kitchen, this Street Corn Chicken Rice Bowl Recipe is an absolute game changer. Imagine tender grilled chicken layered over fluffy jasmine rice, crowned with sweet, slightly charred corn tossed in a creamy, tangy sauce, and finished with fresh cilantro and crumbled cotija cheese — every bite bursts with flavor and satisfying textures. This dish not only dazzles with its lively colors but also delivers comfort and freshness, making it perfect for an easy weeknight dinner or a fun gathering with friends.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one is carefully chosen to build layers of flavor and texture that make this dish unforgettable. From the smoky spice rub on the chicken to the creamy, tangy corn topping, every element plays a crucial part in this recipe’s magic.
- Cooked jasmine rice (2 cups): The fragrant, fluffy base that soaks up all the flavors beautifully.
- Boneless, skinless chicken breasts (2): Lean and tender, perfect for grilling with a smoky spice blend.
- Olive oil (1 tablespoon): Helps the spices stick to the chicken and adds a subtle richness.
- Paprika (1 teaspoon): Adds smoky warmth and vibrant color.
- Garlic powder (1 teaspoon): Packs in savory depth without overpowering.
- Onion powder (1 teaspoon): Brings a gentle sweetness and complexity to the seasoning mix.
- Chili powder (1/2 teaspoon): Offers a mild kick to balance the creaminess.
- Salt and pepper, to taste: Essential for enhancing and rounding out all the flavors.
- Frozen corn (1 cup): The star ingredient that becomes wonderfully charred and sweet.
- Butter (2 tablespoons): Adds a luscious richness for sautéing the corn.
- Mayonnaise (1/4 cup): Creates a creamy, tangy sauce that ties everything together.
- Sour cream (2 tablespoons): Lightens and balances the mayo with a mild tang.
- Cotija cheese, crumbled (1/2 cup): Salty and crumbly, it’s the perfect finishing touch.
- Lime, cut into wedges (1): A squeeze brightens every component with fresh acidity.
- Fresh cilantro, chopped (1/4 cup): Adds herbal brightness and color.
- Jalapeño, sliced (optional): For those who love an extra spicy punch.
- Hot sauce, to taste (optional): Another way to add heat and flavor as you like.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prep and Season the Chicken
Start by preheating your grill or stovetop grill pan to medium-high heat, getting it nice and hot for that perfect sear. In a small bowl, combine olive oil with paprika, garlic powder, onion powder, chili powder, salt, and pepper. This spice mixture will coat the chicken breasts, infusing them with smoky, savory notes that make the flavor really pop.
Step 2: Grill the Chicken
Place the seasoned chicken on the grill and let it cook evenly for about 6-7 minutes on each side. You want those beautiful grill marks and to ensure the internal temperature reaches 165°F for perfectly cooked, juicy meat. Once done, remove the chicken and let it rest for a few minutes before slicing it into tender strips. This step keeps the chicken juicy and ready to layer on your rice bowl.
Step 3: Char the Corn
While the chicken rests, melt butter in a skillet over medium heat and add the frozen corn. Cook for approximately 5-7 minutes, stirring occasionally, so the kernels develop a light, golden char. This caramelization enhances the corn’s natural sweetness and gives you that irresistible bit of smoky flavor essential for this street corn-inspired dish.
Step 4: Prepare the Creamy Sauce
In a small bowl, mix the mayonnaise and sour cream together until smooth. This creamy sauce brings richness and a cooling contrast to the spices and charred corn, making every bite perfectly balanced.
Step 5: Assemble Your Street Corn Chicken Rice Bowl
Divide the cooked jasmine rice evenly into serving bowls. Layer on the sliced grilled chicken, spoon the sweet charred corn over it, and add a generous dollop of your creamy mayo-sour cream mixture. Sprinkle crumbled cotija cheese on top, squeeze fresh lime juice for zesty brightness, and scatter chopped cilantro over everything for a fresh, herbaceous finish.
Step 6: Add Optional Heat
If you love a kick, add sliced jalapeños and a few dashes of your favorite hot sauce. These extras take the Street Corn Chicken Rice Bowl Recipe from delicious to dazzling, letting you customize the heat to your personal taste.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh lime wedges, extra cilantro, and more crumbled cotija cheese are wonderful garnishes that add color, zing, and a touch of creaminess when scattered at the table. They invite everyone to personalize their bowl exactly how they like it.
Side Dishes
Pair this bowl with a simple green salad tossed in a light vinaigrette or some crunchy tortilla chips for added texture and a bit of fun. A chilled Mexican-style street corn salad or pickled vegetables can complement the bold flavors beautifully.
Creative Ways to Present
For a fun twist, serve this bowl in crispy tortilla shell bowls or even lettuce wraps for a low-carb option. You could also layer ingredients in mason jars for easy grab-and-go lunches or picnics — the vibrant layers will lure anyone in!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the chicken juicy and the rice from drying out, it’s best to store components separately and combine them when you’re ready to eat.
Freezing
While the rice and chicken freeze pretty well, the creamy corn topping is best made fresh to preserve its texture and flavor. You can freeze cooked chicken and rice together in portions and reheat them later for convenience.
Reheating
Reheat your stored chicken and rice gently in the microwave or on the stovetop with a splash of water to keep things moist. Add the creamy sauce and charred corn fresh after reheating to maintain that vibrant street corn flavor.
FAQs
Can I use another type of rice?
Absolutely! While jasmine rice adds a lovely aroma and light texture, you can use basmati, brown rice, or even cauliflower rice for a healthier twist. Just adjust cooking times accordingly.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken for grilled portobello mushrooms, tofu, or even roasted sweet potatoes for a satisfying vegetarian alternative that pairs beautifully with the street corn and creamy sauce.
How spicy is this recipe by default?
The base recipe has a mild warmth from the chili powder in the chicken rub, which is very approachable. You control the heat by adding jalapeños and hot sauce based on your preference.
Can I prepare any parts in advance to save time?
You can marinate and season the chicken ahead of time and cook the rice in advance as well. The creamy sauce and charred corn are best prepared just before serving to keep them fresh and vibrant.
What are some good drink pairings?
A crisp Mexican lager, a tangy margarita, or even a sparkling limeade complement the fresh flavors of the Street Corn Chicken Rice Bowl Recipe wonderfully, balancing out the spice and creaminess.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe shines with its comforting yet exciting mix of flavors and textures. It’s a dish that feels special but comes together effortlessly, making it a new staple you’ll want to share again and again. Give it a try and watch how it instantly brightens up your weeknight dinners with that signature street food magic.
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
This delicious Street Corn Chicken Rice Bowl combines tender, grilled chicken seasoned with smoky spices, charred buttery corn, and creamy toppings like cotija cheese and a tangy mayo-sour cream sauce. Served over fluffy jasmine rice and garnished with fresh cilantro, lime, and optional jalapeños and hot sauce, this bowl is a flavorful and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Chicken and Seasoning
- 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
Rice Base
- 2 cups cooked jasmine rice
Corn and Toppings
- 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
Optional Extras
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat Grill or Grill Pan: Heat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- Prepare Chicken Marinade: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over the chicken breasts ensuring full coverage.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for approximately 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Once done, remove from grill and let rest for a few minutes before slicing into strips.
- Char the Corn: Heat butter in a skillet over medium heat. Once melted, add frozen corn and cook while stirring occasionally for 5-7 minutes until the corn is slightly charred. Remove from heat and set aside.
- Make the Sauce: In a small bowl, mix together mayonnaise and sour cream until well combined to create a creamy topping for the bowl.
- Assemble the Bowl: Divide the cooked jasmine rice between serving bowls. Top each with sliced grilled chicken, charred corn, a dollop of the mayo-sour cream sauce, and sprinkle with crumbled cotija cheese.
- Finish and Garnish: Squeeze fresh lime juice over the bowls, sprinkle with chopped cilantro, and add sliced jalapeños and hot sauce for extra heat if desired.
- Serve: Serve immediately with additional lime wedges on the side to enhance flavors.
Notes
- You can substitute chicken thighs if desired, but adjust cooking time accordingly.
- If fresh corn is available, you can use that instead of frozen corn for an even fresher flavor.
- For a spicier kick, add more chili powder to the chicken rub or increase jalapeños and hot sauce.
- This recipe can be made gluten-free by checking that all seasonings and condiments are gluten-free certified.
- Leftover grilled chicken and charred corn can be stored separately in airtight containers in the refrigerator for up to 3 days.
