Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowls bring the vibrant flavors of Mexican street corn together with tender chicken and hearty rice for a satisfying meal that’s quick to assemble. This dish has become a staple in my kitchen, especially on busy weeknights when I crave something easy yet exciting. The blend of spices, creamy sauce, and fresh ingredients creates a bowl that’s deeply satisfying and perfect for family dinners or meal prep for the week ahead.

What Makes This Recipe Special

This Street Corn Chicken Rice Bowl isn’t just another dinner option—it’s a flavorful celebration that deserves a spot on your table. The combination of grilled or seared chicken, fresh corn, and zesty toppings makes it a versatile dish for any occasion. Whether you’re looking for a quick weeknight dinner, planning a family gathering, or want something easy for lunch prep, this recipe ticks all the boxes.

The vibrant corn mixture, enriched with creamy mayonnaise and tangy sour cream, adds a creamy layer that elevates the dish beyond the ordinary. Plus, it’s budget-friendly, making it ideal for families looking to save kitchen time and money while still enjoying a delicious meal.

"I made this for dinner and everyone went back for seconds! It’s so refreshing and packed with flavor. Definitely adding this to my regular rotation!"

Your Easy Cooking Guide

Preparing the Street Corn Chicken Rice Bowl is straightforward, involving just a few key steps. Start by seasoning and cooking the chicken until tender. While the chicken is sizzling, cook the corn and prepare the tasty corn topping with creamy ingredients and lime juice. Finally, assemble everything over a bed of warm rice. It’s as easy as that!

Gather Your Ingredients

Here’s what you’ll need to make this delicious dish:

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• Chicken: 1 lb of chicken breast or thighs
• Spices: 1 tsp chili powder, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, salt & pepper to taste
• Olive Oil: 1 tbsp
• Corn: 1½ cups (fresh, frozen, or canned)
• Creamy Mix: 2 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt
• Cheese: ¼ cup cotija cheese or feta
• Additional Spice: ½ tsp chili powder
• Citrus: Juice of ½ lime
• Herbs: 1 tbsp chopped cilantro
• Rice: 2 cups cooked rice
• Optional Toppings: Avocado, jalapeños, green onions, hot sauce

Feel free to swap cotija cheese for feta or use different toppings based on what you have on hand!

Cooking Steps

1. Season the Chicken: Rub the chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until it reaches an internal temperature of 165°F (about 6-7 minutes per side).
3. Prepare the Corn: While the chicken cooks, heat the corn in another pan for a few minutes.
4. Create the Corn Mixture: In a bowl, combine corn with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and additional chili powder. Mix well.
5. Assemble the Bowls: In serving bowls, layer the cooked rice, top with sliced chicken, and spoon over the corn mixture.
6. Add Optional Toppings: If desired, finish with avocado, jalapeños, green onions, or hot sauce.

Perfect Pairings for Street Corn Chicken Rice Bowl Recipe

To complement your Street Corn Chicken Rice Bowl, consider serving it with additional sides like black beans or a fresh green salad topped with a lime vinaigrette. If you want to enhance the flavor further, a sprinkle of extra cotija cheese or some freshly chopped jalapeños can add a fantastic kick. Don’t forget some crispy tortilla chips on the side for that true street food experience!

Best Way to Store Street Corn Chicken Rice Bowl Recipe

To keep your Street Corn Chicken Rice Bowl fresh, store any leftovers in an airtight container in the refrigerator. They should stay good for about 3-4 days. If you prefer to meal prep, consider keeping the chicken, corn mixture, and rice separate until you’re ready to serve to prevent sogginess.

For those looking to freeze portions, the cooked chicken and corn mixture can be frozen separately; just make sure to let it cool before transferring it into freezer-safe bags or containers.

Pro Chef Tips

• Thickness Matters: When cooking the chicken, try to ensure even thickness for consistent cooking. If the chicken breasts are too thick, consider butterflying them.
• Corn Variation: Fresh corn is great for this recipe, but if using frozen or canned corn, make sure to drain and rinse canned corn to reduce sodium.
• Enhancements: For an extra flavor boost, consider marinating the chicken in a bit of lime juice and spices for an hour before cooking.

Creative Twists

Looking to shake things up? Consider adding black beans or bell peppers to the corn mixture for a heartier bowl. If you’re feeling adventurous, try swapping out the cotija cheese for crumbled goat cheese or incorporating grilled zucchini or roasted peppers into your assembly. Other great topping ideas could include mango salsa or a dollop of guacamole for added freshness.

Your Questions Answered

• How long does the dish take to prepare? The entire process takes about 30-40 minutes from start to finish, depending on your prep speed.
• Can I substitute the chicken? Absolutely! Shrimp or even tofu can make excellent substitutes for those seeking a seafood option or a vegetarian meal.
• What’s the best way to reheat leftovers? Reheat your chicken and corn in the microwave or a skillet until warm. Be sure to add a splash of water or stock to keep it moist.

This Street Corn Chicken Rice Bowl is not just a meal; it’s an experience filled with flavor and color that brings a taste of the street to your home. Enjoy!

Street Corn Chicken Rice Bowls

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A vibrant fusion of Mexican street corn flavors with tender chicken and hearty rice, perfect for quick weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• 1 tbsp olive oil
• 1½ cups corn (fresh, frozen, or canned)
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Greek yogurt
• ¼ cup cotija cheese or feta
• ½ tsp chili powder
• Juice of ½ lime
• 1 tbsp chopped cilantro
• 2 cups cooked rice
• Optional toppings: avocado, jalapeños, green onions, hot sauce

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Instructions

1. Rub the chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until it reaches an internal temperature of 165°F (about 6-7 minutes per side).
3. While the chicken cooks, heat the corn in another pan for a few minutes.
4. In a bowl, combine corn with mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and additional chili powder. Mix well.
5. In serving bowls, layer the cooked rice, top with sliced chicken, and spoon over the corn mixture.
6. If desired, finish with avocado, jalapeños, green onions, or hot sauce.

Notes

For freezing, ensure the chicken and corn mixture cool before transferring to freezer-safe bags or containers. Store leftovers in an airtight container for 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 29g
• Cholesterol: 70mg

Keywords: chicken, rice bowls, street corn, Mexican, quick dinner