Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal, combining tender spiced chicken with zesty, creamy street-style corn. It’s perfect for a quick weeknight dinner that feels both fresh and indulgent.

Ingredients

• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 ears of corn on the cob (or 2 cups frozen corn kernels)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese (or feta cheese)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 2 tablespoons fresh cilantro, chopped
• 2 cups cooked white rice (or brown rice)
• 1 avocado, sliced (optional)
• Fresh lime wedges (for garnish)

Instructions

1. Step 1: In a small bowl, mix olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade.
2. Step 2: Coat the chicken breasts or thighs with the marinade and let them sit for at least 15 minutes to absorb the flavors.
3. Step 3: Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked through.
4. Step 4: Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly.
5. Step 5: If using fresh corn, grill the ears for about 10 minutes, turning every few minutes until nicely charred. If using frozen corn, sauté it in butter until golden and heated through.
6. Step 6: In a large bowl, combine the cooked corn with mayonnaise, cotija cheese (or feta), lime juice, chili powder, and chopped cilantro. Stir well to blend the flavors.
7. Step 7: Spoon the cooked rice into serving bowls, then layer the sliced chicken on top.
8. Step 8: Add a generous scoop of the street corn mixture over the chicken.
9. Step 9: Optionally, add sliced avocado, fresh lime wedges, and extra cilantro for garnish.
10. Step 10: Serve immediately and enjoy your vibrant and tasty rice bowl!

Tips & Variations

• For smokier flavor, try adding a pinch of smoked paprika to the chicken marinade.
• Use Greek yogurt instead of mayonnaise in the street corn for a lighter twist.
• Swap cotija cheese with crumbled feta if cotija isn’t available.
• For extra heat, sprinkle a little cayenne pepper into the corn mixture or onto the chicken before cooking.
• Grill vegetables like bell peppers or zucchini to add more color and nutrition to the bowl.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken and street corn mixture chilled. Reheat the chicken and corn gently in a skillet over medium heat or in the microwave before assembling fresh rice bowls. Avoid reheating the avocado; add it fresh to each serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and tend to stay juicier. Adjust cooking time as needed to ensure they are cooked through.

Is it okay to use frozen corn?

Absolutely. Frozen corn is a great alternative when fresh ears aren’t available. Simply sauté it in butter until warm and slightly browned before mixing with the other ingredients.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This Street Corn Chicken Rice Bowl is a flavorful and vibrant meal combining tender, spiced grilled chicken with creamy, tangy Mexican-style street corn, served atop a bed of fluffy rice. The dish is elevated with rich cotija cheese, fresh lime, and optional avocado for a perfect balance of smoky, creamy, and zesty flavors that make it ideal for a quick yet satisfying lunch or dinner.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Marinade and Chicken

• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Street Corn Mixture

• 2 ears of corn on the cob (or 2 cups frozen corn kernels)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese (or feta cheese)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 2 tablespoons fresh cilantro, chopped

Rice Bowl Assembly

• 2 cups cooked white rice (or brown rice)
• 1 avocado, sliced (optional)
• Fresh lime wedges (for garnish)

Instructions

1. Marinate and Prepare the Chicken: In a small bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper to create the marinade. Coat the chicken breasts or thighs thoroughly with this mixture and let them marinate for at least 15 minutes to absorb the flavors.
2. Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 6-7 minutes on each side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes to retain its juices, then slice thinly.
3. Prepare the Street Corn: If using fresh corn on the cob, grill it over medium heat for about 10 minutes, turning every few minutes until evenly charred. If using frozen corn kernels, sauté them in butter in a skillet over medium heat until golden and heated through, about 5-7 minutes.
4. Mix the Street Corn: In a large mixing bowl, combine the cooked corn with mayonnaise, cotija or feta cheese, lime juice, chili powder, and chopped cilantro. Stir thoroughly to blend all the flavors into a creamy and tangy mixture.
5. Assemble the Rice Bowl: Spoon the cooked rice into serving bowls as the base. Top with the sliced grilled chicken, then layer generously with the street corn mixture. Optionally, add sliced avocado for creaminess and garnish with fresh lime wedges and extra chopped cilantro.
6. Serve and Enjoy: Present the bowl immediately for the best flavor experience, allowing the contrasting textures and flavors to shine through in each bite.

Notes

• You can substitute chicken thighs for breasts for juicier meat.
• If cotija cheese is unavailable, feta cheese works as a great alternative.
• Brown rice can be used instead of white rice for a healthier, fiber-rich option.
• Avocado is optional but adds a creamy texture and additional healthy fats.
• Adjust chili powder to taste depending on your preferred spice level.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: Street Corn, Chicken Rice Bowl, Mexican Street Food, Grilled Chicken, Cotija Cheese, Rice Bowl, Easy Dinner, Meal Prep