If you’re dreaming of a meal that balances creamy, tangy, smoky, and just a little spicy, the Street Corn Chicken Rice Bowl will absolutely hit the spot. This recipe turns the irresistible flavors of Mexican street corn into an easy, satisfying bowl meal, layering perfectly seasoned grilled chicken, charred corn, and fluffy rice with a punchy, crave-worthy sauce. Every bite brings together color, texture, and comfort—making it a fantastic choice for busy weeknights or a fun dinner with friends. The Street Corn Chicken Rice Bowl doesn’t just deliver on taste, it also packs in protein and veggies, making it as nourishing as it is delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Every component in this bowl plays an essential part, and yet each ingredient is so simple—no fancy shopping required! Whether you opt for shortcuts like rotisserie chicken or decide to char your corn from scratch, these elements come together to create a bowl that’s both layered in flavor and beautiful to serve.
- Rice: Fluffy white or brown rice forms the hearty base and soaks up all the saucy street corn goodness.
- Chicken breast: Shredded or grilled chicken adds lean protein and a satisfying chew; rotisserie chicken can be a great shortcut here.
- Corn kernels: Sweet, juicy corn (fresh, frozen, or canned) delivers signature crunch—if you have the time, charring it makes all the difference.
- Mayonnaise: It brings creamy richness and helps the corn sauce cling to every kernel.
- Sour cream: Adds a smooth, tangy element that keeps the sauce light and fresh.
- Chili powder: Spices things up with a subtle heat that still lets other flavors shine.
- Smoked paprika: Lends irresistible smokiness, taking things up a notch in both flavor and color.
- Lime juice: Freshly squeezed lime brings brightness and zing to balance the creamy sauce.
- Cotija cheese: This crumbly, salty cheese is a classic elote finishing touch; feta can work in a pinch.
- Cilantro: Chopped cilantro adds herbal freshness and packs in vibrant color.
- Green onions: For just the right amount of snappy crunch and a hint of onion flavor.
- Salt and black pepper: Season to taste for the perfect flavor balance.
- Optional hot sauce or jalapeño slices: Bring on the heat as garnish if you like an extra kick.
How to Make Street Corn Chicken Rice Bowl
Step 1: Char the Corn
Begin by preheating a skillet over medium-high heat. Toss in the corn kernels and let them cook for about 3 to 5 minutes, stirring occasionally, until they’re just a bit blistered with beautiful brown spots. This quick charring step brings out a toasty sweetness that is at the heart of every Street Corn Chicken Rice Bowl. If you’re lucky enough to have leftover grilled corn or using fire-roasted canned corn, you can skip this step!
Step 2: Make the Street Corn Sauce
In a medium bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and a sprinkling of salt and black pepper. This luscious sauce is what transforms the simple corn into an addictive, creamy topping—layering tang, smoke, and a little heat. Once mixed, stir in the charred corn so every kernel is beautifully coated.
Step 3: Prepare the Chicken
If you haven’t already, shred or slice your cooked chicken breast. You can use freshly grilled chicken for the ultimate flavor or grab a rotisserie chicken for ultimate convenience. Either way, season it with a little salt and pepper to ensure every bite is savory and satisfying—a key element that makes the Street Corn Chicken Rice Bowl so filling.
Step 4: Assemble Your Bowl
Time to build your Street Corn Chicken Rice Bowl! Start with a generous scoop of warm rice in each bowl, followed by a layer of chicken. Spoon the creamy, sauced corn on top—it’s okay if it makes a little mess, that’s part of the fun! Then shower everything with crumbled cotija cheese, fresh cilantro, and green onions. This is where the bowl really comes to life with color and contrasting textures.
Step 5: Add Final Touches
Finish each bowl with your choice of hot sauce or a few fresh jalapeño slices if you’re feeling bold. The garnishes are not just for looks—they add the customizable zing and heat that makes every Street Corn Chicken Rice Bowl a little different and a little more yours each time you make it.
How to Serve Street Corn Chicken Rice Bowl
Garnishes
Don’t be shy about the toppings—they’re what transform this bowl from a simple meal into a street-food-inspired showstopper! Crumble plenty of cotija cheese, scatter fresh cilantro and green onions, and finish with a squeeze of lime or a few bright jalapeño slices. These garnishes add color, crunch, and extra bursts of flavor, making the Street Corn Chicken Rice Bowl utterly irresistible from the first forkful to the last.
Side Dishes
This bowl is filling on its own, but if you want to round out your meal, consider serving it with tortilla chips and guacamole, a fresh cucumber salad, or even some black beans on the side. The flavors of the Street Corn Chicken Rice Bowl play so well with other Mexican-inspired sides, so feel free to get creative and add your favorites to the table.
Creative Ways to Present
If you’re hosting, let everyone assemble their own Street Corn Chicken Rice Bowl for a festive, build-your-own-bar vibe. Or, make mini versions for party appetizers—just serve spoonfuls in small cups or on crisp tostada rounds for bite-sized fun. However you present it, the mix of vibrant colors and textures will always make a splash!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Street Corn Chicken Rice Bowl components, store each element—rice, chicken, and sauced corn—in separate airtight containers in the refrigerator. They’ll stay fresh for up to three days and keep their best flavors and textures this way.
Freezing
Cooked chicken and rice freeze beautifully: just let them cool and store in freezer-safe containers for up to two months. The creamy corn mixture is best enjoyed fresh, as freezing can change its creamy texture, but you can prepare it quickly from scratch after thawing your frozen components.
Reheating
Reheat the rice and chicken gently in the microwave or on the stovetop, sprinkling with a little water if necessary to keep things moist. For best results, add the street corn sauce and garnishes only after heating so everything stays as creamy and fresh as possible.
FAQs
Can I use a different type Main Course
Absolutely! Shredded pork, sautéed shrimp, or even black beans all work beautifully in place of the chicken, giving you endless ways to adapt the bowl to your taste or dietary needs.
How can I make my Street Corn Chicken Rice Bowl spicier?
Spice things up by swapping in a little extra chili powder, adding diced jalapeño directly to the corn mixture, or serving with your favorite hot sauce drizzled on top. You can also add a pinch of cayenne pepper for more kick.
Is there a dairy-free option for this recipe?
Yes! Use your favorite dairy-free mayonnaise and a plant-based sour cream alternative, and swap the cotija cheese for a sprinkle of nutritional yeast or a vegan cheese crumble to keep the creamy, flavorful magic alive.
What’s the best way to make this bowl low-carb?
Opt for cauliflower rice instead of regular rice! The Street Corn Chicken Rice Bowl is just as tasty and satisfying, and you’ll hardly notice the swap thanks to the flavorful toppings.
Can I prepare the components ahead for meal prep?
Definitely. Cook the rice, chicken, and sauce-coated corn ahead of time, then store them separately until mealtime. When you’re ready to eat, just reheat, assemble, and top with fresh garnishes. It makes for a quick and exciting lunch all week long!
Final Thoughts
If you’re looking to shake up your dinner routine with something colorful, flavorful, and outrageously delicious, the Street Corn Chicken Rice Bowl is the way to go. It’s a dish that delights with every bite and is sure to become a new favorite at your table. Grab your ingredients and give it a try—the bowl of your dreams awaits!
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that brings together the flavors of Mexican street corn with tender chicken and fluffy rice. Perfect for a quick and flavorful dinner!
Ingredients
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 cups cooked and shredded or grilled chicken breast
Street Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- salt and black pepper to taste
- optional hot sauce or jalapeño slices for garnish
Instructions
- Char the Corn: In a skillet, char the corn over medium-high heat for 3–5 minutes until slightly browned (skip if using grilled corn).
- Make the Street Corn Mixture: In a bowl, combine mayonnaise, sour cream, chili powder, paprika, lime juice, salt, and pepper. Add the charred corn and toss to coat.
- Assemble the Bowls: Start with a base of warm rice, layer with chicken, spoon over the street corn mixture, and top with cotija cheese, cilantro, and green onions. Garnish with hot sauce or jalapeños. Serve hot.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Try it with cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
