Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is my go-to weeknight dinner when I crave something fresh vibrant and full of texture. It comes together with pantry basics and a few simple steps for a filling meal inspired by classic Mexican street corn and grilled chicken favorites.

I first whipped this up on a hectic Monday when we needed something quick yet satisfying. It was such a hit my husband asked for it two nights in a row and now it is on regular rotation at our place.

Ingredients

• White or brown rice: This is your hearty and comforting base choose quality long grain or short grain for your preferred texture
• Water or chicken broth: Chicken broth creates even more flavor in the rice
• Olive oil: Helps with even cooking gives richness to the chicken and corn
• Chicken breasts: Diced for quick cooking use organic or free range if possible for juicier results
• Chili powder: Brings gentle warmth and depth choose a fresh fragrant spice for the best taste
• Paprika: Adds color plus subtle smoky notes reach for smoked if you enjoy extra depth
• Cumin: Earthy flavor that ties the spices together
• Salt and pepper: Use freshly cracked pepper and kosher salt for best seasoning
• Frozen or fresh corn kernels: Delivers sweetness and crunch check for bright plump kernels especially if using fresh
• Mayonnaise: Gives the corn a creamy authentic street corn feel go for full fat for richness
• Sour cream: Adds tang and creamy texture to the sauce
• Garlic powder: Flavor enhancer that balances the richness
• Juice of lime: Brightens up the bowl use fresh juicy limes for maximum zip
• Cotija or feta cheese: Crumbled for salty tangy goodness cotija is more traditional but feta works great
• Chopped cilantro: Gives fresh herbal notes be sure to use fresh vibrant leaves
• Optional toppings: Diced avocado adds creaminess salsa for zest hot sauce for kick use your favorites for extra layers

Step-by-Step Instructions

Cook the Rice:

Prepare rice according to package directions using water or chicken broth for added flavor. Bring liquid to a boil stir in the rice cover reduce heat and simmer until tender about 15 to 40 minutes depending on type. Once done turn off the heat and let the rice steam for a few minutes covered then fluff gently with a fork to separate grains and create light texture.

Sauté the Chicken:

While the rice cooks heat one tablespoon of olive oil in a large skillet over medium heat. Season the diced chicken breasts with chili powder paprika cumin salt and pepper. Place in the skillet and cook stirring often for seven to ten minutes until the chicken is golden brown and cooked through. Remove the chicken from skillet keep warm and set aside.

Char the Corn:

In the same skillet over medium high heat add the remaining olive oil and the corn kernels. Spread the corn out and let it sit for one to two minutes untouched then stir every so often for three to five minutes until the corn is golden and slightly charred in spots. The char gives a smoky roasted flavor that is key to the street corn style.

Make the Street Corn Sauce:

In a small bowl stir together mayonnaise sour cream garlic powder lime juice and a pinch of salt until fully combined and silky smooth. Pour this mixture over the warm charred corn and toss until the kernels are well coated and creamy.

Assemble the Bowls:

To build each bowl start with a layer of cooked rice spoon seasoned chicken on top then add the creamy corn mixture. Finish with crumbled cotija or feta cheese a sprinkle of chopped cilantro and any optional toppings such as diced avocado flavorful salsa or a drizzle of hot sauce.

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For me the zesty lime in the creamy corn sauce is the star it always draws everyone back for seconds and brings back memories of summer nights at street festivals with my family outside our favorite taqueria.

Storage Tips

Leftovers keep well in the refrigerator for up to three days. Let everything cool before sealing in airtight containers. For best texture store toppings like avocado salsa and cilantro separately adding them fresh when ready to eat. When reheating the rice and chicken microwave gently with a sprinkle of water to prevent drying out and keep the corn mixture on the side for the creamiest results.

Ingredient Substitutions

This bowl is open to personal twists. Try brown rice or quinoa for extra fiber. Swap chicken for grilled shrimp or roasted vegetables if you want to go meatless. Greek yogurt can replace sour cream for a tangier lighter sauce and if you cannot find cotija cheese try feta or grated parmesan for similar salty flavor.

Serving Suggestions

Serve hot in individual bowls with lots of fresh lime wedges and extra cilantro on the side. I like to set out small bowls of hot sauce pickled jalapeños or crispy tortilla strips so everyone can add their favorites. This dish shines alongside simple black beans or a crisp green salad if you are making it for guests.

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This dish is a perfect mix of comfort and flavor, sure to become your new favorite any night of the week.

Frequently Asked Questions

→ What kind of rice works best?

Both white and brown rice are perfect here. White rice gives a softer texture, while brown adds nutty flavor and extra fiber.

→ Can I use rotisserie chicken?

Absolutely! Shred rotisserie chicken and toss with spices for a quick shortcut without sacrificing flavor.

→ How do I char corn if I don’t have fresh?

Frozen corn can be sautéed in a hot skillet until golden and caramelized—it works just as well as fresh for a hint of smokiness.

→ What cheese can I use if cotija isn't available?

Feta cheese is a great substitute, offering the same crumbly texture and salty kick as cotija.

→ Are there vegan options for the creamy corn?

Try vegan mayonnaise and plant-based sour cream for the corn mixture, and skip the chicken or use your favorite alternative.