Street Corn Chicken Rice Bowl Recipe
If you’re looking for a vibrant, flavor-packed meal that’s as fun to eat as it is to make, this Street Corn Chicken Rice Bowl is about to become your new obsession. Imagine tender chicken tossed with smoky charred corn, creamy tangy sauce, and all the toppings you love from classic Mexican street corn, piled high over a bed of fluffy rice. It’s hearty enough for dinner, quick enough for lunch, and guaranteed to leave everyone at the table smiling. Whether you’re a busy home cook or just craving a taste of summer, this Street Corn Chicken Rice Bowl brings bold color and irresistible flavor to any day.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Street Corn Chicken Rice Bowl truly special is how each simple ingredient brings its own unique flair—think juicy chicken, sweet corn, zesty sauce, and all the crunchy, creamy, colorful fixings. Here’s everything you’ll need for a bowl that totally delivers on taste and texture:
- Rice: Fluffy white or nutty brown rice forms the perfect base, soaking up all those delicious toppings.
- Chicken Breast: Use diced or shredded cooked chicken for a lean, protein-packed addition—grilled or rotisserie works great too.
- Frozen Corn Kernels: Roasted or charred in a hot skillet, they add sweet crunch and a touch of smokiness.
- Mayonnaise: Brings creaminess and helps bind the street corn sauce together for that authentic elote flavor.
- Sour Cream: Adds tang and richness to the sauce; Greek yogurt works as a lighter swap.
- Cotija Cheese: Crumbled on top, it’s salty, crumbly, and absolutely essential for true street corn character.
- Lime Juice: A squeeze of fresh lime brightens every bite and ties all the flavors together.
- Chili Powder: Gives the sauce its signature kick and warmth without overpowering the dish.
- Smoked Paprika: Infuses a gentle smokiness that pairs beautifully with both corn and chicken.
- Cayenne Pepper (optional): For those who like it spicy, a pinch brings a little extra heat.
- Fresh Cilantro: Chopped cilantro adds herbal freshness and a burst of green.
- Avocado: Dice it up for creamy richness and a pop of color.
- Green Onions: Sliced thin, they give a mild oniony bite and a lovely crunch.
- Salt and Black Pepper: Essential for seasoning each layer to perfection.
How to Make Street Corn Chicken Rice Bowl
Step 1: Prepare the Rice
Start by cooking your favorite rice according to package instructions—either white or brown rice works beautifully. Fluff it with a fork and keep it warm while you prep the rest of your Street Corn Chicken Rice Bowl. Having the rice ready ensures your bowls come together in a snap!
Step 2: Char the Corn
Heat a large skillet over medium-high until it’s good and hot, then add your frozen corn kernels. Let them sit undisturbed for a minute or two to get that irresistible char, then stir occasionally for about 5 minutes. The goal is sweet, juicy corn with plenty of golden-brown spots—this brings out a smoky, caramelized flavor that’s the soul of any street corn-inspired dish.
Step 3: Make the Street Corn Sauce
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. This creamy, zesty sauce is what transforms the dish from good to unforgettable. Taste and adjust the seasoning to your liking—more lime for zing, or a little extra chili if you crave heat.
Step 4: Warm the Chicken and Toss
Add your cooked chicken to the skillet with the charred corn, and toss everything together until the chicken is heated through and mixed well. Pour in about half of your luscious street corn sauce, stirring to coat every bite in that addictive creamy mixture. The chicken and corn should look glossy and well-seasoned, ready to top your rice.
Step 5: Assemble the Bowls
Divide the warm rice between serving bowls, then spoon the corn and chicken mixture on top. Drizzle the remaining sauce over each bowl for extra flavor. Now comes the fun part: pile on cotija cheese, fresh cilantro, diced avocado, and sliced green onions. Finish with a sprinkle of salt and pepper and, if you like, some extra lime wedges on the side. Your Street Corn Chicken Rice Bowl is ready to enjoy!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
The right garnishes make every Street Corn Chicken Rice Bowl pop with flavor and color. Cotija cheese, cilantro, and green onions are must-haves, but don’t stop there—add diced avocado for creaminess, a sprinkle of extra chili powder for a little heat, or even a few jalapeño slices if you’re craving more spice. Always serve with fresh lime wedges so everyone can add a squeeze of brightness to their own bowl.
Side Dishes
While these bowls are hearty enough to stand on their own, they’re even more satisfying with a little something on the side. Pair your Street Corn Chicken Rice Bowl with crispy tortilla chips and fresh salsa, a simple green salad, or a bowl of black beans. For a true Mexican-inspired feast, add a side of grilled vegetables or a refreshing agua fresca.
Creative Ways to Present
For a fun twist, try setting up a Street Corn Chicken Rice Bowl bar at your next gathering! Lay out all the toppings and let everyone build their own masterpiece. You can also serve the components layered in mason jars for a picnic-ready meal, or pile everything into lettuce cups for a lighter, handheld version. However you serve it, this dish never fails to wow.
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Chicken Rice Bowl components keep really well in the fridge. Store the rice, chicken-corn mixture, and toppings in separate airtight containers for up to 3 days. This way, everything stays fresh and you can assemble a quick bowl whenever the craving strikes.
Freezing
If you’d like to freeze part of your Street Corn Chicken Rice Bowl, stick with the rice and chicken-corn mixture—these freeze beautifully for up to 2 months. Let them cool completely, then portion into freezer-safe bags or containers. Hold off on adding the sauce, cheese, and fresh toppings until just before serving, as they’re best enjoyed fresh.
Reheating
To reheat, simply warm the rice and chicken-corn mixture in the microwave or in a skillet over medium heat until hot. Give the sauce a good stir and let it come to room temperature, then assemble your bowl with all the fresh garnishes. In just a few minutes, you’ll have a meal that tastes just as good as day one!
FAQs
Can I use rotisserie chicken in my Street Corn Chicken Rice Bowl?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred or dice it and warm it with the corn before tossing in the sauce. It adds extra flavor and saves tons of time.
Is there a dairy-free option for the sauce?
You bet. Substitute the mayonnaise and sour cream with your favorite dairy-free versions, and use a plant-based cheese in place of cotija. The creamy, zesty goodness still shines through in every bite.
What type Main Course
Both white and brown rice are delicious here—it just depends on your mood or what you have on hand. You could even use cauliflower rice for a lighter, low-carb base if you prefer.
How spicy is the Street Corn Chicken Rice Bowl?
The spice level is totally customizable! The basic recipe is mild with a gentle warmth from chili powder and smoked paprika, but you can add more cayenne or fresh jalapeños to turn up the heat as much as you like.
Can I make this recipe ahead for meal prep?
Definitely. Prep all the components and store them separately, then assemble your Street Corn Chicken Rice Bowl just before eating. It’s perfect for busy weekdays or packed lunches.
Final Thoughts
If you’re searching for a dinner that’s bursting with color, flavor, and pure joy, you can’t go wrong with the Street Corn Chicken Rice Bowl. It’s a crowd-pleaser that’s endlessly adaptable and so much fun to serve. Give it a try and watch it become a new favorite at your table!
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Mexican-inspired Rice Bowl featuring roasted street corn, tender chicken, and a creamy, tangy sauce with cotija cheese, fresh avocado, and cilantro. Perfect for a quick, satisfying weeknight dinner that’s both gluten-free and packed with protein.
Ingredients
Rice and Chicken
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, diced or shredded
Corn and Sauce
- 2 cups frozen corn kernels, roasted or charred
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Toppings
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup green onions, sliced
Instructions
- Prepare the rice: Cook your choice of white or brown rice according to package instructions, then keep it warm while preparing the other ingredients.
- Char the corn: Heat a large skillet over medium-high heat. Add the frozen corn kernels and cook, stirring occasionally, until spots of the corn are nicely charred, about 5 minutes.
- Make the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne pepper if using, and a pinch of salt until smooth and well combined.
- Combine chicken and corn: Add the diced or shredded cooked chicken to the skillet with the charred corn. Toss and heat through, about 2-3 minutes.
- Mix with sauce: Stir in half of the prepared sauce with the chicken and corn mixture, ensuring everything is evenly coated.
- Assemble the bowls: Divide the warm rice into serving bowls. Top with the sauced chicken and corn mixture.
- Add toppings: Drizzle the remaining sauce over each bowl. Sprinkle with crumbled cotija cheese, chopped cilantro, diced avocado, and sliced green onions.
- Serve: Serve immediately, optionally with extra lime wedges for added tang.
Notes
- For a lighter, healthier substitute, use Greek yogurt in place of mayonnaise and sour cream.
- Grilled chicken can add an extra smoky flavor to the dish.
- Adjust the cayenne pepper quantity based on your spice preference.
- This recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 495
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 90 mg
