I remember summer evenings spent at local festivals, the air thick with the smell of grilling corn. One particular vendor always had the longest line, and for good reason – their street corn was legendary. That memory, that burst of flavor, is exactly what I wanted to recreate, but in a complete and satisfying meal.
That’s how this street corn chicken rice bowl came to be. It’s my way of bringing those vibrant, summery flavors to my own kitchen, any time of year. It’s quick, easy, and a guaranteed crowd-pleaser.
Why you’ll love this Street Corn Chicken Rice Bowl
- This street corn chicken rice bowl recipe is packed with flavor, bringing the classic taste of Mexican street corn to a complete and satisfying meal.
- It’s a quick and easy weeknight dinner option, ready in under an hour.
- The creamy, zesty sauce is the perfect complement to the grilled chicken and sweet corn.
- This dish is incredibly versatile; you can easily customize the toppings and spice level to your liking.
- It’s a great way to use up leftover grilled chicken or corn.
- Even better, this street corn chicken rice bowl is easily adaptable for meal prep, making it a convenient and healthy lunch option.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 ears of corn, husks removed
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Hot sauce (optional)
- Lime wedges, for serving
Directions
Step 1
Street corn chicken rice bowl makes every moment feel energetic. Preheat grill to medium-high heat. Pat chicken breasts dry and season with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
Step 2
Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice or slice.
Step 3
While chicken is grilling, grill corn for 8-10 minutes, turning occasionally, until kernels are lightly charred.
Step 4
Remove corn from grill and let cool slightly. Cut kernels off the cob.
Step 5
In a medium bowl, whisk together mayonnaise, sour cream, Cotija cheese (or feta), cilantro, lime juice, and jalapeño (if using). Season with salt and pepper to taste.
Step 6
Assemble bowls: Divide rice among four bowls. Top with grilled chicken, grilled corn, and creamy sauce. Garnish with hot sauce (optional) and lime wedges.
Variations, pairings, and serving ideas
Variations
For a vegetarian option, replace the chicken with grilled halloumi cheese or black beans. You could also add other grilled vegetables like bell peppers or zucchini for extra flavor and nutrients. Think about adding a sprinkle of smoked paprika to the sauce for a deeper, smoky flavor.
If you’re looking for a lighter version, try using Greek yogurt instead of sour cream in the sauce. For a sweeter flavor, add a drizzle of honey or maple syrup to the sauce. You can also experiment with different types of cheese, like queso fresco or Monterey Jack.
Consider making it a salad bowl by adding chopped lettuce, tomatoes, and cucumbers to the base. Change up your grain base by trying quinoa or farro instead of rice. These variations will allow you to customize the street corn chicken rice bowl to perfectly suit your tastes.
Pairings
This street corn chicken rice bowl pairs perfectly with a refreshing side salad. A simple salad with mixed greens, avocado, and a light vinaigrette would be a great complement. You could also serve it with some tortilla chips and guacamole for a complete Mexican-inspired meal.
Consider pairing it with a cool and creamy cucumber and tomato salad. A spicy black bean soup would also be a delicious addition. For a heartier meal, serve it alongside some grilled sweet potatoes or plantains.
Looking for more corn-centric recipes? Then head over to Cook Reel and learn how to make a delicious crab and corn chowder. The sweetness of the corn and the richness of the crab make for a hearty and satisfying soup.
Serving ideas
Serve this street corn chicken rice bowl family-style, allowing everyone to customize their own bowls. Garnish with extra cilantro, lime wedges, and a sprinkle of chili powder for a pop of color. Consider serving it in colorful bowls to enhance the visual appeal.
For a party, set up a build-your-own bowl station with various toppings and sauces. Drizzle the creamy sauce over the bowls just before serving to prevent the rice from getting soggy. A simple garnish of red pepper flakes can add a touch of visual appeal, in addition to some subtle heat.
For an outdoor picnic, pack the components separately and assemble the bowls on-site. You can elevate your presentation by serving in mason jars for a rustic and charming look. Don’t forget to add a vibrant lime wedge for an extra touch of freshness.
Storage and make-ahead tips
Storage
Store leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days. The rice can also be stored separately in an airtight container. It’s best to store the sauce separately as well to prevent the rice from becoming soggy.
To freeze the chicken and corn mixture, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat the chicken and corn mixture in the microwave or on the stovetop until heated through. Add a splash of water or broth to prevent it from drying out. Assemble the bowls just before serving for the best texture and flavor.
Make-ahead
The chicken can be grilled and sliced ahead of time and stored in the refrigerator for up to 2 days. The corn can also be grilled and cut off the cob in advance. The sauce can be made a day ahead and stored in the refrigerator in an airtight container.
Cook the rice ahead of time and store it in the refrigerator until ready to assemble the bowls. This recipe is perfect for meal prepping! Prepare all the components on Sunday and assemble the bowls throughout the week for quick and easy lunches or dinners.
Consider portioning out the ingredients into individual containers for even faster assembly. By prepping the ingredients ahead of time, you can enjoy a delicious and healthy meal any night of the week.
Common mistakes when making Street Corn Chicken Rice Bowl
- Overcooking the chicken: Ensure the chicken is cooked through but not dry by using a meat thermometer and removing it from the grill when it reaches 165°F (74°C).
- Burning the corn: Keep a close eye on the corn while grilling and turn it frequently to prevent burning.
- Not seasoning the sauce adequately: Taste the sauce and adjust the seasoning as needed, adding more lime juice, cilantro, or jalapeño for extra flavor.
- Adding too much liquid: Be careful not to add too much sauce to the bowls, as this can make the rice soggy.
- Forgetting the garnish: A sprinkle of cilantro, a squeeze of lime, and a dash of hot sauce can elevate the flavor and presentation of the bowls.
Final notes
This street corn chicken rice bowl is more than just a recipe; it’s a celebration of flavor and simplicity. It’s a dish that’s perfect for busy weeknights or casual gatherings with friends and family. Feel free to adjust the ingredients and toppings to suit your own tastes.
Don’t be afraid to get creative and experiment with different variations. The most important thing is to have fun and enjoy the process. I hope this recipe brings as much joy to your table as it has to mine.
Loved this Street Corn Chicken Rice Bowl? Try these next
Street Corn Chicken Rice Bowl
Bring the vibrant flavors of street corn to your dinner table with this easy and delicious chicken rice bowl recipe. Grilled chicken, sweet corn, and a creamy, zesty sauce come together for a satisfying and flavorful meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 ears of corn, husks removed
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Hot sauce (optional)
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high heat. Pat chicken breasts dry and season with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice or slice.
- While chicken is grilling, grill corn for 8-10 minutes, turning occasionally, until kernels are lightly charred.
- Remove corn from grill and let cool slightly. Cut kernels off the cob.
- In a medium bowl, whisk together mayonnaise, sour cream, Cotija cheese (or feta), cilantro, lime juice, and jalapeño (if using). Season with salt and pepper to taste.
- Assemble bowls: Divide rice among four bowls. Top with grilled chicken, grilled corn, and creamy sauce. Garnish with hot sauce (optional) and lime wedges.
Notes
For a spicier kick, leave some seeds in the jalapeño or add a dash of cayenne pepper to the sauce. You can also use canned corn if fresh corn is not available. Store leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days. Assemble bowls just before serving. For a lower-carb option, substitute cauliflower rice for regular rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg