Oh my goodness, friends, this Street Corn Chicken Rice Bowl is a game-changer for busy weeknights! Imagine all those amazing Mexican street corn flavors—sweet charred corn, tangy lime, creamy sauce, and that perfect hint of spice—combined with juicy chicken and hearty rice in one satisfying bowl. The first time I made this for my family, there was a moment of silence followed by “Can we have this EVERY week?!” Trust me, this dish brings that vibrant street food experience right to your dinner table, and it comes together so quickly you’ll be making it on repeat!
Table of Contents
Why You’ll Love This Recipe
- Explosion of Flavors: The combination of charred corn, zesty lime, creamy sauce, and perfectly seasoned chicken creates layers of flavor in every bite.
- One-Bowl Wonder: Everything you need for a satisfying meal in a single bowl—protein, veggies, and grains all perfectly balanced.
- Meal-Prep Champion: Components can be prepared ahead of time for lightning-fast assembly on busy weeknights.
- Customizable: Easily adapted to your family’s preference—dial up the spice, add extra veggies, or switch the protein for endless variations.
Ingredients
All you need for these mouthwatering Street Corn Chicken Rice Bowls is:
- Boneless, skinless chicken breasts: The protein foundation that soaks up all those amazing seasonings.
- Sweet corn: The star of the show—fresh corn kernels char beautifully for that authentic street corn flavor.
- Rice: Creates a perfect base to soak up all the delicious sauces and flavors.
- Red onion: Adds color, crunch, and gentle bite that balances the sweetness of the corn.
- Bell peppers: Brings vibrant color and sweet crunch to the bowl.
- Lime: Both juice and zest add that essential bright, citrusy punch.
- Cilantro: Adds fresh, herbal notes that are classic in Mexican street food.
- Mexican spice blend: Cumin, chili powder, and oregano create that authentic flavor profile.
- Greek yogurt: The base for our lighter version of the traditional crema sauce.
- Mayonnaise: Just enough to add richness to the sauce without overwhelming.
- Cotija cheese: This crumbly Mexican cheese adds authentic tangy, salty notes.
- Garlic: Adds aromatic depth to both the chicken marinade and sauce.
- Jalapeño: Brings optional heat that you can adjust to your preference.
- Avocado: Adds creamy richness and healthy fats.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
In a bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, oregano, salt, and pepper. Add the chicken breasts, turning to coat thoroughly. Let marinate for at least 15 minutes while you prep the other components, or cover and refrigerate for up to 24 hours for even more flavor (talk about a time-saver!).
Step 2: Prepare the Rice
Cook your rice according to package directions, then fluff with a fork and stir in a squeeze of lime juice, a touch of butter, and some chopped cilantro. Cover to keep warm while you prepare the rest of the components.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until cooked through and nicely charred. Let rest for 5 minutes (this keeps all those juices in!), then slice into strips against the grain.
Step 4: Char the Corn Mixture
In the same pan, add a touch more oil if needed, then add the corn kernels, diced bell peppers, and red onion. Cook over high heat without stirring too often—you want those beautiful charred spots! After about 5 minutes, the veggies should be tender-crisp with nice caramelization. Season with a pinch of salt and chili powder.
Step 5: Make the Street Corn Sauce
In a small bowl, combine Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro, crumbled cotija cheese, and a pinch of chili powder. Stir well to combine. If you like heat, add finely diced jalapeño to taste.
Step 6: Assemble Your Bowls
Start with a base of cilantro-lime rice, then top with sliced chicken and the charred corn mixture. Drizzle generously with the street corn sauce, and finish with diced avocado, extra cotija cheese, fresh cilantro, and lime wedges. A final sprinkle of chili powder adds the perfect finishing touch!
Pro Tips for Making the Recipe
- Char Is Your Friend: Don’t stir the corn mixture too frequently—those charred bits are where all the amazing flavor happens!
- Prep Ahead: Cook the rice, marinate the chicken, and make the sauce up to a day ahead for an incredibly quick assembly when you’re ready to eat.
- Cotija Substitution: If you can’t find cotija cheese, crumbled feta makes a great alternative with a similar salty, tangy profile.
- Slice Against the Grain: When cutting your chicken, be sure to slice against the grain for the most tender bites.
How to Serve
These Street Corn Chicken Rice Bowls are versatile and perfect for any occasion:
- Family-Style: Set out all the components in separate bowls and let everyone build their own perfect bowl—great for picky eaters!
- Meal-Prep Containers: Layer all ingredients in meal-prep containers for grab-and-go lunches throughout the week.
- Entertaining: Turn into a festive “bowl bar” for casual entertaining—just add some extra toppings like pickled red onions, radishes, or different salsas.
- Wrapped Option: All these flavors work beautifully wrapped in a large flour tortilla for a street corn burrito variation.
Make Ahead and Storage
Storing Leftovers
Store components separately in airtight containers in the refrigerator for up to 3 days. The sauce will keep for about 5 days.
Freezing
The cooked chicken and rice freeze well separately for up to 3 months. The corn mixture is best enjoyed fresh, but can be frozen in a pinch—just expect a softer texture when thawed.
Reheating
Reheat the chicken and rice in the microwave with a sprinkle of water to prevent drying out. The corn mixture is best reheated in a hot skillet to revive some of that char. Assemble with fresh toppings and sauce after reheating.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn offers the best flavor and char, frozen corn works wonderfully too. Just make sure to thaw and pat it dry before adding to the hot pan—this ensures you get those beautiful charred spots instead of steamed corn.
How can I make this dish vegetarian?
This bowl is super adaptable! Simply swap the chicken for black beans, crispy tofu, or roasted portobello mushrooms. The street corn flavors pair beautifully with all these protein alternatives, creating an equally satisfying vegetarian meal.
Is there a dairy-free alternative for the sauce?
Yes! Use dairy-free Greek-style yogurt and skip the cotija cheese or replace it with a sprinkle of nutritional yeast for that umami element. You’ll still get a deliciously creamy sauce that complements all the other flavors in the bowl.
Can I prepare this for a larger group?
This recipe scales up beautifully for crowds! For serving larger groups, consider setting up a “bowl bar” with all components in separate serving dishes, allowing guests to build their own bowls. The chicken can be grilled ahead of time and kept warm in a low oven covered with foil.
Street Corn Chicken Rice Bowl
Equipment
- Grill Pan or Skillet
- Mixing bowls
- Small Sauce Bowl
- Cutting board
- Chef’s Knife
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- salt and pepper
For the Corn Mixture
- 2 cups corn kernels fresh or thawed frozen
- 1 red bell pepper diced
- 1/2 red onion diced
- salt and chili powder to taste
For the Street Corn Sauce
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 clove garlic minced
- 2 tablespoons cotija cheese crumbled
- 1 tablespoon chopped cilantro
- 1 teaspoon chopped jalapeño optional, to taste
For Assembly
- 2 cups cooked rice flavored with lime juice and cilantro
- 1 avocado diced
- 2 tablespoons cotija cheese extra for topping
- lime wedges
- extra chopped cilantro
Instructions
- In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, oregano, salt, and pepper. Add chicken breasts and marinate for 15 minutes or up to 24 hours.
- Cook rice per package instructions. Stir in lime juice, butter, and chopped cilantro. Cover and keep warm.
- Heat a skillet or grill pan over medium-high heat. Cook marinated chicken for 5–7 minutes per side until cooked through. Rest 5 minutes, then slice.
- In the same skillet, add a bit more oil. Add corn, bell pepper, and red onion. Cook over high heat without stirring too often for char. Season with salt and chili powder.
- In a bowl, mix Greek yogurt, mayo, lime juice and zest, garlic, cilantro, cotija, and jalapeño (if using). Stir until well combined.
- Assemble bowls: add a base of cilantro-lime rice, top with sliced chicken, charred corn mix, and drizzle with street corn sauce. Garnish with avocado, cotija, cilantro, and lime.