Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt; 2 tbsp lime juice; 2 cups cooked rice; 1 ½ cups corn (fresh, frozen, or canned); 1 tbsp butter; ¼ cup Cotija cheese, crumbled; ¼ cup cilantro, chopped; 1 avocado (optional), sliced; ¼ cup sour cream; 2 tbsp mayo; 1 tbsp lime juice; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional)

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Introduction

This Street Corn Chicken Rice Bowl combines juicy, spiced chicken with smoky charred corn and a creamy tangy sauce. It’s a vibrant, satisfying meal perfect for a quick weeknight dinner or a flavorful lunch. Fresh ingredients and simple steps make it easy to enjoy bold Mexican-inspired flavors at home.

The image shows a white bowl filled with three main layers: at the bottom is a layer of plain white rice with a soft texture, on top of the rice are several pieces of grilled chicken that are golden-brown and slightly charred with a crispy look, drizzled with a creamy white sauce that has small green herb pieces scattered over it. On one side of the bowl, there is a bright yellow corn layer mixed with some small green herbs, adding a fresh contrast to the dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
2 tbsp lime juice (for marinade)
2 cups cooked rice
1 ½ cups corn (fresh, frozen, or canned)
1 tbsp butter
¼ cup cotija cheese, crumbled
¼ cup chopped cilantro
1 avocado, sliced (optional)
¼ cup sour cream
2 tbsp mayo
1 tbsp lime juice (for sauce)
½ tsp garlic powder (for sauce)
¼ tsp cayenne pepper (optional, for sauce)

Instructions

Step 1: In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and 2 tablespoons lime juice. Coat the chicken pieces thoroughly with this marinade. Let the chicken marinate for at least 15 to 30 minutes to absorb the flavors.
Step 2: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let it rest before slicing it into strips.
Step 3: In the same pan, melt the butter and add the corn. Cook for 3 to 5 minutes until the corn is slightly charred, stirring occasionally. Season lightly with salt and a pinch of chili powder for extra flavor.
Step 4: Prepare the creamy sauce by mixing sour cream, mayo, 1 tablespoon lime juice, ½ teaspoon garlic powder, and optional cayenne pepper in a small bowl. Stir until smooth and well combined.
Step 5: To assemble the bowl, start with a base of cooked rice. Top with the sliced chicken and charred corn. Drizzle generously with the creamy sauce, then sprinkle with crumbled cotija cheese and chopped cilantro. Add sliced avocado on top if using.

Tips & Variations

For extra smoky flavor, use grilled corn instead of pan-charred. You can also swap cotija cheese with feta if cotija is unavailable.
If you prefer spicier bowls, add more cayenne to the sauce or include sliced jalapeños as a topping.
Use thighs instead of breasts for juicier meat, or prepare the chicken on an outdoor grill for added smokiness.
Leftover chicken works great—simply reheat gently to avoid drying out.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn gently in a skillet or microwave. Assemble fresh with rice and sauce to maintain best texture and flavor. The creamy sauce can be stored up to 2 days and should be stirred before serving.

How to Serve

A white bowl holds a colorful meal with three layers visible: at the bottom, a bed of soft white rice, topped with golden grilled chicken pieces that have dark char marks and a drizzle of white creamy sauce with green herb bits, and on one side, bright yellow corn mixed with fresh green cilantro leaves. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it before cooking to remove excess moisture for better charring.

Is this dish gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for gluten-sensitive diets.