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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.5 from 98 reviews

This vibrant Street Corn Chicken Rice Bowl combines juicy, perfectly seasoned grilled chicken with smoky, buttery charred corn, all atop a bed of fluffy rice. Finished with a tangy, creamy lime sauce, crumbled Cotija cheese, fresh cilantro, and optional creamy avocado slices, this dish offers a flavorful and satisfying meal inspired by classic street food flavors.

Ingredients

Scale

For the Chicken

  • 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 the Bowl

  • 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

For the Sauce

  • ¼ cup sour cream
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Coat the chicken breasts or thighs thoroughly in the marinade. Let it rest for at least 15 to 30 minutes to absorb all the flavors.
  2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken on the pan and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C) to ensure it is fully cooked. Once done, let the chicken rest for a few minutes before slicing it thinly.
  3. Char the Corn: Using the same pan, melt the butter and add the corn. Cook the corn for 3 to 5 minutes, stirring occasionally until it becomes slightly charred and develops a smoky flavor. Season the charred corn with a pinch of salt and chili powder to taste.
  4. Make the Sauce: In a small bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and cayenne pepper if using. Mix well until the sauce is smooth and creamy, bringing a zesty creaminess to the dish.
  5. Assemble the Bowl: Begin with a base of cooked rice in your serving bowl. Layer the sliced grilled chicken on top, followed by the charred corn. Drizzle generously with the creamy lime sauce. Sprinkle crumbled Cotija cheese and chopped cilantro over all. Optionally, add sliced avocado for extra creaminess and texture. Serve immediately and enjoy the deliciously balanced flavors.

Notes

  • Marinate the chicken for longer (up to 2 hours) for more intense flavor.
  • Use fresh corn for the best texture and flavor, but frozen or canned corn works well too.
  • Adjust the cayenne pepper in the sauce according to your heat preference.
  • Serve with extra lime wedges for added citrus brightness.
  • This recipe can be made gluten-free by ensuring the mayo and sour cream are gluten-free.

Keywords: street corn, chicken rice bowl, grilled chicken, charred corn, Mexican street food, easy dinner, quick meal

Find it online: https://victoriablair.com/street-corn-chicken-rice-bowl-recipe/